1. Introduction of The Company
- Since 1982, 한촌설렁탕 provides a 설렁탕 and 화로갈비
- 한촌설렁탕 changed traditional store to modern store by CEO of 한촌설렁탕, 정보연.
There are 23 stores in Korea and 1 store in each New-York and Beijing
2. The Reason of Implementation
How do we increase a turnover, decrease a lead time and cost?
Very Long time is ne
of 2005 to Launch and there are 3 member restaurants in Japan now.
Our main product is Juk(죽). Juk is a soupof Korean traditional type. Juk is mainly made of rice and some other ingredients such as fruits, nuts, seafood and meat are added. We provide about 20 kinds of Juk(Salmon, Pumpkin, Abalone, Seafood, Pine nut, Chicken, Tuna and Beef etc.). All ingredients of our menus are good in qual
of differentiation, but it is just the work of making common products.
Let me show you about the example of Shinramyun, Kohkohmyun as differentiation. Focusing on the thinking that instant food is not good for health, Shinramyun Black is differentiated with using ethmoid soups strategy to differentiate on the health. However, it isn't noticed to the customer and disappeared in the market. On
Smerian
Using beer soup
Made of snake skin and turtle shell
Babyloian
Using ointment
Made of frog bile and sour milk
Greek
Using herbs to heal ailments
Where is it used for?
1. infections caused by gram-negative bacteria
2. stopping bacteria from making proteins
What is the most commonly-prescribed amino
Environmental factors
organic matter (source of carbon and energy)
oxygen availability
nutrient (N,S, P) availability
temperature
pH
Eh
salinity
water activity
The addition of nutrients and electron acceptors
Stimulate activities that promote degradation of pollutant by the indigenous or existing microbial populations in the contaminated area
The addition of specific metabolic ca