We turn Chinese cuisineinto a scalable system —not a chef-dependent craft.
American Chinese food has been done. Authentic modern Chinese fast food hasn't.
Panda Express proved Chinese fast food works in North America — but it's Americanized. CHAOCHAO is built to bring the real thing: a broader, more authentic range of Chinese cuisine, delivered at fast-casual speed and scale.
Why Traditional Chinese Restaurants Can't Scale
| Traditional Chinese Restaurant | CHAOCHAO Solution |
|---|---|
| ✕Chef-dependent cooking, impossible to replicate | ✓Robotic stir-fry + central kitchen standardization |
| ✕High labor costs, 6–8 staff per shift | ✓Lean 4-person crew per shift |
| ✕Large footprint, low revenue per sqft | ✓~1,000 sqft high-efficiency store model |
| ✕Inconsistent product quality across locations | ✓Pre-prep + robotic execution ensures uniformity |
| ✕Complex menu, high waste | ✓Limited SKUs + data-driven inventory = low waste |
Three Systems. One Scalable Brand.
A modern Chinese fast food project targeting urban consumers in North America — built on a central kitchen, robotic cooking, and high-traffic location strategy.
To make high-quality, cost-effective modern Chinese fast food a daily choice for mainstream consumers in North America.
High-Efficiency Single-Store Model
~1,000 sqft footprint in high-traffic locations. Targeting 330 transactions/day with a $15 blended average order. Small space, high output.
Robotic Stir-Fry Store System
Automated cooking equipment replaces chef dependency. Every dish is executed at consistent temperature, timing, and quality — at peak-hour speed.
Central Kitchen Supply Chain
Centralized clean-veg processing, pre-prep, and portioning. Supports multi-location scaling with unified supply and waste control.
Real Chinese Flavors. Engineered for Scale.
A focused menu of beloved Chinese dishes — standardized for robotic execution, priced for daily consumption, and portioned for speed.
Proteins
Veggies & Sides
Make It a Combo
Bases
Menu Philosophy
- 1Limited SKUs reduce operational complexity and training time
- 2Every dish is optimized for robotic execution and consistent output
- 3Price points designed for repeat daily consumption
Boston Flagship Store
Economic Verification Point · Brand Showcase · Copy Template
The Boston flagship is designed to validate the single-store profit model before regional scaling. Every metric is tracked as a replication blueprint.
Revenue Mix
Lunch-peak throughput efficiency is the core driver of revenue per square foot. The robotic system is designed to sustain high output without staffing surges.
Robotic cooking and pre-prep reduce human error, training time, and labor complexity — enabling a lean 4-person crew per shift.
Limited SKUs combined with sales forecasting minimize waste and improve gross margin without sacrificing menu appeal.
The Kitchen Is the Product.
CHAOCHAO's competitive moat is not the recipes — it's the system. Three technology layers work together to make Chinese fast food as operable as any Western QSR.
Robotic Stir-Fry System
Automated wok machines execute each dish at programmed temperature, timing, and seasoning ratios. No chef required. Consistent output from day one to store one hundred.
- ▸Eliminates dependency on skilled kitchen staff
- ▸Peak-hour capacity without labor scale-up
- ▸Standardized flavor profile across all locations
Central Kitchen Infrastructure
A centralized facility handles all vegetable cleaning, portioning, marinating, and packaging. Stores receive ready-to-cook ingredients — reducing in-store labor and food safety risk.
- ▸Unified ingredient quality and portion control
- ▸Supports multi-location expansion with one hub
- ▸Reduces in-store prep time to near zero
Data-Driven Operations
Sales data drives daily prep volume, ingredient ordering, and staffing. Limited SKUs make demand forecasting accurate and waste minimal.
- ▸Daily inventory optimization by SKU
- ▸Waste tracking and loss reduction
- ▸Replicable SOP for every future franchisee
Complementary Expertise. Built for This.
A team spanning restaurant operations, business growth, brand strategy, and deep community roots in the North American Chinese food scene.
Yu Xi
于熙Board member of the Massachusetts Asian Restaurant Association. Former business lead at a Beijing internet education company. MS from Brandeis University.
- ●NSF I-Corps Fellow (National Science Foundation)
- ●Brandeis Ain Family Entrepreneurship Incubator
- ●Champion — Brandeis Asper Entrepreneurship Competition
- ●Background in revenue growth, operations & commercialization
Chen Mo
陈末Principal of ORINTEA, a North American tea brand. MBA from the Tsinghua University–MIT Sloan joint program. Long-term Boston resident with deep local community ties.
- ●Tsinghua–MIT Sloan Joint MBA
- ●Brand strategy, spatial experience design
- ●Active organizer in Boston's Chinese community
- ●Established ties with local schools, institutions & organizations
Xu Zhuangzhi
徐壮志Owner of a well-known Chinese restaurant in Lowell, MA. National Level-2 Chef. Trained under legendary Shandong cuisine master Wang Yijun — a national culinary treasure.
- ●National Level-2 Chef certification
- ●Disciple of Grand Master Wang Yijun (Shandong cuisine)
- ●Former senior chef at Feng Ze Yuan, Beijing (century-old institution)
- ●Widely recognized in the Massachusetts Asian culinary community
From One Store to a National Brand.
Each phase is designed to validate, optimize, and then replicate — building a franchise-ready system before scaling.
- ▸Boston flagship store launch
- ▸Single-store economic model validation
- ▸Robotic system operational refinement
- ▸Central kitchen partnership establishment
- ○Full-year sales data & margin analysis
- ○Supply chain efficiency improvement
- ○SOP documentation and staff training system
- ○Brand and community expansion in Boston
- ○3–5 locations in Greater Boston area
- ○Expand to adjacent Northeast markets
- ○Central kitchen capacity scale-up
- ○Franchise model preparation
- ○National franchise rollout
- ○10+ cities across North America
- ○Technology licensing exploration
- ○Full brand ecosystem build-out
Let's Build This Together.
We are selectively engaging partners who share the vision of making modern Chinese fast food a mainstream, scalable category in North America.
Strategic Investment Opportunity
We are raising a seed round to fund the Boston flagship store validation, central kitchen buildout, and initial team expansion.
- ✓Validated unit economics with clear path to profitability
- ✓Proprietary robotic + supply chain system creates defensible moat
- ✓Complementary founding team with operational and brand depth
- ✓Targeting the underserved modern Chinese fast food category
Start the Conversation.
Whether you're an investor, potential franchise partner, or institutional client — we'd love to connect.