49 min
Ep 117: Finding your sweet spot in China’s B2B food scene China Paradigms
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- Business
Matthieu David interviews Founder at Maik’s Gourmet & passionate chef and F&B consultant. The Food and Beverage industry is a very competitive one in China and that’s why having a strong backend and a quality frontend are the factors that will make an F&B business succeed. Maik’s Gourmet provides F&B businesses with DIY foreign food deliverables that are fresh, health risk certified and in demand. But how hard is it to be able to deliver fresh food on a daily basis? How does Maik manage different inventory demands and how has the coronavirus impacted the way consumers approach buying food from F&B businesses now? Find out the answers to these questions and more in this new China Paradigm interview.
0:00 Guest introduction
1:49 What is Maik Juengst's perspective on how the coronavirus outbreak impacted businesses?
4:52 Are restaurants less affected by the outbreak than hotels?
8:39 Maik’s Gourmet - a company introduction
15:49 What does Maik’s Gourmet bring to the table in their partnership with Haidilao?
17:26 How much territory can Maik’s Gourmet cover in China?
19:37 What type of clients would benefit from Maik Juengst's F&B consultancy services?
23:19 How does Maik's Gourmet tackle the issue of inventory for their clients?
26:41 How hard is it to ensure the quality and safety of the delivered products?
30:58 How has the coronavirus outbreak changed the way consumers judge how they buy their food?
33:10 Was the WeChat platform created during the outbreak for B2B clients or for the end client also?
35:12 Why does focusing on B2C is not a priority right now?
37:45 How is foreign food perceived on the Chinese market?
39:43 Why isn't there a foreign food chain in China?
41:46 What unexpected success or failure has Maik Juengst witnessed in China?
44:47 Why has Maik Juengst decide to locate his business in Shenzen?
49:18 Outro
Learn more about Maik’s Gourmet: http://maiksgourmet.com/
Opening 8 Shanghai restaurants & a club in 4 years based on data and tactful branding: https://www.youtube.com/watch?v=U5DxGiDlBAc
Listen & Subscribe:
Soundcloud: https://soundcloud.com/china-paradigms-daxue
Apple Podcasts: https://podcasts.apple.com/us/podcast/china-paradigms/id1450916630
Spotify: https://open.spotify.com/show/78qDpsYgQXWrkPpJyZJLtx
YouTube: https://www.youtube.com/channel/UC2y6ixpQB1WIs6GMdUeoq4g?view_as=subscriber
Website: https://chinaparadigm.com/
Thanks for listening! If you like what you hear, do us a favor and write a review on iTunes.
What is China Paradigms Podcast?
China Paradigms is the China Business Podcast for entrepreneurs and China watchers. Learn from business professionals in China on our China Paradigms.
#ChinaParadigm #B2BChina #CateringIndustry
Matthieu David interviews Founder at Maik’s Gourmet & passionate chef and F&B consultant. The Food and Beverage industry is a very competitive one in China and that’s why having a strong backend and a quality frontend are the factors that will make an F&B business succeed. Maik’s Gourmet provides F&B businesses with DIY foreign food deliverables that are fresh, health risk certified and in demand. But how hard is it to be able to deliver fresh food on a daily basis? How does Maik manage different inventory demands and how has the coronavirus impacted the way consumers approach buying food from F&B businesses now? Find out the answers to these questions and more in this new China Paradigm interview.
0:00 Guest introduction
1:49 What is Maik Juengst's perspective on how the coronavirus outbreak impacted businesses?
4:52 Are restaurants less affected by the outbreak than hotels?
8:39 Maik’s Gourmet - a company introduction
15:49 What does Maik’s Gourmet bring to the table in their partnership with Haidilao?
17:26 How much territory can Maik’s Gourmet cover in China?
19:37 What type of clients would benefit from Maik Juengst's F&B consultancy services?
23:19 How does Maik's Gourmet tackle the issue of inventory for their clients?
26:41 How hard is it to ensure the quality and safety of the delivered products?
30:58 How has the coronavirus outbreak changed the way consumers judge how they buy their food?
33:10 Was the WeChat platform created during the outbreak for B2B clients or for the end client also?
35:12 Why does focusing on B2C is not a priority right now?
37:45 How is foreign food perceived on the Chinese market?
39:43 Why isn't there a foreign food chain in China?
41:46 What unexpected success or failure has Maik Juengst witnessed in China?
44:47 Why has Maik Juengst decide to locate his business in Shenzen?
49:18 Outro
Learn more about Maik’s Gourmet: http://maiksgourmet.com/
Opening 8 Shanghai restaurants & a club in 4 years based on data and tactful branding: https://www.youtube.com/watch?v=U5DxGiDlBAc
Listen & Subscribe:
Soundcloud: https://soundcloud.com/china-paradigms-daxue
Apple Podcasts: https://podcasts.apple.com/us/podcast/china-paradigms/id1450916630
Spotify: https://open.spotify.com/show/78qDpsYgQXWrkPpJyZJLtx
YouTube: https://www.youtube.com/channel/UC2y6ixpQB1WIs6GMdUeoq4g?view_as=subscriber
Website: https://chinaparadigm.com/
Thanks for listening! If you like what you hear, do us a favor and write a review on iTunes.
What is China Paradigms Podcast?
China Paradigms is the China Business Podcast for entrepreneurs and China watchers. Learn from business professionals in China on our China Paradigms.
#ChinaParadigm #B2BChina #CateringIndustry
49 min