Mr. Raymond KWOK, Branch Manager of the group's Golden City Banquet, says that the restaurant chain offers different soup bases in different seasons. Winter melon soup, for instance, is served in summer while herbal soups are served in autumn and winter. "Customers have developed a preference for light-flavoured soup bases over the past few years," says Mr. KWOK. "Strong-flavoured soup bases such as Sichuan spicy soup are less popular nowadays." He adds that customers also eat more vegetables than before.
The group also spurs kitchen staff members to explore new recipes time and again. Mr. KWOK finds that inexpensive and healthy food Ingredients – for example, mushroom, which is easy to cook and which can complement many others – are now widely available and should be used as often as possible. Mr. KWOK thinks that people in the industry need to improve the quality of dishes, food Ingredients and services in order to cope with the changing market environment effectively.
Mr. Raymond KWOK, Branch Manager of the group's Golden City Banquet, says that the restaurant chain offers different soup bases in different seasons. Winter melon soup, for instance, is served in summer while herbal soups are served in autumn and winter. "Customers have developed a preference for light-flavoured soup bases over the past few years," says Mr. KWOK. "Strong-flavoured soup bases such as Sichuan spicy soup are less popular nowadays." He adds that customers also eat more vegetables than before.
The group also spurs kitchen staff members to explore new recipes time and again. Mr. KWOK finds that inexpensive and healthy food Ingredients – for example, mushroom, which is easy to cook and which can complement many others – are now widely available and should be used as often as possible. Mr. KWOK thinks that people in the industry need to improve the quality of dishes, food Ingredients and services in order to cope with the changing market environment effectively.
