The chef is not the key, your "hot pot soup head" is more important. With the soup, you should invest in a "slicer". It's best to buy high-grade (electric) slices of beef, mutton and pork and roll them into rolls (frozen butcher shops sell fat beef and sheep, and you may want to go to the market to buy tenderloin and freeze it before rolling it).

Finally, the ingredients, Fujian factory's "fish balls, shrimp balls, fish skin horns, cuttlefish rolls, etc. are very suitable for hot pot; The advantages of fried hot pot ingredients such as fried taro, fried dough sticks, yuba, oil tofu and fried tofu are long storage time; I won't say much about vegetables;

Bottom soup, meat, frozen products, fried products and vegetables are the protagonists of your hot pot, and dipping sauce should not be underestimated. After all, green leaves line flowers. Do you eat spicy food in your city? Chili sauce is very important; Sufu sauce (the best choice for mutton), sesame sauce, peanut butter, sweet sauce, etc., mainly depends on the taste needs of your consumers (refer to the sauce area of Little Sheep)

I suggest that you sell the "small hot pot" as a pot for one person, with the bottom of the pot+meat slices+a small amount of ingredients (all just one or two dishes) = 12- 18 yuan per pot; Then make the ingredients into a "mala Tang" string dish, starting from the cheap 5 cents and the most expensive 5 yuan string, and customers can choose freely (the more choices, the better);

40 square meters, a little speechless, really small, ask questions again!