Golden Fishery

Butler specifically mentioned the share of Michelin-starred restaurants in Europe for a different reason. ≤∈≮∈∥.┿.

Michelin restaurant ratings are made by the gourmet detectives of Michelin tires, a job that has been going on for a century. As early as 114 years ago, the Michelin brothers, the founders of the Michelin company, were optimistic about the prospect of car travel. They believed that if the car travel became more prosperous, their tires would sell better.

Therefore, they gathered information on restaurants, maps, gas stations, hotels, auto repair shops, etc. that are helpful for car travel, and published the "Michelin Guide" the size of a handbook.

Of course, at the beginning, this guide was also a charity guide, and there was no charge. Once, the Michelin brothers discovered that others used their carefully crafted guidebooks to pad the corners of the table at a gas station. They realized that free booklets were not valued and cherished by everyone, so they decided not to give them away for free, but started selling this guidebook. And began to narrow the scope of content to food and restaurant reviews around the world. ≥?∥≡∈Net≧.

Soon, restaurants are vying to be listed and have demands for rankings.

So far, the restaurants recommended by this red guide have spanned 23 countries, and the number has reached as many as possible. Every year, the Michelin Guide re-rates restaurants based on the performance of the previous year and publishes a new edition. The red "Michelin Guide" has become the "Gourmet Bible" loved by gourmets all over the world. Later, the annual "Michelin Three-Star Grading Selection" has gradually become a hot spot for diners to pay attention to every year.

The first restaurants that Michelin began to assess were restaurants in France. Michelin awarded a Michelin star in 1926, and then changed it to a one-to-three-star rating system in French cities in 1931, and introduced the three-star system to Paris in 1933. Expansion to Europe, America and Asia. ≥∧∈∥≤.╬.

In addition to romance and food, the French also have another characteristic, which is arrogance. Of course, the old European nobles 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.

so. The number of Michelin restaurants in Europe is the largest and the most important in the world. Even if the United States later became the economic and political center of the world, they still refused to change their principles. At least the most Michelin restaurants are still in Europe.

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

However, Qin Shiou felt that it was not worth much to simply use Michelin as an analogy. Unlike most people’s imagination, Michelin stars only reflect the quality of dishes, and do not include restaurant decoration design, service quality, facilities, utensils and tableware, or valet parking. And other factors, not to mention the price of ingredients to measure the level of dishes. ≦≠v≈net.┮╊.╃c╈om

Michelin judges based on five criteria: quality of ingredients, skill in preparation and fusion of flavors, innovation, value for money and consistency of cooking.

That is. In the evaluation of their gourmet detectives, the quality of the ingredients of the dishes itself plays an important role. Daqin Seafood is so outstanding, it is a matter of course for Michelin restaurants to choose seafood.

Qin Shiou has recently conducted research on the Michelin Red Book, because Daqin Restaurant has to accept their evaluation after it goes online. Stanley has issued a military order to him, and he wants to make Daqin Restaurant the first Michelin three-star restaurant with two restaurants. A chain brand of above three-star restaurants. ≠≤∈⊥. ≠.

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 six months of the first half of this year, the total global turnover of Daqin Seafood was 4.5 billion US dollars, excluding After leasing fees, advertising fees, transportation fees and labor costs, the net income is about 3 billion U.S. dollars, a year-on-year increase of 4% 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, the sales of seafood got better and better, and the monthly turnover reached one billion US dollars. This is the first time since we established the Daqin Seafood brand that the monthly turnover reached ten According to estimates, in the second half of the year, the turnover income will exceed 6 billion, and the net income will reach 4 billion!"

"I didn't expect the consumption power of the world's seafood market to be so strong!" Qin Shiou exclaimed.

If the seafood market is not big enough, why is the Department of Fisheries represented by Matthew King so eager to revitalize Newfoundland's fisheries? People depend on food, 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 the scale. Now Daqin Seafood has 168 branches in North America, 114 in Europe, and 1 branch in Asia and South America combined. Including Australia and Africa, there are a total of 1 branches. In other words, 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. Seafood merchants are vying for this market, but unfortunately, we are destined not to taste the taste of this cake."

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

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

Qin Shiou smiled and said: "No need, I'm going to take my younger brother along. Can't we just hand over the bottom market to my younger brother to supply? We are preparing a new brand, Daqin Seafood, and let it become synonymous with high-end ingredients in the world."

The fish feed of the No. 2 fishing ground is continuously being produced outside. His previous plan was correct, and he had to use domestic compatriots as workers. The Chinese are a race that is really suitable for work. Qin Shiou paid enough salary, and the workers were happy to work overtime.

If Qin Shiou was not worried about causing trouble, it would be no problem for him to set the working hours as 8+4+2. Some workers have enough rest time for eight hours a day. What they regret most now is why they can't go to work on weekends. Double the salary, they are willing to work all year round!

The two production lines are currently in full production, and they can produce 160 tons of fish feed per day, which can only supply one fish farm for a month. The member fishery owners in the Rim of Newfoundland Fisheries Alliance are outstanding, so expanding production is inevitable. (To be continued.)

...

...