Reasons for establishment：

The cloud kitchen is a kind of F&B preparation format that can effectively save costs through the use of a shared kitchen space. Compared with cloud kitchens, individual restaurants expend greater effort in ingredients, labor costs and flexibility in responding to changes in market tastes when they provide food delivery independently. Moreover, the efficiency and flexibility of cloud kitchens combined with the instant data feedback on customer dining
preferences of delivery platforms can help to target consumer groups with greater precision. Therefore, the new F&B concept of the cloud kitchen quickly drew great attention in the market, with even international market research companies predicting that the business opportunity offered the cloud kitchens around the world could be worth US$1 trillion by 2030.
The original intention for establishing the cloud kitchen was the hope for companies to build an ideal F&B entrepreneurial environment aside from striving towards the business goal of rapid growth, so that more good people, good things and good products can have the space to play and experiment, and jointly build an F&B circle of shared benefits through mutual support and assistance.
Since starting its first Sanshang Qiaofu store in 1983, Mercuries F&B has satisfied the Taiwanese consumer market with a variety of F&B brands. In addition to the beef noodles of Sanshang Qiaofu and Pin Chuan Lan, this also includes Napoli Pizza and Fried Chicken, the Japanese pork chop bento sets of Tonkatsu, beef and pork chop dons of Sanshang Don Mono and recent newly developed brands of BANCO authentic Neapolitan pizza and Tiger Dumplings combining Japanese ramen with fried dumplings.With varied F&B products and rich experience in F&B operations, coupled with a strong central kitchen for backup, Mercuries F&B already had a solid foundation and the
advantages for building a top-rate cloud kitchen before the concept of the cloud kitchen emerged.

      Normal physical stores require large investments of funding and
human resources at the initial stages and involve many tedious construction operations and processes. As the saying goes, “every field has its own expertise,” a chef well-versed in his craft may not have the skills or ability to deal with cumbersome operational details and the many problems involved in building a physical store.
That is why we have built the cloud kitchen, which can adapt to changes in dining habits and consumption behavior on the market and strengthen the cross-regional delivery market, so that good products can be sold under a good business model and be shared quickly to more places.
The establishment of every cloud kitchen would include a directly operated brand of our own, which signifies our affirmation for the business district’s operations and our responsibility towards the investing business owners. For F&B operators, it is generally difficult to focus on delivering the finest quality when simultaneously taking care of serving dinein customers and the needs of takeaway and delivery customers, because food items made to order for dine-in customers have to go through additional time for takeaway and delivery before they reach the hands of customers, so the best method of handling required will be different.
Through distributing the workload across Mercuries F&B stores and the cloud kitchen, stores can focus on serving dine-in customers, while the cloud kitchen will specialize in serving the takeaway market through changes in the menu, processes and packaging. It will also engage in further connection and collaboration with local and market brands to achieve a sustainable win-win situation for all, including businesses, consumers and fellow business owners in the F&B industry.
We believe that consumers will only feel our sincerity when we insist on quality maintenance with a serious attitude, and that a business will only last if it operates ona belief in sharing and mutual benefit.