(1) Influencing factors on the hot pot market:

1. The influence of economic development on hot pot includes the increase of consumers' demand for hot pot, the structural contradiction of existing hot pot restaurants of various grades, the great promotion of social development and national policy measures for the development of catering industry, the change of objective environment and the instability of consumption.

2. The influence of traditional factors on hot pot includes its historicity, universality, culture and uniqueness.

3. The influence of the surrounding environment on hot pot, including the policy environment, such as the public security situation in the starting place and the efficiency of functional departments; Infrastructure, such as road traffic, parking location, water and electricity supply, communication network, procurement channels, consumer groups, finance, health, labor and other supporting facilities closely related to business; Preferential measures, such as tax, various fees, rent, talent introduction and other aspects of whether there are preferential policies.

(2) Investigation and analysis of tourists:

1. Analysis of clients:

(1) Occupational characteristics of consumers: ordinary students, migrant workers and ordinary wage earners have different consumption habits and grades from senior white-collar workers and public servants;

(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, many chafing dishes have been improved and innovated to suit most people's tastes because of their mutual permeability and hybridity. But the analysis of consumers is essential.

2. Analysis of customer consumption behavior:

Consumption is a comprehensive concept, which includes consumption level, consumption structure, consumption mode and consumption habits.

(1) There is a direct relationship between the consumption level and the customer's economic affordability, which reflects the customer's ability to pay and the demand satisfaction that is suitable for this ability, which is directly reflected in the customer's choice of the grade and type of hot pot restaurant;

(2) The consumption structure is the proportion of customers' various consumption expenditures, and its expenditures are closely related to factors such as occupation, age, gender, region and nationality;

(3) The consumption modes include individuals, families, businesses, groups, etc. Different consumption modes 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, we should 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: adjusting business strategy and successful advertisement operation will all give some guidance to customers' consumption.