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Meet Your Noodles – The Future of Customizable Ramen is Here!4
https://www.yujye.net/en/ Yujye Technology
Yujye Technology No. 25, Ln. 57, Zhengnan 1st St., Yongkang Dist., Tainan City 710, Taiwan (R.O.C.)
Let Local Flavors Become Not Only Part of the Travel Experience, but Also an All-Day Hot Meal Service From August 22 to 23, HOTEL COZZI Ximen Tainan launched a cultural walking experience in Tainan, bringing local culture and time-honored food brands into the hospitality journey. At the same time, the hotel has extended its ESG practices through local smallholder farmers, food and agriculture education, and plastic-reduction measures. The Tainan City Government has also continued to promote sustainable lodging. As of July 17, 22 hotels and accommodations in Tainan had obtained environmental labels. This shows that sustainable hospitality is moving beyond reducing plastic in guest rooms and toward local sourcing, cultural connection, and shared value with the local community. Travelers do not come to Tainan just to stay for one night. They want to take away a flavor that belongs only to this city. When the hospitality industry talks about ESG today, it is no longer limited to not proactively providing toothbrushes or replacing bottled water with water dispensers. From August 22 to 23, HOTEL COZZI Ximen Tainan extended sustainable tourism into food and agriculture education, local culture, and long-established local shops. Guests were encouraged to step outside the hotel, connect with local farmers, and experience Tainan’s distinctive food culture as part of the journey. This direction is worth serious consideration for both the food service and hospitality industries. Because “local co-prosperity” does not have to happen only during the few hours when guests leave the hotel. It can also work in the opposite direction: giving local food brands, central kitchens, and regional specialties the opportunity to enter the hotel. Take Taiwanese steamed meatball, a local Tainan-style specialty, as an example. One of the biggest characteristics of a Taiwanese steamed meatball is that its outer skin, filling, and sauce each require different reheating conditions. If only microwave heating is used after low-temperature storage, the filling may heat up quickly, but the outer skin may lose moisture and affect its original softness and chewy texture. If only steam heating is used, it may be easier to maintain the moisture of the outer skin, but the actual heating time of the filling, differences in portion size, and overall heating efficiency still need to be verified through product testing. That is why YumJi does not simply apply the same “microwave for three minutes” setting to every local snack. Instead, we test the actual product first. Based on the size of the steamed meatball, the ratio of skin to filling, packaging method, and storage temperature, YumJi establishes a hybrid reheating program suitable for that specific product. For example: Microwave heating can first be used to help raise the core temperature of the filling, followed by an appropriate steam stage to help the outer skin retain moisture and texture. If a certain heating stage is not needed, it does not have to be activated. The sauce can also be handled according to the food brand’s original packaging and serving design. It may be heated separately, added after reheating, or integrated into the full product workflow. This is the key difference between YumJi and a conventional vending machine. A conventional vending machine answers the question: “Where can this product be sold?” YumJi goes one step further and answers: “After the customer purchases this local specialty, how should the final reheating step be completed?” The storage strategy can also be more flexible. Depending on the product’s own storage validation and actual turnover speed, storage can be planned from frozen conditions to approximately -8°C to -10°C mild-frozen / low-temperature storage. High-volume items that sell quickly every day in the hotel can follow a faster turnover strategy. More distinctive local specialties that are suitable for afternoon service or late-night dining can be managed with a different inventory level. Not every product needs to follow the same storage and replenishment logic. And the hotel does not need to build a highly complex smart system from day one. Stage One: Start with the standard YumJi system. For example, the hotel can first select: Tainan steamed meatballs, Tainan sticky rice, and specialty soups. Local food brands or central kitchens can handle standardized production, portioning, packaging, and low-temperature delivery. The YumJi system then manages on-site storage, self-service meal selection, and reheating. The first step is to test practical questions: Will guests be willing to buy it?Will there be demand at 3 PM?Which product sells better after 9 PM?Is the reheating condition of the steamed meatball stable?How many portions should be replenished each day? After these questions are tested and the workflow becomes stable, the second stage can be added according to actual operational needs: AIoT, temperature records, inventory management, sales statistics, abnormal-condition alerts, and remote management. At that point, the hotel can begin to understand: Which Tainan specialty is most popular among international guests;How weekend and weekday demand differs;Which item sells fastest after afternoon check-in;How much hot-meal demand remains after the restaurant closes;Which machine needs replenishment;Which products should have their inventory adjusted. These data can then be sent back to local food brands and central kitchens, helping them refine the next production batch. Hospitality ESG therefore becomes more than simply “reducing one toothbrush.” It begins to form a new kind of cycle: Local food brands → central kitchen → low-temperature delivery → smart hotel meal service → guest consumption → sales data → feedback to local production. For hotels, this can increase local character and improve off-peak meal service. For local shops and food brands, it creates a new sales channel without the need to open another branch. For travelers, returning to the hotel at 10 PM does not mean the only option is instant noodles. For the YumJi team, we can help build the first real application site across hotels, campuses, workplaces, central kitchens, food brands, and startup product testing. Start by perfecting one local specialty. Then add a second and a third product. When data management is needed, AIoT can be added. Truly valuable hospitality ESG is not only about using fewer things. It can also help more local flavors be enjoyed by more people. https://www.yujye.net/en/hot_538622.html Hospitality ESG Is Moving Toward “Local Co-Prosperity”: 2026-09-25 2027-09-25
Yujye Technology No. 25, Ln. 57, Zhengnan 1st St., Yongkang Dist., Tainan City 710, Taiwan (R.O.C.) https://www.yujye.net/en/hot_538622.html
Yujye Technology No. 25, Ln. 57, Zhengnan 1st St., Yongkang Dist., Tainan City 710, Taiwan (R.O.C.) https://www.yujye.net/en/hot_538622.html
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【佑傑電子 × 運吉 YumJi智慧設備整合，全面啟動！AI智慧餐飲｜工業級乾燥｜全自動販賣一站式整合，驅動無人餐飲與智慧製程新時代。南部代理｜山上電機 YUJYE × YumJi Smart Equipment Integration Starts Now!AI-Powered Food Service | Industrial Drying | Automated VendingOne integrated solution powering unmanned dining and smart manufacturing.Southern Taiwan Distributor | Shan Shang Electric】

Home ﹥ latest news > News and Information > Meet Your Noodles – The Future of Customizable Ramen is Here! 2025-02-06

Links：https://www.facebook.com/SEEYOURM





Meet Your Noodles – The Future of Customizable Ramen is Here!

Have you ever had that experience? You eagerly order a meal (especially ramen), only to find that the noodles are too soft or the broth too salty—missing that perfect balance. What if you could adjust the firmness of your noodles and the richness of the broth exactly to your liking?

Now, that dream has become a reality!

Introducing the Third-Generation Intelligent Ramen Machine – a breakthrough in automated dining technology!
✔ Adjustable Noodle Firmness – Whether you love chewy noodles or prefer them softer, you’re in control.
✔ Customizable Broth Intensity – Rich and flavorful? Light and refreshing? Set your own preference!
✔ Patent Pending Technology – An innovation that brings true personalization to automated cooking.

This isn’t just another vending machine upgrade—it’s a revolution in automated dining, ensuring that every bowl of ramen is crafted just the way you like it!

Komei’s Dedication: The Perfect Noodle Texture

"If the noodles don’t have the right texture, this machine wouldn’t be worth launching."

Komei is a ramen connoisseur who believes that a bowl of ramen’s soul lies in the texture of its noodles. While developing the third-generation machine, she tested over 100 different cooking times and water temperatures to find the golden ratio for automated ramen.

She realized that people’s preferences vary—some enjoy firm, al dente noodles, while others prefer soft and smooth textures. This became one of the biggest challenges in automation. Through countless trials, she successfully enabled the third-generation ramen machine to adjust noodle firmness, offering three levels: standard, firm, and soft.

Smiling, she says, “Finally, this machine makes ramen that I’d actually eat!”

Sei’s Challenge: Finding the Right Broth Balance

"Some people love a thick, rich broth, while others prefer something light. How can a single machine cater to both?"

Sei, a consultant for restaurant chains, understands the power of flavor balance. In her experience, broth consistency is often what makes or breaks a ramen brand. The problem? Most vending-style ramen machines don’t allow for flavor adjustments.

She worked closely with engineers to develop an adjustable broth concentration feature. After rigorous testing, they implemented a three-level system where customers can choose between standard broth, rich broth, or light broth.

"This feature makes this ramen machine a true competitor in the market," Sei says. "Giving customers control over their flavors is the heart of smart dining."

Cheng Weixin’s Success Story: From No Budget, No Store to a Profitable Automated Business

“If I could open a restaurant without having to be there every day or hire staff, I might actually make it work.”

That was the thought running through 28-year-old Cheng Weixin’s mind after finishing his military service.

He had worked at a ramen shop since college, handling everything from prepping ingredients to cooking and cleaning. He loved the food industry, but when he considered starting his own business, reality hit him hard—he had no capital, no staff, and no experience running a store.

After working in the restaurant industry for a while, he started noticing the rise of unmanned dining solutions. No rent, no employees—just automation handling everything. It seemed too good to be true.

His first big moment came when he discovered the intelligent vending machine + POS system model. It was exactly what he had been dreaming of—a business that runs itself.

But there was one problem: these machines weren’t cheap. He had no money to buy one.

Then, he found a flexible leasing option that didn’t require a huge upfront investment, allowing him to test the market without financial risk.

At first, he had doubts—“Will people actually buy ramen from a machine with no staff?”

But within his first month, sales exceeded his expectations.
Office workers loved grabbing meals on their commute, and late at night, there was a steady flow of customers looking for a midnight snack.

By tracking his POS sales data, he fine-tuned his menu, adding dumplings and buns based on customer preferences. After just six months, his vending machine’s revenue became stable, allowing him to expand to a second location.

Xu and Zhen’s Partnership: Creating a Brand with Automated Ramen

Xu, a master at developing sauces, and Zhen, an expert in food supply chains, had long dreamed of launching their own ramen brand. But the high costs and risks of opening a traditional restaurant held them back.

Then, they discovered Meet Your Noodles' leasing model, which allowed them to use intelligent ramen machines to distribute their unique recipes without the financial burden of renting a storefront.

By combining their proprietary soup bases with the vending machine’s automation, they tested different locations until they found their ideal customer base. “We didn’t have to pour in a huge investment upfront,” Xu says. “This model gave us the flexibility to grow our business at our own pace.”

Now, their brand is expanding to multiple locations—without the need for costly rent or employees.

✅ No Franchise Fees, No Supplier Restrictions – Use our premium ingredients or integrate your own exclusive recipes.
✅ Flexible Equipment Leasing for Easy Startup – Start with just one intelligent ramen machine and expand as your business grows.
✅ Deposit Refund at the End of Contract – Lower your financial risk and keep your capital flexible.

This bowl of ramen is yours to customize. This business is yours to build. And we’re here to help you succeed.

[Contact Us]
+886 62536861#18
Jason.kuo@yujye.com
Line: jason3115045

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