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Launching the Next-Generation Dining Experience: Smart Hot Meals × Cold Drinks Co-Branded Stores Now in Motion4
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”: 2026-08-26 2027-08-26
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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2026-08-26 http://schema.org/InStock TWD 0 https://www.yujye.net/en/hot_538622.html
【佑傑電子智慧設備整合啟動！運吉 YumJiAI餐飲 × 工業級乾燥機 × 全自動販賣機，打造無人餐飲與智慧製程新時代！ YUJYE Smart Integration – AI Cooking × Industrial Drying × Automated Vending for the Future of F&B! 佑傑スマート統合始動！AI調理 × 産業用乾燥機 × 自動販売機で新しいスマート飲食時代へ！】

Home ﹥ latest news > News and Information > Launching the Next-Generation Dining Experience: Smart Hot Meals × Cold Drinks Co-Branded Stores Now in Motion 2025-07-07

Launching the Next-Generation Dining Experience: Smart Hot Meals × Cold Drinks Co-Branded Stores Now in Motion

In an era where efficiency, experience, and sustainability define the future of dining, the collaboration between Yujye Electronics and innovative beverage partners marks the beginning of a new chapter in smart food retail. The Smart Hot Meals × Cold Drinks Co-Branded Store Program introduces Taiwan’s first wave of 24/7 unmanned hybrid food and beverage outlets, offering consumers a seamless, tech-powered one-stop solution.

This partnership leverages the power of automated hot meal technology integrated directly into existing beverage storefronts. With a compact footprint of only 0.8 pings, these modular smart food machines make full use of idle space while enabling 24-hour service. Whether it's a lunch rush, late-night snack, or a quick hot soup between classes or commutes, customers now have access to premium meals at any time—right inside the beverage shops they already love.

Four Core Collaboration Models:

  • Model 1: Smart Hot Meal Machine Installation
    Featuring ramen, soup, and bento options delivered daily through frozen logistics and heated by patented intelligent equipment.

  • Model 2: Integrated Membership and Point Systems
    Cross-brand point sharing, LINE-based loyalty integration, and AI-driven product pairing recommendations drive customer engagement and repurchase.

  • Model 3: Co-Branded Product Campaigns & Pop-Up Activations
    Creative offerings like Taro Milk Tea Ramen and Fresh Milk Soups drive buzz on social media, appealing to younger demographics via festivals, campuses, and seasonal events.

  • Model 4: ESG-Driven Sustainable Retail
    Solar-powered smart machines, government green subsidies, and food waste repurposing into ESG meal boxes showcase the future of responsible dining.

Tangible Benefits for All Stakeholders:

For Beverage Brands:

  • Add hot meals to expand brand value and daypart relevance

  • Monetize late-night hours with no extra labor

  • Enhance customer dwell time and tech-forward brand image

For Smart Equipment Providers:

  • Leverage high-traffic retail partners to expand visibility

  • Tap into new retail channels with 24/7 exposure

  • Scale hardware deployments across Taiwan rapidly

For Franchisees / Outlet Operators:

  • Earn additional monthly revenue (NT$12,000–29,000 average)

  • Maximize underutilized space

  • Boost income without increasing staffing

For Consumers:

  • Enjoy one-stop access to quality meals and drinks

  • Unlock cross-brand discounts and loyalty offers

  • Benefit from contactless, fast, and hygienic self-service

Smart Use of Space = Higher Revenue Per Ping

Simulated performance data reveals the following:

  • Traditional beverage store: NT$40,000–50,000 per ping

  • Smart hot food machine: NT$70,000 per 0.8 ping

  • Combined store: NT$90,000–110,000 per ping

Operations remain fully unmanned, with logistics, servicing, and system management handled entirely by Yujye’s team—reducing complexity and operational burden for shop owners.

Suggested Pilot Locations (Phase 1):

  • Kaohsiung Medical University MRT Station (late-night student demand)

  • Tainan Science Industrial Park (office and night-shift traffic)

  • Flagship locations near metro stations (high foot traffic performance testing)

Evaluation Metrics:

  • Hot meal purchase rate / cross-category conversion

  • Nighttime revenue % growth

  • Point redemption & member repurchase rates

  • Brand favorability and customer satisfaction

Execution Roadmap:

  • Phase 1: Strategic Alignment & MOU Signing (1 month)

  • Phase 2: Site Planning & Equipment Installation (2 months)

  • Phase 3: Co-Branded Product Design & System Integration (1.5 months)

  • Phase 4: Pilot Launch & Data Tracking (3 months)

  • Phase 5: Full Rollout & Media Campaigns (ongoing)

This is more than a collaboration—it's a movement to reshape how consumers experience food. By breaking the time and space limits of traditional dining, and using intelligent technology to elevate everyday life, we invite forward-thinking beverage brands to join us in building the next generation of hybrid smart retail.

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