The question of whether the hot pot restaurant is "reasonable" has been controversial, especially with the continuous rise of the bottom of the pot, which has troubled many consumers. Some people believe that why is the bottom of the pot used for seasoning more expensive than the ingredients themselvesIn addition to the ** pot bottom and table fee, what other "cutting leeks" routines are there in hot pot restaurants?Consumers' questions have raised questions about the profit model of hot pot restaurants. According to the big data of red meals, the proportion of hot pot consumption exceeding 120 yuan is only 96%, most people's hot pot consumption is less than 90 yuan. Consumers have said that under the high cost of the pot, it is easy to be attracted by the "cutting leeks" strategy of the merchants, and unconsciously increase consumption, but the real good ingredients and services are in the endIn the face of such doubts, it is necessary for us to have a deeper understanding of the profitability of hot pot restaurants and the development trend of the industry.
The hot pot base of the hot pot restaurant is very expensive, and there is indeed an internal reason. The production cost of authentic Sichuan-Chongqing hot pot base is not low, and the raw materials required include butter, clear oil, green onions, ginger and garlic, black bean sauce, rock sugar, various spices, etc., and the heavier the taste, the higher the cost of raw materials required. According to industry insiders, as the cost of upstream raw materials for hot pot base is also rising, this makes hot pot restaurants face greater cost pressure. In addition, the gross profit and net profit of hot pot restaurants are among the highest in the catering industry, which also contributes to the expansion of hot pot restaurants. Although hot pot restaurants have certain advantages in saving the cost of ingredients and chefs, in the case of high cost of pot base, should merchants review their pricing strategies and improve the quality of ingredients and services to better meet the needs of consumers?
In the context of the rise of hot pot bases, some hot pot restaurants have increased their innovation, improved the overall level, and continuously refined their categories and services. Well-known hot pot brands such as Haidilao have successfully turned the crisis into an opportunity by launching a variety of new services and experiences. Some hot pot restaurants have begun to get involved in side businesses such as desserts and drinks, and have made these characteristics the highlight of the store, attracting more customers. For example, Coucou Hot Pot innovates in the form of "hot pot + tea", and the desserts and tea drinks provided by hot pot restaurants not only meet customers' expectations for spicy needs, but also become a means of drainage, attracting more young consumers. As hot pot restaurants continue to provide more distinctive side hustles and services, they are no longer just providing taste satisfaction, but also providing consumers with an all-round dining experience.
However, for consumers who are looking for a sense of atmosphere and ritual, the experience and service quality of a hot pot restaurant are crucial. Even if a hot pot restaurant offers a variety of novel side hustles, if the basic dishes and pot bases are pre-made, it is still an unsatisfactory experience for consumers. While pursuing profits, hot pot restaurants also need to pay more attention to the actual needs of consumers, improve the quality of ingredients and service standards, and ensure that consumers can get a value-for-money dining experience. To sum up, the best of hot pot restaurants not only involves the cost of ingredients and service quality, but also the innovation and development of the industry. Consumers should be clear about their needs and choose hot pot restaurants that not only provide taste satisfaction, but also provide a comprehensive dining experience.
For hot pot restaurants, improving the quality of ingredients and service standards to better meet consumer needs will be the key to sustainable development. So, how well do you recognize the hot pot restaurant?Do you value the taste or the dining experience?Looking forward to hearing your views and ideas.