Restaurant Business-Interested Topic: Quick service in Japanese Restaurant

Sushi Express Group is chain restaurants originated from Taiwan. The business of Sushi Express can be separated to sushi take-out service and restaurant store and the feature is that Suchi Express brings the Japanese food, sushi, to enter a quick-service store and low price segment. The first sushi take-out outlet is introduced to Hong Kong in 2009. Until now, Sushi Express has extended to almost 50 stores in Hong Kong. The fast extension and unique success could be explored from the following factors.

Market:
Fast food restaurant is very popular and welcoming in Hong Kong. The sushi take-out outlet targets on those customers who would like to control their time easily. Otherwise, customers may choose to patronize the restaurant to buy the service which is not only the food, but also the intangible things like greeting by servers.

Concepts:
The low price strategy used by Sushi Express to speed up the order deal. It makes a change in the customer's mind that having sushi is not an expensive consumption at all because most of its sushi costs only $3 each to buy. It is an attractive selling point for customers and it is widely accepted by customers.

Location:
Location is one of the key points for the success of Sushi Express. Many sushi take-out outlets are located inside or outside the MTR Station. It is convenient for customers to consume a few pieces of sushi when they just pass by the outlet.


Reference: http://www.sushiexpress.com.hk/content/%E9%97%9C%E6%96%BC%E6%88%91%E5%80%91

Restaurant Business-Recent Local Trends and Practices

Local Trends of Restaurant Business

1. Pop-ups

Pop-up restaurants, also called supper clubs, are temporary restaurants. These restaurants often operate from a private home, former factory, or similar and during festivals.

Pop-up restaurants have been popular since the 2000s in Britain and Australia but they are not a new phenomenon. Pop-up restaurants have existed in the United States and Cuba.Diners typically make use of social media, such as the blogosphere and Twitter, to follow the movement of these restaurants and make online reservations.

Pop-up restaurants, like food trucks, are an effective way for young professionals to gain exposure of their skills in the field of hospitality as they seek investors and attention pursuant to opening a restaurant or another culinary concept.

Pop-up restaurants have been hailed as useful for younger chefs, allowing them to utilize underused kitchen facilities and "experiment without the risk of bankruptcy". By 2013, this restaurant style had gained steam and prevalence in larger cities thanks in part to crowd-funding efforts that offered the short-term capital needed to fund start-up costs.

It’s been in vogue in retail for a few years, especially in London and New York.

Hong Kong is no stranger to the phenomenon, with recent pop-ups ranging from American Apparel to Taschen Books.

Applying the pop-up model to restaurants has been catching on, and it takes whimsical dining a step beyond the private kitchen.

“I think we will definitely be seeing a lot more pop-up concepts in Hong Kong,” says Alan Lo, co-founder of the Press Room Group, which owns several restaurants including The Pawn and Classified.

“With rising rents, a shortage of space and increasingly curious consumers, pop-up concepts will take flight. They are great ways to dip your toes in the market and test one’s product.”

Classified

The Pawn

2. Fusion Being Redefined

The term “fusion cuisine” evokes visions of some neon-walled 1990s-era restaurant trying to be edgy by featuring stuff like wasabi-infused pesto.

But if you think about it, all cuisines have overlapped with others in some way over the course of history, and all have lent or derived some semblance of influence.

Noticeable of late is a disproportionate flow of influence from East to West.

“There is obviously more use of Asian ingredients amongst European chefs,” says Margaret Xu, owner and chef at private kitchen Yin Yang and executive chef at Cantopop.

“I see that Western chefs in Hong Kong are getting prouder to use some popular Chinese flavors in their cooking and therefore contributing to Hong Kong establishing its own style of Western cuisine.”

Fa Zu Jie

The French quail marinated in Chinese wine and served with cold sakura noodles is a unique delicacy.

3. Branding
People buy for the experiences instead of just buying a food in a restaurant nowadays. Why don't people go to Cafeholic or My Kafe but they go to Starbucks or Cafe Pacific? Because they know the brand.

Starbucks

4. Globalization

McDonald's offer standardized menu of food among its branches located in all over the world.

5. Shared Locations
a. Airport

Food court at Hong Kong International Airport

b. Shopping Mall

Food court in the Citygate outlet

6. Open Kitchen

the open kitchen in Simplylife 

7. Serve with wine
Caroline Chow, of Lan Kwai Fong Entertainments, which runs Kyoto Joe, Indochine, and several other Lan Kwai Fong establishments, notes that “wine has started to become a cultural habit for locals.” Think of it as a trickle-down phenomenon.

In 2009, Hong Kong overtook New York and London as the world’s largest wine market. Sotheby’s and Christie’s have each sold bottles of wine here for small fortunes. In May 2011, a buyer purchased a single bottle of 1961 Château Latour for US$216,000.

Hong Kong's new role as a literal funnel for fine wine owes everything to the government’s 2008 decision to eliminate duty on imported wines. Since then, nouveaux riches on both sides of the Shenzhen River have been eager to slurp down wine at an unprecedented clip.

Local Practices of Restaurant Business

1. High Rent = Marginalized Quality

This being Hong Kong, upward rent pressure features in two of our trends.

“High rent squeezes our ability to do anything very, very good,” says Paul Hsu, executive director of Elite Concepts, a restaurant group whose portfolio includes Michelin-starred restaurants yè shanghai and Nanhai No. 1.

“It marginalizes the quality of the operators and the restaurants because so much of your bill is paid on rent.”


2. Healthy Menu Design

• low calories
• low fat
• low carbon-hydrate
• traditional school of thought in Chinese medicine : certain ingredients can actively strengthen specific organs in human body

3. Food Safety & Public Health Issue
Customers concern about where is the food from and what are those food made with.

Man Ho Chinese Restaurant

4. Use of Technology
a. Social Media to Market the Restaurant

-like Facebook page to get the coupon
-promote in Twitter, Instagram
b. The Smartphone and Social Media Effect

Openrice, Hong Kong's online home of user-generated restaurant reviews, packs more clout for most of the population than either Zagat or Michelin, offering in-depth reviews of everything from the decor to the service.

“We even see customers taking out smartphones to help them make menu choices,” says Bridget Chen, partner of 798 unit & co. and Just-a-Restaurant.


Reference
http://travel.cnn.com/hong-kong/eat/top-hong-kong-restaurant-trends-600866

http://www.cnwinenews.com/html/201107/1/20110701173527115075_1.htm

http://en.wikipedia.org/wiki/Pop-up_restaurant

Difference between chain restaurant and independent restaurant

There are two major categories of restaurants: independent restaurants and chain restaurants. Independent restaurant owners usually only have one or two restaurants in a small radius, and they manage those restaurants themselves. Chain restaurants are corporate restaurant chains with a board of owners and are found throughout an entire region or nation. When opening a new restaurant, it is important to check into the pros and cons of each restaurant type to decide which option is best for you.

Independent Restaurants

Independent restaurants are just what their name entails: independent. The owners, whether one person or a group of people, are in charge of all the financing, marketing, brand design and training involved with running a successful restaurant. Many former chefs or others with vast experience in the restaurant industry are ideal candidates for starting an independent restaurant. Owning an independent restaurant involves a lot of work, because you have to design everything yourself. However, any profits made are yours to keep, because you do not have to pay royalties to the owner of your concept.

Other characteristics shared by independent restaurant owners include:

• Trail blazers. Rather than buying into a franchise and opening another cookie cutter restaurant, independent restaurant owners use their creativity to design and develop a brand and concept that goes against the mold. Many of the most successful chain restaurants started out with one person thinking outside the box. Colonel Sanders, founder of Kentucky Fried Chicken, is an example.
• Entrepreneurs. True entrepreneurs not only want to own and operate their own business, they want it to be their own idea, too. Independent restaurant owners start with a concept idea and work hard to make their idea a reality.
• Type-A personalities. Independent restaurant owners often have many traits characteristic a Type-A personality. Many are aggressive, competitive stress-junkies that have to have everything their way. The workaholic attitude of someone with a Type-A personality allows them to do whatever it takes to make his or her restaurant a success.

Chain Restaurants 

In the chain restaurant system, the owner of a trademarked restaurant brand and logo allows another person to purchase the rights to use the chain’s brand and marketing materials for profit. Chain operators pay royalties and sometimes advertising fees to the trademark owner. In exchange, the franchisor provides training, marketing materials and other benefits that independent restaurant owners have to develop themselves. Ownership and management are usually separate in large chains; large firms assign management functions such as operations, marketing, human resources and financial accounting to specialists; the role of management changes as a firm grows in size; and large firms are geographically dispersed.

Chain restaurants are ideal for individuals that want to own a restaurant, but do not necessarily have a lot of experience operating a commercial kitchen. Characteristics of owners include:

• Personal wealth. In order to buy into a franchise system, most franchisors require a certain amount of startup capital to come from personal, non-borrowed funds. For example, if you want to open a new McDonald’s restaurant, McDonald’s requires a 40% down payment that “must come from non-borrowed personal resources.”
• Team player. Restaurant franchises have marketing, training and management systems already in place, which is what helps make the brand successful. Ideal candidates will know how to follow the rules for the betterment of the whole brand.
• Little food service knowledge. In some cases, the less knowledge a potential chain operator has about the brand and the restaurant industry, the better. This allows the franchisor to mold the franchisee to fit the brand perfectly.
• Former corporate managers. Many downsized or retired corporate managers are a perfect fit as chain restaurant owners because they have management experience Oftentimes, these people are tired of the rat-race associated with corporate life and want to venture out on their own.

The impression that a few huge quick-service chains completely dominate the restaurant business is misleading. Chain restaurants have some advantages and some disadvantages over independent restaurants. The advantages include:

■ Recognition in the marketplace allowing quick penetration into new markets
■ Greater advertising clout
■ Sophisticated systems development
■ Discounted purchasing by economies of scale regarding materials and supplies

However, independent restaurants are relatively easy to open. All you need is a few thousand dollars, a knowledge of restaurant operations, and a strong desire to succeed. The key advantage for independent restaurateurs is that they can “do their own thing” in terms of concept development, menus, decor, and so on. Unless our habits and taste change drastically, there is plenty of room for independent restaurants in certain locations.

Restaurants come and go. Some independent restaurants will grow into small chains, and larger companies will buy out small chains. Once small chains display growth and popularity, they are likely to be bought out by a larger company or will be able to acquire financing for expansion.

Reference: http://www.foodservicewarehouse.com/education/how-to-start-a-restaurant/opening-a-franchise-vs-starting-an-independent-restaurant/c28276.aspx

Restaurant Business - real life examples

Independent restaurants

Monsieur Chatté

Sitting inconspicuously on Bonham Strand is a little slice of France. Jean-Yves Chatté, who first moved to Hong Kong 20 years ago, opened Monsieur Chatté in 2008. Today his daughter Caroline helps to run the gourmet food store. The two-storey shop stocks only French food, including cheese, cured meats, patés, jams, tea, fondue, and a diverse selection of wine, and most of the food is imported from the southwest region of France, where the Chatté family originates. Madame Chatté picks out the French music that gives the shop its chic European ambience, and also makes her own foie gras in the shop’s kitchen. Caroline describes the store as serving “homey gourmet food,” adding, “we really try to find quality [food], but not too expensive as well... French food is mostly seen in Hong Kong as really big restaurants with very expensive, fancy plates. We don’t eat like this every day in France.” Caroline holds regular wine and cheese tastings in the store, which are attended by locals and expats alike. A whisky-and-cheese tasting session will be held on September 21. 121 Bonham Strand, Sheung Wan, 3105 8077;


Reference: www.mrchatte.com.hk.

Lok Cha Tea Shop

A sense of tranquility pervades this little tea shop, where the friendly staff will greet you with a cup of freshly brewed tea. The store stocks about 100 types of tea, according to owner Wing-chi Ip. “Most of the tea is sourced from small farms that have been searched by me personally,” he says. “I believe firsthand experience is key to find[ing] a good tea.” He sells rare yellow teas, such as Meng Ding, and pu-er tea cakes made in Yunnan. Ip also holds weekly tea-appreciation classes and lectures. UG/F, 290B Queen’s Rd Central, Sheung Wan, 2805 1360.


Reference: http://www.lockcha.com/?lang=cht

Chain restaurants

Fine Dining

Pierre

Pierre Gagnaire’s restaurant is located 25 floors up in the Mandarin Oriental hotel and proudly holds two Michelin stars. Famous for innovative items like their foie gras soup, Pierre is unquestionably a success for their new chef Olivier Elzer.


The staff are as friendly and welcoming as the complimentary pre and post meal amuse bouche.


With an impressive several multi-course express lunch set, there really is no excuse to miss out on this exceptional experience. Combine quality with unbeatable service and you have Pierre.


Address: 25/F, Mandarin Oriental, Hong Kong, 5 Connaught Road Central, Central
Phone: +852 2825 4001


Reference: http://www.mandarinoriental.com/hongkong/fine-dining/pierre/

Nadaman

Nadaman has several locations, one on Hong Kong Island, and another across the harbor at the Shangri-La in Kowloon; but the island location remains the first ever outside of Japan since its establishment in 1830.

They offer separate areas for foodies seeking premium sushi, teppanyaki, and a la carte dining.


Nadaman is known as the go-to Japanese restaurant of Hong Kong for business and casual diners alike.


Address: 7/F, Island Shangri-La, Supreme Court Road, Central
Phone: +852 2820 8570


Reference: http://www.shangri-la.com/hongkong/islandshangrila/dining/restaurants/nadaman/

8½ Otto e Mezzo

Named after Italian director Federico Fellini’s avant-garde classic, 8½ Otto e Mezzo is a sophisticated restaurant that’s every bit deserving of its numerous awards and accolades.


This should come as no surprise, seeing as the glitzy space is headed up by Umberto Bombana – a Ritz-Carlton alum who was once named “the Best Italian Chef in Asia”.


Chef Bombana isn’t afraid to flaunt what he’s got, especially when it comes to premium ingredients. He shows off expensive legs of ham in his custom-built aging cellar, gilds his drinks list with rare vintages and, when in season, he decorates carefully crafted Italian dishes with freshly shaved white Alba truffles.


Chef Bombana is a true maestro in the kitchen, managing to turn even the humblest dishes into something memorable.


Address: Shop 202, Landmark Alexandra, 18 Chater Road, CentralPhone: +852 2537 8859


Reference: http://www.ottoemezzobombana.com/hong-kong/en/homepage/

Lung King Heen

On the fourth floor of the Four Seasons hotel is the only restaurant awarded three stars in Hong Kong’s first Michelin guide, and for good reason. Lung King Heen’s ambience, service and food are unquestionably first class.


With everything from the local favorite, xiao long bao (soup dumplings), to the premium wagyu beef; it’s clear no compromises have been made.


From the dish to your mouth, the chefs ensure a perfect experience, while the uniquely designed cutlery makes the most of every bite.


Finally, the newly built hotel offers unparalleled views of the harbor and taking your time is recommended.


Address: 4/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
Phone: +852 3196 8888


Reference: http://www.fourseasons.com/hongkong/dining/restaurants/lung_king_heen/

Steak Houses

Blue Butcher

Newly-opened Blue Butcher isn’t even a month old, but it’s already attracting quite a buzz. Taking over the space where Republik once stood, this massive restaurant-cum-bar is a great place for the Hollywood Road crowd to hang out after work and sink their teeth into a steak, such as their signature 32oz Australian Mann River farm wagyu ribeye.

108 Hollywood Rd., Sheung Wan, 2613-9286,


Reference: www.bluebutcher.com.

BLT Steak

With great views of the Victoria Harbour, BLT Steak has one of the best views in town. First opened in New York, this offshore branch serves US prime steaks with all the trimmings. These are American-sized portions, so get ready to bite off more than you can chew. There’s also a range of non-beef items such as poultry, shellfish and seafood.

G62, G/F, Ocean Terminal, Tsim Sha Tsui, 2730-3508.

Grand Hyatt Steakhouse


Featuring prime cuts of beef from the US, Canada and Japan, this restaurant serves its patrons with the passion that is the hallmark of its head chef David Campbell. There’s also an adjoining cigar lounge and bar, the perfect place for a group of lads to hang out after a big merger or before heading out for a night out on the town. For a truly special occasion, be sure to book the private VIP room.

Grand Hyatt Hong Kong, 1 Harbor Rd., Wan Chai, 2588-1234,



Reference:www.hongkong.grand.hyattrestaurants.com/steakhouse.

Hugo’s

Newly reopened in the Hyatt Regency, this age-old restaurant has been a favorite for many generations—it’s not uncommon to see a grandpa dine with his extended family here alongside couples out on a romantic date. Old school favorites like lobster bisque and Caesar salad made tableside are perfect starters to the scrumptious steaks on offer. But be sure to save room for their flaming desserts.

Hyatt Regency, 18 Hanoi Rd., Tsim Sha Tsui, 3721-7733, www.hongkong.tsimshatsui.hyatt.com


La Pampa


The first Argentinian steakhouse in town, La Pampa is located in the heart of Soho and offers in-house specialties such as beef sirloin and tenderloin, chorizo, and roast beef with mustard sauce. The wine menu has a number of Argentinian wines to choose from.

G/F, 32 Staunton St., Central, 2868-6959,
Reference:  www.lapampa.com.hk.

Bakery Cafe

Bread Elements

Gregoire Michaud, the former head pastry chef at the Four Seasons, recently broke off from the hotel to do his own bakery project – one that has been proofing in his heart for years. Bread Elements is not strictly a boulangerie – rather, they are a wholesale bakery building up a loyal base of local hotels, restaurants and cafes who will be serving and selling their breads. Michaud set the project up with three other bread lovers, including Gäelle Gognau and her husband, and Mark Yeung (also formerly of the Four Seasons). Some of the best breads and pastries in town are all handmade at their Chai Wan factory before being delivered fresh daily to clients ranging from 22 Ships to Chez Patrick Deli (the former from which you can purchase the breads to take home). Currently their repertoire includes black olive rye, multigrain loaf, sesame challah, figs sourdough, baguettes, croissants, fruit danishes and more. Our favourites so far must be the sourdough-based baguettes (which have a moister crumb) and pain au chocolat made with oozing (rather than ganache-like) dark Valrhona chocolate.

Bread Elements, Block A, 24/F, Unit 3, Fortune Factory Building, 40 Lee Chung Street, Chai Wan; +852 3996 8570


Reference: https://www.facebook.com/bebreadelements

Le Salon de Thé de Jöel Robuchon

Located just one floor below the time-honoured restaurant of the same origin, Le Salon de Thé offers up light sandwiches and deliciously decadent refreshments, along with some of the most delicately baked breads in town. As well as being a café, the bakery offers up some of the most scrumptious meals served at reasonable prices. With croissants that simply melt in your mouth and baguettes that line the shelves, this is the perfect pit stop when running errands in and around town.

Le Salon de Thé de Jöel Robuchon, Shop 315, The Landmark, Central; +852 2166 9000


Reference: http://www.robuchon.hk/

Passion by Gérard Dubois

As part of the up-and-coming Wan Chai neighbourhood, this bakery-cafe opened by Swiss-born baker and owner of La Rose Noire Gérard Dubois features some of the most beautifully crafted French breads in town. Some of the signature breads from Dubois include the crunchy French traditionelle and pain au levain sourdough breads as well as their twice-daily baked baguettes. The café menu also features elegantly presented sandwiches, croissants, Danish pastries, salads and even an evening menu. With so much on offer, it’s hard not to spend an entire afternoon snacking on pastries and gobbling down slices of sourdough.

Passion by Gerard Dubois, 74-80 Johnston Road, Wan Chai; +852 2529 1311


Reference: http://www.passionbygd.com/