Core Insights - The founder of Ajisen Ramen, Pan Wei, announced a new transformation strategy focusing on in-store bone broth preparation instead of centralized kitchen production, responding to consumer demand for freshness and transparency [1][2][3] Group 1: Business Strategy - Ajisen Ramen is initiating a shift to "in-store boiling" of bone broth, which may double costs, but is seen as necessary to meet consumer expectations for fresh and nutritious food [1] - The company has conducted extensive customer research, revealing that the broth remains a key element of its brand identity, with many customers stating that "the soup is the soul" [1] - The new product, "Big Bone Meat Ramen," is being tested in select Shanghai locations, priced at 39.8 yuan, and has received positive market feedback [1] Group 2: Supply Chain and Digital Transformation - Ajisen Ramen has developed a robust supply chain with multiple factories across China, ensuring that ingredients are delivered to stores within six hours [2] - The company utilizes a digital management system for strict temperature and time control, and plans to collaborate with Oracle to enhance traceability from raw material intake to final product [2] - Since its IPO in 2007, Ajisen has employed Oracle ERP systems to monitor store traffic, output, and sales data in real-time, facilitating dynamic management [2] Group 3: Market Position and Future Plans - Despite rising costs from the new in-store boiling method, Ajisen Ramen does not plan to significantly raise prices, aiming to improve efficiency instead [3] - The "Big Bone Boiling" model will be gradually expanded from Shanghai to other major cities like Beijing, Guangzhou, and Shenzhen, with plans for nationwide rollout [3] - The company remains committed to its core of "bone broth preparation," focusing on health, freshness, and nutrition in future product development [2][3]