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How much does it cost to make a snack city?
I. Summary Editor Today, the development of hot pot in Sichuan has shown diversified characteristics in terms of variety, grade, scale, production, blending and flavor, which has made various enterprises engaged in hot pot production and providing hot pot consumption develop rapidly and aroused great enthusiasm and interest of enterprises and operators engaged in and about to invest in hot pot industry. However, how to open an authentic Sichuan hot pot restaurant is a lot of knowledge. As a hot pot restaurant, its basic characteristics have something in common with other catering enterprises, that is, production, sales, service and consumption are integrated. Investors who want to engage in the hot pot industry must do a good job in market research, so that they can know what kind of hot pot people need, master the flavor, characteristics, methods, places, people and other information of hot pot, and set up characteristic hot pot restaurants in specific market areas in order to obtain stable and reliable market share. Therefore, doing a good job of market research in the early stage is the premise of making decisions or investing in hot pot restaurants. Second, the hot pot market investigation and editing this paragraph (1), the influence factors on the hot pot market: 1, the influence of economic development on hot pot, including the increase of consumer demand for hot pot, the structural contradiction of existing hot pot restaurants of various grades, the great promotion of social development and national policies and measures for the development of the catering industry, the change of objective environment and the instability of consumption. 2. The influence of traditional factors on hot pot includes the historicity, extensiveness, culture and uniqueness of hot pot. 3. The influence of the surrounding environment on the hot pot, including the policy environment, such as the public security situation in the starting place and the efficiency of the functional departments; Infrastructure, such as road traffic, parking location, water and electricity supply, communication network, procurement channels, consumer groups, finance, health, labor and other supporting facilities closely related to business; Preferential measures, such as tax, various fees, rent, talent introduction and other aspects of whether there are preferential policies. (2) Investigation and analysis of customers: 1, analysis of clients: (1), and professional characteristics of consumers: ordinary students, migrant workers, ordinary wage earners, and senior white-collar workers and public servants have different consumption habits and grades; (2) The age characteristics of consumers: for example, the elderly prefer the light type, while the young prefer the heavy type, etc. (3) Gender characteristics of consumers: Women and men often have certain differences in pot products, taste and dish types of hot pot; (4) Regional and ethnic characteristics of consumers: People from different regions and ethnic groups have different requirements for hot pot products, which should be differentiated. Of course, due to the mutual permeability and hybridity of hot pots, 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), consumption level and customer's economic affordability are directly related, which reflects the customer's ability to pay and the demand satisfaction that is suitable for this ability, and directly shows that customers choose the grade and type of hot pot restaurant; (2) 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; (3) There are individuals, families, businesses, groups, etc. Different consumption patterns have different grades and varieties; (4) Consumption habits are reflected in the habits formed 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 and great differences, and they are selective in the consumption of hot pot. Therefore, it is necessary to grasp the development trend of hot pot, adjust the taste in time, and 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: Adjustment of business strategy and successful advertisement operation will give some guidance to customers' consumption. Third, the division of the hot pot market Edit this paragraph (1), the division requirements: 1, the specific aspects such as business varieties, drinks, service levels, business hours, traffic conditions, etc. should be accurately grasped to compare whether their own brands can enter the market; 2. It is operable. If the market results are not matched with one's own manpower, financial resources and material resources, and it is difficult to achieve the business objectives, we must give up, re-divide the market and find the right position; 3. It has stability. After market division, as long as it conforms to reality, we should boldly explore, make long-term plans and occupy the market. (2) Classification: 1 Geographical location: The regionality of hot pot restaurants has great influence on their operation, so we should fully understand the geographical factors of hot pot restaurants. In the same area, different shops and pots serve different consumer groups; And the same store and pot products will change in different regions. 2. Population classification: Affected by people's living, culture, religion, nationality and other factors, there are differences in the consumption of hot pot, and there are differences in varieties, grades and purposes. Different levels of consumer groups have different requirements for grades and varieties. 3. Customer differentiation: In addition to considering customers, occupations, incomes, etc., it is necessary to analyze their motives, whether they are traditional frugal, economical, trendy and impulsive, or luxurious and ostentatious, so as to achieve practical results. 4. Behavior analysis: customers are divided into regular customers, ordinary customers, mobile individual customers, new customers, etc., which is related to the hot pot quality, service level and customer trust of hot pot restaurants. Fourth, the positioning of the hot pot market editing this paragraph (1), the analysis of the positioning of the hot pot market, there are different standards: 1, according to the grade: high, medium, low, or luxury stores, flavor stores, mass stores, self-service stores, etc.; 2, according to the function: special hot pot, fast food hot pot, small hot pot, nourishing hot pot, etc.; 3. According to the 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 your own business varieties according to these standards and combined with your own characteristics. (2) Price positioning is one of the important factors that affect the operation. When other conditions are ripe, price is the decisive factor: 1. Combination of high and low: At the initial stage of opening, customers are greeted with high-quality hot pot, high-level service and lower price. It can quickly win customers, establish an image, open up the situation and realize normal operation. 2. High combination method: high starting point and high benefit. 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 also big, and the income is also great after entering a virtuous circle. 3. Brand monopoly law: unique pot products, unique formula and patented hot pot products can be used to operate hot pot at higher prices, but the flavor characteristics of the varieties should remain unchanged. 4. Popularization method: popular hot pot varieties and popular prices are supplied at low prices, with small profits but quick turnover as the mainstay. V. Types of Hot Pot Restaurant Editor This paragraph 1, luxury type: Luxury hot pot restaurants have a high reputation in a certain area, with complete decoration facilities and beautiful environment, and they are very particular about making hot pot. In addition to the characteristics of a general hotpot restaurant, it is unique in that its price is higher, its high-quality hotpot restaurant, superb service and dining environment are unified, and it has senior cooking and service personnel, and its clients are mostly high-income people. Luxury hot pot restaurant has the characteristics of high price, integration with hot pot cost, service level and dining environment, highly unified hot pot products and technology, stable service target and outstanding social image, proper management and perfect system. 2. Popular type: Popular hot pot restaurants are the main force in hot pot restaurants, with the largest number. The variety of business is relatively single, the raw materials are mainly middle and low grade, and the flavor is mainly acceptable to most local people. This kind of hot pot restaurant has its own status and image among customers with its own characteristics, scale, grade and service differences. It has its own unique characteristics, moderate price is closely related to the low cost and popular flavor of hot pot, and the seating rate and turnover rate are high. Popular hot pot restaurants are characterized by the combination of price and popularity, flexible and diverse management methods, customer-oriented services, and management methods combined with their own reality. 3. Flavor type: Flavor-style hotpot restaurant is a hotpot restaurant that embodies unique food culture, has strong local flavor, and has a single variety, but has great influence. It is often representative and a comprehensive reflection of history, region and nationality. This kind of hot pot has a relatively fixed variety, a relatively fixed soup brine, a certain feature of service and a recognized flavor. Flavor-style hotpot restaurant has the characteristics of rich themes and connotations in layout and decoration, customers can feel unique cultural edification and emotional appeal, combining eating with music, strong participation, showing some special activities, relaxed and harmonious atmosphere and so on. 4. Self-help type: Self-help hot pot restaurant is a hot pot restaurant where 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 and has fewer service personnel. This kind of hot pot not only has the characteristics of randomness and freedom, but also has greater selectivity and feels greater satisfaction. Self-help hot pot restaurant has the characteristics of open layout, lobby-oriented, one or two kinds of pot products, popular taste, limited consumption per person in price, flexible service, fewer service personnel, customer participation and self-satisfaction, paying attention to the richness of raw materials and dishes, avoiding waste, and making full use of space and customer mobility. Vi. Operation Form of Hot Pot Restaurant Edit this paragraph 1, Independent operation: Generally, the operation of such hot pot restaurants is not restricted by other catering enterprises, and they choose their own business varieties independently. Generally, the scale is small, the cost is low, the profit is not high, and the sources of funds are mainly sole proprietorship, shareholding and loans. This form occupies a major position in the market, and its advantages are: it can adjust and adapt the business varieties and strategies according to the development and changes of the market to meet the needs of consumers; Can maintain its own hot pot characteristics, and adjust and innovate pot products according to market requirements; The employee relationship is relatively close and the management is relatively direct, which is conducive to mobilizing enthusiasm. Its shortcomings are: because of its small scale and single variety of business, it may be impacted by large hot pot enterprises, and it can't stand the storm in the market competition, and its development potential is not great. Therefore, in order to run a hot pot restaurant independently, it is necessary to have unique hot pot varieties, better ports and sufficient funds. 2. Partnership operation: This kind of hot pot restaurant is operated by several people who invest separately or jointly set up hot pot restaurants with technology, equipment, business premises and funds. Generally speaking, the operation is not restricted by other catering enterprises, and all kinds of problems are solved by the partners through consensus. Its advantages are as follows: under the premise of reaching the understanding of management, it can solve the problems encountered in opening a store, such as capital, technology and business varieties, and can give full play to their respective advantages, unite and help each other, and form a joint force; We can restrict each other, make up for the shortcomings and establish a supervision mechanism; Close contact with the market, more information, can adjust the variety of business at any time, grasp the market dynamics, keep up with consumer demand. Its shortcomings are: partners are prone to contradictions and disputes, and if one partner is irresponsible or divorced from the partnership, the operation will be easily affected and even direct economic losses will be caused. Therefore, in order to run a hot pot restaurant in partnership, it is necessary to achieve the same management consciousness and high quality, and to conclude a partnership agreement to clarify the responsibilities, rights and profits distribution. 3. Franchise: Franchise, as an advanced management mode, is also the main management form of modern catering industry, with obvious advantages and effects. When a hot pot enterprise plans to franchise, the specific methods and measures include: franchise chain in various forms; Register the brand elements of hot pot enterprises; Establish a unified management organization; Management standardization; Clean up and purify the market; Carry out chain distribution and so on. Several key issues should be paid attention to when franchising is implemented. One is to find out the market demand positioning; The second is from point to surface, full bloom; The third is to do a good job in human resources. VII. Site Selection of Hot Pot Restaurant Editor This paragraph 1, Regional factors of hot pot restaurant site selection: Before site selection, an area convenient for operation and development must be selected, 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 software and hardware environment are superior or not. 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 the hot pot restaurant, and then select its own business grade to determine the variety of hot pot; Second, we must implement the principle of proximity. 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 "approach"; Third, the environment should be in place. 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". At the same time, they should advocate their own comprehensive support and the combination of diversified operations to form economies of scale; Fourth, we must scientifically predict profits. Before and during the opening, we should combine various factors to analyze the sales and gross profit in a certain period and predict the profit and benefit. 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 following ideas should also be considered in the layout: diffusion, agglomeration, competitiveness and multi-industry coordination. Viii. Name and design of hot pot restaurant Edit this paragraph 1, name and design principles: it should be recognizable, original and holistic. Its main functions include spreading corporate culture, promoting corporate image, improving competitiveness and shaping the overall corporate image. 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; The third is the combination of the original intention and the 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. IX. Decoration Editor of Hot Pot Restaurant The decoration design of this hot pot restaurant should be based on the actual situation of different hot pot restaurants, measured 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. X. Management and editing of personnel This paragraph (1) Composition of hot pot restaurant personnel: 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 director general manager office, planning manager, marketing manager, finance manager and logistics department manager; 2. Kitchen staff: including hot pot teachers, post hot pot chefs, chopping blocks, snacks, cold dishes, Dutch jobs, handyman, etc. 3. Service personnel: including customer service staff, kitchen service staff, cleaning staff, security staff, etc. (2) Management of hot pot restaurant personnel: 1, define the management scope and determine the management level; 2. Professional division of labor, with hot pot management as the center; 3. Adhere to unified command and combine authority and responsibility; 4, to meet the requirements of simplicity, effectiveness, unity and coordination; 5. Pay attention to service skills and service efficiency. XI. Management of Hot Pot Supply System Editor The management of hot pot supply in this paragraph 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 the 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), 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; 2) Excellent quality, that is, we must strictly control the quality of raw materials; 3) The price is reasonable, and the raw materials of hot pot are diverse and local. The prices of different markets and sources 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; 4) If the quantity is appropriate, we must adhere to the principle of diligence and quick sales, and make sure that the sales are fixed, so as to achieve the best-selling multi-entry, marketable batch entry and slow sales. 5), the arrival of the goods in time, the variety of hot pot has a certain randomness, 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. Storage business management: 1). Ensure that the storage materials are sufficient and reasonable. 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 stock of raw materials must be kept above the standard of being able to complete certain reception services, maintain uninterrupted operation and be economical and reasonable; 2) 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; 3), 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. 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 areas, 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. 6), 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; Second, adhere to the principle of "three firsts and one noe", such as first in storage, first out of perishable products, first out near the expiration date, and not out of damaged products. Twelve, Sichuan hot pot soup halogen editor The preparation of the original soup of Sichuan hot pot in this paragraph determines the flavor of hot pot and is also the most critical part of making hot pot. There are many kinds of hot pot in Sichuan, and the original soup is also different, but the most basic ones are red soup and white soup. Red soup is a typical popular hot pot basic 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, nourishing hot pot and so on. It is also one of the popular basic soups of Sichuan hot pot. It has the characteristics of rich umami flavor, clear soup, appropriate taste and no dryness or greasy. In addition, cold pot soup is also one of the hot new pot products in recent years, such as cold pot fish, roasted chicken hot pot and jumping frog hot pot. It is characterized by the combination of soup and material, delicate texture and unique flavor. This kind of cold pot soup brine can keep the shape and taste of raw materials, so it is very popular. To prepare the original soup well, we 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, fermented glutinous rice 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 and rock sugar. 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 spices, 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 hot pot seasoning. Some condiments, such as ginger, garlic and dried peppers, must be treated with knives before use. The cooking oil used in Sichuan hot pot mainly includes 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.