How to run a hot pot restaurant has always been a headache for managers of hot pot restaurants. The following are some experiences of a friend in Shenzhen about restaurant management, many of which can be used as reference for hot pot restaurant management. Welcome to consult them. Although I am not from Sichuan, I like to find a Sichuan restaurant every time I eat in Beijing, Shanghai or Shenzhen. If you run into a Sichuan restaurant, you will "knock me down". Shenzhen is a young city. According to income, catering consumers can be roughly divided into the following categories: first, the working class; The second is the entrepreneurial crowd; The third is the nouveau riche crowd; ..... The "residents" often mentioned are actually "new residents", and most of them are "residents" with relatively high mobility. We know that all relatively regular "residents" want to cook at home to save money. Can this resident group become the main consumer group of your restaurant? I hope you can learn more about it and lock it. If you want them to become your main consumer groups, which level should you focus on? These also need accurate segmentation. In fact, it is not too difficult to create a "restaurant" feature. As long as you lock in the customers you want to "eat" at the first step, you can naturally find out the "characteristics" they want. For example, the year before last, there was a small restaurant in Beijing. Because it had no characteristics, its business had been bad. Later, according to the preferences of the new "Korean Wave" group in Beijing, we designed it as a "Korean" restaurant, and refined its cultural characteristics on the basis of Korean flavor, including the Korean clothing of waiters, the simple "Korean" training when welcoming guests, the determination of "Korean menu" and the equipment of "Korean" tableware (enlightenment: the decoration of hot pot restaurants should highlight regional cultural characteristics, so as to form a unique brand reputation. ) For another example, the year before last, we gave a consultant to a small restaurant in the north. According to the generous character of the local people, we packaged this ordinary restaurant into a restaurant with the characteristics of Inner Mongolia, and introduced the characteristics of Inner Mongolia for the first time in this city. There were Ma Touqin and waiters, and the decoration inside was all Inner Mongolia culture. They used to sell only a bowl of egg noodles, only a few yuan, but through this arrangement, they sell mutton, "Mongolian wine" and the like, and the price has gone up, and the business is booming. In my opinion, the quality of your restaurant and business has nothing to do with whether your restaurant is located in a crowded residential area. For example, when I was consulting Henan Jinxing Beer the year before last, I had dinner with the marketing manager of the winery. Instead of choosing luxury hotels in the city, I drove to a rural restaurant with wild peasant flavor outside 10. Why? Because this rural restaurant is located in the virgin forest, next to a group of graves, the food is all local pure rural characteristics and has a unique flavor. When creating restaurant characteristics, we should not only pay attention to the characteristics of dishes, but also pay attention to the refinement of restaurant culture. Because, at present, meals in most hotels have been homogenized. What you can do, others can do it. The big deal is to spend a little more money and hire a corresponding chef. Summary: Hot pot restaurants should also operate special hot pots to form their own reputation and brand. At present, hot pot restaurants are developing rapidly, the homogeneity of stores is serious, the tastes and dishes are similar, the hardware can not be broken, and only the software can be upgraded. For example, people are becoming more and more interested in healthy hot pot. How to invite 1-2 nutrition and health experts to hot pot restaurants to provide free consultation services for diners? Is it very popular? The copyright of this article belongs to the author. Welcome to reprint. Please indicate the author and source. Thanks to the author: Love Hotpot Network