Hong Chiang Technology

⋆Business formats that serve not only sweets and light meals, but also individual hot pots and small-plate dishes
⋆Restaurants where the distance between tables is long and there is a need to reduce the burden of food delivery
⋆Space-constrained venues or locations with limited lane width
⋆Operators of small-scale outlets seeking to improve operational efficiency
⋆Casual dining and self-service concepts aiming to enhance efficiency and reduce staffing needs during peak hours

⋆Delivery of a wide variety of menu items, including individual hot pots, ramen, small-plate dishes, and light meals
⋆Improving service efficiency in large-format restaurants where manual delivery is time-consuming
⋆Utilizing the dual-compartment structure to deliver different dishes to different tables simultaneously
⋆Simultaneous delivery of desserts and beverages together with hot mini hot-pot dishes
⋆Smart food delivery in height-restricted spaces and narrow aisles
⋆Reducing service staff walking distance and easing overall operational workload

1.Flexible open carrier with no height limitations
⋆Accommodates a wide range of dish sizes, including hot pots, rice bowls, small plates, and light meals
⋆Open design makes dishes easy to load and pick up, improving serving speed
⋆Can transport tall items as they are, without the need for rearrangement

2.Dual-section carrier for simultaneous delivery
⋆Front-and-rear dual-compartment structure enables efficient delivery of multiple menu items
⋆Supports both set delivery to the same table and continuous delivery to different tables

3.Optimizes operations during peak hours
⋆Compact size with highly stable travel performance
⋆Fits a wide variety of concepts, including cafés, hot pot restaurants, Chinese restaurants, and light-meal outlets
⋆Easy to install even in locations with limited floor or installation space
⋆Simple, user-friendly operation that staff can quickly learn

4.Shorter staff walking distance and leaner staffing
⋆Helps alleviate staff shortages by reducing reliance on manual delivery
⋆After installation, significantly reduces staff walking distance and overall workload

⋆Restaurants such as yakiniku, sushi, and hot pot that prioritize high table turnover
⋆Outlets where course meals and simultaneous serving of multiple dishes are common
⋆Business formats that need to deliver a wide variety of items in one batch
⋆Restaurants seeking solutions for labor shortages and staffing optimization
⋆Brands aiming to minimize serving errors and standardize service quality

⋆Simultaneous delivery of main dishes, side dishes, and desserts
⋆High-volume food delivery handling during peak hours
⋆Efficient service for large parties and group customers
⋆Shortening serving time for long-distance delivery runs
⋆Restaurants where the distance between kitchen and guest seating is long

⋆Optimized for simultaneous delivery of multiple dishes
⋆Standardizes the serving process and prevents inconsistency in service quality
⋆Shortens staff movement lines and helps reduce labor costs
⋆Smooth, seamless service enabled by high-speed, stable travel

⋆Restaurant chains such as yakiniku, sushi, rice-bowl, family restaurants, and ramen shops
⋆Outlets that require high table turnover (addressing peak-time congestion and improving rotation rates)
⋆Restaurants seeking to address labor shortages and advance staff-saving operations
⋆Large-format restaurants (100+ seats) where long-distance food delivery frequently occurs
⋆Restaurants with multi-level floors or private rooms (basement, mezzanine floors, VIP rooms)
⋆Hotel restaurants, banquet halls, and food areas within commercial facilities
⋆Stores aiming to reduce serving errors and standardize service operations
⋆Companies pursuing overseas expansion or multi-outlet development, where efficiency and standardization are essential
⋆Restaurants seeking efficient operations to handle increasing inbound tourism
⋆Foodservice brands that place strong emphasis on safety and consistent serving quality

⋆High-speed handling of large order volumes during peak periods
⋆Simultaneous serving of main course, soup, and dessert to maintain course-meal quality
⋆Shortening delivery routes in large restaurants and for long-distance table service
⋆Reducing staff walking distance and physical fatigue
⋆Preventing inconsistency in serving sequence and ensuring uniform service quality
⋆Standardized operations that enable even new staff to perform as immediate assets
⋆Easing workload in restaurants with senior staff members
⋆Reducing the risk of serving errors and tray drops during busy hours
⋆Capable of handling large-volume deliveries for hotels, banquets, and group dining

⋆High-speed delivery × high-efficiency operations model
⋆Serves freshly prepared dishes via the shortest route, maintaining temperature and freshness
⋆Dedicated direct-delivery lane ensures stable operation even during peak congestion
⋆Simultaneous delivery of main course, soup, and dessert
⋆Standardized serving time for consistent, high-quality service
⋆Shortens long-distance delivery time inside the restaurant
⋆Reduces labor costs and eases the workload on serving staff
⋆Simple operation that even new staff can handle immediately
⋆Slim-lane design enables installation even in space-constrained restaurants

⋆Restaurant chains such as yakiniku, sushi, rice-bowl, family restaurants, and ramen shops
⋆Stores that require high table turnover (improving rotation rates and reducing peak-time congestion)
⋆Restaurants looking to address labor shortages and promote labor-saving operations
⋆Large-format outlets (100+ seats) where long-distance food delivery frequently occurs
⋆Restaurants with multiple floors or private rooms (basement, mezzanine, VIP rooms)
⋆Hotel restaurants, banquet halls, and food courts inside commercial facilities
⋆Stores aiming to reduce serving errors and standardize service operations
⋆Companies expanding overseas or operating multiple locations, where efficiency and standardization are essential
⋆Restaurants seeking efficient operations to handle increasing inbound tourist demand
⋆Foodservice brands that place strong emphasis on safety and consistent serving quality

⋆Automatic lift-based delivery to basement, mezzanine, and multi-floor areas
⋆Dedicated delivery to VIP rooms and private dining rooms
⋆Improved safety in restaurants with frequent stair usage
⋆Reduced staff walking distance and physical fatigue
⋆Prevention of variation in serving sequence, ensuring consistent service quality
⋆Standardized operations that allow even new staff to perform as immediate assets
⋆Reduced workload in restaurants employing senior staff
⋆Lower risk of serving errors and tray drops during busy periods
⋆Capable of handling large-volume delivery for hotels, banquets, and group dining

⋆Multi-level routing × automatic lift × highly flexible layout
⋆Cross-floor delivery with a design free from height restrictions
⋆Ideal for basements, mezzanine floors, private rooms, and VIP rooms
⋆Dedicated delivery ports to minimize staff movement lines
⋆Reduces time loss and safety risks associated with stair use
⋆High-precision travel using optical positioning
⋆Low-noise design for quiet, stable operation even over long distances
⋆Three-stage damping system for smooth deceleration and stopping
⋆Can be flexibly designed to suit complex store layouts

⋆Business formats such as conveyor-belt sushi and belt-type restaurants where temperature control and hygiene management are critical
⋆Restaurants with long distances between tables, where labor shortages make the delivery workload heavy
⋆Brands seeking to strengthen hygiene measures, including droplet prevention and protection against foreign object contamination
⋆Foodservice outlets that frequently serve set menus and multiple plates simultaneously
⋆Restaurants aiming to shorten staff movement lines and improve operational efficiency
⋆Companies looking to reduce staffing needs in the back-of-house
⋆Brands that require both strict hygiene management and high operational efficiency

⋆Hygienic serving with Fresh Cover for food items where droplet and contact risks must be minimized
⋆Safe delivery of temperature-sensitive menu items such as ramen, rice bowls, soups, and set meals
⋆Large-floor restaurants where staff spend significant time on long-distance food delivery
⋆Simultaneous delivery of multiple orders by utilizing the dual-section carrier
⋆Improving peak-time efficiency in operations run by a small number of staff
⋆Store layouts where guest seating is dispersed and it is difficult for staff to move smoothly through the aisles

1.Hygienic serving with Fresh Cover
⋆Equipped with a lid that helps prevent droplets, dust, and foreign object contamination
⋆Enhances food safety and overall hygiene management
⋆Delivers dishes in a stable, consistent condition regardless of in-store environment

2.Dual-section carrier structure for simultaneous delivery
⋆Car body divided into front and rear sections
⋆Enables simultaneous delivery of main course and soup, set menus, or orders for different tables
⋆Greatly improves serving efficiency during peak hours

3.Simple, user-friendly operation
⋆Intuitive design that allows any staff member to operate it quickly
⋆Reduces staff walking distance and supports labor-saving operations

4.Compact and lightweight, suited to a wide range of formats
⋆Can be installed even in locations with limited space
⋆Ideal for cafés, ramen shops, Chinese restaurants, and fast-casual concepts

⋆Restaurants such as hot pot, yakiniku, Chinese, and set-meal outlets that frequently serve large shared platters
⋆Stores with many family and group customers, resulting in high serving volume
⋆Business formats that need to safely transport heavy items and large-sized pots or plates
⋆Restaurants seeking to reduce staff workload and improve efficiency for long-distance food delivery
⋆Concepts such as VIP rooms and flagship stores where interior design and brand image are highly prioritized
⋆Brands that require customizable exterior design to match their store concept and branding

⋆Transport of large-format dishes such as hot pots, sharing platters, stews, and stir-fried dishes
⋆High-volume, simultaneous delivery of family sets and group orders
⋆Long-distance food delivery between kitchen and guest seating areas
⋆Unified exterior design tailored to the restaurant’s interior concept
⋆Supports design requirements of high-end or strongly themed venues that prefer not to expose “machine-like” equipment
⋆Optimization of operations during peak hours
⋆Introduced as a highly versatile carrier that can be utilized across various restaurant formats

1.Large-capacity open carrier for big dishes
⋆Spacious loading area for family-style and large platters
⋆Stable transport of hot pots, large plates, and heavy items
⋆Open design accommodates taller dishes

2.Dual-section structure for simultaneous delivery
⋆Front–rear two-section carrier enables multi-table, multi-menu delivery
⋆Flexible loading combinations (e.g., large platters + side dishes)
⋆Boosts table turnover during peak hours

3.Stable travel for heavy loads
⋆Smooth acceleration/deceleration to reduce spillage and shaking
⋆Quiet, stable operation even on long-distance lanes
⋆Ideal for high-volume group and family service

4.Customizable exterior to match store design
⋆Available in wood grain, stone, matte black, metal, mirror-like finishes, etc.
⋆Harmonizes with high-end or themed interiors without a “machine-like” look
⋆Custom branding and color schemes supported

5.Highly versatile model for multiple formats
⋆Suited for hot pot, Chinese, yakiniku, teppanyaki, cafés, and family restaurants
⋆Not restricted by dish size or shape
⋆Improves delivery efficiency and service quality at the same time