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 standards have developed from the era of insufficient food 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 of development, Chinese cuisine culture has formed local cuisines, such as Sichuan cuisine, Guangdong cuisine, Shandong cuisine, Jiangsu cuisine, Beijing cuisine, Hunan cuisine, Zhejiang cuisine and Shanghai cuisine. Sichuan cuisine is the first of several major cuisines and enjoys a world reputation. Sichuan cuisine had begun to take shape in the late Qin Dynasty and early Han Dynasty, developed rapidly in the Tang and Song Dynasties, gained great fame in the Ming and Qing Dynasties, and gained worldwide fame in recent years. It is characterized by sour, sweet, hemp, spicy, fragrant, heavy in oil, strong in flavor, and pays attention to seasoning, which is inseparable from three peppers (that is, pepper and pepper) and fresh ginger. However, moxibustion hot and sour ash is rare in other local dishes, forming a unique flavor of Sichuan cuisine, enjoying the reputation of "one dish tastes everything" and becoming the food culture and civilization history of the Chinese nation. Because of its geographical location and China's special economic zone of reform and opening up, Cantonese cuisine was first implemented, so it absorbed Chinese and western food culture relatively early, while other cuisines were later, while other cuisines were more combined with Vietnamese cuisine, which also reflected 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. Judging from the past, several major cuisines in China have basically evolved into Chinese food, but it is impossible to talk about the specific cuisines in China. 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 is Chinese food or western food, whether it is Sichuan food, Cantonese food or other cuisines, or mixed-race, as long as customers accept it, it is a good product. Therefore, they reformed their business philosophy according to the concept of consumption, broke the traditional law and were not gourmet.

The third is the choice of geographical location.

Geographical factors, economic factors and market factors should be considered in the selection of geographical location. Determine the scale, grade and market consumption orientation of investment according to three factors. 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, compare the advantages and disadvantages of local competitors and how competitive they are; Fifth, whether the transportation is convenient, whether there are parking spaces and how many. Due to the rapid development of national economy in recent years, many consumer groups have private cars, and the number of parking spaces needs to increase relatively. Therefore, it is necessary to have enough parking spaces, preferably in front or behind, and make signs to show 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, it is difficult to make a difference when the country's economy is in recession; The geographical location is wrong, but there are some obstacles for customers to come and spend money, such as inconvenient transportation, no parking space, and it is impossible to park their cars in distant or unsafe places 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 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 him to a business meal, so he doesn't want to treat him here to discuss matters. Therefore, the charging subject is positioned at the upper price limit of 15%, the main price limit of 70% and the lower price limit of 15%, and the floating size 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 management concept and business management model. 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.

Six, food positioning

Investigate and analyze the eating customs, taboos and cultures of people of all ethnic groups in China Merchants Catering Area, and position the structure, varieties and characteristics of dishes to reflect their own advantages.

The positioning of dishes is based on management fee grade and decoration grade. 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 vegetables is the same as the overall positioning, with high-grade dishes with higher prices accounting for 15%, main body prices accounting for 70%, and dishes with lower main body prices accounting for 15%. The size of the comparison column should be adjusted 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 development needs of catering enterprises.

When positioning the menu: first, it should reflect green, health, nutrition, health preservation, delicious and affordable to adapt to modern people's consumption concept; The second is to embody the characteristics of this restaurant and form its own cuisine; Third, we should reflect the eating habits of local people. Fourth, it must be shown that it is suitable for people of different ages to consume the elderly, young people, children and special consumer groups, such as pregnant women and patients; Fifth, we should reflect the different seasonality of spring, summer, autumn and winter; It should be considered that the local climate is suitable for eating 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 everywhere 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 is inheritable and changeable:

(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 every department of the company is required to be good at understanding, predicting and even exceeding the wishes of customers, devote themselves wholeheartedly, learn and 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 each employee's loyalty and dedication to the enterprise, paying attention to each employee's ability and value, and each employee participates in management decisions 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 production and operation achievements of enterprises, the products created by employees and the tool culture of various material facilities, which belongs to the 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 is beneficial to the interests of enterprises" and "everything is 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

The spiritual culture of an enterprise is a deeper cultural image and the core of the whole enterprise cultural 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. Positioning the mid-range as a whole, so is the service. Service is better than main positioning. From the decoration environment, products and services, 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. High-quality dishes and thoughtful and enthusiastic service complement each other. No matter how high-quality products are, they also need to promote sales service, which 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 if all departments communicate well, cooperate organically, coordinate and support each other. Catering needs strong professionalism. It is natural to do every little thing well in every link of catering, and every detail of every link is done well. Is there no reason why business is bad? If so, isn't it ready? In this way, the organic combination of hardware and software and advanced scientific management and operation system will stand out in the fierce and cruel market competition, and you will become an arduous and glorious successful person in the catering industry.

Nine, after investigation and analysis, from the architectural style, decoration style, corporate culture, products, services and management concepts, the overall positioning of investment catering. Reasonable market positioning will have enough customers. With customers, people will be popular, natural business will flourish, and when people get used to busy places, they will want to eat more. Empathy: If you are a consumer, you will also eat in crowded places. First of all, you should consider delicious and affordable food. Second, you should consider the freshness of raw materials, and at the same time, you should also consider the health and safety after eating. If a restaurant makes customers worry about eating, do you think business will last long? Therefore, 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 and local urban planning of catering investment, design Chinese, Western or European architecture, and locate the architectural style and decoration style of the catering.

X. decoration positioning

Decoration positioning and overall positioning are inseparable. According to the grade, you should design the style and style of decoration. Operating dishes include Chinese food, western food, a combination of Chinese and western, and the decoration style is modern and ancient. For example, during the Three Kingdoms period and the Qing Dynasty, it is necessary to 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-end consumption is afraid to come in, and don't give the guests who come in the feeling that your decoration positioning is not in harmony with the overall positioning. The main body of decoration is in the middle range and can be divided into three parts. Medium-scale decoration can be divided into box, lobby round table and lobby booth table, and 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 parties, wedding banquets, etc. The whole restaurant has become a multifunctional restaurant. According to the size and geographical location of your city, determine the number of private rooms and the number of tables in the lobby.

Specifically, from the design requirements of the external image of the enterprise, it is beautiful, generous, eye-catching, personalized, and 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 mental outlook is also very important for shaping corporate image. It should give people the impression that it is a good restaurant with a well-known brand. 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 feeling of beauty, generosity and neatness 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 makes the whole space feel empty and the bottom is sunken, and the lighting design 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 food culture. Of course, it should not be divorced from the positioning of corporate culture, but should play a role in setting off and embellishing.

For example, when Chengdu Red Star Restaurant did not expand in quality and quantity a few years ago, its consumption was fixed in a popular restaurant. 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 signboards and facade designs of outside shops have also changed. Small tiles and bricks with dark gray as the main body and fonts with plum red are more eye-catching and dazzling, which is attractive to consumers. After entering the hall, the interior decoration is in harmony with the exterior decoration, which is deep, stable and mature. Coupled with Meihong's tables and chairs, tablecloths and buttons, the whole dining atmosphere seems to be alive. Tableware is dominated by silver edge color, and its price and grade are also coordinated with the positioning of the whole enterprise. If it's all Baise, it seems a bit tacky. If the choice of Phnom Penh tableware and decoration are not in harmony with the overall positioning, it is a bit embarrassing.

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 and break the traditional management. As long as the dishes are acceptable to good customers, they are pushed to the market and customers as much as possible. The business philosophy is different from that of apricot. Therefore, decoration is 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 seasons and setting off the atmosphere, it adopts the famous silk ceiling in China and changes it 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; Third, the project schedule includes: when will the main frame of the building be completed? When is the fa? ade decorated? When will the kitchen be finished? When will the ceiling and floor tiles of the hall be completed? When is the first and last completion time of the box? The boxes should be completed first in the whole business area in order to evacuate the smell. When will the final renovation of the hall be completed? And auxiliary facilities such as toilets and rest halls.

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. Does the work flow and passage 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 detectors has been considered, because the kitchen is a place where people are concentrated and fire is used at any time? Hey? 1/SPAN》。

2. The design of the kitchen should consider the production process of the whole product and whether it meets the requirements of food hygiene law and health defense. Otherwise, the examination and approval procedures of the health department will be very 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 and the equipment and personnel cannot be increased, the dishes can't go up, but the area is too large. On the one hand, it wastes the business area, and on the other hand, the space between kitchen equipment is too large, which increases the workflow distance of kitchen staff, and causes staff fatigue and reduced work efficiency.

4. Scientific kitchen design is helpful to reduce waste, reduce cost, 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 play space for kitchen staff.

5. Whether the layout is scientific and reasonable is directly related to the work quality, work attitude and work style of the kitchen staff, as well as the working hours and work attitude of the staff, and 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 will irritate employees' eyes and make them feel tired. When the lighting is not bright, 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 after use will be high 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 mentally agitated at work and cannot achieve the pre-designed food quality.

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 kitchen space and equipment. If the exhaust air volume is too small and the kitchen is full of smoke, chefs can't operate it and even affect their physical and mental health. How many employees expect that even those who stay can't play 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 situation clearly, which affects the quality of dishes. It can be seen how important a reasonable kitchen design and layout is.

10. In the design of the gutter, although it is beneficial to clean the internal hygiene, its disadvantage is the air pollution in the kitchen, and the gutter frame is easy to accumulate stolen goods and difficult to clean. If it is not good to clean the gutter, I am afraid that the bucket will be blocked after the game. So I combined the advantages and disadvantages of the two to make the kitchen clean, flat and tidy, and at the same time, it can prevent rats. .

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Food and beverage opening preparation

The preparation for the opening of a catering enterprise 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 can point 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. Need 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 very difficult to really find a chef who can cook and manage the kitchen, and to have both ability and political integrity. At present, due to the change and improvement of people's consumption concept, catering culture, including western culture, has developed rapidly in various places, and the education level of chef industry is relatively low, which makes them unable to keep up with the change of concept. The specific work of kitchen during preparation 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, who 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 it in main commercial streets, shopping centers 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. Balloons: The propaganda function of balloons is mainly to brighten up the atmosphere and increase the festive atmosphere. They are mainly hung near restaurants.

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

5. Publicity materials: Publicity 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 the needs of consumer groups according to their work, rest, entertainment and age. Gifts designed must be exquisite, practical, collectible, easy to carry and often seen, and even collectible. When the 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 media from the perspective of vision and hearing, but his expenses are 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 restaurant style and the establishment of 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 design of the restaurant scheme 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. The preparatory project I met was 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, and it was a waste of time and money, and the construction workers were 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 work.

The fifth act document.

There are many documents to be processed before the opening of the catering industry, otherwise there will be no hurdles here, and the fine there will give you a headache. The design certification departments include health protection, 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 was not examined and approved by the urban construction, especially the external decoration of the fa? ade. As a result, just before the renovation, 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, the fire exits will be smaller, the fire engines will not be able to enter, and there will be fewer exits, and people cannot 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, and it is not set according to the requirements of the health defense 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 find the door. Because this trademark 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 as follows: First, investors do not understand; Second, investors always think that they have a good relationship and don't need to deal with it, which leads to such consequences.