Why Haidilao Hot‑Pot Restaurants Feature a Small Ramp: The Engineering and Comfort Behind the “Slope”

The answer lies beneath the polished tiles of every Haidilao restaurant. Hot‑pot, with its endless pots of boiling broth, produces a constant plume of steam and a lingering aroma that can cling to clothing. To keep the dining room air as fresh as the broth, Haidilao engineers a “bottom‑mounted exhaust system” – a network of ducts and fans installed under the floor that draws steam and smoke away before it can escape into the dining area. The solution works, but it comes with a spatial requirement: the floor has to be raised about 30 centimetres (roughly a foot) to accommodate the pipes and fans.

From a design standpoint, that raised platform creates a small, unavoidable elevation at the entrance. Whether the restaurant occupies a corner of a shopping mall or a stand‑alone street location, a short ramp or a few steps links the public corridor to the interior floor. The result is the “slope” that netizens have noticed, a subtle climb that has become part of the Haidilao experience.

It isn’t an aesthetic flourish; it serves a practical purpose. The exhaust system achieves an air‑purge rate of over 95 percent, meaning the smell of simmering Sichuan pepper and spicy broth is largely contained within the kitchen and ventilation ducts. Diners emerge from the entrance with far less of the hot‑pot perfume clinging to their jackets – a small but noticeable comfort for people who intend to linger over multiple rounds of food.

The gentle ascent has also become a stage for Haidilao’s famously attentive staff. Employees often greet guests at the top of the ramp with a cheerful, “Welcome! Please watch your step,” turning a functional design element into a moment of hospitality. The ritual, repeated in dozens of cities across China and an expanding list of overseas markets, reinforces the chain’s reputation for going the extra mile – literally – for its customers.

While the slope has become a viral curiosity, Haidilao’s story is also one of rapid growth and strategic pivots. The company opened its first overseas outlet in Singapore in 2012, signaling an ambition to bring its signature service to a global audience. By 2018 it had listed on the Hong Kong Stock Exchange, briefly reaching a market valuation of more than HK$430 billion. The pandemic tested that momentum: a price‑increase controversy in April 2020 forced a quick retreat after public backlash, and in 2021 the chain announced plans to shutter 300 stores by year‑end to re‑focus its expansion strategy. At that time, 96.6 percent of revenue still came from in‑store dining, with takeout and retail still marginal.

Innovation continued despite the turbulence. In 2023 Haidilao rolled out “social‑phobia services” – separate waiting zones for introverts and extroverts – a move that underscored the brand’s willingness to experiment with the psychological dimensions of dining. The same year, several new locations posted record sales, some achieving a return on investment in as little as five months. The company has earmarked 2024 as a comeback year, betting on fresh store openings and tighter operational efficiency to restore profitability.

As pandemic restrictions ease in early 2025, foot traffic in Chinese restaurants – Haidilao included – is rebounding. Management is fine‑tuning its organizational structure, streamlining supply chains and keeping a close eye on the modest yet tell‑tale details that set it apart. The raised floor and its accompanying ramp, once an unnoticed structural necessity, now serves as a visible reminder of Haidilao’s engineering ingenuity and its commitment to a clean, comfortable hot‑pot experience.

So the next time you step up that small incline before being ushered to a table of bubbling broth, you’re not climbing a metaphorical mountain. You’re walking onto a floor designed to whisk away steam and scent, a silent piece of the company’s broader strategy to make every visit feel like a well‑orchestrated performance. The “slope” is just another layer in Haidilao’s recipe for turning a simple meal into a meticulously crafted experience.