If you want to invest in a hot pot restaurant, how to run it and share your experience?

1. Do a good job in employee management.

We know that the operation of a store is indispensable to the staff, the back kitchen chef, and the service element in the front office, and the two can only make the store operate better. The boss should know how to make good use of people, fix posts and personnel, standardize operations, improve work efficiency, and formulate a scientific and reasonable salary promotion system, so that employees know this standard and strive to attack this goal. The boss will be a person, will think about the employees, and know how to make good use of people, so that the store will have cohesion and appeal, and can unite and work together.

Second, fine management.

If the management of people reflects efficiency, then the management of things, reflects the cost, many small and medium-sized business owners are, heavy procurement, light inventory, careful selection when purchasing, shop around, procurement is finished, and do not take inventory, what problems in and out of the warehouse are not asked. Careful management of food is responsible for the food safety of customers, and regular inventory is conducive to the guarantee of cost and quality of dishes.

What has never changed in the past 21 years is that it has always led China and led the comprehensive, systematic, authoritative, original and cutting-edge knowledge and practical techniques of franchising and chain management.

3. Data analysis management.

Now the environment is a big data society, and data investigation is actually a kind of prediction, predicting the development trend in the later stage. Data can give us a lot of clarity.

1.Costs and profits.

Cost and profit can be said to be the most concerned issue for the boss, but many people do not have a detailed calculation of the cost and profit in their own store, resulting in the inability to accurately judge the income of their restaurant.

2.Control costs.

Controlling costs does not mean cutting corners, shortening catties and missing two, but just controlling the bottom line of the ingredients, and carrying out it under the premise of mastering the health of the ingredients to reduce unnecessary losses.

3.Operations and decision-making.

Consumers in the society, the consumption power is not the same, data analysis we get which category is the most, what dishes are ordered, what characteristics are ordered, what price dishes are the most, we can develop these dishes, and update the menu from time to time. Because many people now rely on data, through the analysis of data, the consumer's taste and acceptance of the ** range as the basis for the decision to retain the dishes.

If you want to ** pot shop, you must first have an understanding of hot pot, and you must be able to make hot pot, the most basic, and then open a store including site selection, decoration, material selection, operation and a series of work, if you have experience can directly open a store, if not, want to develop in this area, then you need to learn the source of the system, you can create employment guidance. It is not very difficult to learn hot pot, and you can master many categories in about a month. Most of the hot pot restaurants have a lot of service work, and there are few opportunities to learn the core skills in terms of time.

If you want to learn hot pot with zero foundation, it is best to choose a formal school, and consider it comprehensively, including tuition fees, courses and teaching quality. Nowadays, many private hot pot restaurants are opened, so the future in this area is still very good.

It is difficult to operate well without hot pot management experience, and Chen Yanhong hot pot will be thoughtful for franchisees.

How to run a hot pot restaurant that makes money? When it comes to running a small restaurant, they all have their own set of plans, so how can a hot pot franchise make money? This is a topic that every entrepreneur is more concerned about, so let's introduce it below.

Anyone who knows a little about the catering industry knows that hot pot is the easiest variety of Chinese food to standardize the process, so it is very suitable for chain operations. But few people will make hot pot into fast food, because hot pot is mostly a dining choice for many people gatherings, and three or four hours is not a long time to eat, and the turnover rate is low, and it is difficult to guarantee the income of Zheng Hechong's business. However, the "bar-style hot pot" launched now has greatly "accelerated" the turnover rate, and has also successfully joined the ranks of fast food, where the average dining time of each customer is only 40 minutes.

Bar-style layout: The subversion of the traditional hot pot by the small hot pot at the bar is first reflected in the layout of the store. Similar to the bar-style tables and chairs in a conveyor belt sushi restaurant, with a small hot pot for a single person, customers can enjoy their food'At the same time, there is also a happy experience of gathering people to eat.

In addition, this design also makes their private space quietly compressed, sitting side by side with strangers, and the busy figure of the waiter in front of them, making it difficult to talk while eating for a long time, and virtually shortening the meal time.

Another benefit of the bar-style layout is that it increases the capacity of customers per unit of the store by more than 30%. At the same time, the waiter stands at the bar ** "attacking from all sides", a waiter can serve 20 customers at the same time, and a store only needs 3 waiters to meet the needs of the front desk service, which greatly reduces the labor cost of the hot pot franchise store.

There are a few things you need to pay attention to when running a hot pot restaurant: