Grams

China Daily (Canada) - - SHANGHAI -

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

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