DURIAN DESSERT RESTAURANT/CATERING

XX Durian Dessert Restaurant/Catering is a bakery and dessert chain with the theme of durian. They constantly sending technicians to abroad for training and hired chefs from the international five-star hotel – West Point to conduct an interaction session with internal technical team.

All products are invented by their independent R&D team together with advices from external consultant. They are using high-quality durian pulp which is from Malaysia’s famous species – D24, D101 and Musang King, combined with European baking technology, to produces a series of delicious desserts, syrup, cakes, breads, drinks and other durian-related foods.

• 2016
  Revenue: -, Operating Profit: –
• 2017
  Revenue: -, Operating Profit: –
• 2018
  Revenue: -, Operating Profit: –

Upstream raw material:
In the list of Malaysian durian exporters allowed by the Chinese Customs, there are 10 companies with durian export qualifications in Malaysia. Among them, 6 companies have been maintaining a good mutual trust relationship with this company, which can provide a stable supply guarantee for future market expansion. In 2017, the company had in-depth negotiations with Thailand producers provided a more solid upstream guarantee for future expansion.

Import qualification:
This company has passed the national quarantine permit for Malaysian’s import durian pulp, it also been listed as a phased inspection-free product.

Intellectual property:
The company applied for trademark registration not only in the domestic “food products category”, “restaurant service category” and “franchise business category”, but also applied for design drawings copyright of the company’s brand in Singapore and Hong Kong. Macao and Taiwan have also applied for trademark registration.

Product development:
The company always puts product development at the forefront. In addition to internal team research and development, it also enhances the R&D strength of its products through external means. The factory established a product database at the beginning of its establishment and continuously enriched the database with the speed of developing at least 5 new products per season.

Production team:
The factory has a production team with excellent technology and strict management. The team consists of three levels of advanced, intermediate and junior grades, covering five-unit modules: bread baking, cake decorating, dessert production, sugar processing, and beverage making. Through the rigorous training and the reasonable rating promotion system, employees have a broad upside, and they have trained reserve personnel for future stores.

Operations team:
The company has a relatively mature operation management system, and has compiled and written the “Operation Management Manual Version 1.1” to guide the daily operation and stores management. It also designed a set of ERP operating system suitable for the company’s operation and management, and developed a set of operator team successor training plan, which provides a strong human resource guarantee for future output management.