What should I check before buying a hot pot restaurant?

A hot pot restaurant runs differently from most dining rooms. Guests cook at the table, so the equipment sits in front of every customer, and the broth is the heart of the menu. A buyer is taking on tables that double as stoves, a prep kitchen that works hard before opening, and recipes that may live in one person’s head. Here is what to look at.

Tabletop burners and the dining room

Walk the room and test the burners at every table. Find out their age, their service history, what they run on and who replaces a failed unit. Look at the ventilation, because steam and heat build up with every table cooking. Ask to see inspection and service records for the burners, and have a qualified tradesperson look at the gas or electrical connections if you have any doubt.

Broth bases and recipes

Ask who makes the bases, whether they are made in house or bought from a supplier, and whether the recipes are written down. If a chef or the owner holds them, ask how they will be passed to you and whether that person will stay on for a handover. Our page on whether recipes come with a restaurant explains what to put in the agreement.

All-you-can-eat or à la carte

Some hot pot restaurants charge a set amount per guest, others sell ingredients by the plate, and many do both. Ask which model the restaurant uses and how waste is tracked, since food left on the table costs the kitchen. Compare ingredient purchases with the number of guests served over several months, and ask how the menu changes when a favourite ingredient becomes hard to find.

Prep volume and suppliers

The dining room looks simple, but the kitchen slices, portions and plates a great deal each day. Ask how many people it takes, what time they start, and how well the team could run without the current owner. Meet the specialty suppliers for thinly sliced meats, seafood, noodles and sauces, and ask whether supply terms carry over to a new owner.