What you need to know
Hot pot dining market is led by three dominant types – Sichuan/Chongqing hot pot, Beijing mutton hot pot and Chaoshan beef hot pot while in the meantime the rise of niche regional kinds is being seen. The outbreak disrupted the market in 2020 but long term growth is promising because of the heated demand and booming retailisation trend in the post-COVID-19 era.
Mintel believes that hot pot brands need to further integrate O2O business and optimise operation and management of supply chain networks to weather the adverse impact of COVID-19. Also, restaurants need to innovate and premiumise their menus overall and to upgrade the dining experiencing by offering quality services to different consumer cohorts to thrive in the long term.
Key issues covered in this Report
When’s the market going to rebound to the pre-COVID level?
How are leading companies going to solidify their position in the post-COVID era?
What are consumers’ attitudes towards rising hot pot, including self-heating hot pot, hot pot delivery and home-cooked hot pot?
What does future innovation for hot pot soup base look like? How do regional dishes shed a light in this regard?
How do hot pot brands differentiate in the crowded and homogenous market?
Report scope
The Report explores consumers’ dining habits and attitudes towards dine-in hot pot and rising retail hot pot including hot pot delivery, self-heating hot pot and home-cooked hot pot.
Hot pot restaurants refer to foodservice operators that provide dine-in hot pot and whose main revenue source is from hot pot catering. Ma la tang is not included.
Market size includes sales revenue from hot pot restaurants (dining in, food delivery and retail products). However, retail sales of hot pot related products (eg sauces, etc) from other business formats are not included.
Dropout rate in this Report refers to the proportion of those who have tried but don’t like certain type of hot pot out of the total tried consumers.
