How to open a hotpot restaurant

First, investigate and study the new consumption concepts and concepts of our people.

From China's reform and opening up to China's accession to the World Trade Organization, great changes have taken place in the national economy. People's living standard has developed from the era of food shortage to the era of high quality, high taste, high enjoyment and personalized consumption, and consumption has new ideas and needs. Now that the economy is developed, the environmental pollution is very serious, which affects people's survival. Therefore, people all want to live a long life. Therefore, the development trend of consumption is accompanied by the consumption concept of "green, healthy, nutritious, delicious, fitness and beauty".

Second, study the development trend of dishes.

After thousands of years' development, China food culture has formed local cuisines, such as Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Jiangsu cuisine, Beijing cuisine, Hunan cuisine, Zhejiang cuisine and Shanghai cuisine. As the first of several major cuisines, Sichuan cuisine, which is world-renowned, had begun to take shape in the late Qin Dynasty and early Han Dynasty, developed rapidly in the Tang and Song Dynasties, and became famous in the Ming and Qing Dynasties, especially in recent years. It is characterized by sour, sweet, hemp, spicy, fragrant, heavy in oil, strong in flavor and exquisite in seasoning. It is inseparable from three peppers (that is, pepper and pepper) and fresh ginger. Moxibustion with hot and sour ash is rare in other local cuisines, forming a unique flavor of Sichuan cuisine, enjoying the reputation of "one dish is tasted blindly, and ten thousand dishes are tasted", which has become the food culture and civilization history of the Chinese nation. Because of its geographical location and the earliest implementation of China's reform and opening-up special economic zone, Cantonese cuisine absorbs Chinese and western food culture earlier than other cuisines, which are more combined with Vietnamese cuisine and reflect some western cultures. As a result of China's accession to the WTO, it is in line with the world economy and meets the consumption needs of people all over the world. From the past, several major cuisines in China have basically evolved into Chinese cuisines, but the specific cuisines in China are out of the question. While learning from each other's strengths, a new school of Sichuan cuisine and a new school of Cantonese cuisine suitable for modern people's consumption have been derived. Whether it's Chinese food or western food, whether it's Sichuan food, Cantonese food or other cuisines, or mix and match, as long as customers accept it, it's a good product. Therefore, they follow the concept of consumption, break the traditional law, not be gourmet, and reform their business philosophy.

Third, the choice of geographical location.

The choice of geographical location should consider geographical factors, economic factors and market factors. According to these three factors, determine the scale, grade and market consumption orientation of investment. When choosing a site, we should first pay attention to the dietary customs, dietary taboos and dietary culture of local consumer groups; Second, the regional consumption level and consumption capacity; Third, whether this consumer group adapts to the survival and development of investment projects; Fourth, comparing the advantages and disadvantages of local competitors, how competitive they are; Fifth, whether the transportation is convenient, whether there are parking spaces and how many parking spaces there are. Due to the rapid development of the national economy in recent years, many consumer groups have private cars, and the number of parking spaces needs to increase relatively. So be sure to have enough parking spaces, preferably in front or in front or behind, and make signs so that guests will not be affected by the lack of parking spaces in front. China's thousands of years of traditional culture, everything should pay attention to the weather, geographical location, people and all three are indispensable, the time is not mature, and it is difficult to make a difference in the country's economic downturn; The geographical location is wrong, but there are some obstacles for customers to come and spend money, either the traffic is inconvenient and there is no parking space, so it is impossible to park the car in a distant or unsafe place for dinner. Therefore, it is very important to choose a good geographical location for dining.

Fourth, the charging position

This paper investigates and analyzes the economic situation, consumer group composition and consumption ability of catering investment areas, focusing on the popular working-class family consumption or business banquets, and positioning the charging price. Too high a customer can't accept it, can't afford it, and too low a customer feels embarrassed to treat a business meal and doesn't want to treat people here to discuss things. Therefore, the charging subject is positioned at the top price of 15%, the main price of 70% and the bottom price of 15%, and the floating range can be adjusted according to the specific situation to meet the consumption of different people. Accurate charging positioning is the guarantee for successful opening and operation.

5. Investigate the advantages and disadvantages of regional competitors in catering investment.

Including architectural style, interior and exterior decoration style, product system, service level, brand effect, business philosophy and management mode. It is necessary to find out each other's strengths and weaknesses, and then make up and enrich them according to their actual situation to reflect their competitive advantages, so as to be a shoo-in.

Sixth, food positioning

Investigate and analyze the eating customs, taboos and cultures of people of all ethnic groups in the investment dining area, and position the structure, varieties and characteristics of dishes to reflect their own advantages.

The positioning of dishes is based on the management fee grade, decoration grade and so on. The culture of recipes should be coordinated with the whole decoration subject, the culture of dishes should be coordinated with the whole, and the price of dishes should be coordinated with the decoration grade. The main body of the dishes is the same as the overall positioning. The top-grade dishes with higher price account for 15%, the ones with main price account for 70%, and the ones with lower main price account for 15%. Resize the comparison column according to the overall positioning. There must be a difference between family consumption and treating guests. Such a floating and hierarchical positioning is softer and more artistic, which can better meet the needs of catering enterprises.

Menu positioning: first, it should reflect green, healthy, nutritious, healthy, delicious and affordable to adapt to modern people's consumption concept; The second is to reflect the characteristics of this restaurant and form its own food system; Third, we should reflect the dietary customs of the local people. Fourth, it is necessary to show that it is suitable for people of different ages, suitable for the elderly, young people, children and special consumer groups, such as pregnant women and patients; Five, to reflect the different seasonality of spring, summer, autumn and winter; It should be considered that the local climate is suitable for consuming those dishes.

Seven. Orientation of catering culture:

Corporate culture has rich connotations. It is not an empty and accurate thing. It is an idea, an influence, a behavior pattern and a behavior standard. As a management theory and method, it is very important to the success of enterprises, and it is ubiquitous in enterprises. It includes several aspects:

(1) Corporate culture is a business philosophy, values and corporate code of conduct;

(2) corporate culture is everywhere, full of all the time and space of the enterprise, reflecting all the behaviors of the enterprise:

(3) corporate culture does not suddenly appear, it comes with the enterprise, develops with the development of the enterprise, and has inheritance and variability:

(4) Corporate leadership plays a leading role in the formation of corporate culture, reflecting the culture and management ideas advocated by the founders and their successors.

1, values include:

Quality: every employee and department of the company is required to be good at understanding, predicting and even exceeding the wishes of customers, devote themselves wholeheartedly, learn and make progress in practice, and constantly improve and perfect the whole process of production and service.

Honesty: Sincerity is the foundation of image, and every employee represents the company. We will persist in cooperating with customers, suppliers and employees in the spirit of professionalism, frankness and trust.

Creativity: Independence, self-confidence and creativity are the cornerstones of enterprise development. We will take the initiative to control our own destiny, dare to change and create a better future.

Employee value: The key to success is every employee's loyalty and dedication to the enterprise, paying attention to every employee's ability and value, and every employee participating in management decision-making to maximize his value and make him a professional.

2. Four levels of corporate culture:

(1) material culture

The main content of material culture is the achievements of enterprise production and management, products created by employees and tool culture of various material facilities, which belongs to surface culture.

(2) Behavior culture

Behavior culture is the activity culture produced by employees in the process of work, the dynamic expression of enterprise style, mental outlook and interpersonal relationship, and the reflection of enterprise spirit and enterprise values.

Corporate behavior culture is embodied in the daily work of every employee. The first is "work efficiency", which requires employees to make overall arrangements for their daily work, allocate it reasonably and orderly, and adhere to the principles of "everything should be completed on the same day", "everything should be beneficial to the interests of enterprises" and "everything should be beneficial to product quality". Employees will follow this standard in everything they do. Once again, it is "professional, dedicated and enthusiastic". Enterprise employees must have professional knowledge, professionalism and enthusiastic working attitude. All three are indispensable.

(3) Institutional culture

The institutional layer of enterprise culture is also called enterprise institutional culture, which mainly includes four aspects: enterprise leadership system, enterprise organization management system and enterprise democratic system. Enterprise leadership system is the core content of enterprise system culture, which affects the establishment of enterprise organization and restricts all aspects of enterprise management. Establishing a unified, coordinated and unobstructed enterprise system culture is the key link of enterprise management.

(4) Spiritual culture

Corporate spirit culture is a deeper cultural image and the core of the whole corporate culture system. Enterprise spiritual culture is a kind of spiritual achievement and cultural concept formed by a certain social and cultural background and ideology in the process of production and operation. Including enterprise spirit, enterprise management concept, enterprise ethics, enterprise values, enterprise style and so on, is the sum total of enterprise ideology.

Employee spirit: The corporate culture of "being strict with self-discipline, striving for progress, unity and cooperation, and continuous progress" is the core of enterprise development.

Eight, service positioning and marketing management

Service positioning is based on overall positioning. The overall positioning is in the middle range, and the service is the same. Service is superior to main positioning. From the decoration environment, products, services and other aspects, let customers feel the value of consumption, and even enjoy it at a premium. The organic cooperation between the front desk and the kitchen is also very important. The front desk feeds back customers' opinions on dishes every day, and the kitchen adjusts according to the specific situation to develop dishes suitable for customers' consumption. Quality dishes and thoughtful and enthusiastic service complement each other. No matter how high-quality products are, they also need to promote sales services. This is a one-stop service, so marketing is also very important. The catering industry is different from other industries. The catering industry sells products before production, while other industries sell products first, so it is more difficult to sell catering products. It is not easy to do a good job in catering, especially for all departments to communicate well, cooperate organically and coordinate and support each other. Catering needs strong professionalism. Every link of catering naturally completes every little thing and every detail of every link. Is there no reason why business is bad? If so, isn't it ready? In this way, the organic combination of hardware and software, advanced scientific management and operation system will stand out in the fierce and cruel market competition, and you will become a successful person in the arduous and glorious industry of catering.

Nine, after investigation and analysis, from the architectural style, decoration style, corporate culture, products, services, management concepts and other aspects of the overall positioning of investment catering. Reasonable market positioning will have enough customers. With customers, people will be popular, natural business will flourish, and people will want to eat more when they are used to busy places. Empathy: If you are a consumer, you will also eat in crowded places. First of all, you should consider the delicacy and price of food. Second, you should consider the freshness of raw materials and the health and safety after eating. Do you think business will last long if a restaurant gives customers food worries? So catering popularity is a very important issue. The popularity is also determined by your corporate image design, product features, service specifications, marketing and publicity. Whether to attract customers has a certain popularity.

9. Investigate the geographical location, traffic conditions, nearby buildings and architectural styles, as well as local urban planning, design Chinese, Western or European architecture, and locate the architectural style and decoration style of this restaurant.

X. decoration positioning

Decoration positioning and overall positioning are inseparable. According to the grade, you should design the style and style of decoration. The dishes are Chinese food, western food and a combination of Chinese and western food, and the decoration style is modern and antique. For example, during the Three Kingdoms period and the Qing Dynasty, we should highlight a subject. If your overall positioning is mid-range consumption, then your decoration should also be of the same grade. Don't give the guests the wrong feeling that high-grade consumption is afraid to come in, and don't give the guests a feeling that your decoration positioning and overall positioning are not harmonious. The main body of decoration is in the middle range and can be divided into three parts. Medium-scale decoration can be divided into boxes, lobby round tables and lobby seating tables, while large-scale luxury bags are added to meet the needs of different guests. And the different needs of the same guests, family dinners, hospitality, etc. The hall is designed with a rostrum for performing programs, holding birthday banquets, wedding banquets, etc. The whole restaurant has become a multi-functional restaurant. According to the size and geographical location of your city, determine the number of private rooms and the number of tables in the hall.

Specifically, from the design requirements of the external image of the enterprise, it is beautiful, generous, eye-catching and personalized, and at the same time has its own characteristics. The signboard in the shop is like a person's face. As the saying goes, "sufficient temperament" can conquer people, and the mental outlook of corporate image is also very important. It gives people the impression that it should be a good restaurant with well-known brands. The brand benefit of any enterprise in the new century is very strong, so it is necessary to build a brand. Reasonable decoration can not only reflect the operating characteristics of a restaurant, but also control the investment cost.

From the inside of the hall: first of all, the whole layout is reasonable, which gives people a beautiful, generous and neat feeling after entering, and at the same time, it is consistent with the external decoration and overall positioning to achieve coordination. Moreover, the ceiling height of the hall is moderate, which feels that the whole space is empty and the bottom is sunken. The design of lighting is also very important. No matter how good the decoration is, it needs lighting to decorate it. For example, it is suitable to use warm colors in winter, and it feels warm and cool in summer. Different seasons should create different dining atmosphere for customers, and the use of decorative items such as boxes and halls should be arranged according to consumers' eating habits, eating taboos and local eating culture. Of course, it should not be divorced from the positioning of corporate culture, but should play a role of foil embellishment.

For example, when the Red Star Hotel in Chengdu did not expand in quality and quantity a few years ago, his consumption was fixed in a popular hotel. No matter from the exterior design and interior decoration, including furniture and tableware, we can understand his position at a glance. In recent years, the quality and quantity have changed, and the signboard and facade design outside the store have also changed. Small tiles and bricks with dark gray as the main body, plus plum-red fonts, are more eye-catching and dazzling, attracting consumers. After entering the hall, the interior decoration is in harmony with the exterior decoration, which looks deep, steady and mature. Coupled with the tables and chairs, tablecloths and buttons of Mei Hong, the whole dining atmosphere seems to be alive. Tableware is dominated by silver edge color, and the price and grade are also coordinated with the positioning of the whole enterprise. If it's all Baise, it's a bit tacky. If the choice of Phnom Penh tableware is not in harmony with the decoration and overall positioning, it seems a bit awkward.

The decoration orientation of Chengdu Daronghe Restaurant is different from that of Hong Xing, because the overall orientation is different. Judging from the name of the store, Daronghe just wants to accommodate fine dishes from all over the country, break the traditional management, and try to push them to the market and customers as long as they are acceptable to good customers. The business philosophy is different from that of apricot. Therefore, the decoration is mainly based on appearance or interior decoration, giving people a warm, comfortable and fashionable feeling. The wall is decorated with promotional pictures of new dishes.

The cultural orientation of Zhuangzi Village Restaurant in Chengdu is Zhuangzi Village culture, with purple walls and furniture from the outside to the inside. On the basis of highlighting the season and setting off the atmosphere, the famous silk ceiling in China is adopted and replaced according to different seasons, so that customers can feel the coolness in summer and the warmth in winter psychologically.

12. After positioning the architectural style and decoration style, find a decoration company with good design, good quality, high reputation and appropriate cost to design, and the head of the preparatory group will finalize the architectural style and decoration style of the restaurant and sign the renovation contract. There are three items to be noted in the contract: the first payment and the advance payment. How much is the interim payment? How much is the final payment? What is the final quality and schedule guarantee? The second is the supervision and acceptance of project quality; 3. The progress of the project includes: when will the main frame of the building be completed? Facade decoration time? When will the kitchen be finished? When will the ceiling and floor tiles in the hall be completed? What are the first and last completion times of the box? The box should be completed in the whole business area first, so as to evacuate the odor. When will the final renovation of the hall be completed? And ancillary facilities such as toilets and lounges.

Thirteen. Reasonable design and layout of kitchen

From the kitchen, the scientific, reasonable and advanced design of the whole kitchen can directly improve the work efficiency of employees, reduce the work intensity of kitchen employees, and control the design and layout of the kitchen, such as labor cost, raw material cost and energy use cost. The following points should be noted:

1. Whether the workflow and access of the kitchen meet the requirements of the fire department, whether there are more than two exits, whether the location of fire-fighting equipment is reasonable, and whether the design of gas detector is considered, because the kitchen staff is relatively concentrated, it is always handled by fire. Step on? Hey? 1/SPAN >。

2. The design of the kitchen should consider the production process of the whole product, whether it meets the requirements of the food hygiene law and health defense. Otherwise, the examination and approval procedures of the health department will be more troublesome and need to focus on design and production, so it will be wasted before it is opened. How much time and energy does it take to make money through business?

3. Whether the kitchen area is enough, it is impossible to operate without equipment, especially if the business is good, the equipment and personnel can't be increased, and the dishes can't be served, but the area is too large. First, the business area is wasted, and second, the space between kitchen equipment is too large, which increases the workflow distance of kitchen staff, causes staff fatigue and reduces work efficiency.

4. Scientific kitchen design helps to reduce waste, reduce costs, facilitate management, improve work quality and improve production efficiency. It is necessary to ensure the smooth and continuous cooking process in the kitchen and avoid taking less loops. Create a good space for kitchen staff to play.

5. Whether the layout is scientific and reasonable is directly related to the quality, attitude and style of work of the kitchen staff, as well as the working hours and attitude of the staff, as well as the communication and contact between the kitchen and other departments.

6. The unreasonable design of the kitchen always makes the ground slippery and unable to walk, which increases the work intensity and unsafe factors of the kitchen staff.

7. The lighting design of the kitchen is also very important. Too bright light irritates employees' eyes and makes them feel tired. When the lights are off, they can't see the color of the cooked dishes clearly, which affects the color of the dishes. At the same time, the lights on the stove must be equipped with explosion-proof lights. Safety factors should also be considered this year.

8. The choice of stove is not good. If it is only to save investment, the gas consumption efficiency will be high after use, and the cost can not be controlled. At the same time, the temperature in the kitchen will be very high, the noise will be very loud, and the chef will be psychologically agitated when working, and the pre-designed food quality will not be achieved.

9. In terms of kitchen design, we should also consider the ventilation equipment and smoke exhaust fan in the kitchen, and whether the lampblack in the kitchen can be removed normally. The amount of exhaust air depends on the specific situation of three-dimensional space and equipment in the kitchen. If the exhaust air is too small, the kitchen will be filled with smoke, which will make the chefs unable to operate and even affect their physical and mental health. How many employee presidents expect that even those who stay can't exert their work potential in this environment; The raw materials in the kitchen are easy to dry due to excessive ventilation, which leads to the stale raw materials and affects the quality of dishes. In addition, the ventilation effect is not good, and the air can't convection, which leads to people in the kitchen lampblack still can't see the cooking clearly, which affects the quality of the dishes. It can be seen how important a reasonable kitchen design and layout is.

10. In the design of the gutter, although it is good to clean the sanitation inside, its disadvantage is the air pollution in the kitchen, and the gutter frame is easy to accumulate stolen goods and difficult to clean. If the drainage ditch is not cleaned well, I am afraid of blocking the bucket after the game. So I combined the advantages and disadvantages of the two to make the kitchen clean, flat and clean, and at the same time, it can prevent mice. .

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Food and beverage opening preparation

The preparation for the opening of catering enterprises is very important. If you have done all the preparatory work, it means that your catering enterprise has succeeded. I will elaborate on it based on the experience of several stores I have prepared in recent years. I hope my peers and predecessors will point it out and improve me. Thank you!

Judging from the current preparations for the opening of catering business, there are several main tasks:

The first line is the kitchen.

This is the production line of catering enterprises and the place where core products are produced. It is necessary to determine what the core products are, where the main direction is, how to organize, how to manage and how to operate. It is easy for a restaurant to hire a few ordinary chefs or skilled technicians who can cook, but it is difficult to really find a chef who can cook, manage the kitchen and have both ability and political integrity. At present, due to the change and improvement of people's consumption concept, catering culture in various places, including western culture, has developed rapidly, and the cultural level of the chef industry is relatively low, which makes them unable to keep up with the change of concept. The specific work of the kitchen in the preparation period is quite complicated, including kitchen design and product design.

The second line is management.

Scientific and complete catering management is generally divided into three levels: restaurant foreman and chef are grass-roots managers and play the most direct role in restaurant management; Department manager, chef, treasurer, etc. Belong to middle managers; The manager is a senior manager;

The third line is marketing.

1, leaflets: The main function of leaflets is to let more consumers know about the operating characteristics and basic activities of restaurants. Its advantage is low cost, but the intuitive effect is not very good. Distribute in major commercial streets, shopping malls and big houses.

2. Cloth label: The function of cloth label is mainly to give an intuitive impression to consumers near restaurants and nearby major areas. Its advantage is to give consumers a sign of a specific location.

3. Balloon: Balloon's propaganda function is mainly to set off anger and increase the festive atmosphere, and it is mainly hung near restaurants.

4. Newspapers and periodicals: Newspapers and periodicals can let more consumers know about restaurants, but the advertising cost is high. We should carefully consider the cost and determine the number of advertisements.

5. promotional materials: promotional materials are mainly small gifts for guests and important guests, because marketers need to visit customers before opening and give them to guests on the opening day. The design of publicity materials is also very important. We should analyze consumer groups according to their work, rest, entertainment and age, and see what they need from different angles. The designed gifts must be exquisite, practical, collectible, easy to carry, often seen and even collectible. When an enterprise develops to a certain extent, it will still have corresponding value.

6. TV: TV mainly gives customers direct advertising contact, thus leaving the deepest impression on vision and hearing and achieving the purpose of advertising. His advantage is that he can give people a very intuitive propaganda medium from the perspective of vision and hearing, but the cost is relatively high.

7. Internet is also a way of publicity for modern enterprises. With the popularization of computers, people in our country have computers at home.

8. Bus (body advertisement and ticket advertisement)

Marketing schemes are varied and strange, and they are often used to make up for each other. A single plan will not have a good effect, and decisions can only be made according to consumer groups and funds.

The fourth line is decoration design.

The layout and decoration of the restaurant directly affect the determination of the restaurant style and the establishment of the image, so it is of great significance to do this work well in the preparatory stage. Choose a decoration company with strong design ability, good decoration quality and high credibility, and then complete the restaurant scheme design with the decoration company * *, and determine the decoration scheme on the basis of cooperation between the two parties. Finally, the decoration company carries out decoration according to the design, and the preparatory group supervises the decoration company's grasp of style and decoration quality. All the preparatory projects I met were not found by the design company. The design drawings have been changed over and over again, and the place has just been repaired. It didn't take two days, it was time-consuming and expensive, and the construction workers were also uncomfortable. If the decoration is not done well, there will be many problems in opening the business in the future, and the engineering maintenance personnel can't do it.

The fifth act document.

There are many documents that need to be handled before the opening of the catering industry, otherwise there will be no hurdles here, and the fine there will give you a headache. The designed accreditation departments include sanitation and prevention, environmental protection (pollutants and oil fume emission), fire protection, industry and commerce, taxation, urban construction supervision, advertising, etc.

The problems that are easy to appear are:

1, the design of the decoration scheme did not go to the urban construction acceptance, especially the external decoration of the faç ade. As a result, it was just about to be renovated, and the urban construction inspection came, demanding suspension of work, fines or demolition, which affected the urban planning and caused unnecessary trouble.

2. If the design of the building and decoration scheme fails to pass the examination and approval of the fire department, then the fire escape is small, the fire truck can't get in, there are few passages, and people can't be evacuated in an emergency. The fire department will be fined, and the money and time of the key design scheme will be wasted.

3, the kitchen design is unreasonable, not according to the requirements of the health and epidemic prevention station.

4. Environmental protection also needs approval, and it is troublesome to discharge pollutants that are not up to standard.

5. Industrial and commercial taxes also need to be handled, and business is not allowed without a business license.

6. Naming seems simple, but it didn't take long for the lawsuit to come to you. Because this brand name has already been registered, you complain about infringement. Therefore, in the current development of catering brands, you must have trademark awareness, not only to protect yourself, but also to stay away from trademark lawsuits.

There are many other problems that cannot be fully explained. The reasons for these problems are: first, investors don't understand; Second, investors always think that they have a good relationship and don't need to deal with it, which has such consequences.