Of course, due to the interpenetration and hybridity of hot pot, many hot pots have been improved and innovated, which are suitable for most people's tastes and have the characteristics of * * *. But the analysis of consumers is essential. 2. Analysis of customer consumption behavior: consumption is a comprehensive concept, and consumption behavior includes consumption level, consumption structure, consumption mode and consumption habits. (1), the consumption level is directly related to the customer's economic affordability, reflecting the customer's ability to pay and the degree of demand satisfaction corresponding to this ability, and directly indicating the customer's choice of the grade and type of hot pot restaurant; (2) Consumption structure is the proportion of customers' consumption expenditure, and its expenditure is closely related to occupation, age, gender, region, nationality and other factors; (3) There are individuals, families, enterprises, groups, etc. Different consumption patterns have different grades and varieties; (4) Consumption habits are reflected 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 with great differences, and they are selective in hot pot consumption. Therefore, we should grasp the development trend of hot pot, adjust the taste in time, 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: The adjustment of business strategy and the successful advertisement operation will play a guiding role in consumers' consumption. Matters needing attention in opening a hot pot restaurant: the division of the hot pot market (1), the division requirements: 1, and the accurate grasp of the specific aspects such as business varieties, drinks, service level, business hours and traffic conditions. , so as to compare their own brands can enter the market; 2. It is operable. If the market results don't match your own manpower, financial resources and material resources, and it is difficult to achieve your business goals, you must give up, re-divide the market and find a correct position; 3. It has stability. After market division, as long as it is in line with reality, we must boldly explore and make long-term plans to occupy the market. (2) Category: 1. Geographical location: The regionality of hot pot restaurant has a great influence on its operation, so we should fully understand the geographical factors of hot pot restaurant. In the same area, different shops and pots serve different consumer groups; Moreover, the products of the same store and pot will change in different regions. 2. Population classification: Affected by people's life, culture, religion, nationality and other factors, there are differences in the consumption of hot pot, and there are differences in varieties, grades and uses. Different levels of consumer groups have different requirements for grades and varieties. 3. Customer differentiation: In addition to considering customers, occupations, income, etc. It is necessary to analyze their motives, whether they are traditional frugality, economy, fashion and impulsiveness, or luxury and ostentation, so as to achieve practical results. 4. Behavior analysis: customers are divided into regular customers, ordinary customers, mobile individual customers and new customers. It is related to the hot pot quality, service level and customer trust of hot pot restaurants. Matters needing attention in opening a hot pot restaurant: the positioning of the hot pot market (1), the positioning analysis of the hot pot market, there are different standards: 1, according to the grades: high, medium, low, or luxury stores, flavor stores, mass stores, self-service stores, etc. ; 2. According to functions: special hot pot, fast food hot pot, small hot pot, nourishing hot pot, etc. ; 3. According to source: Sichuan-style hot pot, Mongolian hot pot, palace hot pot, old hot pot, etc. 4. According to business: brand hot pot, restaurant hot pot, buffet hot pot, hot pot bar, etc. Before opening a store, you should choose the business varieties that suit you according to these standards and your own characteristics. (2) Price positioning is one of the important factors affecting operation. When other conditions are ripe, price is the decisive factor: 1. Combination of high and low: in the early days of opening, customers were greeted with high-quality hot pot, high-level service and lower price. Can quickly win customers, establish an image, open up the situation and realize normal operation. 2. High combination method: high starting point and high income. Attract high-level customers with high-quality hot pot, high-grade environment, high-grade decoration and high-level service. The risk is big, the profit is big, and the income is big after entering a virtuous circle. 3. Brand monopoly method: unique hot pot products, unique formulas and patented hot pot products can operate hot pot at higher prices, but the flavor characteristics of the varieties should remain unchanged. 4. Promotion method: popular hot pot varieties, popular prices, low supply, small profits but quick turnover. Matters needing attention in opening a hot pot restaurant 4: hot pot restaurant type 1, luxury type: 2, popular type: 3, flavor type: 4, self-help type: matters needing attention in opening a hot pot restaurant 5: hot pot restaurant name and design 1, name and design principles: it should be recognizable, original and holistic. Its main functions include spreading corporate culture, enhancing corporate image, improving competitiveness and shaping the overall corporate image. 2. The basic rules of name design: First, the font pays attention to the overall effect, which is easy to identify, read and remember; Second, the pronunciation is loud, full of charm and rhythm; The third is the combination of the original intention and meaning of the font. 3. The 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; Three, hot pot restaurant name and flavor, objects, habits; Fourth, the extension of the name of hot pot restaurant; Fifth, the choice of hot pot restaurant name is particular; Sixth, the naming requirements are simple and lively, don't change it easily, and pay attention to originality. Precautions for opening a hot pot restaurant 6: Location of hot pot restaurant 1. Geographical factors of hot pot restaurant site selection: before site selection, it is necessary to choose an area that is convenient for business development, which is the premise of site selection. Factors such as the level of economic development, the influence of culture and education, market competition, the characteristics of planning and site selection, and whether the software and hardware environment are superior should be considered when selecting the site. 2. The principle of hot pot restaurant location: First, determine the service target. It is necessary to determine the corresponding facilities and equipment according to the location of hot pot restaurants, and then choose their own business grades to determine the varieties of hot pot restaurants; Second, we must implement the principle of proximity. In other words, it is necessary to have convenient transportation, convenient communication and convenient access. Located in or near the business district, economic district, cultural district, development zone, etc. The roads are smooth and convenient for customers to enter and exit; Third, the environment should be in place. The external environment should form a climate, and other restaurants in the hot pot restaurant should be mixed, such as' dining street' and' hot pot city'. At the same time, it is necessary to advocate the combination of its own comprehensive facilities and diversified operations to form economies of scale; Fourth, we must scientifically predict profits. Before and during the opening of the business, it is necessary to analyze the sales and gross profit in a certain period and predict the profits and benefits in combination with various factors. In addition, you can also judge the choice of store location by experience. 3. Location and layout of hot pot restaurant: After determining the location principle, the following points should be combined in the implementation: choose the place where commercial outlets are concentrated, the place where people gather, the place with convenient transportation, the specific location, the gathering place of peers and special ports. The layout should also consider the following ideas: diffusion, agglomeration, competitiveness and multi-industry coordination. Matters needing attention in opening a hot pot restaurant 8: Decoration of hot pot restaurants The decoration design of hot pot restaurants should be measured according to the actual situation of different hot pot restaurants, by factors such as architectural style, hot pot grade and geographical location, so as 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 turbid 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. Matters needing attention in opening a hot pot restaurant 9: hot pot restaurant personnel management (1), hot pot restaurant personnel composition: 1, management personnel: including (general manager), lobby manager and foreman as the main personnel, and hot pot enterprises with a certain scale and grade also include general manager's office, planning manager, marketing manager, finance manager and logistics manager; 2. Kitchen staff: including hot pot teachers, post hot pot chefs, chopping boards, snacks, cold dishes, Dutch workers, handyman, etc. 3. Service personnel: including customer service personnel, kitchen service personnel, cleaning personnel, security personnel, etc. (2), hot pot restaurant staff management: 1, clear management scope, determine the management level; 2. Professional division of labor, with hot pot management as the center; 3. Adhere to unified command and combine powers and responsibilities; 4. Meet the requirements of simplicity, effectiveness, unity and coordination; 5. Pay attention to service skills and service efficiency. Matters needing attention in opening a hot pot restaurant: management of the supply system of hot pot restaurant The management of hot pot supply is mainly the management of hot pot raw materials and soup brine, and the value of raw materials is an important part of the production cost of hot pot. Raw material management includes procurement, acceptance, storage and distribution of raw materials. 1, procurement business management: procurement business is the initial link of hot pot business, and the following basic requirements must be followed: 1), variety pair, 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; 2) Excellent quality means that the quality of raw materials must be strictly controlled; 3) The price is reasonable, and the raw materials of hot pot are diverse and local. The prices in different markets and different sources are different, and the prices in different seasons and regions are also different. Therefore, procurement personnel should immediately understand the market situation and reduce procurement costs, thus reducing the production costs of hot pot restaurants; 4) If the quantity is appropriate, we must adhere to the principle of diligent sales, and we must fix sales, so as to sell well and enter more, marketable in batches and unsalable. 5), the arrival of the goods in time, the variety of hot pot has a certain randomness, and it is difficult to predict the daily production and sales. Therefore, in order to ensure the normal operation of hot pot, raw materials should be purchased on demand and supplied in time. 2. Warehouse business management: 1). Ensure adequate and reasonable storage materials. Warehousing is one of the services for hot pot, and the raw materials should have enough varieties and quantities to ensure the continuity and stability of operation. The inventory of raw materials must be kept above the standard of being able to complete certain reception services, keep uninterrupted operation and be economical and reasonable; 2) Control storage. Hot pot should not store too many raw materials, otherwise it will cause backlog and waste. Therefore, hot pot restaurants must control the investment in warehousing and ensure a reasonable reserve quota; 3), guide the purchase and sale of raw materials. In the process of storage, we should know the consumption of raw materials at any time, and put forward purchasing opinions or suggestions in time according to the actual situation, so as to supplement and update raw materials and deal with the overstocked raw materials in time. 4) Control the shortage and damage of inventory. Its primary task is to ensure the safety and hygiene of raw materials in stock. 5), daily storage and maintenance. We should do a good job in the following five aspects: storing raw materials in different regions, numbering goods positions, implementing the food hygiene law, adhering to the isolation system, mastering the 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. 6), outbound management. The management of food raw materials out of the warehouse should do the following work conscientiously: First, insist on delivery out of the warehouse by ticket; Second, adhere to the principle of "three firsts and one no", such as warehousing first, perishable products first, products near the shelf life first, and no damaged products. Evaluate the answer