CookSmart (5th Issue) Page7

EatSmart Restaurants Snaps

Getting Customers to Visit Again

Mr. Cheung Pui-yan, the Executive and Operating Chief Chef added, their rule of thumb is to limit the storage period of food to one week. This helps to preserve the natural flavour of food, without the need to add flavour enhancers. This is the reason why customers are willing to visit their restaurants again.

Mr. Cheung believed that only good food would sell. He cited an example that Chinese kale on the ice was sold for some 20 dollars only though top quality Chinese kale was used. Nowadays, restaurants in general have consciously limited the use of oil and salt by introducing smaller frying pans and measuring spoons. After joining the "EatSmart@restaurant.hk" Campaign, the group restaurants have offered more veggie-based dishes on the menu.

In addition, the restaurant provides intensive training for the staff and maintains good communication between the management and frontline staff, which ensures that they can retain the best staff.