Corporate Strengths: Mastery in Culinary Excellence
Culinary Management: Where Tradition Meets Innovation
Systematic training as the key to rapid expansion
Our Culinary Management Academy pioneered the "Asian Cuisine Standardization System," ensuring that our chefs can quickly and precisely prepare flavorful and aromatic Asian dishes through systematic training and standardized management. We break down each recipe into hundreds of evaluative metrics, enabling our 1,100 chefs to expertly prepare over 300 dishes using 500-600 different spices and ingredients, ensuring consistent flavor and quality. This precision is the cornerstone of our rapid expansion.
Key Data: Consistency Across All Locations, 365 Days a Year
We precisely control the quality and quantity of ingredients to maintain uniform standards across all our locations.
TTFB Group applies the same strict specifications for ingredient quality as those used in the tech industry, establishing rigorous acceptance criteria for all ingredients. Multiple checkpoints are integrated into the process, and only when these standards are met can the ingredients proceed to the next step, minimizing variations in dish quality.
Advanced scientific instruments are used for detection and measurement
with clear standards set to O.1 cm and 0.1 g, utilizing tools like electronic calipers, precision scales, and international standard color charts
We've established strict acceptance criteria for agricultural and fresh produce
covering various aspects including packaging, labeling, appearance, storage conditions, weight, and length
Ingredients Safety Monitoring and Control
Each ingredient is verified by the Quality Assurance department using scientific methods, and only after approval can it be delivered to the stores
Key Production Process
