熱門時事分享：台灣人一年吃掉 400 億火鍋？全台大缺工，為何火鍋店還能遍地開花？｜20260714
目錄
2026 年 07 月 14 日｜HOT 用英文聊時事｜S1 EP35
歡迎收聽《HOT 用英文聊時事》，我是 CLN 的 Clarence 老師。不知道大家有沒有發現，最近街上的火鍋店似乎變得越來越多了呢？這種遍地開花的餐廳背後，其實隱藏著龐大的商機。台灣火鍋市場的產值每年高達 400 億新台幣，在連鎖餐飲市場中的佔比高達 40%，居所有類別之冠。在今天的節目中，我們將帶大家拆解火鍋業在大缺工時代的生存策略：我們會先從去廚師化的商業邏輯聊起，再看 AI 機器人與數據備菜如何撐起營運，最後分享高端品牌如何捨棄 SOP、靠款待服務創造無可取代的情緒價值。 (參考來源：聯合利華、經理人、財訊)
Welcome to “Hot English Topics.” This is Clarence from CLN. Have you noticed that there seem to be more and more hot pot restaurants opening up lately? Behind this wave of hot pot restaurants spreading across the streets lies a huge business opportunity. Taiwan’s hot pot market generates as much as NT$40 billion in annual revenue and accounts for 40% of the chain restaurant market, making it the largest category in the industry. In today’s episode, we’ll break down how the hot pot industry is surviving—and even expanding—in an era of severe labor shortages. We’ll start with the de-chefized business model, then look at how AI robots and data-driven ingredient preparation are supporting daily operations. Finally, we’ll explore how premium brands are moving beyond rigid SOPs and using hospitality to create emotional value that is hard to replace.
首先，我們就來聊聊這門生意的核心邏輯：如何成功將系統產值建立在標準化流程上。簡單來說，所謂的系統產值，就是靠一套寫好的規則來賺錢，而不是靠個人的技術。火鍋店巧妙地將烹飪過程轉交給消費者，餐廳只需負責湯底研發與食材配置。這種去廚師化的運作模式，讓經營者即便在人力短缺的年代，依然能透過系統化的管理保持產出。對業者來說，火鍋店的本質更像是食材的搬運工，透過簡化內場作業流程，降低了對技術性勞工的依賴。根據《經理人》的報導，知名連鎖品牌將傳統固定菜盤轉型為自助吧形式後，不僅改善客人挑選特定食材造成的浪費，更帶動單店業績成長。這種模式不僅解決廚師荒，更透過自助化有效精簡了重複性的勞動力。 (參考來源：經理人 YouTube、經理人)
First, let’s look at the core logic behind this business: how to build strong economic output through standardized processes. Simply put, this kind of business model generates value through a well-designed system rather than relying on individual expertise. Hot pot restaurants do this cleverly by shifting much of the cooking process to the customer, while focusing mainly on developing soup bases and preparing ingredients. This de-chefized operating model allows operators to maintain consistent output through systematic management, even in an era of labor shortages. In essence, a hot pot restaurant functions more like a highly efficient ingredient assembly system. By simplifying back-of-house workflows, operators can reduce their reliance on skilled labor. According to a report by Manager Today, one well-known chain saw stronger per-store sales after replacing traditional fixed vegetable platters with a self-service bar. The change not only reduced waste caused by customers leaving behind unwanted ingredients but also streamlined repetitive labor through self-service. In this way, the model addresses the chef shortage while improving operational efficiency.
要在缺工潮中快速擴張，標準化就是火鍋業的終極武器。內場作業被簡化到只要熟悉切肉、擺盤等工作就能快速上工，這大大降低了培訓成本。而現在業者的進化在於透過長期累積的消費數據，精準預估個別店家的叫貨數量，從源頭減少食材損耗。此外，針對人力荒，根據《中央社》採訪，也有日式鍋物品牌引進 AI 智能軌道送餐系統，不僅節省出餐時間，更減輕員工搬運重物的體力負擔。 (參考來源：中央社、經理人 YouTube、經理人)
To expand rapidly amid labor shortages, standardization has become the hot pot industry’s most powerful tool. Back-of-house operations have been simplified to the point where new staff can get up to speed quickly once they learn basic tasks such as slicing meat and arranging plates, significantly reducing training costs. What sets operators apart today is their ability to use long-term customer data to accurately forecast order volumes for individual locations, helping reduce food waste at the source. In response to ongoing staffing shortages, CNA also reports that some Japanese-style hot pot brands have introduced AI-powered conveyor delivery systems. These systems not only improve serving efficiency but also reduce the physical strain on employees who would otherwise need to carry heavy items.
除了店內的標準化，強大的供應鏈護城河才是大品牌立於不敗之地的關鍵。大集團透過規模化採購，不僅能穩定拿到高品質且低價的肉品海鮮，更能有效壓低原始成本，從而提升利潤 。同時，為了進一步解決人力成本高漲的問題，品牌引進自動化送餐設備，將重複性的體力勞動交給機器，讓僅有的人力能專注於客人的服務與體驗。 (參考來源：財訊、中央社、經理人)
Beyond in-store standardization, a strong supply chain moat is what truly allows major brands to maintain a lasting competitive edge. Through large-scale purchasing, major restaurant groups are able to secure a stable supply of high-quality meat and seafood at lower prices, while also reducing input costs and improving profit margins. At the same time, to address rising labor costs, many brands have introduced automated food delivery systems to take over repetitive physical tasks. This allows limited staff resources to be redirected toward customer service and the overall dining experience.
這一切大爆發的核心原因，除了標準化，更在於品牌如何重塑服務文化。根據《經理人》頻道的報導，指標性品牌如橘色涮涮屋，其戰法與眾不同：他們選擇將昂貴的餐位空間挪作水族箱養殖活體海鮮，這看似浪費空間，其實是向顧客傳遞一個訊號——我們不追求極致翻桌，而是追求極致新鮮。
這種經營邏輯的轉向，正好與自動化技術相輔相成。當自動化設備處理了送餐與收盤等重複勞動後，被釋放出來的人力不再需要趕著翻桌，而是能回歸到細緻的服務與文化訓練上。 例如他們招牌的桌邊剝蝦服務，甚至沒有寫進硬性的 SOP，而是鼓勵員工察覺顧客當下的需求，提供客製化的款待。這種轉型讓業者能從追求速度的壓力工廠，進化為具備品牌深度與情緒價值的有感企業。(參考來源：財訊、經理人)
The key driver behind this boom is not just standardization, but also how brands are reshaping their service culture. According to a report by Manager Today, leading brands such as Orange Shabu Shabu have taken a different approach: they devote valuable dining space to aquariums for live seafood. While this may seem like an inefficient use of space, it actually sends a clear message to customers—we are not pursuing the highest table turnover, but the highest level of freshness.
This shift in operating logic works hand in hand with automation. Once automated systems take over repetitive tasks such as food delivery and plate clearing, staff no longer need to focus on turning tables as quickly as possible. Instead, they can devote more attention to refined service and cultural training. For example, the brand’s signature tableside shrimp-peeling service is not even built into a rigid SOP. Rather than following a fixed script, employees are encouraged to notice what customers need in the moment and respond with personalized hospitality. This transformation allows restaurants to move beyond a high-pressure, speed-driven model and evolve into brands that offer depth, distinctiveness, and emotional value.
最後我們可以發現，數據證明，保障供應鏈穩定並導入自動化輔助經營的企業，其獲利能力往往能獲得顯著提升。成功的關鍵在於推動經營系統化，並由管理層帶頭實踐標準化流程，讓專業力來自於系統的力量，而非單純對勞力的壓榨。這 400 億的產值，不僅是大家愛吃火鍋的結果，更是台灣餐飲業在科技與社會現實妥協下，創造出的商業奇蹟。 (參考來源：YouTube、聯合利華、經理人)
In the end, the data shows that companies that maintain a stable supply chain and adopt automation to support operations often achieve significantly stronger profitability. The key to success lies in building a systemized business model and having leadership take the lead in enforcing standardized processes, so that professional excellence comes from the strength of the system rather than from simply pushing labor to its limits. This NT$40 billion market is not just the result of Taiwan’s love for hot pot, but also a business miracle created by the food industry as it adapts to both technological change and social realities.
若你喜歡這種主題與雙語內容，歡迎追蹤我們、給我們五顆星，並分享給對火鍋經濟、餐飲經營商業知識或學英文有興趣的朋友。也告訴我們下次想聽的主題吧！我是 CLN 的 Clarence 老師，我們下次見！
If you enjoy this bilingual episode, please follow, rate us five stars, and share with friends interested in the hot pot economy, Food & Beverage business insights, or English learning. Tell us what topic you want next. This is Clarence from CLN. See you again soon!
歡迎至各大平台搜尋《HOT 用英文聊時事》，立即收聽最新集數！
每週二早上八點更新，用簡單易懂的英文來講解最新的熱門、商業及趣味新聞，讓你輕鬆跟上時事，還能在社交場合侃侃而談，穩定提升英文實力！
本節目由【CLN (Corporate Language Network)｜外語服務與培訓領導品牌】製作播出。
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