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2022-09-09
Hot Pot Table Table according to the shape of round table, square table two kinds, round table diameter of 120cm or 140cm, suitable for about 10 people dining; The square table is 80cmx100cm, which is convenient for 2-4 people. Round table is suitable to be placed in the center, square table is suitable to rely on the wall or the window, can make full use of the area. The number of round...
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2022-09-02
(1) The order type Hot pot restaurant has all kinds of dishes are sold by the number of dishes and ordered by the customer. This mode is relatively common, generally higher levels are adopted this mode. Advantages: variety of dishes, guests more selective, variety is not limited, more healthy, fixed gross profit, easy to manage, dishes are easy to save, less waste. Disadvantages: The number and fr...
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2022-08-26
Because of people's love for hot pot, in order to meet the taste needs of more people, more and more types of hot pot bases have begun to appear on the market. How are they specifically divided? Let's teach you a simple lesson. 1. According to the different oil used, the spicy hot pot base can be divided into butter base and clear oil base. The oil for the tallow base is tallow, and the oil for th...
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2022-08-19
(1)Good service attitude As a member of the service industry, maintaining a good service attitude is the basic requirements of the hot pot restaurant, so that consumers will have a good impression of your restaurant. (2)Clean and tidy dining environment No matter what kind of hot pot restaurant consumers go to eat, they hope to find a clean and tidy dining environment, so for the hot pot restauran...
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2022-08-17
The taste is not authentic Brand is not only a sign, but also the guarantee of hot pot taste, consumers choose to eat a hot pot, many times are aimed at the taste of the shop. The hot pot restaurant has a good taste to let the consumers who have eaten hot pot word of mouth, consumers' good evaluation is more effective than any advertising. The food is not fresh Hot pot restaurants are often expose...
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2022-07-22
How to match the proportion of meat and rope The selection of hot pot dishes should follow the principle of less meat and more vegetable, and the ratio of meat and vegetable is 1:3. In addition to side dishes, the choice of hot pot sauce is also very careful. If the seafood dishes are more, try not to choose seafood sauce. How to order food to save money If you have four palac...
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2022-07-16
Chongqing hot pot Chongqing hotpot focuses on pungent&spicy and its base ingredients are stir-fried with a lot of butter, so as to seal up the spicy taste of pepper, sichuan pepper and other spices, and then add the stock of stewed beef to send out a powerful aroma of a whole body. Sichuan hot pot Sichuan hot pot focuses on spicy and fragrant, The maodu hot pot with thick flavor and heavy...
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2022-07-08
Many customers of newly opened hot pot restaurants have no experience and do not know how the dishes should be arranged,today we will explain to you, how to pass the refreshing The plate design makes your hot pot restaurant stand out. 1. Arrange the dishes according to the characteristics of the dishes Different dishes have different requirements. Some dishes may look better if they are pla...
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2022-07-08
Hot pot in Sichuan-Chongqing area has become popular in the north and south of the Yangtze River, and has become an important form of dinner for people all over the country and even the world to make friends and gather together. The popularity of hot pot is inseparable from the social needs of young people. Firstly, Eating hot pot, a table of people sitting around, a large pot or shabu shabu,...
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2022-06-24
Hot pot ingredients are mainly divided into the following 6 types. 1. Meat I usually go to eat hot pot. The meat I eat is mainly beef and shrimp slippery. Occasionally, I add some meat such as bacon, hairy belly, and ham sausage. In addition to the ones I often order, there are many more, such as pork and mutton. , viscera, etc. In fact, as long as it is meat, it can also be put in hot pot. Especi...
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