Butler specifically mentioned Michelin's share of star-rated restaurants in Europe, for another reason.

The Michelin restaurant rating was made by a food detective of Michelin Tires, a job that has been underway for a century. As early as 114 years ago, the Michelin Brothers, founder of Michelin, was optimistic about the prospects of car travel, and they believed that the more prosperous the car travel, the better their tires would sell.

So they brought together information about restaurants, maps, gas stations, hotels, car repair shops and more to help car travel, and published a booklet-sized Michelin guide.

Of course, at the beginning, this guide was also a charity guide and there was no charge. Once, the Michelin brothers found someone at the gas station using their carefully crafted guides to cushion the table corners. They realized that the free booklets were not valued and cherished by everyone, so they decided not to give them for free, but to start selling this guide and began to narrow the content to food and restaurant evaluations around the world.?.

Soon, the restaurants rushed to be published and had a demand for listing.

Until now, the restaurant recommended by this Red Guide spans a country, with a total of 45ooo. Every year, the Michelin Guide will be re-rated and published a new version based on the restaurant performance of the previous year. The Red Michelin Guide has become the "Gourmet Bible" loved by foodies around the world. Later, the annual "Michelin Three-Star Rating" has gradually become a hot topic for diners to pay attention to every year.

The first restaurant that Michelin began to evaluate was the French local restaurant. Michelin awarded Michelin stars in 1926, and then changed it to one to three-star rating system in various cities in France in 1931. In 1933, the three-star system was introduced into Paris, and later expanded to Europe, America and Asia.

In addition to romance and food, the French also have another characteristic, which is arrogance. Of course, the old European aristocrats are arrogant. Michelin stubbornly believes that world food may appear all over the world, but their company must be in Europe, and their business focus is also in Europe.

Therefore, the European Michelin restaurants have the largest number and most important proportions in the world. Even if the United States later became the world's economic and political center, they still refused to change the principles they insist on. At least the most Michelin restaurants are still Europe.

Butler specifically told Qin Shiou that their Daqin Seafood’s occupancy rate in Michelin restaurants in Europe. This point most intuitively reflects how high their seafood market share is in Europe.

Qin Shiou felt that simply using Michelin to compare is not very valuable. Unlike what ordinary people imagine, Michelin's star rating only reflects the quality of the dishes, and does not include factors such as restaurant decoration design, service quality, facilities, utensils or valet parking, and will not measure the level of dishes based on the price of ingredients.v.com

Michelin judges based on five criteria: the quality of raw materials, the fusion of skill level and taste of preparation, the level of innovation, whether it is worth the money and the consistency of cooking standards.

In other words, in their food detective assessment, the quality of the ingredients of the dishes themselves occupies an important position. Daqin seafood is so outstanding, so it is natural for them to choose seafood in Michelin restaurants.

Qin Shiou recently conducted research on the Michelin Red Book. Because after Daqin Restaurant was launched, it would also accept their assessment. Stanley has issued a military order to make Daqin Restaurant the first chain brand among the three-star Michelin restaurants with more than two three-star restaurants.

Hearing him say this, Butler changed his perspective and began to introduce the current situation of Daqin Seafood from the perspective of turnover and income: "In the first half of this year, Daqin Seafood's global turnover was 4.5 billion US dollars. After excluding rental fees, advertising fees, transportation fees and labor fees, the net income was about 3 billion US dollars, up 42% year-on-year and about 285% month-on-month."

Qin Shiou nodded and Butler said: "Last month, as the northern hemisphere entered summer, seafood sales were getting better and better, with a monthly turnover of one billion US dollars. This is the monthly turnover of our company since we founded the Daqin seafood brand. According to estimates, the turnover revenue will exceed 6 billion US dollars in the entire second half of the year, and the net income will reach 4 billion US dollars!"

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

If the seafood market is not big enough, how could the Fisheries Department represented by Matthew King be so anxious to revitalize Newfoundland fishery? Food is the most important thing for people, and food is the fastest consumable. A food-based market will always be the most promising market in the world.

In fact, the potential of Daqin Seafood has not been discovered yet. Butler is very keen to expand the scale. Now Daqin Seafood has 168 branches in North America, 114 stores in Europe, and 50 branches in Asia and South America. In addition, Australia and Africa have a total of 340 branches. In total, the monthly turnover of each branch is only more than 10 million US dollars.

Hearing the surprise in Qin Shiou's tone, Butler smiled and said, "Is this powerful? You know, what we dominate is the mid-to-high-end consumer market, and the greater profits are in the mid-to-low-end consumer market. Now major seafood merchants are seizing this market. Unfortunately, we are destined to be unable to taste the taste of this cake."

Qin Shiou waved his hand and showed a smug smile on his face: "Don't be so absolute, 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 the scale?"

Qin Shiou smiled and said, "No, I want to take me. Is it enough to hand over the underlying market to me for supply? Let's prepare a new brand, Daqin Seafood, and keep it as synonymous with high-end ingredients in the world."

The fish feed in the No. 2 fish farm is constantly being produced out. His previous plan is correct, so he has to use his compatriots in China as workers. The Chinese are truly suitable for work. Qin Shiou gave him enough salary, and the workers are happy to work overtime.

If Qin Shiou wasn't worried about causing trouble, he would have no problem setting the working hours at 8+4+2. Some workers have eight hours of rest time a day, and what they regret most now is why they can't go to work on weekends. As long as they are given twice the salary, they are willing to go to work all year round!

The two production lines are now saturated, and the fish feed that can be produced every day is 160 tons, which can only be supplied to one fishing ground for a month. The member fishing landlords in the Newfoundland Fisheries Alliance have more than 20 fishing grounds, so expanding production is inevitable. (To be continued.)
Chapter completed!