Hot pot restaurant business model

According to the hot pot's own characteristics, the experience mode is different from Chinese food. Chinese food are a la carte, never changed, and hot pot development, so far its business model is very diverse below I share with you the hot pot restaurant business model model, thank you for reading.

Hot pot store business model

(a), hot pot store personnel composition: 1, management personnel: including (general) manager, lobby manager, foreman for the main composition of personnel, on a certain scale and grade hot pot business also includes a director of the General Manager's Office, planning manager, marketing manager, finance manager, logistics manager and so on. Manager, etc.;

2, kitchen staff: including hot pot master, post hot pot division, pier, snacks, cold dishes, lotus work, handyman, etc.; 3, service personnel: including customer service, kitchen service, cleaning staff, security staff.

(b), hot pot restaurant personnel management: 1, clear management range, determine the management level;

2, the implementation of the professional division of labor, hot pot operation as the center; 3, adhere to the unified command, authority and responsibility combined;

4, to meet the streamlined, effective, unified, coordinated requirements; 5, pay attention to service skills and techniques and service efficiency.

(C), hot pot restaurant supply system management:

Hot pot supply management, mainly hot pot raw materials and soup and brine management, and the value of raw materials is an important part of hot pot production costs. Raw material management includes the procurement, acceptance, storage and distribution of raw materials.

1, procurement business management: procurement business is the hot pot business start link, must follow the following basic requirements:

1), the variety of the road, that is, according to the customer's needs and the need to determine the variety of hot pot production to ensure that the hot pot marketable; 2), good quality, that is, we must strictly grasp the quality of raw materials of the product off;

3), Reasonable price, hot pot raw materials with diversity and local characteristics, different markets and sources of price is not the same, different seasons, different areas of the price is also not the same. Therefore, the procurement staff should immediately understand the market situation, reduce procurement costs, thereby reducing the production costs of hot pot store; 4), the appropriate amount, must adhere to the hard into the fast sales, sales into the principle of selling, to do more into the best-selling, appropriate sales into the batch, stagnant sales do not enter.

5), the arrival of timely, hot pot varieties have a certain degree of randomness, daily production and sales are difficult to predict. Therefore, in order to ensure the normal operation of the hot pot, the procurement of raw materials to be with the need to timely supply.

2, storage business management:

1), to ensure that the storage of raw materials is sufficient and reasonable. Storage is one aspect of the hot pot service, storage of raw materials to have enough varieties and quantities to ensure the continuity and stability of the operation. Raw material inventory reserves must be maintained to complete a certain reception services, to maintain uninterrupted operation, economic and reasonable standards;

2), control storage. Hot pot storage of raw materials can not be too much, otherwise it will cause backlog and waste. Therefore, the hot pot restaurant must control the investment in storage to ensure a reasonable reserve quota; 3), to guide the purchase and sale of raw materials. To be in the storage process, at any time to understand the consumption of raw materials, and according to the actual situation of the initiative to make timely purchasing advice or recommendations to supplement the update of raw

materials, and timely processing of inventory of lingering raw materials.

4), the control of inventory shortages and defects. Its primary task is to ensure the safety and health of the inventory of raw materials. 5), daily storage and maintenance. Should do a good job of raw material storage area, cargo number, the implementation of food hygiene laws, adhere to the isolation system, grasp the temperature and humidity, strengthen the protection and maintenance, good cleaning and hygiene, prevention and control of microbial invasions and pests, the establishment of the account card, the regular inventory of these five aspects of work.

6), out of storage management. Food raw materials out of storage management to effectively do the following: First, adhere to the ticket delivery out of storage; Second, adhere to the first storage first, perishable and perishable first out, close to the expiration date of the first out of the first, damaged and spoiled, such as the "three first a not" principle.

Hot pot restaurant business model

How to open a hot pot restaurant of independent business. This type of hot pot restaurant business is generally not subject to other catering enterprises, independent choice of their own business varieties, generally smaller, less expensive, less profitable, the source of funds to the sole proprietor, shares, loans are mainly. This form of the market in the main position, its advantages are: according to the development of the market to make changes in the business varieties, strategy adjustment and adaptation to meet consumer needs; can maintain their own hot pot characteristics, and in accordance with market requirements to adjust and innovate pot products; staff relationship is relatively close, the management of the more direct, and is conducive to mobilize enthusiasm. Its shortcomings are: due to the smaller scale, a single business variety, may be subject to the impact of large hot pot enterprises, in the market competition can not withstand the wind and waves, the development potential is not great.

How to open a hot pot restaurant partnership. This type of hot pot store is funded by several people, or respectively, technology, equipment, business premises, capital and other joint hot pot store, to operate. In the operation of the general not subject to other catering enterprises, encountered a variety of problems, by the partners agreed to solve. Its advantages are: to reach a business **** knowledge of the premise, to solve the store encountered such as capital, technology, business varieties and other issues, you can play to their strengths, unity and mutual assistance, the formation of synergies; can be mutual restraints, to make up for deficiencies, the establishment of a supervisory mechanism; and the market is closely linked to the more information, you can adjust the business varieties at any time, to grasp the market dynamics, to keep abreast of consumer demand. Its shortcomings are: partners are prone to conflicts and disputes, one of the partners irresponsible or out of the partnership, the operation will be easily affected, and even cause direct economic losses.

Therefore, to take the partnership hot pot restaurant, need to reach *** with the same business sense, have a high quality, to enter into a partnership agreement, clear responsibilities and rights and profit sharing.

How to open a hot pot restaurant franchise. Franchising as an advanced business mode, but also the main form of operation of the modern catering industry, its advantages and effects are very obvious.

A hot pot business plan to implement franchising, specific methods and measures include: a variety of forms of chain franchising; hot pot business brand elements for registration; the establishment of a unified management body; management standardization; cleaning and purification of the market; to carry out the chain of distribution and so on. The implementation of franchising should pay attention to several key issues, one of which is to identify the market demand positioning; the second is from point to point, full bloom; the third is to grasp the human resources.

The most common types of hot pot restaurant business

What kind of hot pot restaurant is better? How to choose the type of hot pot restaurant? The type of hot pot restaurant includes the following aspects, before starting a business to have a clear understanding of the type of choice:

1. Deluxe: Deluxe hot pot restaurant in a certain region have a high reputation, decoration facilities, beautiful environment, in the production of hot pot is very elaborate. In addition to the general characteristics of the hot pot restaurant, its unique features for the higher price, high-quality hot pot, superb service and dining environment is unified, with senior cooking and service personnel, the object of its services to high-income people. Deluxe hot pot restaurant with high prices and hot pot cost, service level, dining environment into one, hot pot products and technology is highly unified, the service object is stable and outstanding social image, management in place, the system is perfect.

2. Popular: popular hot pot store is the main force in the hot pot store, the largest number. Business varieties are relatively single, raw materials to low-grade-based, flavor to the majority of local people can accept the taste of the main. This kind of hot pot store with its own characteristics, scale,

class, service differences, in the customers have their own status and image. Have their own unique characteristics, moderate prices and hot pot with low cost and flavor of the popular hot pot is closely related to the seat rate and turnover rate is high.

Popular hot pot restaurant prices and popular combination of flexible and diverse business methods, service objects for mass consumers, business management methods combined with their own reality.

3. flavor type: flavor type hot pot restaurant is a reflection of the unique food culture, with a strong local flavor, variety is relatively single, but the influence of the hot pot restaurant, often with a certain degree of representativeness, is a comprehensive reflection of history, regional, national. Such hot pot varieties more stereotypes, soup brine is relatively fixed, the service has certain characteristics, the flavor is recognized.

The layout and decoration of the flavor hot pot store has a rich theme and connotation, customers can feel the unique cultural inculcation and mood, eat and enjoy the combination of strong participation, the atmosphere is relaxed and harmonious.

4. Self-help type: Self-help hot pot restaurant is the hot pot raw materials (raw materials and semi-finished products, etc.) and tableware are all placed in the hot pot hall in a certain area, by the guests to choose their own, fewer service personnel hot pot restaurant. This type of hot pot in addition to having a casual, free of charge characteristics, but also has a greater selectivity, so that people feel a greater sense of satisfaction.

Self-service hot pot store layout on the implementation of open, hall-based, pot products to one or two varieties of the main taste of the public as well, the price to take a limited amount of consumption per person, the service is more flexible, fewer service personnel, customer participation and self-satisfaction has been reflected, pay attention to the abundance of raw materials and dishes, but also to avoid waste, and to make full use of the space and the customer's mobility.

Hot pot store business model three

1, independent business:

Hot pot store business this kind of hot pot store business is generally not subject to other food and beverage enterprises, independent choice of their own business varieties, generally smaller, less costly, less profitable, source of funds to the sole proprietorship, shareholding, loan-based. This form of the market in the main position, its advantages are: according to the development of the market to make changes in the business varieties, strategy adjustment and adaptation to meet consumer needs; can maintain their own hot pot characteristics, and in accordance with market requirements to adjust and innovate pot products; staff relationship is relatively close, the management of the more direct, and is conducive to mobilizing enthusiasm. Its shortcomings are: due to the smaller scale, a single business variety, may be subject to the impact of large hot pot enterprises, in the market competition can not afford the wind and waves, the development potential is not great.

Therefore, in order to take the independent mode of operation of hot pot restaurant, there must be a unique variety of hot pot, a better port, more sufficient funds.

2, partnership:

This type of hot pot store is a few people respectively funded, or respectively, technology, equipment, business premises, funds, etc., jointly opened hot pot store, to operate. In the operation of the general also not subject to other catering enterprises, encountered a variety of problems, by the partners agreed to negotiate a solution. Its advantages are: to reach a business **** knowledge of the premise, to solve the store encountered such as capital, technology, business varieties and other issues, you can play to their strengths, unity and mutual assistance, the formation of synergies; can be mutual restraints, to make up for deficiencies, the establishment of a supervisory mechanism; and the market is closely linked to the more information, you can adjust the business varieties at any time, to grasp the market dynamics, to keep abreast of consumer demand. Its shortcomings are: partners are prone to conflicts and disputes, one of the partners irresponsible or out of the partnership, the operation will be easily affected, and even cause direct economic losses.

Therefore, to take the partnership hot pot restaurant, need to reach a *** with the same business sense, has a high quality, to enter into a partnership agreement, clear responsibilities and rights and profit sharing.

3, franchising:

Franchising as an advanced mode of operation, but also the main form of operation of the modern catering industry, its advantages and effects are very obvious.

A hot pot enterprise plans to implement franchising, specific methods and measures include: a variety of forms of chain franchise; the hot pot enterprise brand elements for registration; the establishment of a unified management body; management standardization; clean up and purify the market; to carry out the chain of distribution and so on.

The implementation of franchising should pay attention to several key issues, one of which is to identify the market demand positioning; the second is from point to point, full bloom; the third is to grasp the human resources.