HOT POT AS A TRENDY FORMAT OF THE RESTAURANT BUSINESS

PDF (Українська)

Keywords

Hot Pot
restaurant
restaurant business
Chinese cuisine
trend

How to Cite

Rusavska, V., & Bohomaz, V. (2023). HOT POT AS A TRENDY FORMAT OF THE RESTAURANT BUSINESS. Entrepreneurship and Trade, (37), 68-77. https://doi.org/10.32782/2522-1256-2023-37-07

Abstract

The article is devoted to the study of Hot Pot restaurants and determination of the prospects for the development of such establishments in the Ukrainian restaurant market. Despite the significant demand for East Asian cuisine among Ukrainian consumers, Chinese restaurants in the Hot Pot format remain new and insufficiently researched. The consumption of culinary products in the Hot Pot format is characterized. The recipes of Hot Pot types are presented depending on the region. The recipe of Hot Pot can vary depending on the region, which creates different types of Hot Pot. This culinary dish is popular in the East Asian region in many countries: Japan, South Korea, Vietnam, China, Malaysia, Mongolia, Philippines, Thailand. The most popular types of Hot Pot are: Chanko-nabe, Kimchi Lau, Ma la, Malaysian, Mongolian, Shabu-shabu, Sinigang, Suan cai, Suki, Sukiyaki, Thai, Tom yum. The article presents representatives of Hot Pot restaurants in the Ukrainian restaurant market, as well as the top 10 best restaurants of this format in the world, including: "Hotpot, plz" - the first Hot Pot restaurant in Ukraine; Chengdu Huangcheng Laoma, Lao Ma Tou, Dong Lai Shun, Little Sheep, Shu Jin Xian Hot Pot..., Li Xuan, Budaoweng Hotpot Cuisine, San Xi Lou, Him Kee - China; Wu Lao Guo - Taiwan. An analysis of the number of Hot Pot restaurants in the period 2015-2021 is carried out, it is determined that the number of restaurants of this format has increased from 156,000 to 242,000 units. The segments of the global market of Hot Pot restaurants are analyzed in accordance with the geographical indicator. A technological scheme for the production of Hot Pot dishes has been developed and presented. A model of service is proposed by organizing a complex area for the preparation and consumption of Hot Pot dishes, taking into account the peculiarities of Hot Pot equipment in the restaurant's trading floor. A sales area for a Hot Pot restaurant has been designed. The culinary equipment for the organization of the Hot Pot restaurant and the total cost of its purchase were determined. After a thorough analysis, in our opinion, with the right approach to the planning of Hot Pot restaurants, the development of such establishments in the Ukrainian restaurant market is quite promising, and the directions of scientific research in the future may be aimed at studying Hot Pot restaurants in Ukraine.

https://doi.org/10.32782/2522-1256-2023-37-07
PDF (Українська)

References

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