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Or just enter it in the account as normal, but just don't declare it. How to do a good job in the operation of a self-service hot pot restaurant

Consumer groups are very important. If you want to open a self-service hot pot restaurant, you must first consider the positioning of your consumer groups and solve this problem before you can start the next step. Now let's talk about the positioning of consumer groups.

analysis of service objects a. professional characteristics of consumers: ordinary students, migrant workers and ordinary wage earners have different consumption habits and grades from high-ranking white-collar workers and public servants; B, the age characteristics of consumers: for example, the elderly prefer the light type, while the young prefer the heavy type, and so on; C. Gender characteristics of consumers: women and men often have certain differences in pot products, taste and food types of hot pot; D regional and ethnic characteristics of consumers: people from different regions and ethnic groups have different requirements for hot pot products, which should be distinguished.

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.

Analysis of customer's consumption behavior

Consumption is a comprehensive concept, including consumption level, consumption structure, consumption mode and consumption habits, etc. A, consumption level has a direct relationship with customers' economic affordability, which reflects customers' ability to pay and the satisfaction of their needs, which is directly reflected in the grades and types of hot pot restaurants that customers choose; B, 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; C, consumption patterns include individuals, families, businesses, groups, etc. Different consumption patterns have different grades and varieties; D, consumption habits are reflected in the habit of dining environment, atmosphere, brand, flavor, economy and so on.

before site selection, it is necessary to select an area that is convenient for operation and development, which is the premise of site 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 soft and hard environment is superior or not.

the principle of hot pot restaurant location: the principle of proximity should be implemented. 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., the roads are smooth and customers are easy to "get close"; At the same time, pay attention to the surrounding environment. The external environment should form a climate, and other restaurants in hot pot restaurants should be mixed, such as "one restaurant street" and "hot pot city". Naming tips

Shop name design: 1. Name and design principles: identification, originality and integrity. 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; Third, the combination of the original intention and 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. Shop decoration

Decoration design of hot pot restaurant: We should start from the reality of different hot pot restaurants and measure them by architectural style, hot pot grade, geographical location and other factors 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.

note: because you plan to open a self-help hot pot restaurant, this pattern requires that all the 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 the guests themselves. It has the characteristics of open layout, hall-oriented, one or two varieties of pot products, popular taste, flexible service, customer's participation and self-satisfaction, and full use of space and customer's sports. Taste

Red soup is a typical popular hot pot soup in Sichuan. This soup has a wide range of uses, and most varieties of Sichuan hot pot use this soup. It has the characteristics of rich taste, thick juice, spicy and palatable, fresh and sweet.

White soup, that is, clear soup brine, is also widely used, such as Yuanyang hot pot, clear soup hot pot and nourishing hot pot, and it is also one of the popular basic soups in Sichuan hot pot. It has the characteristics of rich umami flavor, clear soup, appropriate taste and no dryness or greasy.

to prepare the original soup well, you need to know what seasonings are needed for the original soup of Sichuan hot pot. The main condiments used in Sichuan hot pot are: douban (Pixian douban is the top grade), douchi, mash juice, pepper (Hanyuan is the best), ginger, garlic, dried pepper (Sichuan's "second gold bar" is the best), refined salt (Zigong's well salt is the best), monosodium glutamate, cooking wine, sesame oil, pepper, etc. Just [5] spare wei? Do you have a private meeting? Spices, etc. These condiments can be divided into fat-soluble and water-soluble in nature.

Fat-soluble seasonings include watercress, garlic and ginger. When using these seasonings, you must first stir-fry with oil, the amount of oil should exceed the seasoning, the firepower should not be too large, and the stir-fry time should be slightly longer to make the flavor fully separate out.

Water-soluble seasonings include cooking wine, rock sugar, mash juice, refined salt, monosodium glutamate, etc., which must be added to the soup to taste.

in addition, some volatile seasonings, such as pepper, pepper, cooking wine, etc., should not be heated for too long or too short. If it is too long, it will volatilize excessively, and the taste will be weakened. If it is too short, the taste will not be enough.

At present, some new condiments such as curry powder, mustard sauce and cumin powder are also suitable for chafing dish seasoning.

Some condiments, such as ginger, garlic and dried peppers, must be handled by knife before use.

There are mainly four kinds of cooking oil used in Sichuan hot pot: butter, lard, vegetable oil and sesame oil. Butter can increase the flavor in the marinade, keep the temperature of the original soup and increase the color of the materials; Lard can not only increase the flavor of the original soup, but also weaken the fishy smell and peculiar smell of the materials; Vegetable oil is used for stir-frying raw materials and dipping flavor; Sesame oil is less used in soup and more used in flavored dishes. In addition, there are Chili oil, oyster sauce, mixed oil, chicken oil, etc., all of which are to increase the fragrance and flavor of hot pot. Raw material procurement

Raw material management includes the procurement, acceptance, storage and distribution of raw materials. 1. Purchasing business is the initial link of hot pot business, and the following basic requirements must be followed: a, 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; B, good quality, that is, we must strictly grasp the quality of raw materials; C, the price is reasonable, the hot pot raw materials have the characteristics of diversity and locality, and the prices of different markets and supply channels 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; D, the quantity is appropriate, we must adhere to the principle of diligence and quick sales, with sales fixed, so as to sell well in many ways, sell well in batches, and not sell well. E, timely arrival, 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. Management of storage business: a. 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 storage of raw materials must be kept on the standard of being able to complete certain reception services, maintaining uninterrupted operation and being economical and reasonable; B, 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; C, 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; D, control the shortage and damage of inventory. Its primary task is to ensure the safety and hygiene of raw materials in stock; E, daily storage and maintenance. We should do a good job in five aspects: storing raw materials in separate tanks, 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; F, 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; The second is to adhere to the principle of "three firsts and one no", such as first in storage, first out of perishable and perishable products, first out near the expiration date, and no out of damaged and deteriorated products.

Finally, I suggest you read more relevant information. I run a hot pot restaurant. Can I make online fast food takeout?

Yes, you can try the online ordering system. This system is very suitable for online ordering of hot pot. How to be a foreman and manager of a large hot pot restaurant?

1. Be responsible for the supervisor of the food and beverage department, carry out the supervisor's work instructions and report back to him.

2. Enjoy the authority stipulated by the foreman, be responsible for the on-site management and supervision of the employees in the area, and lead the employees to do a good job in cleaning and receiving services in this area according to the restaurant service standards and quality requirements.

3. Quality of work such as on-site inspection, supervision etiquette, appearance, attendance and discipline, hygiene, and preparation for meals. Make records and make rewards and punishments decisions and report them to the supervisor.

4. Be familiar with the service procedures and operation specifications of tables, private rooms and banquets, assist waiters to finish their work at any time during meals, and correct and guide the problems found in time.

5. Be familiar with the details of hotel service projects and restaurant products, lead the employees in this area to do a good job in promoting hotel products such as drinks and dishes, and assist in solving difficult problems.

6. Be responsible for the collection, distribution, loss and reimbursement of materials and supplies in the phase area, and regularly check and count various devices, properties and articles in the area to ensure that they are in good condition.

7. Assist the supervisor to hold regular pre-shift meetings and business meetings, rationally allocate employees' work, set areas, personnel, posts and responsibilities, be hardworking, care about employees' ideological and living conditions, and take the lead to set a good example. How to open a big hot pot restaurant

Many small and medium-sized investors often don't make sufficient plans in the early stage of investment, and often think that the bigger the store, the more money they will make. Therefore, the catering industry is also facing market segmentation by blindly pursuing the correct and far-sighted location to capture customers. If it is to be big and complete, the result may be "four unlike". Investors in the catering industry should consider establishing their own cuisine characteristics. I'm not afraid of strange ideas, but I'm afraid that the catering industry without ideas actually needs quite clever marketing art. The key to turning the idea of * * into a gimmick lies in clever use. It's not easy to create any new idea. We should make good use of it and make it produce wonderful effects. Do a good job of after-sales service and accumulate loyal customers to open a hot pot restaurant. Step 1: Site selection usually involves selecting places with high traffic, such as schools, shopping malls and mature communities. 2, the brand choose a brand that suits you, don't blindly pursue the famous brand effect, what suits you is good. 3, the decoration should be based on their own situation, but also on the positioning of the crowd, do not rush. 4, publicity should be in place, do not save money, some money can not be saved. 5, management has opened a good store, management is also very important, staff management, cost management, management, are all making money for you.

How to do service training in hot pot restaurants

How to manage and train front-office waiters in hot pot restaurants:

Personally, I think the management should be carried out according to the system and requirements. Training is divided into basic training for new and old employees.

the first stage:

1. Staff's skills training (daily work discipline, basic skills operation)

2. Service awareness training (polite language, reception service awareness).

3. How to solve minor problems in work.

4. The rewards and punishments are clear. Those who work diligently are rewarded. Those who work lazily are deducted. How to successfully run a fish hot pot franchise store in Qian Qian must be seen.

Personally, I think that I have the technology to fry the bottom materials > Buy the bottom material of finished hot pot > Join (the least recommended).

1. The most important thing in making hot pot is the bottom of the pot. It is related to the long-term interests of the store. Are you joining, creating or outsourcing? Let's talk about joining, such as big brands, which are popular, but the joining fee is expensive, and you have to pay a deposit, etc. Of course, if you have money, you will talk about it. The advantage is brand awareness, word of mouth, self-worry, and everything is done according to standards. However, the initial investment is large, and the return to the capital is relatively slow. Again, there's money to talk about.

small and medium-sized brands are only popular in some areas and have a good reputation, so the joining fee is average. Is to save your own snacks. Others don't have much advantage, and the prices of dishes and pot bottoms usually supplied by some headquarters are slightly expensive (we should talk about it first and make a good comparison. It's easy to fall into the pit. Don't ask me why I know. ) Even if some word-of-mouth is not good, they will charge a bunch of messy fees.

Let's talk about homemade chafing dish bottom material. There are two ways. One is to learn chafing dish-related technical skills by yourself. The other one invited a hot pot chef to come back, and he took care of the things in the kitchen. The price is not certain, depending on experience and your charm!

Let's talk about outsourcing hot pot bottom materials. First, we should buy them from a large scale and slowly filter them to find the taste that we and our family, relatives and friends are satisfied with. It is best for local people to be born and bred, as long as they meet the tastes of most people in this area. Then talk about the price, ask the seller the exchange method, etc. Those dishes can organize their own information, ask some experienced masters, and ask a side dish master to be the best. Some hot pot bottom material suppliers can also provide some guidance (the cost may be calculated separately, but they are all accumulated experience and can be won. ) you have to learn the whole hot pot process yourself. The cost of this method is relatively low, and the taste can be stable (of course, we must find powerful suppliers, not those who speculate. You'll be silly if you can't get in touch one day.)

It's best to try out the business for a while before opening, and find ways to solve the problems in time.

2. For the location problem, you must find a place with a large flow of people (customer group). Now it is not an era when wine is not afraid of the depth of the alley. Let's take a very simple example. A place rents 8, yuan a month, and 1 people pass by every day. If our conversion rate is 1%, it means that 1 customers come in for consumption every day. Assuming that everyone consumes 1 yuan, it means that the water flows to 1 yuan every day, and the net profit is calculated at 2%, making a profit in 2 yuan every day. Earn 6 yuan a month (especially losing money, just assuming that everyone understands this). Another place rents for 1, yuan a month. The flow of people is 1 people. Assuming that our conversion rate is also 1%, there will be 1 people coming in for consumption, and each person will spend 1 yuan. That day will be 1, yuan, and the net profit will be 1% (assuming that more people are hired, the cost will be higher), and the profit will be 1.