Autumn is coming, and winter is coming soon. The hottest item in winter is hot pot. Friends who plan to open a hot pot restaurant in winter should also start to open stores to raise customers. The following is a summary of ten issues that need attention for friends, including hot pot customer analysis, hot pot market division, hot pot market positioning, hot pot restaurant location, hot pot restaurant decoration, hot pot restaurant personnel management, hot pot restaurant supply system management and so on. Matters needing attention in opening a hot pot restaurant 1: investigation and analysis of the customers of hot pot restaurants 1. Analysis of the clients: (1) Professional characteristics of consumers: ordinary students, migrant workers and ordinary wage earners, and senior white-collar workers and public servants, their consumption habits and grades are different; (2) The age characteristics of consumers: for example, the elderly prefer the light type, while the young prefer the heavy type, etc. (3) Gender characteristics of consumers: Women and men often have certain differences in pot products, taste and dish types of hot pot; (4) Regional and ethnic characteristics of consumers: People from different regions and ethnic groups have different requirements for hot pot products, which should be differentiated. Of course, due to the mutual permeability and hybridity of hot pots, many hot pots have been improved and innovated, which are suitable for most people's tastes and have the characteristics of * * *. But the analysis of consumers is essential. 2. Analysis of customer consumption behavior: consumption is a comprehensive concept, and consumption behavior includes consumption level, consumption structure, consumption mode and consumption habits. (1) There is a direct relationship between consumption level and customers' economic affordability, which reflects customers' ability to pay and the satisfaction of their needs, which is directly reflected in customers' choice of the grade and type of hot pot restaurant; (2) The consumption structure is the proportion of customers' various consumption expenditures, and their expenditures are closely related to factors such as occupation, age, gender, region and nationality; (3) There are individuals, families, businesses, groups, etc. Different consumption patterns have different grades and varieties; (4) Consumption habits are reflected in the habits formed in dining environment, atmosphere, brand, flavor and economy. 3. Analysis of customer consumption characteristics: (1) Uncertainty: Most customers are mobile and a few are certain, so the location should be reasonable. (2) Randomness: There are many customers and great differences, and they are selective in the consumption of hot pot. Therefore, it is necessary to grasp the development trend of hot pot, adjust the taste in time, and improve and innovate. (3) Flexibility: This is determined by successful brands, marked by the frequency of customers' dining and the rate of returning. (4) Guidance: Adjustment of business strategy, successful advertisement operation, etc. will all give some guidance to customers' consumption. Matters needing attention in opening a hot pot restaurant 2: Division of the hot pot market (1) Division requirements: 1. Accurately grasp the specific aspects such as business varieties, drinks, service level, business hours, traffic conditions, etc., so as to compare whether your own brand can enter the market; 2. It is operable. If the market results are not matched with one's own manpower, financial resources and material resources, and it is difficult to achieve the business objectives, we must give up, re-divide the market and find the right position; 3. It has stability. After market division, as long as it conforms to reality, we should boldly explore, make long-term plans and occupy the market. (2), divided into categories: 1, geographical location: the regionality of hot pot restaurants has a greater impact on their operations, so we should fully understand the geographical factors of hot pot restaurants. In the same area, different shops and pots serve different consumer groups; And the same store and pot products will change in different regions. 2. Population classification: Affected by people's living, culture, religion, nationality and other factors, there are differences in the consumption of hot pot, and there are differences in varieties, grades and purposes. Different levels of consumer groups have different requirements for grades and varieties. 3. Customer differentiation: In addition to considering customers, occupations, incomes, etc., it is necessary to analyze their motives, whether they are traditional frugal, economical, trendy and impulsive, or luxurious and ostentatious, so as to achieve practical results. 4. Behavior analysis: customers are divided into regular customers, ordinary customers, mobile individual customers, new customers, etc., which is related to the hot pot quality, service level and customer trust of hot pot restaurants. Matters needing attention in opening a hot pot restaurant: the positioning of the hot pot market (1), the analysis of the positioning of the hot pot market, there are different standards: 1, according to the grade: high, medium, low, or luxury stores, flavor stores, mass stores, self-service stores, etc.; 2, according to the function: special hot pot, fast food hot pot, small hot pot, nourishing hot pot, etc.; 3. According to the source: Sichuan-style hot pot, Mongolian hot pot, palace hot pot, old hot pot, etc. 4. According to business: brand hot pot, restaurant hot pot, buffet hot pot, hot pot bar, etc. Before opening a store, you should choose your own business varieties according to these standards and combined with your own characteristics. (2) Price positioning is one of the important factors that affect business. After other conditions are ripe, price is the decisive factor: 1. Combination of high and low: At the beginning of business, customers are greeted with high-quality hot pot, high-level service and lower price. It can quickly win customers, establish an image, open up the situation and realize normal operation. 2. High combination method: high starting point and high benefit. Attract high-level customers with high-quality hot pot, high-grade environment, high-grade decoration and high-level service. The risk is big, the profit is also big, and the income is also great after entering a virtuous circle. 3. Brand monopoly law: unique pot products, unique formula and patented hot pot products can be used to operate hot pot at higher prices, but the flavor characteristics of the varieties should remain unchanged. 4. Popularization method: popular hot pot varieties and popular prices are supplied at low prices, with small profits but quick turnover as the mainstay. Precautions for opening a hot pot restaurant 4: Type of hot pot restaurant 1, luxury type 2, popular type 3, flavor type 4, self-help type 5: Name and design of hot pot restaurant 1, Name and design principle: Be recognizable, original and holistic. Its main functions include spreading corporate culture, promoting corporate image, improving competitiveness and shaping the overall corporate image. 2, the basic law of name design: First, the font pays attention to the overall effect, so that it is easy to recognize, read and remember; Second, the pronunciation is loud and full of charm and rhythm; The third is the combination of the original intention and the meaning of the font. 3. Basic requirements of name design: First, it is consistent with the level of customer consumption and the level of hot pot restaurant; Second, the humor and implication of the name of hot pot restaurant; Third, the name of the hot pot restaurant is consistent with the flavor, objects and habits; Fourth, the extension of the name of hot pot restaurant; Fifth, the choice of the name of hot pot restaurant is particular; Sixth, the naming requirements are simple and lively, don't change it easily, and pay attention to originality. Matters needing attention in opening a hot pot restaurant 6: Location of hot pot restaurant 1. Regional factors of hot pot restaurant location: Before location selection, an area convenient for operation and development must be selected, which is the premise of location selection. When selecting the site, we should consider the level of economic development, the influence of culture and education, the market competition, the characteristics of the planned location, and whether the software and hardware environment are superior or not. 2. The principle of hot pot restaurant location: First, determine the service target. It is necessary to determine the corresponding facilities and equipment according to the location of the hot pot restaurant, and then select its own business grade to determine the variety of hot pot; Second, we must implement the principle of proximity. In other words, it is necessary to have convenient transportation, convenient communication and easy access. Located in or close to commercial areas, economic areas, cultural areas, development zones, etc., with smooth roads and easy access for customers; Third, the environment should be in place. The external environment should form a climate, and other restaurants in hot pot restaurants should be mixed, such as' catering street' and' hot pot city', and at the same time, they should advocate their own comprehensive support and the combination of diversified operations to form economies of scale; Fourth, we must scientifically predict profits. Before and during the opening, we should combine various factors to analyze the sales and gross profit in a certain period and predict the profit and benefit. In addition, you can also judge the choice of store location by experience. 3. Location and layout of hot pot restaurant: After determining the location principle, the following points should be combined in the implementation: choose the place where commercial outlets are concentrated, the place where people gather, the place with convenient transportation, the specific location, the gathering place of peers and special ports. The following ideas should also be considered in the layout: diffusion, agglomeration, competitiveness and multi-industry coordination. Matters needing attention in opening a hot pot restaurant 8: Decoration of hot pot restaurant The decoration design of hot pot restaurant should be based on the actual situation of different hot pot restaurants and measured by factors such as architectural style, hot pot grade and geographical location to attract customers. Generally speaking, the decoration styles are different, but the following problems should be avoided: First, the structure of hot pot restaurant is monotonous; Second, the air in the store is cloudy and humid; Third, the distance between tables in the store is too small; Fourth, the environmental space is depressed; Fifth, the lack of original decorative features. Matters needing attention in opening a hot pot restaurant 9: Management of hot pot restaurant personnel (1). Composition of hot pot restaurant personnel: 1. Management personnel: including (general) manager, lobby manager and foreman as the main members, 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, Dutch jobs, handyman, etc. 3. Service personnel: including customer service staff, kitchen service staff, cleaning staff, security staff, etc. (2) Management of hot pot restaurant personnel: 1. Define the management scope and determine the management level; 2. Professional division of labor, with hot pot management as the center; 3. Adhere to unified command and combine authority and responsibility; 4, to meet the requirements of simplicity, effectiveness, unity and coordination; 5. Pay attention to service skills and service efficiency. Matters needing attention in opening a hot pot restaurant 11: Management of hot pot restaurant 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 of different markets and sources are different, and the prices of different seasons and different regions are also different. 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 in time, the variety of hot pot has a certain randomness, 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), to ensure adequate and reasonable storage of raw 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. In the process of storage, we should always know the consumption of raw materials, and put forward purchasing opinions or suggestions in time according to the actual situation to supplement and update raw 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.