Hot pot restaurant management details and management precautions

1. Leading by example is the foundation of being a good manager.

Teaching by example is more important than teaching, and action is a silent command. As a manager, we must first have a correct understanding of ourselves, put ourselves in the position of a grassroots work leader, be strict with ourselves, be lenient with others, and achieve five "no distinctions". Namely:

Regardless of intimacy, thickness or thinness, wealth or poverty, region or order, we should adhere to the principle of "a bowl of water is even", do not show favoritism, and always and everywhere must play an exemplary and leading role.

2. Understand the development trend of the industry.

If you want to become an excellent manager, you must understand the development trend of the hot pot industry, and then work towards the basic goal, so that you can manage the hot pot restaurant well, and then become an excellent hot pot restaurant manager yourself.

3. Pay attention to the quality training of employees.

The quality of the staff in the hot pot restaurant determines the service quality of the hot pot restaurant, and some hot pot restaurants even put forward educational requirements when recruiting employees, which shows that more and more hot pot restaurants are beginning to pay attention to the quality of employees. Of course, it is difficult to recruit employees with higher academic qualifications, and it is recommended that hot pot restaurants can improve the quality of employees through etiquette training and quality training, so that the service quality in the store can be improved.

I don't know if you're already in store or ready to open one.

If it's about opening a store.

In fact, every link of store opening preparation is guided by financial profitability, which is fundamental.

If you already have a store.

It needs to be combined with your business data analysis.

Develop targeted improvement plans.

Good luck.

Upstairs, what is the table of contents of the book?

There are seven principles that may seem very mundane in order to make a restaurant prosperous, but if you apply them consistently, it will definitely have a wonderful effect:

Clause. 1. Strive for innovation.

Only a restaurant that strives to innovate will have a future, and conforming to the rules or imitating others will eventually fail, and any restaurant must show its own characteristics in order to create added value and increase customers.

Clause. Second, the pursuit of growth.

Personally, I believe that if you don't pursue growth or challenge for a higher goal, you won't be able to enjoy the joy and fulfillment of success. If you just want to eat with a mouthful of food, you will naturally be loose and eliminated.

Clause. 3. Ensure reasonable profits.

You can't rely on losing money to attract customers, you must get normal profits with high-quality service. Long-term quality service and better variety to diners can continue to grow.

Clause. Fourth, take the diners as the starting point.

It is necessary to start from the perspective of the diner, understand the needs of the diner, and then meet him. I think knowing who you're doing is the first step in opening a store.

Clause. 5. Listen to the opinions of diners.

It is essential to understand the needs of diners, and the best way to do this is to listen. If you have to brainstorm and go with nature, and then do what you have to do, you will definitely be invincible.

Clause. Sixth, grasp the opportunity.

The success of the business depends on whether it can grasp the opportunity, and it is necessary to choose the right time to investigate the varieties that diners want to choose, so as to form a new profit growth point in the store.

Clause. Seventh, give full play to the characteristics.

Restaurants are everywhere, and in order to make diners come to the door, they must have some characteristics, and at the same time, they must meet the needs of diners, and then how to give full play. It should be noted that in addition to paying attention to the regionality and opening conditions, it is also necessary to consider the income level and cultural level of the region.

The characteristics are not limited to the business variety, other aspects such as good service, gorgeous storefront, sincere staff, etc.

I'll give you an outline.

Operations Manual. 1.Job requirements for each position.

2.Responsibilities of each position.

3.Staffing for stores of different sizes.

Summary of the system. 1.Employee Handbook.

2.Employee training system.

3.Reward and punishment list.

4.Front Office Checklist.

5.Back of the kitchen checklist.

6.Safety checklist.

7.Health Inspection Form.

8.Security system.

9.All kinds of emergency plans.

10.Front Office Environmental and Health Management System.

11.Kitchen environment and hygiene management system.

12.Procurement system.

13.Financial system.

14.Raw material requisition system.

15.Equipment and facilities inspection, maintenance, cleaning system.

16.Hazardous Equipment Operating Procedures.

17.Regulations on the safe operation of liquefied gas and natural gas.

18.Complaint handling and tracking system.

19.Customer satisfaction survey system.

20.Raw material acceptance system.

21.Warehouse management system.

22.Pest control system.

1.It is to classify items: the equipment and utensils in the kitchen of the characteristic hot pot restaurant should be distinguished whether they are useful or not.

Items that have not been used for more than three months can be considered useless and should be returned to the warehouse for storage or scrapped. For the useful items left behind, carry out reasonable separation, be responsible for them, and manage them by special personnel.

2.The basic job requirement is "items don't go home, employees don't go home". Set a long-term fixed position for each item, divide it into sections, and place it neatly.

All items are not allowed to be moved at will, let alone placed at will. If the item is not returned to the designated storage location after use, the person in charge of the hot pot franchise restaurant is not allowed to go home from work. The item must be found and placed in the designated location before the day's work can be completed.

3.To restrain the behavior of employees and develop good habits, the chefs of hot pot franchisees must maintain standards in all aspects such as cutting side dishes, using water, and taking out garbage. Garbage should be completely poured into the garbage can, water should not be spilled, dishes should not fall to the ground, if there is a occurrence, it must be corrected immediately, without delay or ignorance; Uniforms should be neat, personal hygiene should be up to standard, and behavior should be cautious.

4.Fear of trouble and lack of persistence are the biggest obstacles to management. In the early stage of implementation, it is often resisted by some employees.

They feel that the old routine has been done for so many years, and the kitchen of the hot pot franchise should be dirty, and the new method will not be of much use to the sales revenue. If this kind of thinking is not resolutely stopped, it will cause the management to give up halfway.

I basically agree with hy-cxo, you mainly pay attention to 1Position 2**, this is the main thing.

3.Your decoration should be in line with the habits of the locals and make people comfortable. 4.

Hygiene should be done well, and the general hygiene of hot pot restaurants is not good, which is the reason for their failure. 5.The service should be thoughtful, to be able to operate, to come and go to greet politely, the guest is God.

5.It's your procurement, control the cost, it's expensive and no one comes, it's cheap and not good. The degree should be grasped well.

Smile at everyone.

1. Taste management: The deliciousness of hot pot is inseparable from delicious hot pot bases, fresh dishes and dipping sauces. For the base, whether the hot pot restaurant stir-fries the base by itself, or customizes or buys the base from the hot pot base manufacturer, the taste of the hot pot must be guaranteed.

It is recommended that the hot pot base factory customize or purchase the base material, the taste and quality of the hot pot are more stable, the cost is better controlled, and it is conducive to the development of the hot pot restaurant chain; In terms of dishes, it is necessary to launch the signature specialty dishes of hot pot restaurants, and no matter which dish is read to ensure freshness, no matter how good the base taste is, no fresh dishes will be inferior; In terms of hot pot dipping sauces, several signature sauces can be prepared for customers to choose from, bringing different flavors and tastes to customers.

2. Personnel management; The competition of the soft power of hot pot Xun Gaoqin catering "service" needs to look at the performance of employees, and personnel management can be described as a philosophy. Management employees need to formulate a series of rules and regulations, clear division of responsibilities, reward and punishment system correspondence, and at the same time give employees humanistic care, enhance cohesion, employees have a strong sense of belonging, he will be willing to "work hard" for the enterprise.

3. Cost management: doing business is to make a profit, and controlling operating costs is a must for the sustainable development of hot pot restaurants; Goods procurement, rent, water and electricity, employee salaries, etc. are all necessary daily expenses, procurement can be selected to control costs, other can be exchanged for money bottles, cartons, water and electricity use and other details to reduce extravagance and waste have the effect of saving expenses. Reasonable cost control is the foundation of a successful hot pot restaurant, and if it is not, this account will be settled in the long run.

First of all, hot pot restaurants belong to catering, with the increasing improvement of people's living standards, people have begun to pay more and more attention to their material life, and they are more in pursuit of fresh and environmentally friendly food. Therefore, in order to occupy a certain commercial market share in the commercial market in today's society, it is necessary to start from the source of ingredients, on the basis of ensuring the deliciousness of hot pot, and strive to provide consumers with green and nutritious food.

If the hot pot restaurant does not have its own special taste, then the customer can only eat a full stomach and will not have the idea of coming again. Such a hot pot restaurant will definitely not last long. In addition to the taste of the dish itself, hot pot restaurants can also make a fuss about other aspects such as side dishes, dipping sauces, and service.

Let customers taste different flavors and characteristics.

Cost and benefit are always the two most concerned issues, hot pot restaurant rent (generally rent accounts for 10%-15% of turnover), raw material procurement, water, electricity and heating, employee wages, various taxes, etc. are all unavoidable in daily expenses. Other details should rely on regular publicity and training of employees to reduce extravagance and waste, so as to achieve the purpose of saving expenses. Only by doing a good job in cost control and a stable source of customers can we ensure the stable profitability of hot pot restaurants.

This is recommended by netizens.

**Eight precautions for pot shops.

1. How to choose a location: To open a general snack bar shop, you should choose a place with a large floating population, and if you are opening a restaurant or hot pot restaurant, you should choose a place with a large number of residents!

Second, before opening, we should fully understand the consumption level of the surrounding area, and the pricing should be reasonable.

3. Decoration: The decoration is very knowledgeable, if you open a small shop such as pasta and snacks, especially at the station, the decoration of this kind of small shop at the dock can not be too good, and the mid-range is the best. In short, it's refreshing!

If it is a **pot shop, ventilation is very important. There is also the choice of lights, the noodle shop should choose the white lamp, the hot pot and stir-fry should choose the warm color, this is quite important, don't ask why? You'll know it after a long time!

Fourth, the scale of the store: about the scale, the first thing to look at is the popularity of the surroundings, but it is recommended to try to be as large as possible if the funds allow. In particular, it is larger than the same type of store in the same area!

If you don't have enough funds, I recommend you give up! Don't ask me why, there are too many things involved, and I will talk to you slowly in the future!

Fifth, about the main materials and auxiliary materials, the main materials should not be too good, but do not use too bad. You don't have to ask why. But the accessories, that is, the condiments or something, must be used the best, especially the accessories of the hot pot must be the best, don't be afraid of expensive!

Sixth, about the early publicity, especially the opening of a bigger store, or the early publicity of the hot pot restaurant is very important! You can start to publicize 15-20 days in advance, and it is best to mobilize your own employees to publicize it, so there is no need to report it or TV to pull! Ways of publicity:

It is recommended to distribute custom-made paper towels, which are very cheap and do not exceed 2 jiao a pack, and then invite the elderly Yangge or waist drum team from the surrounding communities to promote it along the surrounding area for a few days!

7. Employing people: This is the advice to the bosses and prospective bosses, adhere to the principle of not using the merits of doubtful people, and employing people without doubt. But I don't rely too much on one person!

8. Fully grasp the surrounding consumer hearts, take hot pot as an example, in the suburbs of the county, it is necessary to highlight the amount of dishes, the taste should highlight the spicy and fresh, and in the urban area and other more prosperous areas, the color, style, and taste of the dishes should be highlighted, and the flavor should be based on umami and sweetness, and other characteristic tastes!

Consumer group positioning:

The per capita consumption of the hot pot market is different, the per capita consumption of the cheaper hot pot restaurant is about dozens of yuan, and the per capita consumption of the more expensive hot pot restaurant will reach hundreds of yuan. The pricing of a hot pot restaurant means what the consumer groups are facing in the store and what level of consumer groups can be attracted, which is something that hot pot restaurants must focus on.

Select the franchise brand:

Now the hot pot market is growing day by day, and there are many small brands on the market, but if you choose to join a hot pot brand, you must choose a big brand, and the big brand must be very complete in the later stage of support and word of mouth, and it is necessary to understand and pay attention to his development history, business model, brand image, business status, product characteristics, etc. It is also necessary to go to the field to inspect the development and operation of the franchise brand headquarters, and do not blindly open a store.

Location problem: The location of a hot pot restaurant directly determines the number of customers, but it is not that the more customers there are, the better the business of the hot pot restaurant (unless the brand is attractive enough), and it is best to choose a casual food center or near a residential area for a food like hot pot. Even if you open a restaurant on a hot pot street, don't choose a remote place to save rent.

Effective Management Models and Skills:

If you want to run a hot pot well, you must first clarify the management range and determine the management level.

1. Implement professional division of labor, with hot pot operation as the center; 2. Adhere to unified command and combine authority and responsibility; 3. It should be streamlined, effective and unified.

1. Requirements for coordination; 4. Pay attention to service skills and service efficiency.

Taste and service are key:

Taste and service are the must-pay attention to in a pot shop. If you want your hot pot restaurant business to be good, you must have a good taste, and taste is king! It must also be distinctive, authentic and old-fashioned!

In addition to the taste, there is also the service quality of the hot pot restaurant, the catering industry is the service industry, you want customers to enjoy the food while enjoying the intimate service, then the customer must have the psychology of a second visit.

The shortage of funds is also a problem that the ** pot shop needs to pay attention to. If you plan to ** pot shop, you must prepare sufficient funds, and there can be no shortage of funds halfway, otherwise it will be very difficult to operate. Is pot shop risky?

Pay attention to these and avoid many detours! In fact, there is a certain amount of risk in everything you do. There are many ways and techniques to run a hot pot restaurant, and the key is whether the operator can grasp it himself!