From hotpot to coffee, F&B brands have been slashing prices to attract increasingly budget-conscious diners in a competitive market. Analysts have questioned if such moves are sustainable, and whether they come with a catch. Four-hour-long queues are par for the course on weekends at a particular hotpot restaurant in Guangzhou, widely regarded as China’s food capital. But customers such as Sammy Chen aren’t losing their appetites over the long wait times. The 22-year-old student averages at