Return to the essence of F&B, rebuild service ecology based on "people-oriented" principle

The anxiety of the practitioners in F&B industry generally lies in the kitchens at night—— “Plagiarization of signature dishes, few profits because of the fierce market competition, drop of repurchase rate…” “Chain stores could hardly standardize the taste of dishes after expansion, because of the big difference of taste in North and South China. Very high pressure on the supply chain…” Different from the "race-to-the-bottom" in the industry, WEI DA MEI Catering Service brings a clear answer: “We start from customers’ pain spots and focus on customers’ business volume growth.”

On May 16, Shinho’s F&B service brand was formally upgraded into “WEI DA MEI Catering Service”, which implies transformation from “seasoning” to “empowerment”.

By availing itself of the chance, WEI DA MEI Catering Service also hopes to demonstrate the followings by action: The values of condiments do not only lie in the bottled sauces but in their role in running each restaurant better.

WEI DA MEI Catering Service always believes that the core way to realize the long-term improvement of customers’ business is to go deep into customers’ needs and solve their core pain spots precisely.

During the process of resolving the standardization bottlenecks, driving the scale growth of chain, offering solution to homogenization and building differential competitiveness, the team focuses on customers’ needs, and transforms the industry’s common problems into a special chance for driving the growth of customers by tailored R&D and systematic empowerment.

One chain brand called Laoxiangji faced the problem of standard flavor when deciding to launch its new dish “Braised Chicken with Chestnut”. To address this issue, the WEI DA MEI Team precisely grasped consumers’ reference on the “fresh and mellow” flavor and finally developed the stable and differential sauce for the braised chicken with chestnut after dozens of tests and process improvements.

After being launched in the restaurant’s thousands of stores, the dish ranked No. 1 in the sales volume of single dish and accounted for 22.16% in the operating revenues within 2 months. The situation above not only verifies the high efficiency of “flavor customization + application empowerment” but also builds a value closed loop from R&D to consumption end.

One Shanghai cuisine restaurant in Shanghai has the problems of “homogenized dishes” in the long run. On the basis of following its “family party” positioning, WEI DA MEI Team made comprehensive R&D in such aspects as food ingredients, taste design and representation by highlighting the “memories of Shanghai alleys” and finally launched the “Stir-fried Shrimps with Wild Garlic Oil” for it.

The dish mainly consists of the seasonal fresh river shrimps, which are cooked using wild garlic oil with a crispy taste outside and tender taste inside. WEI DA MEI SHANGPIN light soy sauce is also used to improve the freshness. The chef not only retains the special feature of soy sauce color of Shanghai cuisines but also makes certain innovations.

The dish becomes one of the restaurant’s signature dishes. The monthly sales volume exceeds 10,000 pieces, which drives the increase of per customer transaction by 15%, thus effectively helping the F&B customers cultivate the core product competitiveness.

As believed by WEI DA MEI Catering Service, chefs should not only create but also operate, manage and develop delicious foods. Mr. Jiang Junwu, the general manager of Yantai Shinho Enterprise Foods Co., Ltd., said in his evening party speech, “The development of F&B industry essentially lies in “people”. WEI DA MEI is willing to make great contributions to the industry’s development.”

WEI DA MEI Catering Service has been working with the Michelin Guide for 9 years to build a global professional exchange platform and promote the Chinese cuisines to the world’s stage.

WEI DA MEI Catering Service also plans to organize the WEI DA MEI Young Chef Contest with the WFCCI in the second half of this year to promote the building of chef talents and the high-quality development of China’s F&B industry.

WEI DA MEI Catering Service hopes to help chefs make transformation from “simply a chef” to the “taste artist” in the world’s stage through trainings; it also hopes to empower restaurants with “sustainable growth” of both popular dishes and profits; from condiments to ecology, we would like to join hands with friends to realize the “high-quality development” of China F&B industry.