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Chapter 1785 1755. Expand production further

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    Butler specifically mentioned the share of Michelin-starred restaurants in Europe for a different reason.

    Michelin restaurant ratings are made by Michelin Tire¡¯s gastronomic detectives, a job that has been carried out for a century.  As early as 114 years ago, the Michelin brothers, the founders of Michelin, were optimistic about the development prospects of car travel. They believed that if car travel became more prosperous, their tires would sell better.

    Therefore, they gathered together information that is helpful for car travel such as restaurants, maps, gas stations, hotels, car repair shops, etc., and published the "Michelin Guide" in the size of a portable manual.

    Of course, at the beginning, this guide was also a charity guide and there was no charge.  Once, the Michelin brothers found someone else using their carefully crafted guide to pad the corner of the table at a gas station. They realized that the free book was not valued and cherished by everyone, so they decided not to give it away for free, but to start selling the guide.  And began to narrow the scope of content to food and restaurant reviews around the world.

    Soon, restaurants were vying to be listed and asked to be ranked.

    So far, this red guide has recommended restaurants in 23 countries, with the number reaching 45,000.  Every year, the Michelin Guide re-ratings and publishes a new edition based on restaurant performance from the previous year.  The red "Michelin Guide" has become the beloved "Gourmet Bible" for gourmets all over the world. Later, the annual "Michelin Three-Star Rating Selection" gradually became a hot topic for diners every year.

    The restaurants that Michelin first began to evaluate were restaurants in France. Michelin awarded the first Michelin star in 1926. Later, in 1931, various French cities changed to a one to three-star rating system, and in 1933, the three-star system was introduced to Paris.  Later expanded to Europe, America and Asia.

    In addition to romance and delicious food, the French also have another characteristic that is arrogance. Of course, the old-school European aristocrats are all arrogant.  Michelin stubbornly believes that world cuisine may appear all over the world, but the foundation of their company must be in Europe, and their business focus is also in Europe.

    Therefore, Europe has the largest number and most important Michelin restaurants in all parts of the world. Even if the United States later became the economic and political center of the world, they still refused to change the principles they adhere to. At least Europe has the most Michelin restaurants.

    Butler specifically told Qin Shiou about the occupancy rate of Daqin Seafood in Michelin restaurants in Europe. This most intuitively reflects how high their seafood market share is in Europe.

    However, Qin Shiou feels that simply using the Michelin analogy is of little value. Contrary to what most people think, Michelin stars only reflect the quality of the dishes and do not include restaurant decoration design, service quality, supporting facilities, utensils and tableware, or valet parking.  and other factors, let alone the price of ingredients to measure the quality of dishes.

    Michelin bases its judgment on five criteria: quality of ingredients, skill in food preparation and blend of flavours, level of innovation, value for money and consistency of cooking standards.

    In other words, in the assessment of their gourmet detectives, the quality of the ingredients of the dishes itself plays a very important role. Daqin Seafood is so outstanding that it is natural for Michelin restaurants to choose them for seafood.

    Qin Shiou has recently conducted research on the Michelin Red Book, because Da Qin Restaurant will also have to accept their evaluation after it goes online. Stanley has issued a military order to him. He wants Da Qin Restaurant to become the first restaurant with two Michelin three-star restaurants.  Chain brands of the above three-star restaurants.

    After hearing what he said, Butler changed his perspective and began to introduce the current situation of Daqin Seafood in terms of turnover and income: "In the first six months of this year, Daqin Seafood's global turnover totaled 4.5 billion U.S. dollars. Excluding  After leasing fees, advertising fees, transportation fees and labor fees, the net income is about 3 billion US dollars, a year-on-year increase of 420% in the first six months and a month-on-month increase of about 285%."

    Qin Shiou nodded, and Butler said: "Last month, as the northern hemisphere entered summer, seafood sales were getting better and better, and the monthly turnover reached one billion U.S. dollars. This is the first time that our monthly turnover has reached 10 billion U.S. dollars since we founded the Daqin Seafood brand.  billion. It is estimated that in the second half of the year, the revenue will exceed 6 billion and the net income will reach 4 billion!"

    ¡°I didn¡¯t expect the world¡¯s seafood market to have such strong consumption power!¡± Qin Shiou exclaimed.

    If the seafood market is not big enough, why is the Fisheries Department represented by Matthew King so anxious to revitalize the Newfoundland fisheries?  Food is the most important thing for people, and food is the fastest consumable. The food-based market will always be the most potential market in the world.

    In fact, the potential of Daqin Seafood has not yet been tapped. Butler is very keen on expanding its scale. Daqin Seafood now has 168 branches in North America and 114 stores in Europe.??, there are 50 branches in Asia and South America combined, plus Australia and Africa, there are a total of 340 branches. If converted, the monthly turnover of each branch is just over 10 million US dollars.

    Hearing the surprise in Qin Shiou's tone, Butler smiled and said: "Is this considered powerful? You know, we only rule the mid-to-high-end consumer market, and the greater profits are in the mid-to-low-end consumer market. Nowadays, major  Seafood merchants are all grabbing this market, but unfortunately, we are destined to not be able to taste this cake."

    Qin Shiou waved his hand, with a proud smile on his face: "Don't be so absolute, man, who said we can't taste this cake?"

    Butler looked at him in surprise and asked tentatively: "Do you want to expand?"

    Qin Shiou smiled and said: "No need, I have to take care of my younger brother. Can't we just leave the bottom market to my younger brother to supply the food? We are preparing a new brand, Daqin Seafood, and let's keep it as a synonym for high-end ingredients in the world."

    Fish feed from Fishing Ground No. 2 is being continuously produced overseas. His previous plan was right, he had to use domestic compatriots as workers. The Chinese are a race that is truly suitable for work. Qin Shiou paid enough and the workers were happy to work overtime.

    If Qin Shiou was not worried about causing trouble, he would have no problem setting working hours as 8+4+2. For some workers, eight hours of rest time a day is enough. What they regret most now is why they can't work on weekends. As long as they give two  If the salary is doubled, they will be willing to work all year round!

    The two production lines are now at full production, and can produce 160 tons of fish feed every day, which can only supply one fishery for a month.  There are more than 200 member fishery owners in the Rim Newfoundland Fisheries Alliance, so it is imperative to expand production.  (Remember the website address: www.hlnovel.com
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