Since the opening of its first restaurant in Taiwan, Din Tai Fung’s aim has been to keep control of its food and service quality and make sure customers around the world have the same food experience every time they visit. Din Tai Fung requires all of its franchises to follow its business model. The company rejected several franchising requests because of concerns about not meeting its standards in its branches. The restaurant not only standardizes its recipes, but also focuses on training its staff in order to offer the same service in every branch. Customers are able to watch the chefs make xiaolongbao in the kitchen through a glass window, and Din Tai Fung does not advertise.