Butler specifically mentions Michelin's share of Michelin's star restaurants in Europe, and for good reason.

The Michelin-starred restaurant rating is made by the gastronomic detectives of Michelin tires, a job that has been going on for a century. As early as 114 years ago, the Michelin brothers, the founders of Michelin, were optimistic about the future of car travel, believing that if car travel flourished, their tires would sell better.

So they brought together restaurants, maps, gas stations, hotels, garages, and more to help with car travel in a booklet-sized version of the Michelin Guide.

Of course, in the beginning, this guide is also a charity guide and there is no fee. Once, when the Michelin brothers spotted someone using their elaborate guidebook at a gas station, they realized that the free booklet was not valued and cherished by everyone, so they decided not to give it away for free, but to start selling it, and began to narrow it down to food and restaurant reviews around the world.

Soon, restaurants were scrambling to be featured and had a desire to be ranked.

Today, the Red Guide recommends 45,000 restaurants in 23 countries. Each year, the Michelin Guide is re-rated and a new edition is published based on the previous year's performance. The red Michelin Guide has become a favorite "food bible" for foodies around the world, and the annual "Michelin Star Rating" has gradually become a hot spot for diners every year.

Michelin was awarded the first Michelin star in 1926 and then changed to a one- to three-star rating system in French cities in 1931. In 1933, the three-star system was introduced to Paris, and later expanded to Europe, the Americas, and Asia.

The French in addition to romance and gastronomy. Another characteristic is arrogance, and of course the old European aristocracy is arrogant. Michelin stubbornly believed. World cuisine may be found all over the world, but the roots of their company are definitely in Europe, and their business focus is also in Europe.

Therefore, the number of Michelin-starred restaurants in Europe is the largest and most important in the world, and even if the United States later became the economic and political center of the world, they still refused to change their principles, at least the most Michelin-starred restaurants in Europe.

Butler specifically told Qin Shiou that their Daqin seafood occupancy rate in European Michelin-starred restaurants is the most intuitive reflection of how high their seafood market share is in Europe.

Qin Shiou felt that it was not of much value to simply take out Michelin as an analogy, which was different from what ordinary people imagined. The Michelin star rating only reflects the quality of the dishes, and does not include factors such as restaurant decoration design, service quality, facilities, utensils, tableware or valet parking, and does not measure the quality of the dishes by the price of the ingredients.

Michelin judges the food based on five criteria: the quality of the ingredients, the skill of preparing the food and the fusion of flavours, the level of innovation, the value for money and the consistency of the cooking standards.

That is to say, in the assessment of their food detectives, the quality of the ingredients of the dishes themselves occupies a very important position, and Daqin seafood is so good that it is natural for Michelin restaurants to choose seafood.

Qin Shiou recently conducted a study on the Michelin Red Book, because after the Daqin restaurant was launched, it would also be evaluated by them. Stanley has already made a military order to make Daqin Restaurant the first three-star Michelin restaurant chain to have two or more three-star restaurants.

Hearing him say this, Butler changed his perspective and began to introduce the current situation of Daqin Seafood in terms of turnover and revenue: "Six months in the first half of this year. Daqin Seafood's global turnover is 4.5 billion US dollars, excluding leasing fees, advertising costs, transportation costs and labor costs, net income is about 3 billion US dollars. In the first six months, it was up 420% year-on-year and about 285% month-on-month. ”

Qin Shiou nodded. "Last month, seafood sales were getting better as the northern hemisphere entered summer," Butler said. The monthly turnover reached one billion US dollars, which is the first time that our monthly turnover has reached one billion US dollars since the establishment of Daqin seafood brand. It is expected that in the second half of the year, the turnover income will exceed 6 billion, and the net income will reach 4 billion! ”

"I didn't expect the consumption power of the world seafood market to be so strong!" Qin Shiou exclaimed.

If the seafood market isn't big enough, how can the Department of Fisheries, represented by Matthew King, be in such a hurry to revitalize Newfoundland's fishing grounds? Food is still the fastest consumable, and the food-based market will always be the most potential market in the world.

In fact, the potential of Daqin Seafood has not yet been tapped, Butler is very keen to expand the scale, and now Daqin Seafood has 168 stores in North America, 114 in Europe, 50 branches in Asia and South America combined, plus Australia and Africa, a total of 340 branches, which is equivalent to a turnover of more than 10 million US dollars per store per month.

Hearing the surprise in Qin Shiou's tone, Butler smiled and said, "Is this powerful?" You know, we only rule the high-end consumer market, greater profits in the low-end consumer market, now the major seafood merchants are seizing this market, unfortunately, we are destined to not be able to taste the taste of this cake. ”

Qin Shiou waved his hand, with a smug smile on his face: "Don't say it so absolutely, man, who said we can't taste the taste of this cake?" ”

Butler looked at him in surprise and asked tentatively, "You want to expand?" ”

Qin Shiou said with a smile: "No need, I'm going to take my little brother, can't I just hand over the bottom market to my little brother to supply?" Let's prepare a new brand, Daqin Seafood, and keep it to become synonymous with high-end ingredients in the world. ”

The fish feed in the No. 2 fishery is constantly being produced, and his previous plan was correct, he had to use domestic compatriots as workers, the Chinese are really suitable for work, Qin Shiou gave enough salaries, and the workers were happy to work overtime.

If it weren't for Qin Shiou's worry about getting into trouble, he would have no problem setting the working time at 8+4+2, some workers have eight hours of rest a day is enough, and their biggest regret now is why they can't go to work on weekends, as long as they are given twice the salary, they are willing to work all year round!

The two production lines are now at full capacity and can produce 160 tonnes of fish feed per day, which is enough to supply one fishery for a month. With more than 200 member fishermen in the Trans-Newfoundland Fisheries Union, expanding production is imperative. (To be continued.) )