8/28/2023 0 Comments Fly by jing triple threatIt’s designed as a complete meal, so it’s larger and heftier than many people might first think! We unfortunately have no control over it, and being a small business, we have no negotiating power in asking them to lower it.Īlso, our ramen is just way, way bigger than the small packets you might see on the supermarket shelves. The reality of shipping is that shipping companies give us a cost, and that’s what shows up on our website we don’t make a single dollar off of it. And when it comes down to it, each of our meals is still less than the cost of a fast food meal! :) In the end, we just want to make the best ramen possible, have an excuse to eat ramen every day, and be proud of what we're doing and the employees who make it happen. Factor in the material costs for all the things like quinoa and protein for a healthier ramen and being made in the USA and that's how we set our costs. ![]() We're not in this to make the biggest profit (in fact, our profit margins are so low we can't afford to sell in supermarkets, which should give you an idea). Would we be able to make the product cheaper through outsourcing and sell more by decreasing the cost? Yeah, absolutely! But we're not about that. It's extremely important to us that our employees are treated fairly and that our ramen isn't made at the expense of the people who make it. We're putting our money where our mouth is and paying all of our employees a living wage no matter what position they work, giving healthy amounts of PTO and with no questions asked days off for mental health. The first step to combating this kind of exploitation is to set up business models that incorporate the negative externalities directly into the price, rather than perpetuate the unsustainable business models that currently exist. Unfortunately, fighting for the bottom dollar often means that the employees who make the food pay the cost: minimum wage, poor working hours and no consideration for mental health or overall/general employee well-being.īeing from a culinary background, we’re intimately familiar with the kind of exploitation that workers can be subject to, and the kind of poverty people can experience even while working twelve hour days. It's well known in the food world that the cheaper your product is, the better your sales will be. We're totally aware that our ramen is higher priced than normal, but for good reason. Gao is also the founder of award-winning modern-Chinese fast-casual restaurant Baoism in Shanghai, and her work has been featured in notable publications such as The New York Times, BBC, CNN, The Wall Street Journal, and Fast Company. Inspired by Chengdu’s “fly restaurants”-small eateries so good they attract people like flies-Fly by Jing has garnered millions of fans and can be found on the shelves of major food retailers such as Whole Foods and Target.Īs an esteemed chef, Gao has used her experiences to create meaningful flavors that give people access to her traditions, ultimately leading to new ideas and conversations that dismantle preconceived notions about Chinese cuisine. The mission of Fly by Jing is to shift the cultural narrative around Chinese food in the West and shine a light on the 5000-year-old culinary heritage. And while the Sichuan Chili Crisp is unbelievably flavorful, Gao sought to do more than create delicious products. In 2018, Gao launched the brand with one hero product, Sichuan Chili Crisp (now an Amazon best seller), which immediately took off, becoming the highest-funded food project on the Kickstarter platform. ![]() Jing Gao is the brilliant chef and entrepreneur behind Fly by Jing, the first premium Chinese food company that brings thoughtfully crafted pantry staples to the modern kitchen, inspired by Gao’s roots in Chengdu, China.
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