Chapter 31: Entering the Game

Next to the Kwun Tong Food Factory stood a warehouse that, after intense and meticulous renovation, had been completely transformed. The exterior walls were painted a light gray, matching the main factory, and above the entrance hung a brand-new metal plaque: “Chen’s Food Research and Development Center.”

Inside, the space was divided into several functional areas: an equipment zone, a physical and chemical analysis laboratory, a sensory evaluation room, and a project meeting room furnished with a long conference table and a blackboard. The air still held faint traces of paint and cleaning agents.

At this moment, the atmosphere in the project meeting room was tense. Both sides of the rectangular table were filled with people.

On one side sat Chen Bingwen, Gao Zhenhai, Zhong Qiang, two key members responsible for quality control at the Kwun Tong factory, and four technical backbones who would be learning under Professor Zhou.

Opposite them was the R&D team led by Professor Zhou from the Hong Kong Polytechnic Institute, accompanied by two doctoral students and a seasoned engineer with years of experience in food factories.

On the blackboard, four weighty phrases were written in chalk: “Flavor Stability,” “Room Temperature Preservation,” “Natural Preservation,” and “Packaging Compatibility.” These terms loomed like four heavy mountains pressing down on everyone’s hearts.

Zhong Qiang and the technical team from Kwun Tong furrowed their brows. They were accustomed to stove heat and manual cooking, but the terms “Maillard reaction” and “lipid oxidation” felt both unfamiliar and daunting.

Gao Zhenhai felt the pressure even more directly. The grand vision of bottled syrup, as envisioned by Wen Ge, was already facing its first formidable obstacle.

Professor Zhou set down his chalk, turned to face the group, and spoke steadily, “These four issues are interlinked. Solving any one of them is difficult; tackling all simultaneously increases the difficulty exponentially.

If the flavor cannot be locked in, even an extended shelf life is meaningless.

Adding large amounts of chemical preservatives violates Mr. Chen’s original intention of ‘natural health.’

If the packaging materials react with the syrup’s components or fail to seal properly, all efforts will be in vain.”

He then looked at Chen Bingwen. “Mr. Chen, the path to bottling is even tougher than we anticipated. The project is just beginning; costs will be high, and the risk of failure significant. Do you still want to proceed?”

All eyes fixed on Chen Bingwen.

Gao Zhenhai instinctively clenched his fists, while Zhong Qiang held his breath.

Chen Bingwen’s gaze slowly swept over the daunting challenges written on the blackboard. Far from showing any retreat, a fierce fire ignited in his eyes.

He stood and approached the blackboard, firmly tapping his finger on the words “Flavor Stability.”

“Of course we continue!” His voice was resolute, carrying an unshakable determination. “Technical barriers are called barriers because they are difficult to overcome.

But once crossed, they become the fortress protecting Chen’s legacy! Professor Zhou, I understand the difficulties you described. But precisely because it is hard, it is all the more valuable!”

Turning to his team, he continued, “Everyone, how did Chen’s come out from Sham Shui Po?

By improving traditional recipes, by standardizing production in a central kitchen, by expanding markets through mobile stalls, by establishing high-end branding with Yangzhi Ganlu!

Which step wasn’t a cautious crossing over uncertain waters? Which step was without risk? Bottling is our next summit, and we must claim it!”

He paused, then shifted to a pragmatic tone. “Professor Zhou, please take the lead in formulating a detailed breakthrough plan.

Funding is no issue—I will set up a special fund exclusively for the bottling project.

Personnel-wise, the factory’s technical backbones, including Zhong Qiang and Ah Hai, will fully support your team.

For facilities and equipment, whatever the R&D center requires, we will procure immediately!”

Chen Bingwen’s unwavering resolve and clear directives injected a powerful boost into everyone present.

Especially for Zhong Qiang, Gao Zhenhai, and the others, the haze of uncertainty was replaced by firm resolve.

Professor Zhou’s eyes gleamed with admiration. “Excellent! With Mr. Chen’s boldness, we will spare no effort!

As for the research directions, I propose a three-step approach:

First, locking in flavor freshness and preventing stratification form the foundation.

The lab will simultaneously explore natural stabilizers and optimize homogenization processes.

Second, we will explore natural preservative solutions.

The high sugar environment inherently inhibits bacteria; combined with ultra-high temperature instantaneous sterilization, we will screen natural plant extracts to find synergistic effects.

Third, packaging material selection and filling processes.

We need to test compatibility, barrier properties, and sealing effectiveness of different materials such as glass, tinplate, and composite films with the syrup.”

“You handle the technical details,” Chen Bingwen decisively authorized. “I only want to see results.

There is only one requirement: natural health is the bottom line.

Chemical preservatives should be avoided whenever possible; if used, their quantity must be minimal.

Our bottled syrup’s selling point is freshness and deliciousness as if freshly made—it cannot be compromised.”

“Understood!” Professor Zhou nodded solemnly. “We will prioritize physical and biological preservation methods.”

After the meeting, the R&D center sprang into rapid operation.

In the laboratory, students from the Polytechnic Institute in white coats and the Kwun Tong factory’s technical backbones, under Professor Zhou’s guidance, began countless rounds of formula adjustments, process tests, and data recording.

The air was filled with the sweet aroma of heated syrup and the low hum of instruments.

Chen Bingwen refrained from interfering too much with the specific experiments.

He only needed to drop by occasionally to offer casual “inspiration” to Professor Zhou, helping to accelerate the pace.

Meanwhile, production lines at both the Cheung Sha Wan and Kwun Tong factories were running at full capacity.

The traditional flagship red bean soup and sesame paste continued to supply mobile stalls in industrial zones steadily, underpinning Chen’s cash flow.

The true market disruptors, bringing rich profits and a tremendous buzz, were the two high-end desserts pioneered by the Hong Kong Island team: coconut milk sago and Yangzhi Ganlu.

Within just one week, their sales data from five standard stores in Causeway Bay, Tsim Sha Tsui, and Central completely dispelled Gao Zhenhai and the workers’ doubts about pricing.

Especially Yangzhi Ganlu, with its stunning appearance, complex flavors, and “sky-high” price of $3.50, swiftly became the top choice for quality- and fashion-conscious white-collar workers, young women, and tourists.

Its reputation spread virally, with customers even traveling specially to sample it.

The daily turnover of the standard stores surged by nearly fifty percent!

“Wen Ge, the Causeway Bay store is about to burst! There are queues every day; the staff are flat out. Yangzhi Ganlu sells out before 3 PM!” Gao Zhenhai held the latest sales report, his tone excited yet slightly anxious. “Tsim Sha Tsui and Central are similar; many customers complain they miss out.

Should we open more standard stores on Hong Kong Island?”

Chen Bingwen stood before the huge map of Hong Kong Island in his office, his finger tracing core commercial districts like Mong Kok, Yau Ma Tei, and Wan Chai.

The success of the new products in the high-end market validated his strategic direction but also exposed severe supply shortages.

Relying solely on five company-operated standard stores could never meet the ignited market demand or maximize the influence of the “Chen’s” brand.

Moreover, expanding only through company-operated stores was too slow, with limited management scope and heavy financial pressure.

“Yes, we must open more,” Chen Bingwen’s voice was steady and strong. “But speed must be fast and coverage broad.

Selecting locations, decorating, training, and opening stores one by one ourselves is too slow.

For the Hong Kong Island market and the future core districts of Kowloon, we need to walk on two legs: flagship company-operated stores plus franchising expansion!”

“Franchising?” Gao Zhenhai was taken aback; the concept was somewhat unfamiliar to him.

“Yes,” Chen Bingwen smiled. “Let others invest money, manpower, and storefronts, displaying the Chen’s golden brand, selling the syrup we uniformly supply!”

He approached the table, knocking his knuckles firmly on the surface, producing a clear sound.

“What is Chen’s core strength?

It’s quality assurance from standardized production in the central kitchen, the increasingly renowned ‘Chen’s’ brand, exclusive flagship products like Yangzhi Ganlu and coconut milk sago, and an efficient unified logistics system.

All of these are resources we can export.”

“We authorize franchisees to use the Chen’s syrup brand and trademark. All syrup and dim sum semi-finished products are produced centrally and delivered to stores via Shunda Logistics, ensuring absolute consistency in flavor.”

At this point, Chen Bingwen smiled and asked, “What do franchisees get?”

Before Gao Zhenhai could answer, Chen Bingwen continued, “They save immense costs and risks of product R&D, brand building, and supply chain setup.

They directly obtain a market-validated, popular brand with an existing customer base, reaping benefits effortlessly!

And we,” he pounded the table again, “use their money to open our stores! Multiply brand coverage and market share exponentially! Rapidly recoup capital!”

Gao Zhenhai’s eyes widened, his breath quickened. “Wen Ge, this... this method is incredible! So, how much do we charge? How do we ensure they don’t mess around and damage our reputation?”

“That is the key!” Chen Bingwen’s expression turned serious. “Franchising is a double-edged sword. Poor management and one bad apple can spoil the whole pot.

If control slips and quality declines, the Chen’s golden brand will instantly turn to scrap metal!

Therefore, we must establish strict screening.

Franchisees must understand that joining Chen’s is like resting under a great tree, but they must obey the rules and jointly protect this tree.”

Chen Bingwen spoke with absolute conviction.

Accelerating commercial expansion through franchising was no last-minute idea. Back in Sham Shui Po, upon seeing imitators’ syrup stalls emerge, he had already contemplated this step.

Turning potential competitors into a community of interests under the Chen’s brand.

Using their capital and localized strength to plant Chen’s red emblem in every corner of Hong Kong and Kowloon, while controlling core ingredients, formulas, and delivery to keep Chen’s syrup on the right path—that is the true way to scale.

But before that, he needed to find someone who shared his philosophy and could help manage the franchise system.

Chen’s syrup had grown to over a hundred employees, two factories, dozens of mobile stalls, five standard stores, plus the impending franchise network…

This was no longer the small syrup stall held together by family ties in Sham Shui Po.

Yet a cold reality stood before him: Chen’s core team mostly comprised seasoned veterans like Zhong Qiang or loyal, hardworking but less formally educated lieutenants like Gao Zhenhai.

Facing the bottling challenge demanding deep food science expertise, and the upcoming franchise empire requiring precise management, the talent gap was like a hidden reef in the sea, threatening to capsize the speeding giant ship at any moment.

“We need someone to help us manage people, stores, and rules,” Chen Bingwen’s voice was low but clear, each word carefully weighed. “Someone who can unite the franchisees, a scattered bunch, into a single rope, molding the Chen’s brand into a golden emblem.

This person must share our philosophy! Understand chains, know the rules, and wield an iron fist!”

Gao Zhenhai scratched his head. “Wen Ge, where do we find such a person? There are many in Hong Kong Island’s catering scene, but someone who knows franchising and suits our mindset…”

Chen Bingwen laughed heartily. “Finding a needle in the ocean? No, we want a precise falcon.”

He picked up the phone and directly dialed Fang Wenshan at Desin Accounting Firm.

“Accountant Fang, this is Chen Bingwen. I need your expert eye and connections.”

When the call connected, Chen Bingwen got straight to the point, “I need an operations director to build Chen’s Food’s structure and manage the business network.

This person must share my philosophy, treat quality and brand as life itself; be skilled in building and managing chain franchise systems; possess iron-willed execution; and be familiar with Hong Kong Island and nearby catering markets.”

Fang Wenshan sounded somewhat surprised on the other end. After all, he was an accountant, expert in finance and management.

But over more than twenty years, he had built broad connections.

After hearing Chen Bingwen’s requirements, he quickly responded, “Mr. Chen, your criteria are very precise and quite high.

Such talent is rare in Hong Kong’s catering circle, mostly tightly held by large chain groups.

However…”

He paused thoughtfully. “There is one candidate who might be worth trying. Her name is Ling Peiyi.”

“Ling Peiyi?” Chen Bingwen was unfamiliar with the name.

“Yes. She was previously the operations director of Maxim’s Bakery under the Maxim’s Group, having built and managed over thirty chain stores.

She has very mature experience and a rigorous system for standardization, quality control, and franchisee management.”

Fang Wenshan spoke faster, conveying high praise for the candidate.

“Six months ago, she resigned suddenly. Rumor has it she clashed with Maxim’s senior management over raw material quality control.

Maxim’s, pursuing higher profits, tacitly allowed some franchise stores to lower ingredient standards.

This was Ling Peiyi’s bottom line. Unable to tolerate this, and after futile arguments, she left in frustration.

Currently unemployed at home, but with high standards—she rejects ordinary offers.”

Chen Bingwen’s heart leapt.

Philosophical disagreement, steadfast adherence to quality—that was exactly the “philosophical alignment” he had long sought!

“Good!” Chen Bingwen almost blurted out, his voice tinged with the excitement of discovering a treasure.

“Upholding the quality bottom line, unyielding—this is precisely the kindred spirit I want!

Operations director of Maxim’s Bakery, experience unquestionable!

Accountant Fang, you must introduce me! I want to meet her as soon as possible!”