Are you really ready to open a hot pot restaurant

are you ready to open a hot pot restaurant? Are you ready for everything? The following three points are very important for you to open a hot pot restaurant, you know?

1, hot pot shop investment high

a lot of people think that the hot pot restaurant features simple, less equipment required, both the kitchen area and save money. So hot pot shop investment should be much smaller than the Chinese food, and the front office can also design more seats, higher profitability. But you will find the following:

first, you have more than a father – "food and Drug Administration", yes, is to give you the food and beverage service license of the unit. The food and Drug Administration in the lobby of the restaurant and kitchen area ratio have strict rules, and currently does not distinguish between different formats. That is to say, they don’t care what you do or Hot pot cooking, kitchen area accounted for equally requirements. Do you feel like you don’t love anymore?

is more important, there is a special needs of the front of the hot pot shop decoration, smoke.

The

restaurant in the kitchen stove only need to smoke, but the front also need to smoke Hot pot shop in function (for fire safety and odor), this is a cost extra. And with the upgrading of consumption, more attention to the environment of the hot pot shop to choose a more beautiful cost is also higher under the smoke, that is, from the desktop to suck the smoke. Once the smoke extraction system, the table can not be moved, which also increased the cost of intangible.

so, the same specifications of hot pot restaurants, investment is significantly higher than the Chinese restaurant.

hot pot

2, production management is very important

for delicious, light taste more picky ingredients. But many people did not expect that, although most of the hot pot category is rich in heavy taste flavor, but the impact of food ingredients are equally important to the bottom of the pot. Not to mention the old Beijing Shabu Shabu, seafood hot pot these light taste of the hot pot.

don’t think Hot pot standardization easily underestimate the difficulty of purchasing and production management, the standardization is relatively easy to Hot pot bottom of the pot, but in raw materials procurement and management standardization and difficulty of Chinese cooking is. And raw materials of this kind of thing, there is no secret, that is a penny of goods.

3, employee recruitment and retention is a problem

hot pot restaurant core cooking technology is the bottom of the frying system and the preparation of the bottom of the soup, this part often needs to be done by a senior chef to personally, and its formula and technique will never pass. This leads to two problems

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