CASE STUDY ON: RAMEN NOODLES RESTAURANT CONSULTANTS: SHIVA‚ STEVE‚ FERNANDO AND ZINGA PROFESSOR: CHRIS CASTILLO COURSE: BUSINESS MANAGEMENT AND ENTRPRENEURSHIP COMPANY Koichi Ramen is a small ramen noodle restaurant in the tradition of the Japanese staple dish. Ramen noodle shacks are to Japan what the fast-food restaurants are to the people. They are a place where people go for a quick‚ rich‚ filling meal when they don’t have time or simply don’t feel like cooking. The ramen that is being
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How To Make A Quick‚ Easy‚ Cheap and Delicious Ramen Noodle and Bratwurst Dinner General Aim: College Students Specific Purpose: Teach College Kids How to Make a Cheap and Quick Meal Thesis Sentence: That is why you will want to listen to how to make this Ramen Noodle and Bratwurst meal because it is easy‚ cheap‚ fast‚ and delicious. INTRODUCTION I. “ ARE you a college student?” “ Are you always in a hurry?” “Are you looking for ways to save money?” II. If you are in this room you are
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Up for a bowl of Ramen？ The famous Japanese food “Ramen” consists of 3 components. One of the important components is the different kinds of soup. Every Ramen restaurant has their own soup and there is no two of the same. But they are mostly categorized into Shou-yu (soy sauce)‚ Tonkotsu (Pork)‚ Shio (Salt)‚ and Miso (soybean paste). Ramen soups are made by mixing soup stock and sauce. The soup stocks are usually made by boiling ingredients such as chicken‚ pork bones‚ katsuo-bushi (dried
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of the twentieth century was instant noodles."[6] As of 2010‚ approximately 95 billion servings of instant noodles are eaten worldwide every year. China consumes 42 billion packages of instant noodles per year – 44% of world consumption – Indonesia‚ 14 billion; Japan‚ 5.3 billion‚ Vietnam 4.8 billion‚ USA 4 billion. Per capita‚ South Koreans consume the greatest amount of instant noodles‚ 69 per capita per year.[7]Market analysis and trends: The Indian Noodle market has shown a constant growth in
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Maruchan Instant Lunch Vs. Nissin Cup Noodles What is Instant Ramen Noodles? Instant noodles were invented by Momofuku Andō‚ who was also the founder of Nissin. Instant noodles are pre-cooked noodles that are dried and packaged. They usually come with seasoning oil. Some Instant Noodles also come with dehydrated vegetables or powdered meat such as beef or chicken. Instant noodles are usually prepared by boiling in water for about 2-4 minutes. These noodles are considered as junk food. This product
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onMaggi Noodles | | | Submitted to:Dr. H. GayathriSubmitted By: Group 8Akshat Kedia – 131Aravind J Nayak – 13132Bharath Bhatia – 131 Deb – 131Fonal – 131 | Table of Content | | 1. Introduction 3 2. Food Product Industry / FMCG (will discuss and decide) 3 3. Instant Noodle Industry 3 3.1 History: 3 3.2 Global Demand for Instant Noodles: 3 3.3 Indian Market for Instant Noodles 5 4. Nestle 5 1. Introduction Instant noodle‚ also known as instant ramen‚ has created
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* 1. MAGGI * 2. • Maggie had merged with Nestle family in 1947.• Maggi Noodles was first launched in India in Delhi in January 1983 by Food Specialties Ltd (associated with Nestle).• Initial Strategies of Maggi.• Maggi has faced lot of hurdles in its journey in India.• The basic problem the brand faced is the Indian Psyche.• Initially Nestle tried to position the Noodles in the platform of convenience targeting the working women.• However‚ the sales of Maggi was not picking up despite of heavy
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Instant Noodles The Chinese travel industry boomed in the late 1980’s‚ when midlevel managers‚ students‚ and elderly people traveling both for business and for pleasure. However with airports and train stations packed‚ there were no catering services in place to feed hungry travelers – only restaurants that closed early and hot water. Recognizing an opportunity‚ Tingyi sold noodles in Styrofoam bowls providing plastic utensils and packaged seasonings at the same time. Muscling its way into the
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and pattern of instant food consumption and the importance of various factors affecting the choice of instant food among the students of Taylor’s University (“the students”). Findings suggest that expenditure for instant food mostly goes to instant noodles is the least. Moreover‚ food safety‚ speed in delivery and food taste suitability has been found
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Don’t go by the tall health claims dished out with your favourite instant noodles. Contrary to the claims‚ most popular noodle brands are high in sodium and low on fiber content.A study by Ahmedabad-based Consumer Education and Research Society‚ which tested 15 brands at its in-house laboratory for ingredients such as fat‚ fibre‚ sodium‚ calcium and iron has claimed this."Instant noodles‚ were targeted at children and are now being promoted across all age groups as a healthy snack. But our tests
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