Read about the general concept of a Micro noodle factory business model in Part 1 here.

Aside from the hardware component that is required to physically produce the noodles (which we have covered in the first installment) when trying to organize a Micro noodle factory business there is a variety of other issues that need to be addressed, and tasks that need to be solved, with many of them being in direct correlation with the former, where, for example, particular circumstances of demographics, presence of competitors, cultural peculiarities, taste preferences, etc. may warrant choosing one model/type of a noodle machine over the other.

Many factors of practical management and operation of a Micro noodle factory are equally applicable to other kinds of businesses – including things like surveying existing or potential demand within the area of distribution outreach, matching one’s labor force and output to the volume of demand, diversification and differentiation, pricing policy, etc.

On the other hand, considering distinct aspects of noodle production, noodle dish preparation, and noodle consumption, there is a certain level of specificity worth learning about before embarking on the idea of building one’s own Micro noodle factory business. 

In this respect, Yamato feels confident to be uniquely qualified to offer its insight on these issues in light of our decades long experience of supplying commercial-purpose noodle making equipment for small-mid scale production of fresh craft noodles to food service businesses across the world, as well as organizing professional noodle cuisine Schools where many of the most prominent noodle business creators and chefs have either started their journeys in the field or honed their skills to perfection.

What qualifies us even more is the successful experience of our sister company Sansho (which is actually located right in the same building as our own HQ) – one of the leaders of raw noodle wholesale business in Japan, and a producer of one of the most famous brands of Sanuki udon noodles. 

On February 4, 2021, join Yamato for the second part in a series of our free online classes on Micro noodle factory where we will cover topics related to its actual operation and management.

Yes, conditions and circumstances differ greatly from country to country, from location to location, but whether it is Tokyo or Toronto, Prague or Portsmouth noodles are noodles, and familiarizing yourself with examples in the field whatever region they may be from is always beneficial in order to broaden your outlook and deepen your understanding.

Researching existing and potential distribution markets for fresh craft noodles, developing and fostering the concept of “noodles as a high value-added product”, educating and convincing customers through the quality of your products, fine-tuning noodle making recipes and techniques to adapt to your local markets on the one hand and boldly daring to introduce novel tastes and products on the other — these and other topics will be featured during the class using case-studies of our existing customers, our experience with running Ramen, Udon and Soba noodle Schools, as well as the example of our sister company Sansho with production of raw noodles for wholesale catering to customers in food service industry (labor, equipment, packaging, storage, shipping, advertising, order management, on-demand product customization, etc.).    

The class is Free, and its live broadcast is accessible by the link that will be sent to your email address after you sign up. 

(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)