Golden Fishery

Vol 2 Chapter 1755: .Expand production

Butler specifically mentioned the share of Michelin’s star-rated restaurants in Europe, for another reason.

The appraisal of the Michelin restaurant was made by the food detective of Michelin Tire, and this work has been carried out for a century. As early as 114 years ago, the founders of the Michelin company, the Michelin brothers, were optimistic about the development prospects of car travel. They believed that if car travel became more prosperous, their tires would sell better.

Therefore, they gathered together information that is helpful for car travel such as restaurants, maps, gas stations, hotels, car repair shops, etc., and published the “Michelin Guide” in the size of a handbook.

Of course, at the beginning, this guide is also a charity guide, and there is no charge. Once, the Michelin brothers found at a gas station that someone else used their carefully crafted guide to fill the corner of the table. They realized that the free booklet was not valued and cherished by everyone, so they decided not to give it away for free, but started selling this guide. And began to narrow the scope of the content to the evaluation of food and restaurants all over the world.

Soon, restaurants are vying to be published and have a demand for ranking.

So far, the restaurants recommended by this red guide span 23 countries and the number has reached 45,000. Every year, the Michelin Guide will be re-rated based on the restaurant performance of the previous year and a new version will be published. The red “Michelin Guide” has become a favorite “food bible” for gourmets all over the world. Later, the annual “Michelin three-star rating” has gradually become a hot spot for diners every year.

The first restaurants assessed by Michelin were local restaurants in France. Michelin awarded the first Michelin star in 1926 and then changed it to a one- to three-star rating system in French cities in 1931. In 1933, the Samsung system was introduced to Paris and then expanded to Europe, America and Asia.

In addition to romance and good food, French people have another characteristic that is arrogance. Of course, European old-school aristocrats are arrogant. Michelin is stubborn. World cuisine may appear all over the world, but their company must be in Europe, and their business focus is also in Europe.

Therefore, Michelin restaurants in Europe are the most numerous and the most important in the world. Even if the United States later became the economic and political center of the world, they still refused to change the principles they adhered to. At least Europe had the most Michelin restaurants.

Butler specifically told Qin Shiou that their Daqin Seafood’s occupancy rate in Michelin restaurants in Europe most intuitively reflects how high their seafood market share in Europe is.

Qin Shiou felt that simply using Michelin as an analogy was of little value. Unlike most people imagine, the Michelin star only reflects the quality of the dishes, and does not include restaurant decoration design, service quality, facilities, utensils and tableware or valet parking. And other factors, the level of dishes will not be measured by the price of ingredients.

Michelin judges based on five criteria: the quality of raw materials, the skill level of food preparation and the integration of taste, the level of innovation, whether it is value for money, and the consistency of cooking standards.

In other words. In the assessment of their food detectives, the quality of the ingredients in the dishes itself occupies a very important position. Daqin seafood is so outstanding, they take it for granted that the Michelin restaurant makes seafood choices.

Qin Shiou recently conducted research on the Michelin Red Book, because after Daqin Restaurant goes online, they will also accept their assessment, and Stanley has already issued a military order to him. He wants Daqin Restaurant to become the first chain brand with two or more three-star restaurants among Michelin three-star restaurants.

Hearing what he said, Butler changed his perspective and began to introduce the current situation of Daqin Seafood in terms of turnover and income: “In the first six months of this year, Daqin Seafood’s global turnover totaled 4.5 billion U.S. dollars. Excluding After leasing fees, advertising fees, transportation fees, and labor costs, the net income is about 3 billion U.S. dollars, a year-on-year increase of 420% in the first six months, and a month-on-month increase of about 285%.”

Qin Shiou nodded, and Butler said: “Last month, as the northern hemisphere entered the summer, seafood sales are getting better and better. The monthly turnover has reached one billion U.S. dollars. This is the first time that we have reached 10 Billions of dollars. According to estimates, in the second half of the year, turnover will exceed 6 billion, and net income will reach 4 billion!”

“Unexpectedly, the consumption power of the world seafood market is so strong!” Qin Shiou exclaimed.

If the seafood market is not big enough. How could the Fisheries Department, represented by Matthew King, be so anxious to revitalize the Newfoundland fisheries? Food is the most important thing for the people, and food is still the fastest consumable. The food-based market will always be the most potential market in the world.

In fact, the potential of Daqin Seafood has not yet been tapped. Butler is very keen to expand its scale. Now Daqin Seafood has 168 branches in North America, 114 in Europe, and 50 branches in Asia and South America, plus Australia and South America. Africa has a total of 340 branches. If you put it into consideration, the monthly turnover of each branch is just over 10 million U.S. dollars.

Hearing the surprise in Qin Shiou’s tone, Butler smiled and said: “Is this powerful? You know, we only rule the mid-to-high-end consumer market. Greater profits are in the mid-to-low-end consumer market. Seafood merchants are all grabbing this market, but unfortunately, we are destined to be unable to taste the taste of this cake.”

Qin Shiou waved his hand, with a smug smile on his face: “Don’t say it so absolute, man, who said we can’t taste the taste of this cake?”

Butler looked at him in surprise, and tentatively asked: “Do you want to expand?”

Qin Shiou smiled and said: “No, I’m going to take my little brother, can’t I just hand over the bottom market to my little brother to supply it? Let’s prepare a new brand, Daqin Seafood, and keep it as a synonym for high-end ingredients in the world.”

The fish feed on the No. 2 fishery is constantly being produced abroad. He planned to use domestic compatriots as workers. The Chinese are a race suitable for work. Qin Shiou gave enough salary, and the workers were happy to work overtime.

If it weren’t for Qin Shiou’s worry about causing trouble, he would set the working hours as 8+4+2. It’s okay for some workers to have eight hours of rest a day. What they regret most now is why they can’t go to work on weekends. Double the wages, they are willing to work all year long!

The two production lines are now in full production, and the daily production of fish feed is 160 tons, which can only supply one fishery for one month. There are more than 200 member fishermen in the Newfoundland Fisheries Union, so it is inevitable to expand production. (To be continued ^ )