Dian Shui Lou 點水樓

Day 3 - lunch at Dian Shui Lou 點水樓

• Launched by Namchow Group (南僑集團), a soap-making chemical manufacturer-cum-culinary giant. 
• High-profile restaurant chain specializing in Jiangzhe cuisine (江浙菜)
• Restaurant design is modeled on tradition

Pointers from the visit to Dian Shui Lou 點水樓:

• Horizontal and Vertical integration of business: diversity of products- soap, oil-based products, frozen dough, ice cream, F&B

• Driven out of Interests and Passion by boss
• Clear market segmentation due to diversified products. Market segmentation is a marketing strategy that involves dividing a broad target market into subsets of consumers who have common needs and priorities and then designing and implementing strategies to target them.
• Knowledge about food: moved into F&B industry because of knowledge about Jiangzhe cuisine
• Customer oriented: 

-Xiao Long Bao Bar- customers can see how food is prepared

-Deodorise seawater fish to achieve better food standards for customers- by putting fish into freshwater tanks

-Use of specific ingredients for specific dishes to achieve best food standards for customers

• Cleanliness of kitchen and restaurant
• Innovation: different flavours of Xiao Long Bao
• Aims to contribute to Taiwan's rich F&B and service industry
• The only restaurant to be awarded the full five stars by the Northern Taiwan Restaurant Guide (北台灣餐館評鑑)

Before listening to the presentation