Fontaine: I am in a second-tier city, the city residents consumption level in the country is considered medium, per capita income is estimated at 2000-3000 yuan / month, residents live a more leisurely life, like to go out to eat, Sichuan cuisine is very marketable in our area, Sichuan hot pot restaurant and a lot of Sichuan restaurants, but Sichuan hot pot buffet store is still blank. I want to open a store like this, please ask first what do I need to do? Hot pot store Manager Li: Consumer groups are very important, you want to open a self-service hot pot store, first of all, you must take into account the situation of your consumer group positioning, to solve this problem, you can start the next step, now first talk about consumer group positioning issues. 1, the object of service analysis: a, the consumer's occupational characteristics: general students, migrant workers, ordinary wage earners, and senior white-collar workers, public officials, their consumption habits and consumption level is different; b, the consumer's age characteristics: such as the elderly love the light type, the young people prefer heavy taste and thick type, etc.; c, the consumer's gender characteristics: women and men tend to be in the hot pot for the pot, the taste of the light weight, dish type, etc. have the same characteristics. c. Consumer gender characteristics: women and men tend to be different in terms of hot pot products, taste weight, type of dishes, etc.; d. Consumer regional and ethnic characteristics: people in different regions and ethnic groups have different requirements for hot pot products, which should be differentiated. Of course, due to the interpenetration of hot pot, intermixed, many hot pot has been improved, innovative, suitable for most people's tastes, with ****. But the analysis of consumers is essential. 2, customer consumption behavior analysis: consumption is a comprehensive concept, consumer behavior, including consumption level, consumption structure, consumption mode and consumption habits, etc.: a, the level of consumption and the customer's affordability has a direct relationship, reflecting the customer's ability to pay and this ability to pay the appropriate needs to meet the demand for the direct performance of the customer to choose the grade and type of hot pot restaurant; b, the consumption structure of the customer is the customer a variety of consumption expenditure Proportion, its expenditure and occupation, age, gender, geographical ethnicity and other factors are closely linked; c, consumption mode of personal, family, business, groups, etc., different ways of consumption in the choice of grades and varieties of different; d, consumption habits are reflected in the dining environment, ambience, brand, flavor, economy and other aspects of the formation of habits. Hotel chef Liu Yidao: Li manager said very right, the division of the very West fine. Positioning what kind of consumer groups also determines the type of hot pot restaurant you open: generally speaking, the luxury hot pot restaurant service object to high-income people mostly; popular hot pot restaurant price moderate and hot pot lower cost and flavor of the mass close relationship, seat rate and turnover rate is high. Fontaine: My consumer target is locked in the young wage earners, spending power in about 30-40 yuan / person, in which case I need to have any special attention on the site selection? Executive Chef: Before selecting a site, it is necessary to choose an area that is easy to operate and develop, which is the premise of site selection. When choosing a site, we should take into account the level of economic development, cultural and educational influences, market competition, planning and location characteristics, hardware and software environment is superior and other aspects of the factors. The principle of hot pot restaurant site selection: to implement the principle of proximity. That is to say, convenient transportation, easy to come and go, easy to enter. Located in or near the business district, economic district, cultural district, development zone, etc., the road is smooth, customers are easy to "close"; at the same time, pay attention to the surrounding environment should be in place. The external environment to form a climate, hot pot restaurant other food and beverage to mixed operations, such as "dining street", "hot pot city" and so on. Fontaine: A good name is very important, what is the trick to name a restaurant? Polygon Hotel Lucky pod: store name design 1, the name and design principles: to have recognition, originality, integrity. 2, the basic laws of name design: First, the font to pay attention to the overall effect of good recognition and good reading and remembering; second is pronounced loud rhyme, rich in rhythm; third is the font of the original meaning and meaning of the combination of the combination of allegory. 3, the name of the design of the basic requirements: First, the level of consumption with the customer and the grade of the hot pot restaurant consistent; second is the name of the hot pot restaurant Humor and allegory; three is the name of the hot pot store and flavor, object, habit of mutual compatibility; four is the name of the hot pot store extensibility; five is the name of the hot pot store to take the law of the preoccupation; six is the name of the requirements of a simple and clear, do not easily change, pay attention to originality. Fontaine: How should I carry out the decoration? A hotel owner Xin Xin Rong: hot pot restaurant decoration design: to start from the actual different hot pot restaurant, to the architectural style, hot pot grade, location and other factors to measure to attract customers. In general, the decoration styles vary, but all should pay attention to avoid the following problems: First, the hot pot store structure monotonous; Second, the store air turbid and humid; Third, the store table spacing is too small; Fourth, the environment space is depressing; Fifth, the lack of originality characteristics of the decoration. Note: Because you intend to open a self-service hot pot store, this pattern requires that the hot pot raw materials (raw materials and semi-finished products, etc.) and tableware are all placed in a certain area of the hot pot hall by the guests to choose their own, which has the layout of the implementation of the open to the hall as the main, the pot to one or two varieties of products, the taste of the public as well, the service is more flexible, the customer's participation and sense of self-satisfaction to be embodied, make full use of the space with the customer's sportiness and other characteristics. Fontaine: not only unique in terms of business characteristics, I also want to be different in flavor with other Sichuan hot pot store. Freeman Taotie clan: Sichuan hot pot is the most important is the original soup modulation, which determines the flavor of the hot pot, but also the production of hot pot is the most critical link. Sichuan hot pot has more varieties, the original soup also has different, but the most basic is red soup and white soup two kinds. Now I specifically for you to introduce these soups, I hope to give you some inspiration: red soup is a typical Sichuan popular hot pot base soup. This soup is widely used, most of the varieties of Sichuan hot pot are used in this soup. It has a rich texture, thick juice, thick flavor, spicy and tasty, fresh and sweet characteristics. White soup, that is, broth brine, is also widely used, such as mandarin duck hot pot, clear soup hot pot, tonic hot pot, etc. are used in this soup, is also one of the popular Sichuan hot pot base soup. It has a rich flavor, clear soup, crisp and suitable, not dry and not greasy characteristics. In addition, cold pot soup is also one of the new hot pots in recent years, such as cold pot fish, roast chicken hot pot, jumping frog hot pot and so on are used in this soup. It has the characteristics of soup and material unity, tender texture and unique flavor. This kind of cold pot soup brine can maintain the form and taste of raw materials, so it is very popular. To make a good soup, you first need to understand what seasonings are needed for Sichuan hot pot soup. Sichuan hot pot with the main seasonings are: bean curd (to Pixian bean for the best), black beans, mash juice, peppercorns (produced by Hanyuan for the best), ginger, garlic, dry chili (produced in Sichuan, "two gold bars" for the best), salt (produced in Zigong well salt for the best), monosodium glutamate (MSG), cooking wine, sesame oil, pepper, sugar, sannanese, star anise, Cinnamon and other five spices. These seasonings can be divided into fat-soluble and water-soluble nature of the two categories. Seasonings that are fat-soluble include bean curd, garlic, ginger, and so on. The use of these seasonings, you must first stir fry with oil, the amount of oil to be more than the flavor, the fire can not be too large, stir frying time should be a little longer, in order to make the flavor fully analyzed. Belong to the water-soluble seasonings are wine, sugar, mash juice, salt, monosodium glutamate, etc., must be added to the soup in order to taste. In addition, with volatile seasonings such as peppercorns, chili peppers, cooking wine, etc., the heat time can not be too long, not too short, too long volatile excess, taste weakened, too short taste is not enough. At present, some new seasonings such as curry powder, mustard sauce, cumin powder, etc. are also suitable for hot pot seasoning. Some seasonings such as ginger, garlic, dried chili peppers, etc., in the use of the knife must be processed before. The cooking oils used in Sichuan hot pots are mainly four kinds: butter, lard, vegetable oil and sesame oil. Butter can increase the aroma of the marinade, to maintain the temperature of the original soup, increase the color of the ingredients; lard in addition to increase the aroma of the original soup, you can weaken the ingredients of the fishy taste, odor; vegetable oil for stir-frying raw materials and dipping with; sesame oil is less used in the soup, more for the flavor plate. In addition, there are chili oil, oyster sauce, mixed oil, chicken oil, etc., also to increase the aroma and flavor of hot pot. Fontaine: Raw material procurement is a very complicated part, how should I operate in this aspect? Dalian Seafood Restaurant Star Tea: Raw material management includes purchasing, acceptance, storage and distribution of raw materials. 1, the procurement business is the starting point of hot pot business, must follow the following basic requirements: a, variety of the right way, that is, according to the customer's needs and hot pot production needs to determine the varieties to ensure that the hot pot marketable; b, good quality, that is, we must strictly grasp the quality of raw materials, c, reasonable price, hot pot raw materials have a variety of local characteristics, different markets and sources of price is not the same, and the price of raw materials is not the same. Channel prices are different, different seasons, different regions prices are also different. Therefore, the purchasing staff should instantly understand the market situation, reduce the procurement cost, so as to reduce the production cost of hot pot restaurant; d, the appropriate amount, must adhere to the diligence into the quick sale, the sale of the principle of determining the entry, so that the best-selling more into the sale of the batch into the sale of the stagnant sales do not enter. e, the arrival of timely, the hot pot varieties with a certain degree of randomness, it is difficult to predict the amount of daily production and sales volume. Therefore, in order to ensure the normal operation of the hot pot business, the procurement of raw materials should be on demand, timely supply. 2, storage business management: a, to ensure that the storage of raw materials is sufficient and reasonable. Storage is one aspect of the hot pot service, storage of raw materials to have enough varieties and quantities to ensure the continuity and stability of operations. The stock reserve of raw materials must be kept above the standard of being able to complete certain reception services, maintaining uninterrupted operation and economic rationalization; b. Control of storage. Hot pot storage of raw materials can not be too much, otherwise it will cause backlog and waste. Therefore, the hot pot restaurant must control the investment in storage to ensure a reasonable reserve quota; c. Guide the purchase and sale of raw materials. To be in the storage process, keep abreast of the consumption of raw materials, and according to the actual situation of the initiative to make timely purchasing advice or recommendations to supplement and update the raw materials, and timely processing of the stock of stagnant raw materials; d, control the shortage of inventory residual damage. Its primary task is to ensure the safety and health of the inventory of raw materials; e. Daily storage and maintenance. Should do a good job of raw material storage area, cargo number, the implementation of food hygiene laws, adhere to the isolation system, grasp the temperature and humidity, strengthen the protection and maintenance, good cleaning and hygiene, prevention and control of microbial invasions and pests, the establishment of the account card, the regular inventory of these five aspects of the work; f, out of the warehouse management. Food raw materials out of storage management to do the following work: First, adhere to the bill of delivery out of storage; Second, adhere to the first storage first out, perishable and perishable first out, close to the expiration date of the first out of the first out of the damage and deterioration of the first out of the "three first a not" principle. Finally, I suggest that you read more about the relevant information. Fontaine: Thank you very much for giving me so much valuable experience, I want to take good reference, fully do all the preparations before opening, choose a day to open, then I look forward to your presence.