the weight of each bun sold at GanQiShi
as craftsmen instead of chefs.
When it comes to steaming the buns, the restaurants use traditional bamboo steamers instead of high-tech kitchen appliances. Furthermore, Tong’s directive to all of the brand’s restaurants is that cooked buns which are not sold within two hours have to be immediately discarded.
This dedication to quality is without doubt what sets GanQiShi apart from the rest of the competition. It is also the main reason behind its phenomenal success in China. In just seven years, Tong has opened nearly 200 restaurants in Hangzhou and Shanghai, selling a combined 70 million buns every year and generating about 200 million yuan ($30.7 million) worth of revenue.
Unlike vendors who sell buns in small shops or along the streets, GanQiShi offers diners a clean and comfortable environment to enjoy their meals. The brand’s restaurants look more like cafes than typical steam bun stalls, and this has proven critical in drawing the crowds.
In downtown Hangzhou, GanQiShi restaurants are located a 15-minute walk from one another. Young white