Abstract
Din Tai Fung is the only Taiwanese restaurants to have earned a Michelin star so far. Launched originally as a cooking oil retailer on Taipei’s Xinyi Road, the founding family moved into selling steamed dumplings as a side business in 1980. Quickly, the dumpling business overtook the cooking oil business in importance. As a consequence, the entire place was converted into a restaurant.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2014 A.T. Kearney
About this chapter
Cite this chapter
Chevreux, L., Plaizier, W., Schuh, C., Brown, W., Triplat, A. (2014). Case Study 3: Din Tai Fung. In: Corporate Plasticity. Apress, Berkeley, CA. https://doi.org/10.1007/978-1-4302-6748-5_39
Download citation
DOI: https://doi.org/10.1007/978-1-4302-6748-5_39
Published:
Publisher Name: Apress, Berkeley, CA
Print ISBN: 978-1-4302-6749-2
Online ISBN: 978-1-4302-6748-5
eBook Packages: Business and EconomicsBusiness and Management (R0)Apress Access Books