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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.)
We are not making instant noodles.We are turning a real dish into a reproducible system. At the beginning of this vegetarian noodle development, our goal was actually very simple: Not to create something just “edible,”but to deliver a bowl of vegetarian noodles that truly feels freshly cooked. Because most vegetarian ready meals on the market don’t fail on convenience—they fail on authenticity. Either the noodles become too soft,or the soup tastes flat and empty. Especially in vegetarian products, without animal fats to carry the flavor,the taste profile tends to collapse easily. 1. The Breakthrough: Not Heating, but Recreating Cooking During our testing, we completely abandoned traditional methods such as hot water or microwave heating. Instead, we adopted a multi-stage hybrid heating process. Our findings were clear: • Single-stage heating → noodles become mushy, soup loses depth• Multi-stage heating → noodles regain elasticity, flavors remain layered We finalized a three-stage process: Pre-heating (awakening the noodle structure) Main heating (complete starch activation) Stabilization (locking in texture and flavor) The result is not just “heated food,”but a completed cooking process. That’s why the final bowl: • Maintains firm, elastic noodles• Keeps vegetables with real texture• Preserves a rich and balanced broth 2. The Real Challenge: Moisture Control The biggest challenge in this development was not the machine—it was moisture control. Through testing, we found: • Too much moisture → structural damage after freezing• Too little moisture → dry and lifeless after reheating Our solution: Keep the noodles in a semi-cooked, internally hydrated state before freezing. For the broth: We increased vegetable extraction and solid contentto compensate for the lack of animal fat in vegetarian recipes. This directly determines whether the final producttastes like real cooking or not. 3. Why Three Separate Packs? Because It Matters Many people ask:Why separate noodles, soup, and toppings? The answer is simple: To ensure the machine output still feels freshly cooked. If everything is packed together: • Shelf life decreases• Flavors interfere with each other• Texture deteriorates early So we designed: • Noodles → vacuum sealed• Soup → oxygen-barrier packaging• Toppings → separated (dry & wet) This is not just packaging—it is an extension of the cooking process. 4. Consistency: Not About Machines, But Results For clients, the real question is not “Can it cook?”but: Can every bowl taste the same, every time? This system delivers: • No reliance on chefs• No variation due to staffing• No inconsistency day to day We transform cooking quality into somethingrepeatable, stable, and scalable. 5. Industry Impact: From Kitchen Model to System Model This is not just a product—it represents a shift in how vegetarian food is delivered. Key segments include: • Buddhist institutions (temples, event catering)• I-Kuan Tao organizations (large-scale meal demand)• Vegetarian consumers (limited dining options) Their common challenges: • Labor shortages• Inconsistent quality• Time-restricted service This system provides: • 24/7 food availability• Standardized quality• Minimal manpower dependency Vegetarian dining is evolvingfrom a kitchen-based modelto a system-based model. One-Line Summary We are not selling instant noodles.We are systemizing real cooking. Contact Line: @yujyeTel: +886-62536862 https://www.yujye.net/en/hot_532332.html From Instant Noodles to Real Cooking Systems Recreating Freshly Cooked Vegetarian Noodles Through Smart Automation 2026-04-14 2027-04-14
Yujye Technology No. 25, Ln. 57, Zhengnan 1st St., Yongkang Dist., Tainan City 710, Taiwan (R.O.C.) https://www.yujye.net/en/hot_532332.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_532332.html
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2026-04-14 http://schema.org/InStock TWD 0 https://www.yujye.net/en/hot_532332.html
【佑傑電子智慧設備整合啟動！見你一麵AI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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