The chain restaurant Din Tai Fung is a must-try eatery for many foreigners visiting Taiwan. In the United States, it has 16 branches, with last year’s revenue reaching $412 million (1.741 billion MYR), a year-on-year increase of 20%, making it the king of restaurants in America. Its three secrets to success have also been revealed: large venues, fast service, and handmade xiaolongbao (soup dumplings).
According to the Daily Mail, Din Tai Fung has only 16 branches in the US, but each generated $27.4 million (115 million MYR) in revenue last year. According to data from Technomic, Din Tai Fung's revenue in 2024 was $412 million, nearly a 20% increase over the previous year. To put this in perspective, that's the combined revenue of four Chick-fil-A stores or nearly seven McDonald's locations.
Dessert, owner of the restaurant consulting company 'Friends of the Chef', told The Wall Street Journal that this figure is staggering and that Din Tai Fung is an extremely busy restaurant.
Neil Saunders, a retail expert at GlobalData, also said the types of dishes Din Tai Fung offers continue to see growing demand and attention from consumers, which is a key reason for its success. “The spacious restaurant, simple ordering process, and high kitchen efficiency all contribute to its impressive income.”
It is understood that Din Tai Fung was founded in 1958, originally as an oil retail shop in Taipei. Founder Yang Bingyi and his wife transformed it into a restaurant in 1972. Now, Din Tai Fung has developed into a globally renowned dining brand with 180 branches in 13 countries, all while maintaining family ownership.
When Din Tai Fung opened a branch in New York City, its Midtown Manhattan restaurant had 425 seats but was still difficult to reserve. One unique feature of Din Tai Fung’s outlets is the glass-walled kitchen, where customers can watch chefs meticulously handcraft xiaolongbao.
Currently, Din Tai Fung enjoys a strong market share in the United States and Canada. Recently, Din Tai Fung announced it will open a second restaurant in Brooklyn, occupying 20,000 square feet. Chief Financial Officer Patel noted that Brooklyn is a diverse and creative place.