An excellent design for a hot pot restaurant can enhance its operational efficiency. Reasonable design for a hot pot restaurant can also save labor costs. However, the design of a hot pot restaurant is quite different from that of a regular restaurant. This is because the functional divisions and equipment usage are different.

Hot pot Restaurant Design images

hot pot restaurant design

In 2025, when renovating and designing a hot pot restaurant, it is crucial to strike a balance between fire safety and customer experience. Here are the key points:

Fire safety compliance points

. Front facade design: Exterior decorations must not obstruct fire signs or smoke exhaust channels. Metal structure welding needs to be pre-registered.

. Kitchen layout: It must be independently divided. The smoke exhaust system must be fully enclosed and equipped with a cleaning port to avoid sharing the exhaust system with private rooms.

. Evacuation routes: Private rooms need to be equipped with secondary evacuation routes or prompts. The flow design must ensure a rapid evacuation of personnel.

Customer experience optimization

. Flow design: The proportion of single-person/double-person seats is recommended to be increased to 27%. Optimize the layout of tables and chairs to increase the turnover rate (such as adding a limited-time dining area during lunchtime).

. Photography points： Set up dynamic wooden signs， large olla caliente models， etc. as decorations to enhance visibility. The walls can use retro lanterns， Chinese contemporary illustrations， etc.

. Lighting atmosphere： Use cold light during lunchtime to improve efficiency， and switch to warm light during dinner time to create an ancient style scene. Combine with ancient-style music to enhance the immersive experience.

Space planning suggestions

. Color combination： The main color scheme should use red-brown and dark wood color. The walls can imitate the texture of blue bricks， and warm yellow lighting can be used to enhance appetite.

. Functional zoning： Clearly divide the waiting area， dining area， and kitchen flow. Avoid congestion in the passageways.

. Service facilities： Waiters should wear Chinese contemporary clothing， and tableware should use retro elements such as enamel bowls and coarse ceramic plates to enhance overall coordination.