Robot in the restaurant, is a trend that emerged in recent years. Beginning to hold the idea of creating industry gimmicks, North, Shanghai, Guangzhou and other places to take the lead in the implementation of the "machine for man", with the robot serving food and water novelty function, as well as the "cute and adorable" eye-catching image, and instantly bring the store business, Ma Jia Da Beef noodles (Su Zhai Chen family beef noodles) is not willing to show weakness, the trend of the implementation of ramen robot to replace the ramen master, nearly a year of practice, has achieved promising results.
December 19, 2018 People's Daily
"From a bowl of noodles, see 40 years of changes "What kind of life changes and trends of the times can be found when looking at 40 years of reform and opening up from a bowl of ramen? The article reads, "According to records, during the Jiaqing period of the Qing Dynasty, Ma Liuqi, a member of the Dongxiang ethnic group in Gansu, learned the art of beef noodle in clear soup from his fellow student Chen Weijing of the Huaiqing Prefecture in Henan Province during his studies in the National Academy of Arts and Sciences in Beijing, and brought it to Lanzhou. Later on, Chen Hesheng, Ma Baozi and others carried it forward, forming the ramen-making technique of "one clear (soup), two white (radish), three red (chili oil), four green (cilantro, garlic cloves), and five yellow (yellow noodles)". The perfect combination of color, aroma and taste gives this bowl of Great Northwest ramen plenty of stamina to go nationwide." Ma Liuqi's first beef noodle restaurant in Lanzhou was named "Ma's Beef Noodles".
The article also reads, "As the level of social consumption increases, many people have also found that this bowl of noodles has encountered the problem of transformation and upgrading. Most of the noodle shops are still "small and scattered", generally belonging to the family workshop. A stove, a few tables, hanging a simple signboard, health conditions need to be improved. This situation is obviously difficult to adapt to the needs of people to improve the quality of food and beverage. Urban commercial complexes can not melt into, had to hide into the back streets and alleys ...... this bowl of poverty-stricken noodles can still eat for how long, can eat out of the new blue ocean, became a must-answer question." (With the development of society, Lanzhou beef noodle encountered transformation and upgrading difficulties and challenges.)
Lanzhou beef noodle how transformation and upgrading to start from two aspects:
One, the robot replacement
From the beginning of the noodle to the noodles to do a good job in just 8 seconds, the noodle robot to subvert people's way of thinking. If Lanzhou beef noodle ramen "robot" made noodles taste beyond the handmade ramen, if the ramen robot a minute out of eight bowls of noodles, more than the speed of the ramen division; if the robot ramen division cost is one-tenth of the artificial ramen division, you will make what choice?
The prospective case is very simple, whether you are the boss or customer you will choose the robot.
In recent years, China's demographic dividend disappeared, Lanzhou beef noodle practitioners' wages are rising. Lanzhou beef noodle bowl of noodles price has remained unchanged for several years 7 yuan, but the number of noodles is getting less and less, Lanzhou beef noodle labor costs forced beef noodle museum robot replacement; in this case the noodle puller first laid off, the robot on the job.
The next to be laid off in recent years is the cashier, waiter, soup mixer and gazpacho division and so on.
Because of the trend of aging and rising labor costs, Lanzhou beef noodle from human resources to expand the scale of the encounter more and more difficulties, more and more Lanzhou beef noodle restaurant began to think about the future of the new development model, the first hope is to replace manpower through robot automation, to get rid of the dependence on the noodle chef, and further enhance the competitiveness of the Lanzhou beef noodle. For the industry and enterprises, the last point is undoubtedly more critical. Because the catering industry as a traditional service industry, the long-term manual operation method, is encountering the impact and challenges of the new era, the industry development is facing new choices and new inflection point. The continuous eruption of labor reduction, cost increase, labor instability and other issues have brought major troubles to the development of the Lanzhou beef noodle industry, while the application of Lanzhou beef noodle ramen robot provides a direction and approach to the transformation and upgrading of the industry.
Majia moncler beef noodle (Suzhai Chen family beef noodle) was the first to use the robot noodle puller, through nearly a year of practice by the majority of customers consistent high praise, and achieved good economic benefits.
Therefore, the most significant value of Lanzhou beef noodle ramen robot should be expressed in the transformation and upgrading of the industry to promote above.
The characteristics of the ramen robot:
220V power supply, power 800W, ramen robot occupies an area of only 0.35 square meters ㎡ size, the store can be placed in a random location. Ramen robot intelligent bionic design principle, to ensure that the production of noodles with, soft, smooth, elastic, fragrant characteristics.
Lanzhou beef noodle handmade noodles from the beginning of the noodle to pull the noodles down to the pot the whole process takes 50 minutes at the fastest, while the noodle robot only needs eight seconds to complete the whole process from the flour and water and noodles directly into the noodles. The production efficiency is 300 times that of handmade ramen.
You just need to tell the ramen robot the length, shortness, thickness, thinness, dryness, wetness and portion you want, and the robot will deliver the flour and water quantitatively, automatically rationing, high-speed semi-vacuum and kneading, oxidation, ripening, and high-speed ramen molding. The process takes only 8 seconds. The production process is completely isolated, a variety of pollutants and harmful substances involved, and does not add any chemical raw materials, health and safety, by replacing different flours, vegetable juice, noodle knives, can realize a variety of noodle production, the entire operation process are automatically completed, clearly visible. For many customers, a good staple food is even more impressive than a good dish, and customers can visualize the process of noodle making by the noodle robot.
Lanzhou beef noodle robot features
1, with the storage of flour, measurement, and noodle, noodle making, adding water and noodle thickness adjustment and other functions.
2, strong noodle state through the semi-vacuum mixing cylinder within the high-speed screw rotation of the manual way of mixing system and coarse rolling roller through the rotation of the formation of gluten so that the noodle is strong, elastic and smooth, exceeding the taste of handmade ramen.
3, ramen robot operation function using PLC (Programmable Logic Controller) control system, anyone can be simple to operate high stability, with the beginning of the noodle to the noodle pulling good, realizing the 8 seconds of rapid intelligent ramen, is 300 times the speed of manual.
4, ramen robot PLC is a "sequential scanning, continuous cycle" way to work. That is, when the PLC is running, the CPU according to the user according to the control requirements of the program prepared and stored in the user's memory, according to the instruction step number (or address number) for the cyclic cycle scanning, such as no jump instruction, from the first instruction to start one by one sequential execution of the user's program until the end of the program, and then re-return to the first instruction to start the next round of new scanning, in the scanning process, but also to complete the input signal sampling and the output state of the PLC in the program execution stage according to the sequential order of the program instructions stored in the ramen robot scanning the execution of each instruction, after the corresponding operation and processing, the results are then written into the output status register, the output status register of all the contents with the execution of the program and change. When the noodle-pulling robot instruction execution is complete, the output status register of the on/off state in the output refresh stage sent to the output latch, and through the relay, transistor or inter-crystal tube output, drive the noodle-pulling robot corresponding output device work.
5, to protect the safety of staple food, good taste, water + flour can become noodles, intelligent simulation, you can control the amount of flour water, and ramen thickness, length, the number of consecutive portions of noodles (1-199 portions) set arbitrarily, to meet the requirements of the peak hours of continuous noodle.
6, as you do with the use, to avoid waste, for beef noodle shop, but also eliminates the sale of the remaining, do less than the embarrassment of not enough to sell.
7, a noodle pulling robot can pull out 16 kinds of noodles;
Fine, hairy fine, two fine, three fine, big wide, chive leaves, thin wide, etc. A machine can make 16 kinds of noodles, 5S can be quickly switched to meet the different needs of all noodle shops.
8, pulling the biggest advantage of the robot can work 24 hours a day without interruption, so that each robot pulling the noodle master can pull out 6000 broken noodles per day, if 6000 bowls of this is equivalent to 10 pulling the noodle and the noodle master a day (10 hours) of the workload, because of the artificial pulling the noodle to the physical rest.
If the ramen robot is located in the station dock 24-hour business Lanzhou beef noodle hall, in this case the efficiency of the ramen robot can be played to the best state, the cost of using the ramen robot is basically negligible.
9, in addition to various types of ramen can be done in addition to noodles, egg noodles, vegetable noodles and other categories.
The rising cost of labor, as well as service talent is difficult to find has become a big pain point for industry operators. And, never see, the cost of labor will be more and more big, in the same price, the fight is cost control. Nowadays, within the catering industry, seeking industrialization to reduce costs has become **** knowledge, the future does not rely on robots can not survive. Hire 1 ramen master at least need 4500 yuan money, a year down to 50,000 yuan more, not counting room and board and social security, compared to the traditional human labor mode, robot ramen has many advantages. For example, the robot can work tirelessly, can pull out 300 bowls of noodles per hour, artificial continuous pull 300 bowls of noodles is more strenuous. Robots will not occur human error or bring in bacteria, and through real-time monitoring of each robot, can rationalize the scheduling of resources and business needs analysis and so on.
With the rising proportion of labor costs in the Lanzhou beef noodle industry, more and more Lanzhou beef noodle companies are focusing on the "robot" industry. The emergence of different kinds of "robotic" equipment is having an impact on the food industry, including catering and beverage production, and is playing a positive role in solving the current situation of rising labor costs in the industry.
Lanzhou beef noodle robot will help standardize the construction of the catering industry
From the "Ultraman" that can cut noodles to the "cute girl" that can deliver food and pass it around, more and more robots are starting to enter the catering industry and attracting the attention of many consumers. Consumer attention. Changsha, Ningbo, Shanghai, Jinan and other parts of the country have appeared in the restaurant to use the robot news, appeared in the form of basic delivery robot-based. The monthly cost of each robot is only more than 700 yuan, which is in the "north" and other labor costs in the region of the restaurant business, very tempting.
The emergence of these noodle-making robots not only play a positive role in reducing labor costs for enterprises, but also unexpectedly gained the recognition of young consumers, which is conducive to the first to use the enterprise to expand the consumer group. Those who come to consume are mainly families and young groups. "Doing catering in the form of robots can save labor costs. The ability of robots to perform tasks is more accurate, and I believe that families in the future will choose more robots to replace human labor.
A variety of professional noodle shops are not open such a ramen robot, which allows customers to watch with their own eyes how the noodles are made, how to cook, how to add ingredients and mixing, so as to increase the customer's sense of participation and trust, so that customers look at the assured, eat comfortably; the most critical is that the customer recognizes the machine called human made noodles taste, are said to be eating the noodles gluten, chewy, the taste more than the handmade ramen. In the robot ramen master use of the scene, give people the deepest feeling is the era of the residents of the changes in the diet of the general trend, people are more in pursuit of fresh, healthy and safe food, the price has become the most inconspicuous factor in the purchase of staple food.
In recent years, the development of the robotics industry in full swing, the traditional food and beverage industry gradually glowing second spring. "Lanzhou beef noodle machine for man" brought by the "catering unmanned", "catering intelligence", not only let the industry gradually get rid of the labor cost, low efficiency, less profit return The difficult situation, but also let Lanzhou beef noodle robot by the industry more and more people's attention. In the next three years, there will be 100,000 sets of ramen robots in the country, Lanzhou beef noodles, a variety of noodle stores, restaurants, entertainment venues is the main ramen robot occupation of the position. In addition to the promotion of small robot beef noodle restaurant covering an area of less than two hundred square meters, will also launch an investment of 20,000 to 30,000 yuan, covering an area of 3 to 6 square meters couple miniature moncler jackets robot beef noodle restaurant, and even a person can also run the robot Lanzhou beef noodle store, hand-pulled Lanzhou beef noodle later only do as a traditional handicraft performance project.
The second aspect of the transformation and upgrading of Lanzhou beef noodles
Tapping into the traditional food culture of the Chen Weijing family
The People's Daily article "From a bowl of noodles, 40 years of change" focuses on the fact that "this bowl of noodles is rich in cultural connotations, and it is a rich mine that needs to be developed. Ramen noodles, with a history of more than 200 years, have accompanied the urbanization process to the whole country, and the aroma has drifted to China, enriching the national recipes. Before ramen was introduced to the northwest, it was inherited from the Chen Weijing family in Henan Province. The family was originally a family of traditional Chinese medicine practitioners and master cooks, and it took more than 20 kinds of Chinese herbs to make a pot of beef soup. The profound culture of Chinese medicine and the way to maintain health are also fused in a bowl of noodle soup. There is a continuous flexible power in Chinese food culture, and traditional culture is not a golden key to crack the code of consumption upgrade." The article discusses that the profound Chinese food culture contained in ramen noodles is the code to crack the consumption upgrade. How to develop it, that is, to start digging and organizing from the hundreds of sauces, marinades, cooking, deep-frying, recipes and noodle recipes and other family recipes left behind by Chen Weijing's family.
Forty years of reform and opening up, Lanzhou beef noodle has benefited a party, so that millions of families out of poverty and become rich, which is obvious to all ****.
The ancients said: "people do not eat and drink, and rarely know the taste", the Chen family since Chen Wei Jing's grandfather, Chen Kedai from more than two hundred years, eight generations of people to explore the essence of the cure flavor, food and food laws, the catering and catering culture to maintain a long-term strong academic interest. It is the rich culinary experience that enabled Chen Weijing to peep into the mysteries and invent the subtleties of food and drink, and created Lanzhou beef noodles, which have become the most widely spread and popular noodles in the history of China's food and culinary culture. Proficient in Chinese medicine, Chen Weijin gathered the strengths of a hundred schools of thought, and formed his own school of thought in terms of cooking methods and theories, accomplishing a unique style of cuisine that varies from the East, West, South, North and South China. His recipes and noodle recipes draw on the essence of famous artists such as Ni Zan, Kusi Hui, Tao Gu, Jia Ming, Lin Hong, Chen Dazhou, Liu Ji, Yuan Mei, etc., and each type of dish and noodle has its own insights. In order to let the valuable cultural heritage left behind by the Chen Weijing family be passed on healthily, I will summarize the family recipes, noodle recipes, and recipes and technical know-how of sauce and marinade products and organize them into a booklet in the spirit of scientific rigor, and I have the obligation and responsibility to carry on the ancestral motto: "Carrying on the past and starting up the future, charity is the most important thing, and virtue is clear to the future generations, and a heavy load has to be carried forward. Think of the source of water and be grateful. Bathe in its light, adhering to the good karma, going forward, passing on from generation to generation, as good as it can be." Helping more people to get out of poverty and become rich. In addition to the existing clear soup beef noodles and braised beef noodles, Chen Weijing's family noodle recipes include more than a hundred kinds of noodles, such as Tai Soup Noodles, Wo Soup Noodles, Thorny Mustard Paste Noodles, Hui Paste Noodles, Sansi Paste Noodles, Beef Brisket Paste Noodles, Niu Shi Paste Noodles, Belly Paste Noodles, Beef Noodles in Clear Soup, Beef Noodles in Old Soup, Government Beef Noodles, Fuk Luk Beef Noodles, Lucky Beef Noodles, Shou Xi Beef Noodles, Matsutake Mushroom Beef Belly Noodles, Stewed Beef Noodles, Beef Chopsticks Noodles, Beef Shishop Chopsticks Noodles, Splendor Marinated Noodles, Clear Soup Spleen Analysis Noodles, Spicy Spleen Analysis Noodles, Hot and Sour Spleen Analysis Noodles, Five Spice Spleen Analysis Noodles, Beef Tripe Shredded Noodles, Fried Beef Tripe Ren Noodles, Spicy Beef Noodles, Spicy Beef Mixed Noodles, Meat Foam Mixed Sauce Noodles, Sweet Sauce Beef Noodles, Old Marinated Beef Noodles, Beef Mixed Stir-Fry Noodles, Beef Marbles Noodles, Tripe Ren Noodles, Beef Fatty Intestine Noodles, Beef Noodles with Sheng Di, Beef Medulla Noodles with Sijian, Beef Noodles with Huai Shan, and so on. We will select a group of popular noodles with cultural heritage and launch them in various noodle stores at home and abroad. Lanzhou Beef Noodle is a symbol of the great unity and integration of the Chinese nation, with a long history, exquisite craftsmanship, and famous both at home and abroad. During the Jiaqing period of the Qing Dynasty, Chen Weijing, the 13th ancestor of the Chen family (a native of Suzhai Village, Boai County, Henan Province), who enjoyed the reputation of "Huaiqing Food Sage", taught the production technique of beef noodles of the Chen family's ancestors to Ma Liuqi, a fellow student from the Dongxiang Township, who was poor, and subsidized Ma Liuqi's life. Later, Ma Liuqi, who had brought his beef noodle production technique to Lanzhou, opened the first noodle shop in the Golden City of Lanzhou, which was named "Master Ma's Beef Noodle". After Ma Liuqi brought his beef noodle making skills to Lanzhou, he opened the first noodle shop in the Golden City of Lanzhou, named "Master Ma's Beef Noodle Shop", and his family's situation gradually improved due to Ma's good management. Ma Liuqi created the earliest beef noodle shop in Lanzhou, "Ma Jia Da Shi Beef Noodle", in the Jiaqing year of the Qing Dynasty, which made Lanzhou beef noodle famous all over the world. Food and cuisine in cultural exchanges was originally a powerful regional symbol, a carrier of regional culture, people in the consumption of Lanzhou beef noodles at the same time, consumption of Lanzhou beef noodle culture, but also tasted the national unity of the delicious food.
In the context of "Internet+", big data, cloud computing, artificial intelligence, ramen robots and other new era, excavating the history and culture of Lanzhou beef noodles, digging and organizing the traditional cooking recipes left by ancestors is also a top priority. A change and innovation is emerging, catering enterprises in the supply side of the force, and continue to meet the majority of consumers in the "tip of the tongue" growing need for a better life, is a new topic facing all catering people.