How to "smell" the old hot pot

Data show that the operating performance of the established hot pot Xiabu Xiabu continues to decline, with net profit falling from 462 million yuan in 2018 to 1.
837 million yuan in 2020
.

As a result, many people are worried about the way out of the old hot pot

Xiabu Xiabu was established in the late 1990s.
The bar->
.

At that time, it was common for consumers to line up for two to three hours to eat Xiabu hot pot

Why isn't the old hot pot that was once so popular anymore?

On the one hand, the hot pot industry has low technology dependence, strong reproducibility, and high gross profit, which has attracted many entrepreneurs to join
.

In addition to the continuous emergence of Internet celebrities, various stars have also invested in opening stores, leading to the continuous occupation of the market share of established hot pot companies and increasingly fierce market competition

On the other hand, due to the impact of the new crown pneumonia epidemic, the control of import and export of ingredients has been strengthened, and the cost of hot pot raw materials has increased.
Some hot pot brands have adopted the method of reducing the portion under the condition of the same menu price, resulting in lower cost performance and high complaints
.

In addition, the taste buds of consumers are becoming more and more critical, the individual demand is strong, and the pure spiciness has gradually lost its appeal to consumers
.

In order to seize market share and diversify the risks of single-brand operations, some established hot pot companies have expanded their sub-brands
.

Some are also trying to break new ground in product supply, adding milk tea, skewers, etc.

There are many choices of hot pot flavors, dishes, and ingredients, and it is always loved by consumers
.

However, with the rapid development of the catering industry, how old-brand hot pot companies continue to innovate and seek new ideas while sticking to it has become an important topic for sustainable development

First of all, safety and quality are the foundation of the catering industry, and hot pot is no exception
.

Although the hot pot industry does not have high requirements for chefs, the requirements for raw materials, cold storage, and cleaning and disinfection can never be relaxed

Second, we must continue to innovate services and improve user experience
.

The catering industry is a typical service industry, and the quality of service is directly related to the repurchase rate

Third, we must actively carry out digital layout
.

The current young consumer groups not only have diversified and personalized demands for offline restaurants, but are also keen on online shopping.