肥牛自助火锅与辣荘火锅的对比——传统火锅与自助火锅对比摘要作为一种方便快捷、味道鲜美、种类繁多的餐饮方式，火锅获得了消费者广泛的接受和喜爱。同时，火锅这种简单、新颖、经济、营养的消费模式也为中国餐饮业带来了新的生机，成为大众化餐饮的重要组成部分。2012年中国餐饮业增长13.6%，比商务部预计的16%的增长率下降了近20%，但是，火锅业的发展却形势大好。据不完全统计，部分发达地区的火锅企业营业额全年增长速度高达20%，并持续开店扩张，可以说，火锅业为2012年餐饮业经济的增长做出了重大贡献关键词：就餐形式新颖风格独特目录1.······················································11.1.····················································11.1.1···················································11.2·····················································12·······················································22.1·····················································22.2·····················································23·······················································34·······················································34.1·····················································34.2·····················································45·······················································46·······················································56.1·····················································56.2·····················································67·······················································67.1·····················································67.2·····················································71传统模式火锅与自助模式火锅1.1第一种传统模式火锅1.1.1传统模式火锅分为以下三种豪华型火锅以奢华的装修、考究的火锅制作工艺、高质新鲜的原料食材以及优质周到的服务水平为核心竞争力的高档消费模式，价格较高，主要目标客户为高收入群体大众型火锅以较为单一的经营品种、中低档为主的原材料和普通混杂的装修环境来降低经营成本，采取口味大众化和价格偏低的经营模式来赚取较高的座位率与周转率，经营方式灵活多变，服务对象为广大的中低收入消费者群体风味型火锅将火锅口味、店铺装修与地域特色完美地结合，虽然经营品种单一但往往具有较强的代表性，可以使顾客感受独特的文化气息，吃与乐有机结合，气氛轻松愉悦。消费者群体跨度较大，与个人口味有较大关系。1.2第二种自助模式火锅安置半成品和餐具，由顾客自行选取，口味大众化，消费金额按人数计算。这样的经营模式不仅为顾客提供更多的选择和自由参与，有效的减少服务人员成本，更能够在讲究原料菜肴丰富的同时避免浪费2肥牛自助火锅和辣荘...
