New Seasoning Factory Upgrade
Expanded central sauce production facility, enabling standardized production and delivery for all stores.
In chain restaurant operations, the depth and breadth of the supply chain directly determine brand development stability. The group has always regarded "flavor consistency" and "operational efficiency" as core competitive factors. Recently, we completed a comprehensive upgrade of our self-developed seasoning factory and expanded the central sauce production workshop, pushing the back-end supply system toward higher levels of standardization and scale. This upgrade not only increases production capacity but also marks a new phase in full-chain coordination—from front-end stores to back-end factories, and from raw material procurement to finished product delivery.
1. Expanded Central Sauce Workshop — Strengthening the Flavor Foundation
Sauces and seasonings are key to maintaining flavor consistency across all group brands. The newly expanded central sauce production workshop strictly adheres to high-standard food processing environment regulations, equipped with modern cooking, cooling, filling, and storage facilities, achieving full-process control from ingredient formulation to finished product dispatch. While preserving the essence of traditional sauce-making techniques, standardized operating procedures ensure consistent color, aroma, and viscosity across every batch. This initiative substantially strengthens the group's control over core flavor elements.
2. Unified Store Delivery — Ensuring Consistent Quality
Leveraging the upgraded production and logistics system, the group now implements unified ingredient delivery to all self-operated and franchise stores. From signature hotpot bases and secret sauce packs to pre-prepared ingredients and specialty accompaniments, all are centrally produced, uniformly packaged, and distributed via temperature-controlled logistics networks. Store kitchens can follow standard operating procedures to deliver consistent quality, minimizing flavor variations caused by ingredient source differences or operational variations, ensuring that consumers enjoy the same authentic taste across all locations.
3. Standardized Production System — Safeguarding Food Safety
Food safety is the non-negotiable foundation of restaurant operations. Alongside the central sauce workshop expansion, the group has established a standardized quality control system covering the entire chain of raw material procurement, production processing, and warehousing logistics. Each batch of raw materials undergoes strict inspection upon receipt, production processes implement critical control point management, and finished products undergo multi-dimensional sampling before dispatch. Fully traceable quality control records provide transparent and verifiable safety assurance for every ingredient delivered to stores, further strengthening the group's end-to-end management capabilities.
4. Back-End Capability Upgrade — Supporting Front-End Brand Growth
The upgraded central factory represents not just expanded production capacity, but a strategic leap in the group's back-end support capabilities. A robust supply chain provides ample resource reserves and quality assurance for brand expansion—whether for daily operations of existing stores or future new store openings and brand incubation, all can rely on stable and efficient back-end support. We believe that only with a solid foundation in the back end can front-end brands go further and more steadily, delivering trusted fusion Chinese cuisine experiences to more diners.