Ramen restaurant 103: toppings, dishes, styles
Ramen business in general, and ramen restaurant business in particular can be divided into three major domains:
1. business concept, infrastructure, management
2. cooking of individual components (soups, toppings)
3. complete dish preparation, customer service
In the >first< and >second< installments of our three part series dedicated to ramen businesses we have more or less covered the first two domains, and in the next and last one we will address the third one.
However, when we talk about ramen businesses one big caveat is that while in the past that would have almost exclusively meant a dine-in ramen restaurant, owing to diversification of the ramen industry, and especially due to the recent developments related to the epidemiological situation worldwide, nowadays this concept entails a wider range of operation modes, and includes food businesses that are partially or even fully concentrated on takeaways, deliveries or a sale of ramen noodle meal-kits.
A ramen noodle factory producing only noodles for retail or wholesale, and acting as a supplier for other food businesses or end consumers, can also be considered a “ramen business” in its own right, which we have covered in a series of our classes featuring this topic (>part 1< / >part 2<).
On May 6, 2021 join Yamato for the remaining part of the “Ramen restaurant 10X” series, where we will specifically cover various ramen toppings, dish preparation / composition, ramen restaurant operation and work flow, modes of ramen businesses other than dine-in restaurants.
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.
IMPORTANT:
a link to the Class’s livestream will be sent to your email address 30 minutes before the start of the class
(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 |
| 4:00~4:05 (P.M.) | Introduction |
| 4:05 ~ 4:30 | A lecture on ramen toppings, dishes, and types of ramen businesses other than dine-in restaurants |
| 4:30 ~ 4:45 | Practical demo session: making fresh craft ramen noodles |
| 4:45 ~ 5:15 | Practical demonstration of ramen toppings preparation, dish arrangement, ramen restaurant kitchen operation |
| 5:15 – 5:20 | Q&A |
*May 6, 4:00 P.M. Japanese time will be:
May 6, 00:00 A.M. in Los Angeles;
May 6, 2:00 A.M. in Dallas;
May 6, 3:00 A.M. in New York;
May 6, 10:00 A.M. in Helsinki;
9:00 A.M. in Berlin;
8:00 A.M. in Lisbon
*Schedule and timetable may be subject to change
*The class will be conducted in English
—Start your Noodle business journey with this free online noodle class brought to you by the most experienced and qualified noodle professionals from Japan.
—Get a free chance to explore and experience the world of professional noodle making, including commercial noodle making equipment and professional culinary noodle schools
—The class will feature the best commercial noodle making equipment for restaurants, restaurant chains, mini factories, and other types of small/medium scale noodle businesses:
tested by time, endorsed by professionals
Learn about Yamato Noodle School!
How to register for the class
You will receive an email with instructions for how to log in to the Class 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.