.svg)
The self-serve hot pot trend has revolutionized dining, offering customers a personalized, interactive, and affordable alternative to traditional hot pot meals. Pioneered by chains like Big Way Hot Pot, this concept has rapidly gained traction across Canada and inspired a wave of imitators. New competitors like Souper Hot Pot in Toronto are finding similar success, proving that this dining style is more than a passing fad—it’s a culinary revolution. As the competition heats up, restaurants must differentiate themselves to remain at the forefront of this growing industry.
Since its founding in 2021, Big Way Hot Pot has been at the forefront of the self-serve hot pot movement. With 18 locations across British Columbia and Ontario, and plans for expansion into the United States, the chain has established itself as a leader in the market. Its innovative dining model has redefined hot pot as a fun, budget-friendly, and customizable experience, appealing to both hot pot enthusiasts and first-timers.
Big Way Hot Pot offers diners complete control over their meals, a departure from the shared, family-style tradition of hot pot. Customers can build their own bowls from an extensive selection of over 100 fresh ingredients, including vegetables, proteins, noodles, and specialty items. Diners then choose from 10 flavorful broths, ranging from spicy Sichuan to creamy tomato and herbal varieties.
Once the ingredients are selected, they are weighed, and the price is calculated based on the weight of the hot pot. This transparent pricing model allows diners to tailor their meal to their budget, whether they’re looking for a light snack or a hearty feast. To complete the experience, diners are treated to a complimentary ice cream cone, ensuring a memorable and satisfying finish.
One of the most exciting and viral elements of Big Way Hot Pot is the “guessing the price” trend. Diners often underestimate the weight—and cost—of their bowls, resulting in playful surprises when their hot pot is weighed. This interactive moment has become a favorite among customers, with many sharing their experiences on social media. The trend adds a layer of fun to the dining experience while driving free publicity for the restaurant.
Big Way Hot Pot’s success has enabled it to grow rapidly. The chain currently has 12 locations in British Columbia and one in Toronto, with six additional locations slated to open in Metro Vancouver. Big Way is also expanding internationally, with two new locations set to open in Los Angeles this year. This marks the chain’s first foray into the U.S. market, a significant milestone for the brand.
The upcoming Richmond (Ackroyd) location, opening this summer, will cater to late-night diners by staying open until 4 a.m. on weekends. This flexibility showcases Big Way’s ability to adapt its offerings to meet customer demand and attract a broader audience. The expansion highlights the scalability of the self-serve hot pot model and its potential to thrive in diverse markets.
“We are incredibly excited to bring Big Way Hot Pot to Los Angeles and expand our footprint in the Lower Mainland,” said Jack Yao, Founder and CEO of Big Way Hot Pot. “Our growth is a testament to the love and support from our customers. We can’t wait to share our authentic hotpot experience with even more communities.”
The self-serve hot pot model offers several advantages that have helped it outperform traditional family-style hot pot restaurants:
1. Personalization:
Each diner gets their own pot, allowing them to customize their meal to their tastes. This solves common issues in traditional hot pot dining, such as accommodating dietary restrictions or differing flavor preferences.
2. Affordability:
With pricing based on weight, customers control how much they spend. This makes self-serve hot pot a cost-effective alternative to traditional hot pot, where group bills can escalate quickly.
3. Convenience:
The streamlined process of self-serve hot pot allows for quicker dining experiences, appealing to busy individuals and smaller groups.
4. Hygiene:
Individual pots eliminate the need to share broths or utensils, making self-serve hot pot a more hygienic option, especially in a post-pandemic world.
While Big Way Hot Pot has set the standard, Souper Hot Pot in Toronto is proving that the self-serve hot pot trend has room for competition. Opened recently in the heart of downtown Toronto, Souper Hot Pot has quickly gained popularity among students and young professionals. Its location at College and Yonge Street is ideal, as it’s within walking distance of Toronto Metropolitan University and the Eaton Centre.
Souper Hot Pot follows a similar model to Big Way, allowing diners to select their ingredients, choose a broth, and pay by weight. However, it has carved out its niche with competitive pricing, making it especially attractive to budget-conscious customers. Like Big Way, Souper Hot Pot concludes the meal with a complimentary ice cream cone, creating a memorable finish.
Despite being a newcomer, Souper Hot Pot has experienced overwhelming demand, with lines stretching out the door and waitlists of up to 29 parties on busy nights. This popularity demonstrates the strength of the self-serve hot pot concept but also highlights the challenges of managing high demand.
While the self-serve hot pot model has proven successful, it comes with its share of challenges:
1. Rising Food Costs: With inflation driving up the price of fresh ingredients, maintaining a wide selection while keeping meals affordable is a significant challenge. Restaurants must strike a balance between offering high-quality ingredients and managing rising costs without alienating budget-conscious diners. Sourcing local produce and proteins or optimizing inventory management can help mitigate these challenges while maintaining menu diversity and freshness.
2. Sustainability: Food waste and disposable utensils present environmental challenges for the self-serve model. Many diners overestimate their appetites, leading to waste when bowls are overfilled. Restaurants that implement eco-friendly initiatives, such as compostable packaging, portion guidance, or food donation programs, can address these concerns while appealing to environmentally conscious customers.
3. Managing Demand: The overwhelming popularity of self-serve hot pot restaurants can lead to operational bottlenecks, particularly during peak hours. Long waitlists, such as the reported 29-party queues at Souper Hot Pot, risk frustrating customers and driving them to competitors. Implementing online waitlists allows diners to join queues remotely and receive real-time updates, while requiring credit card deposits for reservations reduces no-shows and optimizes table turnover. These systems ensure smoother operations and higher customer retention.
4. Differentiation in a Crowded Market:
As more competitors enter the self-serve hot pot space, standing out becomes increasingly difficult. Restaurants must innovate by introducing unique broths, themed events, or premium ingredients. For instance, limited-time offerings like seasonal broths or partnerships with local chefs can attract new customers and drive repeat visits. Technology, such as app-based ingredient selection and digital loyalty programs, can also provide a competitive edge.
Despite its challenges, the self-serve hot pot industry is ripe with opportunities for restaurants willing to invest in innovation and customer engagement.
1. Loyalty and Retention Programs: Many diners already frequent self-serve hot pot establishments, but loyalty programs represent an untapped potential for deeper customer relationships. Offering perks like points for every dollar spent, tiered rewards (e.g., free broths or priority seating), and personalized promotions not only incentivizes repeat visits but also creates a data-driven foundation for remarketing efforts. These programs also increase switching costs, making it less likely that diners will try competitors once loyalty perks are established.
2. Suburban Expansion: While urban centers are saturated with dining options, suburban areas remain an underexplored market for self-serve hot pot. Families, young professionals, and groups in these regions are likely to embrace the model’s affordability, convenience, and personalization. Suburban expansion allows brands to tap into a new customer base while avoiding direct competition with established players in city centers.
3. Technology Integration:
Online waitlists, digital ingredient trackers, and automated payment systems can streamline operations and enhance the customer experience. Mobile apps with loyalty features, ingredient previews, and real-time queue updates provide additional convenience and help build long-term customer engagement. These technologies also offer valuable analytics for improving service and personalizing marketing campaigns.
4. Themed Dining Experiences:
Seasonal offerings and themed events can create buzz and encourage repeat visits. For example, introducing limited broths for different seasons or spotlighting rare ingredients for limited-time menus can draw in diners looking for unique experiences.
The self-serve hot pot model has proven to be more than a fleeting trend. Its combination of customization, affordability, and interactive fun appeals to a wide range of diners, from college students and young professionals to families and foodies. Compared to traditional hot pot, where group bills can quickly escalate, the self-serve model allows customers to control their spending while enjoying a more hygienic and personalized experience.
As the market grows, differentiation and customer retention will become increasingly important. Loyalty programs, sustainable practices, and technology integration will likely define the next phase of competition in the self-serve hot pot industry. For now, pioneers like Big Way Hot Pot are setting the standard, with competitors like Souper Hot Pot proving there’s room for more players in this space.
With its rapid expansion into both suburban and international markets, Big Way Hot Pot is leading the way in making self-serve hot pot a global phenomenon. Meanwhile, the popularity of Souper Hot Pot in Toronto underscores the universal appeal of this dining concept. Whether driven by the fun of crafting a personalized meal, the affordability of pay-by-weight pricing, or the excitement of “guessing the price,” diners are embracing self-serve hot pot like never before. This model is here to stay—and it’s only getting hotter.
.jpeg)