Generations The updated stores and production model saw a re-imagining of many classic recipes, and continued use of the orange-red motif as in the original design. Currently, this model of restaurant embodies the majority of Ganqishi's 200+ locations. As of Summer of 2015, no new second generation stores are being built, as the company shifts toward creating a greener, healthier brand with their Third Generation restaurants. Third Generations Going Green – In an attempt to decrease the environmental impact of Ganqishi's operations, biodegradable cups and other items were added to third generation stores. Additionally, any remaining unnatural chemicals were removed from recipes, and the design of the store was updated to a "greenhouse" motif to emphasize the focus on reverence and respect for nature. Shanghai Expansion – Tong began his expansion of Ganqishi into Hangzhou by feeding 10,000 people, mostly students, at his alma mater, Tongji University at the beginning of the school year over two days. Since then, Ganqishi has expanded to numerous locations across the metropolis, including the historic French Concession neighborhood. Alibaba – in 2015, only two days before Alibaba's record-breaking 11/11 sale, Ganqishi opened one of its third generation stores in the Alibaba Campus in Hangzhou. This opening was spurred by the interest of Jack Ma (Alibaba CEO) in promoting better food and innovative businesses to his employees in collaboration with Tong's continued expansion of Ganqishi. Tom's BaoBao Tom's BaoBao is the company's American subsidiary. Expanding to the US Tom began exploring Rhode Island and Massachusetts on vacation, and decided it was the perfect place to begin a new venture in the US under the name Tom's BaoBao. The first store had opened in July 2016 in Cambridge, Massachusetts' historic Harvard Square neighborhood. Tom's BaoBao will also open a second location in Providence, Rhode Island, in October 2016. Tong has stated that the food market in southern New England is perfectly positioned for disruption from an authentic Chinese food concept and that he also thinks the opportunity for cultural exchange between China and the US will be strengthened by his company's introduction to the area. Tong's business strategy is to train his store-level employees to a higher level than competing fast-casual restaurant concepts in order to allow them to deliver service at fast food speeds while still practicing a traditional culinary art in an artisan style. Training Americans In order to translate authentic Bao to America,