According to its own characteristics, the experience mode of hot pot is different from that of Chinese food. Chinese food is a la carte, which has never changed. However, hot pot has developed, and its business model is very diverse so far. Let me share with you the model of hot pot business model. Thank you for reading.

model of hot pot restaurant Fan Wenyi

(1) Composition of hot pot restaurant staff: 1. Management personnel: including (general) manager, lobby manager and foreman as the main personnel, and hot pot enterprises with a certain scale and grade also include director general manager office, planning manager, marketing manager, finance manager and logistics department manager;

2. Kitchen staff: including hot pot teachers, post hot pot chefs, chopping blocks, snacks, cold dishes, lotus jobs, handyman, etc. 3. Service personnel: including customer service staff, kitchen service staff, cleaning staff, security staff, etc.

(2) Management of hot pot restaurant staff: 1. Define the management scope and determine the management level;

2. Carry out professional division of labor and focus on hot pot management; 3. Adhere to unified command and combine authority and responsibility;

4. To meet the requirements of simplification, effectiveness, unification and coordination; 5. Pay attention to service skills and service efficiency.

(3) Management of hot pot supply system:

The management of hot pot supply is mainly the management of hot pot raw materials and soup brine, and the value of raw materials is an important part of hot pot production cost. Raw material management includes the procurement, acceptance, storage and distribution of raw materials.

1. Purchasing business management: Purchasing business is the initial link of hot pot business, and the following basic requirements must be followed:

1) The variety is right, that is, the variety must be determined according to the needs of customers and the needs of hot pot production to ensure the marketability of hot pot; 2) Excellent quality, that is, we must strictly control the quality of raw materials;

3) The price is reasonable, and the raw materials of hot pot are diverse and local. The prices are different in different markets and sources, and the prices are also different in different seasons and regions. Therefore, purchasing personnel should know the market situation immediately and reduce the purchasing cost, thus reducing the production cost of hot pot restaurants; 4) If the quantity is appropriate, we must adhere to the principle of diligence and quick sales, and make sure that the sales are fixed, so as to achieve the best-selling multi-entry, marketable batch entry and slow sales.

5), the arrival of the goods is timely, the variety of hot pot is random, and the daily production and sales volume are difficult to predict. Therefore, in order to ensure the normal operation of hot pot, raw materials should be purchased on demand and supplied in time.

2. Storage business management:

1. Ensure sufficient and reasonable storage materials. Storage is one of the services for hot pot, and there should be enough varieties and quantities of raw materials to ensure the continuity and stability of operation. The stock of raw materials must be kept above the standard of being able to complete certain reception services, maintain uninterrupted operation and be economical and reasonable;

2), control storage. Hot pot should not store too much raw materials, otherwise it will cause backlog and waste. Therefore, hot pot restaurants must control the investment in storage and ensure a reasonable reserve quota; 3), guide the purchase and sale of raw materials. It is necessary to know the consumption of raw materials at any time during the storage process, and put forward purchasing opinions or suggestions in a timely manner according to the actual situation to supplement and update the original < P > materials, and deal with the stranded raw materials in stock in time.

4) Control the shortage and damage of inventory. Its primary task is to ensure the safety and hygiene of raw materials in stock. 5), daily storage and maintenance. We should do a good job in the following five aspects: storing raw materials in different areas, numbering goods positions, implementing the food hygiene law, adhering to the isolation system, mastering temperature and humidity, strengthening protection and maintenance, doing a good job in cleaning and hygiene, preventing microbial invasion and pests, establishing account cards, and taking regular inventory.

6), outbound management. The management of food raw materials out of the warehouse should do the following work earnestly: First, insist on delivery out of the warehouse by ticket; Second, adhere to the principle of "three firsts and one noe", such as first in storage, first out of perishable products, first out near the expiration date, and not out of damaged products.

the business model of hot pot restaurant Fan Wener

How to open an independent hot pot restaurant. The operation of such hot pot restaurants is generally not restricted by other catering enterprises, and they choose their own operating varieties independently. Generally, the scale is small, the cost is low, and the profit is not high. The sources of funds are mainly sole proprietorship, shareholding and loans. This form occupies a major position in the market, and its advantages are: it can adjust and adapt the business varieties and strategies according to the development and changes of the market to meet the needs of consumers; Can maintain its own hot pot characteristics, and adjust and innovate pot products according to market requirements; The employee relationship is relatively close and the management is relatively direct, which is conducive to mobilizing enthusiasm. Its shortcomings are: due to its small scale and single variety of business, it may be impacted by large-scale hot pot enterprises, and it cannot withstand the wind and waves in the market competition, and its development potential is not great.

how to open a hot pot restaurant as a partnership. This kind of hot pot restaurant is funded by several people respectively, or operated jointly with technology, equipment, business premises and funds. Generally speaking, the operation is not restricted by other catering enterprises, and all kinds of problems are solved by the partners through consensus. Its advantages are as follows: under the premise of reaching the understanding of management, it can solve the problems encountered in opening a store, such as capital, technology and business varieties, and can give full play to their respective advantages, unite and help each other, and form a joint force; We can restrict each other, make up for the shortcomings and establish a supervision mechanism; Close contact with the market, more information, can adjust the variety of business at any time, grasp the market dynamics, keep up with consumer demand. Its shortcomings are: partners are prone to contradictions and disputes, and if one partner is irresponsible or divorced from the partnership, the operation will be easily affected and even direct economic losses will be caused.

Therefore, in order to run a hot pot restaurant in partnership, it is necessary to have the same management consciousness and high quality, to conclude a partnership agreement, and to clarify the responsibilities, rights and profits distribution.

how to open a franchise of hot pot restaurant. Franchising, as an advanced management mode, is also the main management form of modern catering industry, with obvious advantages and effects.

When a hot pot enterprise plans to franchise, the specific methods and measures include: carrying out franchise chain in various forms; Register the brand elements of hot pot enterprises; Establish a unified management organization; Management standardization; Clean up and purify the market; Carry out chain distribution and so on. Several key issues should be paid attention to when franchising is implemented. One is to find out the market demand positioning; The second is from point to surface, full bloom; The third is to do a good job in human resources.

The most common type of hot pot restaurant

What kind of hot pot restaurant is better? How to choose the types of hot pot restaurants? The types of hot pot restaurants include the following aspects. Before starting a business, you should have a clear understanding of the types you choose:

1. Luxury: Luxury hot pot restaurants have a high reputation in a certain area, with complete decoration facilities and beautiful environment, and are very particular about making hot pot. In addition to the characteristics of a general hot pot restaurant, it is unique in that the price is higher, the high-quality hot pot, superb service and dining environment are unified, and it has senior cooking and service personnel, and its service targets are mostly high-income people. The high price of luxury hot pot restaurant is integrated with hot pot cost, service level and dining environment. Hot pot products and technology are highly unified, the service target is stable and the social image is outstanding, and the management is in place and the system is perfect.

2. Popular type: Popular hot pot restaurants are the main force in hot pot restaurants, with the largest number. The variety of business is relatively single, the raw materials are mainly middle and low grade, and the flavor is mainly acceptable to most local people. This kind of hotpot restaurant has its own status and image among customers with its own characteristics, scale,

grade and service difference. It has its own unique characteristics, moderate price is closely related to the low cost and popular flavor of hot pot, and the seating rate and turnover rate are high.

Popular hot pot restaurants combine price with popularity, with flexible and diverse operation methods, serving the public consumers and combining management methods with their own reality.

3. Flavor type: Flavor-style hot pot restaurant is a hot pot restaurant that embodies unique food culture, has strong local flavor, and has a single variety but great influence. It is often representative and a comprehensive reflection of history, region and nationality. This kind of hot pot has a relatively fixed variety, a relatively fixed soup brine, a certain feature of service and a recognized flavor.

The layout and decoration of the flavor hot pot restaurant are rich in themes and connotations. Customers can feel the unique cultural edification and emotional appeal, combine eating with fun, have strong participation, and have a relaxed and harmonious atmosphere.

4. Self-help type: Self-help hot pot restaurant is a hot pot restaurant where all hot pot raw materials (raw materials and semi-finished products, etc.) and tableware are placed in a certain area of the hot pot hall, which is selected by guests themselves and has fewer service personnel. This kind of hot pot not only has the characteristics of randomness and freedom, but also has greater selectivity, which makes people feel greater satisfaction.

The layout of the self-help hot pot restaurant is open, with the lobby as the main part, with one or two kinds of pot products as the main part and popular taste as the best. The price is limited to each person, the service is flexible, the service staff is few, the customer's participation and self-satisfaction are reflected, and the richness of raw materials and dishes is paid attention to, while avoiding waste, making full use of space and customer's mobility.

model of hot pot restaurant: Fan Wensan

1. Independent operation:

Hot pot restaurants generally operate such hot pot restaurants without being restricted by other catering enterprises, and independently choose their own operating varieties, which are generally small in scale, low in cost and low in profit, and mainly funded by sole proprietorship, shareholding and loans. This form occupies a major position in the market, and its advantages are: it can adjust and adapt the business varieties and strategies according to the development and changes of the market to meet the needs of consumers; Can maintain its own hot pot characteristics, and adjust and innovate pot products according to market requirements; The employee relationship is relatively close and the management is relatively direct, which is conducive to mobilizing enthusiasm. Its shortcomings are: because of its small scale and single variety of business, it may be impacted by large hot pot enterprises, and it can't stand the storm in the market competition, and its development potential is not great.

Therefore, in order to run a hot pot restaurant independently, it is necessary to have unique hot pot varieties, better ports and sufficient funds.

2. Partnership operation:

This kind of hot pot restaurant is operated by several people who invest separately or jointly set up hot pot restaurants with technology, equipment, business premises and funds. Generally speaking, the operation is not restricted by other catering enterprises, and all kinds of problems are solved by the partners through consensus. Its advantages are as follows: under the premise of reaching the understanding of management, it can solve the problems encountered in opening a store, such as capital, technology and business varieties, and can give full play to their respective advantages, unite and help each other, and form a joint force; We can restrict each other, make up for the shortcomings and establish a supervision mechanism; Close contact with the market, more information, can adjust the variety of business at any time, grasp the market dynamics, keep up with consumer demand. Its shortcomings are: partners are prone to contradictions and disputes, and if one partner is irresponsible or divorced from the partnership, the operation will be easily affected and even direct economic losses will be caused.

Therefore, in order to run a hot pot restaurant in partnership, it is necessary to have the same management consciousness and high quality, to conclude a partnership agreement, and to clarify the responsibilities, rights and profits distribution.

3. Franchising:

Franchising, as an advanced management mode, is also the main management form of modern catering industry, with obvious advantages and effects.

When a hot pot enterprise plans to franchise, the specific methods and measures include: carrying out franchise chain in various forms; Register the brand elements of hot pot enterprises; Establish a unified management organization; Management standardization; Clean up and purify the market; Carry out chain distribution and so on.

There are several key issues that should be paid attention to when franchising. One is to identify the market demand; The second is from point to surface, full bloom; The third is to do a good job in human resources.