People who know a little about the catering industry know that hot pot is the easiest way to achieve process standardization of Chinese food varieties, so it is very suitable for chain operations. But few people will make the hot pot into a fast food, because most of the hot pot is a multi-person party dining options, a meal down, three or four hours is not long, turnover rate is low, business income is difficult to ensure. However, the introduction of the "bar type hot pot", in the turnover rate significantly "speed up" at the same time, but also let the hot pot successfully joined the ranks of fast food, where each customer's average meal time is only 40 minutes.
Bar layout: bar small hot pot on the traditional hot pot subversion, first reflected in the store layout. Similar to the kind of bar-style tables and chairs in the rotary sushi restaurant, with a single small hot pot, so that customers enjoy the food 'at the same time, there is also a congregation of gourmets happy experience. In addition, this design also makes their private space is quietly compressed, and strangers sitting side by side, in front of the busy figure of the waiter, so it is difficult to eat for a long time while chatting, but also invariably shorten the time of the meal.
Another benefit of the bar layout is that it increases the customer capacity of the store by more than 30% per unit area. At the same time, the waiter standing in the center of the bar "four sides", a waiter can serve 20 customers at the same time, a store only 3 waiters can meet the needs of the front desk service, greatly reducing the hot pot franchise labor costs.