A noodle factory in a small room: how 1 YAMATO noodle machine can empower your business
If you have a sports car that has an ability to drive really fast, you may not always use that speed potential to its limit, but you always can – if or when you want.
This is very important to keep in mind for food businesses – whether noodle specialty ones or where noodles comprise a substantial part of their sales – when they consider different options of noodle production equipment, especially when they may be inclined to opt for a variant with a limited production volume (i.e. consumer-grade devices).
On the other hand, does investing in excessive capacity always make sense?
It, of course depends on a variety of factors:
- required investment
- production capacity
- number of personnel
- necessary space
- recipe adjustability
- operation complexity
Even if one of them exceeds the capacity of that business, procuring such equipment would not make much practical sense, and may even be detrimental to the bottom line.
But finding a model that would tick all the boxes of the equipment suitable for a small or mid scale noodle business may not be easy.
The best solution would be something that is both reasonably priced (for a commercial-grade equipment), compact, and does not need an army of operators on the one hand, but which can ensure an output that would satisfy needs of at least a restaurant or a restaurant chain.
Such options are rare, but they exist.
On April 14, 2023, join a free online class dedicated to a concept of the “micro noodle factory” that can be operated both by food businesses specializing in dine-in service or those that focus primarily on production and distribution of raw noodles to other businesses or end consumers. The class will feature such aspects as choosing the right noodle production equipment and noodle making techniques
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 (Japanese time) | Contents |
| 4:30~4:35 (P.M.) | Introduction |
| 4:35~4:45 | Lecture on the concept and practical implementation of micro noodle factory |
| 4:45~5:00 | Practical noodle making session |
| 5:00~5:10 | Noodle cooking and plating session |
| 5:10~5:15 | Q&A |
*April 14, 4:30 P.M. Japanese time will be:
April 13, 11:30 P.M. in Los Angeles;
April 14, 01:30 A.M. in Dallas;
April 14, 2:30 A.M. in New York;
April 14, 9:30 A.M. in Helsinki;
8:00 A.M. in Berlin;
7:00 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class 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.