Sun Shun Fuk Fast Food Limited - Instant Noodle in Hong Kong - Research Proposal Example

The paper "Sun Shun Fuk Fast Food Limited - Instant Noodle in Hong Kong" is a perfect example of a marketing research proposal. The history of a rise in instant noodle in china has been quite long more specifically in northern china where the noodle starts from. The instant noodle date 1958 when the founder of Nissan food product Momofuko started the famous chicken Ramen Noodles to deed the masses in the post-war period. The demand for instant noodles is increasing very fast as well as the noodles are very significant unlike rice in Asia country. Noodles are very cheap as well as affordable in contrast to rice as well as it is very convenient and simple to cook and consequently it is very suitable for the current generation such as Hong Kong. Established in 1960, Sun shun Fink (SSF) is the Hong Kong local fast food industry which focuses on Flour vermicelli as at 1985 and registered its own brand name “Sau Tao”. The business grows much faster do to focus on providing quality Chinese Noodle culture, it expands much faster as well as turn to be the pioneer of Non-fried instant noodle and successfully cultivated noodle in Hong Kong. The Non-friend low-flat instant noodles of SSF depicted the growth in demand of the product for the last 10 years, the dedication of SSSF is to adhere to the needs of the consumers in the market in terms of cost, health taste and convenience. Founded in Hong Kong, SSF was established in 1960 by Mr. Cheng Yiu Pang. After 40 years of dedication and commitment to providing “Passion-Make” products and services, the company is now being recognized as one of the key players in Hong Kong’s food market.

SSF has an extensive distribution network covering major supermarket chains, department stores, convenience stores, food stores, and catering sectors in Hong Kong. Besides Hong Kong, the company has been extending its market coverage to more than 100 countries around the globe including the US, Canada, Europe, Australia, Southeast Asia, and etc. Product quality is always the major concern of SSF (Bajpai 2008). All its noodles are made of top-grade flour imported from Canada and Japan, processed by experienced experts and advanced machinery, and produced under hygienic environment. SSF dominant brand “Sau Tao” was granted “Hong Kong Top Brand” and “super brands” in 2000 and 2004 respectively, and its production facility has obtained “ISO 9001” certification since 2001 (Coolican 2013). Sau Tao has successfully integrated the quintessence of traditional Chinese noodle culture and pursued “Developing with time and leading the market.

In recent times, there has been a growing demand for noodles product in the Hong Kong market and across the globe. Convenient and cheap price of the instant food is what drives the demand of the product in the market, as a result, the consumption of instant noodles in the market has grown steadily as per the information from world instant noodles Association (WINA). The leading brands of noodles are facing huge competition locally and internationally due to robust growth other food companies as well as important challenges in upholding the growth rate as well as strategies on serving in a competitive market for instant noodles (Frederick Gravetter 2011). The product produced in every state frequently portrays local preference. Korean ramen is much spiced and frequently entails packet of black bean sauce. Instant noodles depict a long shelf life that makes them highly suitable for use in an emergency such as in times of typhoon.