What should I order for a hot pot for 3 people?

Three people: two plates of mutton or a plate of mutton and a plate of beef, you choose one (for fear that someone will not eat mutton) It is best to have that kind of ** mutton (beef) when ordering, and then a plate of beef shutters.

A plate of duck blood (quite delicious), a plate of cabbage, a plate of chrysanthemum (or other green-colored vegetables), a plate of crystal powder (or wide powder, anyway, all kinds of powder are a must-order, very delicious), a plate of sweet potatoes, a plate of mushrooms.

Basically, these vegetables, meat, powder, and bacteria are all there, and finally, the next pasta haha, it's perfect, and the boiled vegetable noodles are delicious! If you don't think it's enough, you can add meat or fish balls and shrimp balls, in fact, I like to eat all kinds of slippery fish and shrimp slippery.

Ah, if it's like this, 300 in an ordinary restaurant must be enough, everyone mainly talks about things, and dinner is secondary.

Well, think about it. In the past, when I ate fat beef hot pot with my father and his colleagues, I usually ordered three plates of meat, and they would have it again, for example, buy a few plates and give a few plates, and order some vegetables, because eating meat alone is more greasy (spinach, winter melon slices, kelp slices, baby cabbage or Chinese cabbage are all very good), if the balls in that hot pot restaurant are very pure and delicious, you can also order shrimp balls. Remember to order a plate of clams, in the pot for fresh use, here you can order wine first, and then estimate that when the money is about the same, let the other two see what they still want to eat, let them order again, if they insist on ordering, you can order another plate of vegetables, and then the waiter said that this is the case first, not enough to ask for more.

If you drink liquor, it is estimated that it is not enough. Why do you have to order two kinds of seafood, and then come to the plate of meat, a plate of vegetables platter has to depend on the taste of the guests and then order some side dishes, the wine alone has to be more than 100, and there are more than 100 seafood left? Bring some extra money.

If it's a good friend or colleague, 300 should be enough, hehe.

Hot pot is not expensive, expensive is wine, eat hot pot and drink beer, just a little less expensive beer 300 That's absolutely enough, what to eat let the other party order, this is etiquette, a must The hot pot restaurant has something, except for wine, there is nothing expensive ......Rest assured

300 is definitely enough, but it's not wrong to bring more. If you have a treat, the guest is in charge.

To be absolutely passable on face, and ask people to do things, it is recommended to bring a little more money, as for what to eat and drink, it is up to the other party to decide!

About 9 dishes, Spicy Space recommends that customers have three dishes per person, two meat and one vegetable, clear oil hot pot with fresh-cut series, the taste is very good, of course, if you like to eat vegetarian dishes, you can also order more vegetarian dishes, I wish you a happy meal!

The self-service hot pot is a little more cost-effective.

To open a hot pot franchise, there are indeed many precautions, to avoid pitfalls, pay attention to a few key points, I hope it can help you, and I wish you to find a truly reliable brand:

1. Internet celebrity quick recruitment brands (emerging brands that create false popularity through some hype and have no historical precipitation).

Second, it is recommended to use disposable oil (old oil must be abandoned, the consequences are serious, you can see relevant news, but also the inevitable direction of industry development).

3. Specialization (although the market is large, the competition is as fierce, create characteristic tastes and services, and stand out).

Fourth, site selection (large amount is not necessarily a good façade).

5. Taste (it is recommended to conduct field trips, compare and analyze more, and find the brand you like and recognized by diners).

Sixth, the ability to continue to operate (how to make your hot pot restaurant continue to have new customers, and old customers return).

The significance of joining lies in two points, one is the recognition of the brand base material (diner word-of-mouth chain), and the other is whether the brand can help itself to successfully open a hot pot restaurant with sustainable profitability (store opening experience, operation experience, marketing planning experience, etc.).

1.The core competitiveness of the hot pot restaurant is the taste of the bottom of the pot, and other (food hygiene, dining environment, waiter's face, etc.). It's so weak in front of the taste of the bottom of the pot...

So be sure not to skimp on money, find a reliable pot base master, and use authentic chili peppers and peppercorns. Believe me, the difference in the taste of peppers from Shaanxi and Sichuan seems to me to be bigger than the gap between Jufeng grapes and grapes, while the taste of peppercorns from places other than Hanyuan is inferior. In view of the fact that I have basically never seen a red pot covered with a thick layer of butter in the imperial capital, dear, is it better to mix some butter in the gutter oil?

2.The tableware is the most common white porcelain and bamboo chopsticks, and the unclean glass dipping dishes and stainless steel chopsticks that burn people to death are terrible.

3.The beauty of a hot pot restaurant is that you can hire less chefs and leave a larger store for diners, so don't be tempted to add a skewer, a flying cake or something, the customers are not gods, they only have one stomach, and they will eat less hot pot after eating these! (And boss, your costs have skyrocketed again...)

Remember, if no one comes to eat hot pot, it's because your hot pot isn't good enough, not because you don't have enough choices for your customers! Also, take care of those who steal vegetables in the back kitchen.

4.Prepare a porridge and sell it for 6-8 yuan a small bowl, don't look at his price, the market is huge. 5.Don't mess with his seventeen or eighteen kinds of ingredients, if you can make one or two secret ingredients, you can do it very capable.

Environment: 1The air conditioner must be sufficient, otherwise it will kill people. 2.The table must be made of dark stone, and if you use other materials, no matter what it is, it is guaranteed to be mottled like shi after half a year.

3.Prepare a straw box under the table to put the bag to avoid a lot of trouble. 4.Putting commonly used things such as chopsticks and spoons in the most convenient place for the waiter to get them can save a lot of waiters' hard work (just for a soup spoon).

The God of Management: 1Unless you're super rich, you can have a snack, and don't add any alliances. The domestic franchise chain is basically a single fraud, and the type of defrauding the dead does not pay for their lives.

2.In the business district where you plan to open a store, the average price per capita of your hot pot should not exceed the average price of eating Jiangsu, Zhejiang and Western food, otherwise no one will come to eat, but it should not be lower than the average price of eating Sichuan cuisine, otherwise you will lose money.

3.The place suitable for ** pot restaurant often has opened a string of hot pot restaurants, which is not terrible, and finally it is a hot pot street; If there is a shortage of hot pot restaurants or even restaurants in that place, then you have to think carefully about why there are no restaurants.

4.Eating hot pot and singing songs, there must generally be a hot pot restaurant next to KTV. (A good guide to choosing a store location).

If you pay the rent once a year, there is a lot of pressure on the starting capital to pay the rent, and pay attention to the contract must be signed for more than 3 years, preferably more than 5 years.

Do business with great thought.

Qiansheng catering equipment will answer for you:

First: The decoration of the hot pot restaurant is to pay attention to the problem of air circulation, the hot pot itself has a lot of oil smoke, and it smells all over the body after eating.

Second, consider security.

Pay more attention to ventilation when the fuel is gas. The floor is required to be non-slip, and the oil is naturally slippery. There are hidden dangers when customers drink too much and walk on it. It is best to design it to be barrier-free. This allows for a trolley to be used for bowl collection and serving.

Third: In the selection of materials, the grade of the restaurant should be related to the cultural background of the hot pot restaurant.

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The restaurant is cleaned once a week, and the hotel's sanitation and hygiene are checked and recorded by the relevant management personnel.

1. Personal hygiene standards.

1.Wash your hands frequently, cut your nails, keep your nails long, and apply tinted nail polish; Take a bath frequently, change work clothes frequently, and wash bedding frequently. Brushing.

2.Do not wear accessories (e.g. earrings, rings, necklaces, bracelets) during working hours

The work card must be worn on the top of the left chest, and it should be upright and bright.

3.Work clothes must be worn during working hours, so that they are neat and clean, and there are no wrinkles, damages or openings, and the places should be mended.

4.The male waiter's hairstyle is not more than the ears, the back is not the front of the collar, the eyebrows are not covered, and the sideburns are not dyed.

5.Waitresses are not allowed to distribute or spray heavy perfumes. Don't wear false eyelashes and wear light clothes.

2. Environmental health standards.

1.Restaurants and halls should be cleaned daily, and public areas; Ensure that all public facilities are clean, neat and bright.

2.glass doors and windows; Keep it clean and white. It is required to be free of smudges, water marks, watermarks, handprints, fingermarks.

3.Sill; From time to time, the administrator arranges the attendant on duty to wash and keep it clean.

4.Ground; No debris, no light, no water traces, no oil stains.

5.Dining cabinet: The items in the dining cabinet are neatly arranged, no personal items, clean and free of oil stains.

6.Tables and chairs: no dust and no oil stains.

7.Lamps: bright and clean, no oil stains and dust; Decorations and plants should be washed regularly; Plants should be fertilized regularly, sprayed, insecticide, and removed from fallen leaves and debris.

8.Sassafras washing, no dust and no oil stains, proper placement.

3. Tableware hygiene.

1.After washing, it is smooth and bright, and there are no stains.

2.It can be neatly placed in the disinfection cabinet for disinfection according to specifications, and all tableware is disinfected once a week on a regular basis.

Fourth, work hygiene.

1.During working hours, no smoking, drinking, spitting, spitting, sneezing and coughing in the face of food and customers, and it is strictly forbidden to litter waste paper and put tea cups indiscriminately.

2.It is strictly forbidden to use utensils and food that fall to the ground.

3.Do not touch the food directly with your fingers, and do not touch the mouth of the cup, the mouth of the bowl, the front of the chopsticks and the soup part of the spoon.

Including greeting guests, greeting customers, tea service, menu presentation, meal service, checkout service, drop-off, closing and other services.

Greet guests. Half an hour before the start of the meal, complete the preparations, stand in the specified area according to the standard posture, the waitress requires standing: head up, chest up, flat shoulders, right hand on the left hand, eyes level ahead, smiling, legs in a V-shape, male waiter: head up, chest up, abdomen, flat shoulders, hands behind the waist position, right hand holding the left wrist and legs apart, shoulder-width apart, eyes level ahead, smiling.

Lead the customer. The greeter should first confirm whether the guest has made a reservation, if the guest still has a reservation, ask for the guest's opinion to arrange an empty table, and if it has been booked, lead the guest to sit down after confirmation; Keep a certain distance from the guests and pay attention to whether the customers are following; The greeter helps the guest gently pull open the dining chair and gently returns the guest before taking a seat.

Tea service. When tea, pay attention to the temperature of the tea, and require the temperature to be appropriate, not herbal tea, so as not to misunderstand the guests; When pouring tea, according to the principle of guest first and then host, lady first, serve on the right side of the customer, the waiter carries the teapot in his left hand, turns the teacup with his right hand, and then pours tea for the guests with his right hand; Tea should be poured 8 minutes full.

Presentation point menu.

According to the inquiry, understand the taste of the guest, and be a good guest counselor, "Mr. Madam, may I eat red soup pot or mandarin duck pot?" "Take the initiative to introduce the characteristics of the dishes, especially the restaurant's special dish fresh duck intestines, with a sense of promotion, to guide customers to consume. Introduce the type, method and amount of snacks and recommend them to customers; During the ordering process, the customer first notifies the bottom of the pot to the kitchen.

In-meal service. According to the number of guests, put the oil dish on the plate, serve the pot according to the requirements of the guests, light the fire, and pour the first glass of wine for the guests; When serving and setting dishes, do not place the plates on top of each other, and inform the customer.

Checkout service. When the customer pays the bill, count and check the number of drinks, take the unused drinks back to the bar and seal them, and hand over the menu to the cashier for settlement. The waiter accurately tells the customer the amount of consumption. When the customer pays, the payment method is clear. Give it to the guest to check if the money ticket is correct.

Drop-off service. Wrapping up the work.

After leaving the table, check again for any items left by the guests and whether there are any unextinguished cigarette butts on the table. Immediately clean the tabletop, dishes, and pot bottom and send it back to the kitchen. Put the tableware back into the plastic frame and clean it up for sorting.

Clean up the food preparation table, take away the empty wine bottles and beverage cans, clean the table, and rearrange the table according to the standard so that the table can be turned over.

1. Greet guests.

Standing to greet guests: 5 minutes before the start of the meal, greet guests at their respective posts; Pay attention to your posture when standing, naturally hold your hands crossed in your front abdomen, put your right hand on your left hand, shoulder flat, chest and abdomen, do not cross your waist, and do not lean on other objects.

When the guest arrives: when the greeter brings the guest to his service area, he should greet warmly, pull the chair to give way, cooperate with the greeter to move the dining chair for the guest, pull the chair out first, when he sits down at the same time, put his knees on the back of the chair, slowly put the chair close to the dining table, if there is a baby among the guests, he should push the Beibei chair.

Second, a la carte. 1. Open the menu, ask customers to read, and at the same time introduce the store's special dishes, ** dishes, new dishes and drinks (watch people put down dishes).

2. When recording the dishes and drinks ordered by customers, write down the date, table number, number of diners, and the name of the waiter.

3. After the customer has finished ordering, please give Gu the record list to confirm the dishes ordered by the customer, and then signal the customer to serve the dishes later.

3. Serve tableware and tea.

Place the soup bowl, the soup spoon, the soup bowl is placed in the center of the bone plate, the soup spoon is placed in the soup bowl, and the spoon handle is facing the left.

Fourth, check out, ask the guest to settle the bill, the payment method is as follows: check, credit card, cash settlement.

Credit card checkout:

1. If the guest uses a credit card to settle the bill, the waiter asks the guest to wait a while and sends the credit card and bill to the ** silver counter.

2. The cashier makes the credit card receipt, and the waiter checks the correctness and error, sandwiches the receipt and credit card in the checkout folder, and returns it to the guest.

3. Open the checkout folder, hand it to the guest from the left side, and hand the pen to the guest, ask the guest to sign the credit card receipt, and check whether the signature is consistent with the signature on the credit card.

4. Send the bill and credit card receipt to the cashier.

5. Hand the guest stub page and credit card in the credit card receipt to the guest and sincerely thank the guest.

Cash payment: 1. If the guest pays cash, the money should be counted in front of the guest, and the guest is asked to wait for a while to send the bill and cash to the cashier.

2. After the cashier collects the money, the waiter will clip the change in the checkout folder, stand on the right side of the guest, open the checkout folder, hand the change to the guest, and sincerely thank the guest.

3. After the guest confirms that the amount of money he is looking for is correct, the waiter quickly leaves the guest's table.

5. Sending off passengers. Assist guests to leave their seats and pick up clothes and hats.

2.Remind guests to bring their belongings to help with inspections.