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> Plus, all you need is raw, uncooked veg/meat and electrical outlets for pots. Little startup cost besides building.

I strongly suspect licensing/permits are substantially more involved for a restaurant that exposes customers to uncooked meat and boiling hot oil and broth.

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I currently live in Taiwan where there are hotpot restaurants everywhere.

This has always been my thought for why it would be harder to do in the US (how do you handle the liability of having boiling pots within a toddler's reach). Same with "self cook BBQ" restaurants that put a hot thing of coals in the center of your table.

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