All-you-can-eat, is it really worth it?

The reason why all-you-can-eat or high-value hot pot restaurants make money lies in the owner's precise grasp of customers' consumption psychology and physiological habits: * Carbohydrates and broth fill the stomach: Restaurants usually offer free and unlimited white rice, braised pork sauce, noodles, ice cream, and sweet drinks. Customers often unknowingly consume large amounts of carbohydrates and sugary drinks before the meat arrives or during the meal. Additionally, the hot broth easily creates a feeling of fullness, so the actual amount of high-cost meat consumed is far less than expected. * Visual illusion and slicing techniques: Through extremely thin slicing and plating techniques (like curling them or placing them on abundant ice or shredded cabbage), the meat appears very generous, but the actual weight is quite limited. * Processed meat and supply chain cost control: Many affordable hot pot restaurants use processed meat or specific cuts with higher profit margins (like fatty bacon beef or pork collar), and through bulk purchasing, the procurement cost is much lower than the general retail price. * Low value-added ingredients increase the average spending per customer: Hot pot ingredients (balls, dumplings) and cheap vegetables have very low costs, but they fill up the pot and act as garnish, enhancing the customer's perception of 'value for money'. Although it seems like customers are 'eating the owner out of house and home', in reality, from the set meal combinations, menu design, to the side dish presentation, the operators have already calculated the average consumption and profit margins, ensuring they make a steady profit.