Table of Contents (click to open)
- ■ More Shops Is Exciting! But… Hearing “It Tastes Different from the Flagship” Is a Huge Shock!?
- ■ The Cause Is Broth-Making That Relies on the Artisan’s “Intuition” and “Experience”
- ■ With Meiwa Seisakusho’s Pressure Cooker, “Anyone can do it” Perfectly Reproduces the Flagship’s Flavor!
- ■ It Also Excels as a Small “Central Kitchen (Broth Factory)”!
- ■ Planning Your Multi-Store Expansion?
■ More Shops Is Exciting! But… Hearing “It Tastes Different from the Flagship” Is a Huge Shock!?
Many ramen owners, after their first shop becomes a big hit, take on the challenge: “All right, next I’ll open a 2nd and 3rd shop and grow the company!”
But when shops increase, almost 100% of owners hit a fierce wall: the problem that “the ramen’s flavor changes depending on the shop or the staff making it (flavor variation).”
If a customer posts online, “The flagship is delicious, but the soup at the new shop is watery…,” the whole brand’s image plummets.
And yet, for you—the owner—or a skilled veteran artisan to drive around to every shop each day to check the broth would wreck your body in no time.
■ The Cause Is Broth-Making That Relies on the Artisan’s “Intuition” and “Experience”
Why does the flavor change from shop to shop?
It’s because traditional stockpot broth-making relies too heavily on invisible skills like the artisan’s “intuition” and “experience”—adjusting the heat, skimming the scum, and timing when to stir the ingredients.
This makes it impossible for a newly hired part-timer or an inexperienced staff member to produce “the same flavor every time.” To succeed at multi-store expansion, you need a “system” where anyone who makes it produces a perfect, 100-point broth.
■ With Meiwa Seisakusho’s Pressure Cooker, “Anyone can do it” Perfectly Reproduces the Flagship’s Flavor!
This is where Meiwa Seisakusho’s commercial “pressure cooker” truly shines.
The great thing about this machine is that anyone can control the “pressure,” “temperature,” and “time” when cooking soup.
In other words, once you set the flagship’s best golden ratio, even at our second and third locations, we can perfectly replicate the “flagship store’s taste” simply by adjusting the cooking time and heat level.
With this, you don’t need to station a specialist broth artisan at every shop. Because anyone can make it without failure, “flavor variation” between shops drops to zero, and you can grow your number of shops with confidence.
■ It Also Excels as a Small “Central Kitchen (Broth Factory)”!
What’s more, we also recommend a “central kitchen method”: placing this pressure cooker in one location and cooking all the broth for every shop there at once.
Because the pressure cooker has the power to extract umami from large amounts of bone in a short time, a single unit can play the role of a small broth factory. Each shop’s kitchen space can be used generously, and prep-staff labor costs can be greatly cut—dramatically boosting your profit margin.
■ Planning Your Multi-Store Expansion?
“Can even my complex broth recipe really be reproduced with one button?”
“I want to grow my number of shops in the future—what kind of kitchen design should I use?”
For owners looking one step ahead with such questions, our distributor, Kitchen Techno, is your point of contact—English support available. For overseas purchases, exports, ASME compliance, and central-kitchen planning, we can advise on the specifications and setup that fit your expansion plans.
From the artisan’s “intuition” to a “system” anyone can succeed with—why not shape a reliable future for your store expansion together?
▼ [Multi-Store Expansion & Broth Reproduction Inquiries] Contact Kitchen Techno Here
https://pressurecooker.pro/en/contact-en/