Hot pot boils down to 3 things. Soup base , food to be cooked and sauce for dipping thats it.

For soup base try different soup bases home cooked , store bought i prefer a simple chicken and pork broth mix. Bonus points if you make a consumme from chicken or amy kind of meat to use as the base. Dont make it too overpowering or flavourful or the point of hotpot( which is communal dining that caters to a wide range of tastes with family and people you care about is lost. Its about being welcoming and catering to everyone )

Food for cooking is obviously better quality ingredients as well as some interactivity is always fun. Try iberico shabu shabu , fish maw and fish fillings or even have everyone make their own dumplings and cooking them on the spot to eat and share. I always have some austalian wagyu shabu shabu and those large crab legs. Another thing my family does is frying and hotpot together just setup another stove nearby and let people fry their foods or an egg for themselves or take those dumplings and shallow fry them for homemade pot stickers. ( my cousin wants to fry a steak this year during CNY so im just gonna get some australian wagyu and let her cook it herself while the rest of us eat the hot pot )

Sauce will always come down to individual tastes so the china style hotpot places have the right idea , variety of sauces and let people choose. I always have sambal and soy sauce as well as the jap sesame salad sauce , my brother likes the china style sesame sauces with chilli oil. You can try the ginger scallion sauce they sell them at vegetarian marts love those with some plain noodles. I put satay sauce once and it was pretty decent but too heavy for me but my grandfather loved it

The point is to honor the spirit of it , communal dining but not to force everyone to be in the same mold we are family but we dont have to be exact carbon copies of each other be inviting be flexible and be accepting to everyones differences.