以下文章来源于真故研究室 ，作者谦昂 真故研究室 . 真问题，更商业 本文来自微信公众号： 真故研究室 ，作者：谦昂，编辑：龚正，题图来自：AI生成 呷哺呷哺因大量关店让出的单人小火锅市场，正在被各家分食。围辣、龍歌、农小锅、一围等到处开 店，已经有了一定消费者认知度。7月，海底捞也在长沙、南京、宁波，开始试水自家小火锅品牌。 59.9元/位的价格谈不上便宜。许多消费者尝鲜后，既有中意者，也有人觉得"差异化不大"。海底捞 搞小火锅，瞄准的是家庭、同事聚会之外的场景和人群。大众关心的是：它好吃吗？资本关心的是： 它能开出千店吗？业内人士认为，小火锅已有20年历史，如果只剩下同质化下的性价比之争，这个 行业没有出路。 卖点之一的榴莲披萨和高手汉堡不在传送带上，需要扫码下单，现点现做，等待一段时间后，有服务 人员送上桌。 海底捞自助小火锅，迎多元声音 周末，长沙某商场负一层，某回转自助小火锅迎来客流高峰，等位时间逼近两小时。若非媒体报道和 围挡提醒，少有人会意识到——这家门店背后，站着的是海底捞。 这里没有"甩面"表演，没有美甲、擦鞋、生日歌，也没有宽敞卡座和热情招呼。只有不停转动的传送 带，咕嘟作响的小锅，以及一 ...

Core Insights - Haidilao has introduced smaller hot pots and smaller portion dishes in response to changing consumer preferences, particularly targeting the growing "one-person meal" trend among young consumers [1][8][9] - The introduction of these options aims to provide a more affordable dining experience while maintaining quality, aligning with the "value for money" mindset prevalent in today's economic climate [11][12] Group 1: Product Offerings - Haidilao has added small pot options with eight types of broth priced between 16 to 22 yuan, catering to individual diners [1][3] - The menu now includes 35 types of meat dishes, 18 types of vegetable dishes, and 3 types of snacks, with ongoing updates to the offerings [3][4] - The small portion dishes are available only during weekdays from 9 AM to 5 PM, and the rollout is still in a trial phase across select locations [6] Group 2: Consumer Trends - The rise of the "single economy" reflects a growing demand for individual dining experiences, with small hot pots fitting well into the fast-paced lifestyle of young consumers [9][11] - The trend of "value-for-money" dining is becoming more pronounced, as consumers seek affordable yet quality dining options amid economic uncertainties [11][12] - The fast-casual dining trend is evident, with many brands, including Haidilao, adapting their offerings to meet the needs of busy professionals [14][15] Group 3: Competitive Landscape - Haidilao's introduction of smaller offerings is part of a broader strategy to innovate and attract customers in a competitive market where dining frequency and consumer engagement are critical [15][20] - Other brands, such as Doulaofang, are also adapting by offering smaller hot pots and emphasizing fresh ingredients, indicating a shift in the industry towards catering to individual dining preferences [6][8] - The overall dining landscape is evolving, with brands like Taier and Zhangliang also making significant changes to enhance customer experience and increase visit frequency [18][20]