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百元小火鍋「都煮好才端上桌？」內行曝關鍵是「翻桌率」：要回本啊
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生活中心／王溫鈴報導
小火鍋是不少人冬天最愛的食物，配料豐富又有主食，而且還有暖呼呼的湯！不過有網友卻納悶，為何平價小火鍋都是「煮好才端上桌？」，而文章曝光後，就有內行網友點出背後原因，表示「翻桌率」是重點。
有一名男網友在PTT上好奇詢問，他說內用吃200元以內的平價小火鍋，發現老闆都是把食材煮熟才會端上桌；但相比價位超過200元的火鍋，店家是附上菜盤、肉盤，讓客人自己煮，這讓原PO超不解，問：「為什麼會有這種差別呢？吃哪種才專業？」。
文章曝光後引來網友熱議：「小火鍋加熱用的」、「火鍋料順便偷斤減兩，煮熟少了什麼也看不出來」、「沒空幫你洗這麼多碗盤，一鍋塞好塞滿」、「有些瑕疵的肉跟青菜，煮了之後就比較看不出來，生肉生菜直接端出來會被罵」、「分開來火鍋料，肉片2片能看嗎」。而內行也指出「拚翻桌率」才是最大關鍵：「翻桌率啊！便宜鍋還讓你慢慢煮？」、「省成本」、「大火幫你煮好 ，你快點吃完快滾，不然在你桌上慢慢煮熟加熱，你會吃很久」、「時間就是金錢」。
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