How to open a hot pot chain store for trial operation?

The decoration of hot pot restaurant is mainly considered from two aspects. First, the decoration style of hot pot restaurant must conform to local exquisite, and create a relaxed and pleasant dining atmosphere for consumers. Second, hot pot restaurant decoration must consider the convenience of consumers. For example, the dining table of consumers who eat hot pot should be as close as possible and convenient to take hot pot ingredients. The bathroom should also be clearly marked.

Note 4: Special food

Hot pot restaurants must have good signature dishes to attract consumers in order to be popular. Shulaixi catering, with unique dishes and rich varieties, covers a wide range of consumer groups.

Note 5: Staff skill training

For the first time in the catering industry, opening a hot pot restaurant to recruit new employees is the top priority. There is also a reason for this. 40-50% of the cost of opening a hot pot restaurant is used for labor costs. With an efficient team, there will be no problem in the business of hot pot restaurants. The first job of new employees is to train their skills.

Note 6: Service problems

Creating warm and humanized catering is an acceptable consumption environment for consumers, ensuring good food quality, thoughtful service and serving time, and making perfect contributions to customers' consumption enthusiasm.

Note 7: Hot pot restaurant publicity

The key to the success of opening a hot pot restaurant lies in how to promote it. The precautions for opening a hot pot restaurant mentioned above are mainly how to cultivate internal strength. Only when you are strong can you gain a foothold in the market. Then it is better to understand the promotion of hot pot restaurants, that is, to cultivate external skills. Take the initiative to find the target customers of your hot pot restaurant.

Note 8: Develop new products.

A hot hot pot restaurant must regularly update new products, so as to avoid the phenomenon of customers getting tired of eating and keep consumers' interest in food.