The internationalization of Chinese fast food is still a long way to the whole


Chinese catering market is large, but the international brand is not much, just take China popular lunch, we welcome the Chinese on how close only in China, to the Chinese fast food to the international we still have a long way to go.

Chinese fast food, McDonald’s, KFC and other international fast food enterprises in China and the development of. After 30 years of development, Yonghe King, Kung Fu, Qingfeng Bao zipu, Lihua Fast food…… Rapid growth of a large number of Chinese fast food enterprises, from the apprentice into a skilled worker". Statistics show that China’s fast food industry accounts for about 20% of the entire food and beverage turnover, and showed an upward trend year by year. Among them, the western fast food share of 15%, Chinese fast food share of up to 85%.

with the quality of consumption, health food consumption and idea promotion and popularization, how to realize the re starting of Chinese fast food? In the face of Western fast food, "the master", Chinese fast food in the international expansion of how this reporter visited the The students surpass the teacher.? Of related enterprises.

from a bowl of rice with

almost every one of us have eaten Chinese fast food meal, fast speed, good taste, let a lot of Chinese so like a flock of ducks is no longer on the western fast food. This attraction come from? In Yonghe King Fengtai industrial base store kitchen, fast production staff showed reporters Rice with Stewed Pork.

staff first opened a rice cooker lid, two times will be Sheng Sheng in the lunch box. With pork soup, then add the appropriate fat meat. The staff skilled oil, plus a variety of side dishes. A marinade of bright, smells of the Rice with Stewed Pork made.

cooking table, said electronic timer, and other measurement tools neatly, the reporter observed, the whole process less than 3 minutes. "More than this time, the temperature of rice will be lower than our standard, the meal even if not up to standard. Each of our ingredients are accurate to grams, each product has a clear temperature requirements." Yonghe King Restaurant Group Marketing Director Chen Liqian said, adding that the side dishes and sauces can be so precise, because the company is to make every meal the staff will be trained, and employees in accordance with the "post Observation Checklist" to make, to ensure the standardization of products production.

in 200 square meters of the restaurant, the kitchen area of less than 1/4. Among them, the pulp and deep fried dough sticks to make a large table. The kitchen land, why keep them alone? "China never difference of size and scale, is a poor quality, high technology and brand temperament." Chen Liqian said that the current production of soybean milk and fried dough sticks are Yonghe King’s star product, the production process is very complex. For example, fried dough sticks, the choice of flour, recipes, dough >

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