Micro Noodle Factory:concept, operation, equipment
A high level of competition among food service businesses makes it imperative for owners to search for ways to stand out among other market participants, and convince customers to choose their products and services.
Among elements of success one can point out
- quality
- branding
- exclusivity
- pricing
- market diversification and many others.
When it comes to food businesses either fully or partially centered around noodles, competitiveness in terms of these aspects is greatly boosted if a business has an ability and means to self-produce the noodles it serves or sells
- on a meaningful scale
- at a reasonable cost
- and with quality sufficient to warrant investment of resources (capital, time, labor) to build such production capacity in-house.
Many factors can hinder practical realization of such a model, among them are
- cost of procuring the equipment
- operational capabilities or lack of them (available space, work force, etc.)
- regulatory hurdles (certification etc.)
- production volume
- product quality
Thus, for equipment necessary to ensure its production self-sufficiency in terms of noodle supply, a food service / retail business will prioritize:
- compactness (large-scale installations for mass production may not be viable)
- productivity (which needs to be high enough to at least satisfy current or future needs of the business itself)
- safety (to prevent its staff from getting injured)
- quality (if it is not artisanal, it may be better to source noodles with required characteristics from a third party)
- simplicity of operation (spending months or years on learning how to operate such equipment may not be feasible under conditions of staffing fluidity)
- sufficient level of automation (an equipment may not be suitable if it requires too many personnel to operate)
- scalability for potential expansion
- reasonable amount of investment
On February 3, 2023 Yamato is delighted to host a free online class featuring a combination of equipment that can not only easily satisfy needs of a small to medium scale noodle specialty business, but also be used to produce enough noodles for supplying other businesses or for retail:
“RICHMEN GOLD II” + “Silky Mixer“
Alternatively, such a combination can also be used by businesses specializing ONLY in on-demand production and sales of raw noodle products.
During the class you will be able to see how and why this set of equipment meets all the necessary conditions to be the best choice for noodle-related businesses that want to self-produce noodles or act as independent producers/vendors of craft noodle products to other businesses.
IMPORTANT:
a link to the class’s livestream will be sent to your email address 30 minutes before the start
(NOTE: we are looking forward for, and would definitely welcome your watching the live broadcast, but should that be difficult, you would still be able to watch a recording of the class using the same link)
Time schedule
| Time (Japanese time) | Contents |
| 4:30~4:35 (P.M.) | Introduction |
| 4:35 ~ 4:50 | An introduction of the Micro Noodle Factory concept, and its practical application |
| 4:50 ~ 5:20 | A hands-on demonstration of making fresh craft noodles from scratch using Richmen Gold II and Silky Mixer set of equipment |
| 5:20 ~ 5:30 | Q&A |
*February 3, 4:30 P.M. Japanese time will be:
February 2, 11:30 P.M. in Los Angeles;
February 3, 01:30 A.M. in Dallas;
February 3, 2:30 A.M. in New York;
February 3, 9:30 A.M. in Helsinki;
8:30 A.M. in Berlin;
7:30 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The workshop will be conducted in English
How to register for the class
You will receive an email with instructions for how to log in to the class’s livestream.
NOTE:
Please feel free to tell us about what kind of noodles you would want to see featured or any particular topic covered during the class.
Featured in the class
