MIXUE Malaysia is overhauling its cold chain infrastructure to enhance product freshness, beginning with flash-frozen ingredients and a dedicated franchisee training initiative. The initiative spans West Malaysia and features a formal certification process for more than 1,000 employees and franchise partners, including franchisees, store managers, and representatives from multi-store operators.
Under the new system, ingredients are flash-frozen at -35°C and maintained at -18°C during transport, ensuring quality from production through to retail display. The first items affected include Fresh Punched Orange and Taro Grape Tea, which will now use frozen concentrate instead of room-temperature juice and jam, delivered via the cold chain network. For Taro Grape Tea, the switch to flash-frozen concentrated juice replaces the previous method of using room-temperature juice and jam, which was more prone to spoilage.
To facilitate the shift, more than ten professional trainers from MIXUE’s headquarters have been deployed to Malaysia to provide on-site operational support. They will lead workshops covering instruction, hands-on practice, assessment, and certification to standardize operations across all locations. Each training group consists of two trainers and handles 18 to 20 stores per session, with 30 to 35 participants per event. Workshops take place at both headquarters and individual stores, culminating in a qualification certificate for participants, which serves as the standard for replication across store operations.
The upgrade reflects MIXUE’s broader 2026 quality enhancement plan, moving away from room-temperature ingredients that degrade more quickly. By adopting flash-frozen concentrates and a controlled cold chain, the company expects to cut waste, prolong shelf life, and maintain uniform product standards across its franchise network.
Training is designed as a technical certification, ensuring all franchisees and managers adhere to identical procedures. The structured training programme ensures that all participants, including franchisees and store operators, are equipped with the necessary skills to maintain the cold chain and handle ingredients correctly.
