Core Insights - Haidilao is expanding its business model by introducing a "Super Dessert Station" in Shanghai, offering over 30 products including beverages and desserts, with more than 90% priced under 15 yuan [1][2] - The dessert station aims to cater to both Haidilao's hotpot customers and other shoppers, tapping into non-dining consumption periods and enhancing social dining experiences [1][2] - The dessert market in China is projected to grow significantly, with a market size of 171.5 billion yuan in 2024 and an expected compound annual growth rate of approximately 8% [2] Business Model Innovation - The launch of the dessert station is part of Haidilao's modular strategy, combining hotpot with various personalized modules, transitioning from a single-category to an ecological matrix approach [2] - Haidilao's recent opening of a community store in Beijing emphasizes a "light store model" that offers a variety of dining options, including hotpot, snacks, and delivery services, catering to diverse consumer needs [3]

Core Insights - Haidilao has launched its first "Super Dessert Station" in Shanghai, offering over 30 products including beverages and desserts, with more than 90% priced under 15 yuan [1] - This launch is part of Haidilao's modular strategy of combining hot pot with various personalized modules, transitioning from a single-category focus to an ecological matrix [1] - The introduction of the dessert station reflects the brand's deep understanding of consumer trends and innovation in dining experiences, aiming to provide a more convenient and diverse culinary experience [1] Company Strategy - The dessert station is a new addition to Haidilao's existing combinations such as "Hot Pot + Dessert Station" and "Hot Pot + Beef Workshop," showcasing a flexible model [1] - Haidilao is focusing on "demand segmentation + multi-scenario coverage" to achieve a "thousand stores, thousand faces" approach [1] - The company plans to continue optimizing its "Hot Pot +" modular combinations based on consumer needs, enhancing product diversity and dining scenarios [1]