"At my restaurant, ramen is just one dish out of a menu of 30 items," Okuwa says. "We sell only 20 or 30 bowls a day. If ramen is not consistently getting ordered, we would be wasting all that fresh noodle."
This article is a follow up from the one announcing they were going to open one in the first place. I predicted Ramen itself would bomb, and 20-30 bowls of noodles a day proves there simply is no market for it. They have to have so many more options on the menu to keep the doors open. These facts leads me to question, fresh Ramen noodles mentioned in the article ? Why ? Selling 20-30 bowls of Ramen a day, FCOL, many of the restaurants lie about what they serve as freshly made as it is, send them behind closed doors ? I wouldn't accuse this chef/establshment of doing it, but there are pallets of boxes of Ramen noodles sitting around at just Wal-Mart alone that go uncooked. There's so much Ramen noodles sitting around every Chinese grocery it's not even funny. And how long does it take to actually even just microwave Ramen noodles ready to order ? So why would any restaurant even make it's own fresh Ramen noodles is my next question ? I mean unless you were trying to sell the show of the poor sob that has to make it by hand as an attraction like a theme park ? How long would anyone watch ? Put a tv up and broadcast a football game or something if patrons are waiting to be seated.
