In an era of constant iteration and upgrading of restaurant offerings, it is extremely difficult to invent a dish that truly pleases the taste buds of the majority of customers. Against this background, Chongqing Chicken Pot has successfully invented a new offering encompassing dry and hot pots that wins in terms of both variety and popularity, which wouldn’t have been achieved without the efforts of its operators to widely solicit opinions and take the customer-first stance.

Chongqing Chicken Pot

重庆鸡公煲

832-582-8483

9393 Bellaire Blvd Ste E, Houston, TX 77036

A Refreshingly Innovative Invention

As a restaurant offering chicken pot as its biggest selling point, Chongqing Chicken Pot has put its innovation to the extreme. It is the first restaurant in the U.S. to invent the “double pots” offering – “first dry pot and then hot pot” – that perfectly integrates the simmering dry pot with hot pot. The result is a perfect combination of flavors of the rich fragrance of dry pot and the fresh and spicy hot pot.

The upgraded hotpot version is the outcome of both inheritance and innovation. Operators positioned the restaurant towards massification + cost-effectiveness right from the beginning by employing the modern catering management mindset. They offered a variety of affordable pots made of carefully selected ingredients. With an exquisite grasp of the preferences of target customers, the restaurant has managed to provide diners with a home-style and delicious experience for their taste buds.

Apart from the signature dish Chongqing Chicken Pot, the restaurant’s menu also contains other extremely popular choices like Yummy Frog Pot, Seafood Pot, Beef Ribs Pot, Garlic Ribs Pot and Spiced Intestine Pot. The simmering dry pots are offered in combination with carefully-selected ingredients for hotpots like beef, mutton, various meatballs and vegetables, offering unique freshness and a wide selection of spicy levels catering to different preferences.

The “Customer-first” Principle

Gaining customers’ recognition has long been the purpose of the restaurant. Since its pilot operation, the restaurant has emphasized communication with customers on an equal footing about the taste, portion and matching of dishes, trying their best to cater to the average preferences of the mass. The overall spicy level and seasoning and ingredients in the side dishes are all adjustable according to customers’ needs; in addition, to meet people’s requirements on healthy dining, the restaurant has tried its best to minimize the use of oil and salt while ensuring good flavors, with a view of satisfying every customer’s preference of taste.

Membership is a key measure to boost the recognition of a restaurant brand. The restaurant routinely allocates a considerable proportion of its profits to offer favorable discounts and cash coupons to registered members who have topped up their membership cards, which is a huge benefit offered to members in a continuum. It is also such a “great deal” that helps foster a harmonious relationship between the restaurant and customers, enabling customers to willingly publicize the restaurant and thus expand its influences and reputation. The eventual outcome is guests that are willing to pay a special visit to the restaurant, even repeatedly.

A Constant Mindset of Eminent Crisis

For the time being, the restaurant is focused upon maintaining a mindset of imminent crisis regardless of whether the operation is satisfactory or not. Staying vigilant in good times ensures that efforts are made to make customers constantly surprised and employees are in a constant learning and progressing state.

The rapid development of the catering industry brings both challenges and opportunities. By viewing challenges on a par with opportunities, Chongqing Chicken Pot continues to do its best and commits itself to maximizing its biggest selling point. While satisfying various needs of customers, the brand of the restaurant has got strengthened and its sustainable development has been fulfilled.