Wu Ye Mianmian is an innovative restaurant chain brand, which was founded by Sun Lei in May 20 18. In July, 20021year, Wu Ye mixed noodles and completed the A+ round investment of Gaoling Venture Capital.

Advantages of Wu Ye dough mixing:

First, big opportunities.

China is the largest wheat producer and consumer in the world. According to the data of China Commercial Information Network, China produces about1350,000 tons of wheat every year, accounting for about 20% of China's total grain output.

In our gourmet territory, across the mountains and rivers, no matter where, no matter what ethnic group has the habit of eating noodles. According to the consulting data of Ai Media, in 20021year, 38.5% of white-collar workers in China preferred rice as their staple food, while the proportion of white-collar workers who used to eat pasta as their staple food was as high as 44.88%.

According to "20021China Pasta Industry Development Report" issued by the 2nd World Pasta Industry Development Summit, noodles are the largest sub-category of pasta consumption, accounting for 43.2%, and 70% of the top 20 noodle shops in China are mainly engaged in noodle business.

Second, strong differentiated positioning.

Influenced by different food cultures, China people in different parts of the country have formed different eating habits, and Lanzhou Lamian Noodles has penetrated all over the country since the 1990s.

This kind of food with obvious northwest regional characteristics quickly became popular, catering to the persistent taste buds of pasta lovers everywhere with its unique flavor, and has now become the most popular and widely consumed pasta. However, the pain point of Lamian Noodles is that it has not formed a national leading brand.

Third, products are easy to standardize.

The products on the surface rail are easy to operate and serve quickly. You can easily get started by preparing toppings and side dishes in advance, so that you can maintain a stable and efficient turnover rate. However, everything has two sides. Although noodles have fast food properties, which is a rare opportunity for catering entrepreneurs, it also has a remarkable feature, that is, it is easy to be homogenized on the track.

Homogenization will inevitably lead to competitors consuming each other's brand potential energy, but this shows from another level that the products of noodle track are easier to standardize. I have to say that noodles themselves carry the Wandian gene.