The decoration of hot pot restaurant is mainly considered from two aspects. First, the decoration style of hot pot restaurant must conform to local exquisite, creating a relaxed and pleasant dining atmosphere for consumers. Second, the convenience of consumers must be considered in the decoration of hot pot restaurant, such as: the table of consumers who eat hot pot should be as close as possible to the place where they take hot pot ingredients. There should also be clear signs in the bathroom.

note 4: specialty food

a hot pot restaurant must have good specialty dishes that attract consumers in order to be popular. Shulaixi catering, with unique dishes and rich varieties, covers a wide range of consumer groups.

note 5: employee skills training

for the first time in the catering industry, opening a hot pot restaurant to recruit new employees is the most important issue, and there are reasons for this. 41-51% of the cost of opening a hot pot restaurant is used for labor costs. With an efficient team, there is nothing wrong with the hot pot restaurant business. The first job of newly recruited employees is to train their skills.

note 6: service problem

creating a warm and humanized catering is an acceptable consumption environment for consumers, ensuring good food quality, thoughtful service and serving time, and making perfect contribution to customers' consumption enthusiasm.

Note 7: Promotion of Hot Pot Restaurant

The key to the success of opening a hot pot restaurant depends on how to promote and publicize it. The notice of opening a hot pot restaurant mentioned above is mainly how to cultivate internal strength. Only when you are strong can you stand firm in the market. Then it is better to understand the promotion of hot pot restaurants, that is, to cultivate external skills. Take the initiative to find the target customers of your hot pot restaurant.

note 8: research and develop new products

a hot hot pot restaurant must regularly update new products, so as to avoid the phenomenon that customers are tired of eating and maintain consumers' interest in food.