Taiwanese restaurants and drinks brands make inroads into US markets
Taiwanese restaurants and drinks brands make inroads into US markets
2022-10-17
Taiwan’s beloved snacks and drinks are spreading in popularity worldwide. Maybe nowhere more than in the U.S., where many Taiwan restaurants, and even drinks brands, are making big inroads. Some say they import more than 90% of their ingredients from Taiwan. But even with inflation driving prices up, they’re able to run such brisk business that they still make a tidy profit.
Dredged chicken is dipped into the deep fryer, coming out crispy and tender.
This broth has been bubbling for four hours. The Taiwan beef noodles and mixed noodles are both very popular. This restaurant knows how to cater to local tastes.
Yen Chih-hsiung
Haokelai restaurant owner
Americans don’t much like offal, so I get rid of the offal, and for any prawns that would have shells originally, I remove the shells. Our annual turnover before the pandemic was about US$1.1 to US$1.2 million. Now our annual turnover is more than US$1.4 million.
That growth in profits defies the average inflation of ingredients, which is around 25%. That forces restaurants to raise their prices, but the American people are still in love with Taiwanese cuisine, and happy to put their money where their mouth is.
Delivery rider
I have had bubble tea, yeah. Actually this place is very, very popular with Ubereats. I come here, like, two or three times a day. Yeah. At least, me by myself.
This handshaken drinks store is also moving confidently into the U.S. market.
Liu Yao-tzung
TenRen’s Tea Maryland area manager
Foreigners love fruit juice type drinks, like mango green tea, and honey green tea.
Businesses say they’ll keep improving flavors to suit the local palate and entice new customers.
疫情中逆勢突圍! 美國掀"台灣味"旋風
2022-10-17
台灣傳統小吃珍珠奶茶、鹽酥雞等，近年來在美國當地刮起旋風，讓不少業者看準商機，積極佈局美國市場，有餐廳從包裝、食材，超過九成原料都是從台灣運送過來，儘管全球通膨，讓原物料通通調漲，但靠著薄利多銷，加上入境隨俗的改良式風味，照樣在疫情中，逆勢突圍。來看看民視記者在美國馬里蘭州的採訪報導。
雞肉塊裹粉後，丟到油鍋裡，炸到讓口感外酥內嫩。
還有湯頭經過4小時熬煮的台灣牛肉麵，以及什錦麵都很熱銷，就是因為懂得入境隨俗。
[[好客來餐廳老闆顏志雄]]
“那因為美國人不太喜歡吃內臟，所以我就會把內臟這部份給它去掉，然後原本帶殼的蝦我就把它改成沒有殼的。疫情前的年營業額，差不多110到120萬(美元)左右，那現在的年營業額大概140幾萬。”
營業額成長，不過所有原物料平均調漲25%，因此店家不得不跟漲一成，儘管如此，熱愛台灣美食的美國民眾，還是願意買單。
[[外送員]]
“我曾經喝過珍珠奶茶，事實上這地方很流行喝這個，我一天大概會送三杯左右，至少我個人的情況是這樣。”
另一家手搖飲業者，同樣積極佈局美國市場。
[[天仁茗茶馬里蘭區總經理劉耀聰]]
“外國人就喜歡喝一些果汁類的啊，像什麼芒果綠茶、蜂蜜綠茶。”
業者表示，他們在當地會改良飲料的口味，希望拓展更多客群。
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