大排档火锅全国首店在广州内测，海底捞“红石榴计划”继续扩容

Core Insights - Haidilao's new "Dapaidang" hotpot concept is currently in internal testing in Guangzhou, with plans to expand to cities like Qingdao, Shanghai, Wuhan, Hangzhou, and Nanning [1][3] - The Dapaidang hotpot differentiates itself by incorporating a fresh market concept, offering over 200 products presented in functional areas such as a teppanyaki zone, fresh-cut area, seafood zone, and fruit and beverage zone [1][2] - The pricing model is based on a per-plate system with four color-coded price tiers, allowing customers to select their ingredients [1][2] Supply Chain and Operations - The Dapaidang hotpot leverages Haidilao's supply chain for sourcing, cold chain transportation, and temporary storage, ensuring fresh seafood is kept alive until preparation [2] - A "seafood consultant" role has been established to provide expertise in product selection, supply chain management, and seafood handling [2] Market Trends and Consumer Preferences - There is a trend of scene integration in offline dining, with supermarkets introducing ready-to-eat sections and restaurants incorporating market and retail elements [2] - Consumers are increasingly valuing "smoky atmosphere," relaxation, and emotional value during dining experiences, showing a willingness to pay for fresh and interactive dining [2] Brand Development - Since the launch of the "Pomegranate Plan," Haidilao has developed 14 restaurant brands, including "Yanshi Barbecue" and "Xiao Hai Fried," with a total of 126 outlets under this initiative as of June 2025 [3] - The revenue from "other restaurants" reached 597 million yuan, marking a 227% year-on-year increase [3]