US Hot Pot Cost Guide: Broth, Meat Slices, and AYCE Pricing

Hot pot looks simple on paper. In reality, protein ounces, broth yield, and sauce bar usage decide your margin.

This U.S. guide shows how to cost hot pot by portion, then adapt the math for set menus or AYCE.

At a Glance

• Hot pot cost = broth + protein + veg + noodles + sauces + packaging
• Thin-sliced meat portions are the #1 margin lever
• Sauce bar and broth refills need a per-guest cost
• AYCE requires an average-plate model, not a single-plate model

Why Hot Pot Margins Slip

1. Protein portions creep during rush
2. Broth yield is not measured per batch
3. Sauce bar is treated as “free”
4. Premium cuts are priced too close to base sets

Core Cost Formula

Usable broth cost = Batch cost / Servings per batch
Set menu cost = Broth + Protein portion + Veg + Noodles + Sauces
Food cost % = Item cost / Menu price

Portion Standards That Matter

• Protein ounces per guest (beef, pork, seafood)
• Veg mix per guest (by weight, not by handful)
• Noodle or rice portion by weight
• Sauce bar usage per guest (estimate and track)

AYCE Pricing Model (Simple)

1. Track average plates per guest by daypart
2. Multiply by your standard protein ounces per plate
3. Add broth + sauce bar + veg average
4. Compare to ticket target and adjust price or portions

AYCE only works when portion standards are non-negotiable.

Checklist for Operators

• Protein portions measured in ounces
• Broth yield per batch recorded
• Sauce bar cost per guest estimated
• Premium cut upcharges defined

Do This Now

• Measure your broth yield per batch and cost per serving
• Weigh protein portions in ounces and lock them in (beef, pork, seafood)
• Measure sauce bar usage per guest and add to cost
• Build separate recipes for set menus and AYCE average-plate models
• Price premium cuts with a clear upcharge to protect margin

Related Guides

• US Restaurant Menu Pricing Guide
• US Restaurant Portion Control Guide
• US Restaurant Prime Cost Calculator