Haidilao's 2025 Revenue Reaches 43.225 Billion Yuan, Over 200 Specialty-Themed Stores Renovated, Partial Product Decision-Making Authority Decentralized to Regional Divisions

On March 24, Haidilao announced its full-year 2025 performance. The announcement shows that in 2025, Haidilao achieved revenue of 43.225 billion yuan, a year-on-year increase of 1.1%. Meanwhile, the group’s diversified businesses continued to expand, with delivery revenue reaching 2.658 billion yuan, up 111.9%; other restaurant operations generated 1.521 billion yuan, an increase of 214.6%.

The announcement indicates that in 2025, Haidilao operated a total of 1,383 restaurants, including 1,304 self-operated stores and 79 franchise stores. In addition to the main brand, the company continued to develop new brands in various segments such as seafood stalls, sushi, hotpot, and Chinese fast food. By the end of 2025, besides the Haidilao brand, the company operated 20 other restaurant brands with a total of 207 locations.

The group has built store models tailored to different commercial districts and customer segments, including fresh-cut stores, night snack shops, parent-child stores, and pet-friendly stores. By the end of 2025, over 200 themed specialty stores had been renovated, with fresh-cut and night snack stores already deployed in key cities nationwide; the phased rollout of parent-child, pet, and community-oriented stores has effectively increased the brand’s market penetration and customer loyalty in existing markets.

Due to factors such as changes in table turnover rates and adjustments in product and scene innovation models, Haidilao’s profit, core operating profit, table turnover rate, and customer visits fluctuated compared to the previous year. The announcement states that in 2025, Haidilao’s core operating profit was 5.403 billion yuan, down 13.3% year-on-year; net profit was 4.042 billion yuan, down 14.0%. The self-operated Haidilao restaurants had an average table turnover rate of 3.9 times per day, serving over 380 million customers throughout the year, with an average spend of 97.7 yuan per customer.

In terms of product offerings, Haidilao has established a “national + regional” dual-driven product innovation mechanism. During the year, the company launched the “fresh-cut” series of meat products, including fresh-cut seafood, beef, chicken, and pork. The company also maintains a seasonal update system to ensure product supply aligns with seasonal demand. Strategically, the group has delegated some product decision-making authority to regional offices to enhance localization and adaptability. By the end of 2025, regional specialty products exceeded 100 varieties, covering hotpot bases, dishes, condiments, and desserts.

The announcement also mentions that in 2025, Haidilao restructured its Red Pomegranate plan, forming a dual incubation system of “Master Chefs” and “Common People’s Kitchen.” The “Master Chefs” system focuses on employee entrepreneurship, while the “Common People’s Kitchen” system is driven by headquarters-led project incubation.

Haidilao aims to stimulate internal entrepreneurial potential through the “Master Chefs” system and promote multi-category, multi-level market coverage via the “Common People’s Kitchen,” further improving the efficiency of entrepreneurial project collaboration. Besides the Haidilao brand, the group has established a presence in segments such as seafood stalls, sushi, Western light meals, small hotpot, and Chinese fast food.

Regarding delivery services, the company has established over 1,200 delivery outlets nationwide and cooperates with major delivery platforms. It is also continuously developing new products suitable for delivery scenarios, optimizing delivery operations, and supporting other brands under the Red Pomegranate plan to explore delivery services. The announcement notes that the Haidilao brand has gradually formed a “dine-in + home delivery” dual-driven model, with delivery becoming a key growth driver for the group’s revenue and future development.

(Company Announcement)

(Edited by: Lin Chen)

Keywords: Haidilao Catering