CookSmart (5th Issue) Page5

EatSmart Restaurants Snaps

Cut Cost by Using Less Meat and Sauce

The group has also set up a central kitchen to coordinate the purchase and processing of food ingredients in the group and enhanced the training of cooking staff. They have cut back on the meat and sauce consumption, Mr. Cheng added, and their operating cost has been lowered. As for dessert, they have attempted to use more fruit and natural ingredients, for instance, Japanese red beans and fresh fruits.

"What if your parents came to our restaurant…?"

Mr. Cheng visits the restaurants twice or thrice a week to keep track of their day-to-day operations. He always reminds the staff to serve customers heartily at all times. One of his catch phrases is, “Will you serve your parents with stained spoons if they come to our restaurant?”