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Winner-Asian Express Hot Pot
The application begins on 1 March and ends on 30 November 2013, lasting for 9 months.
There are 136 excellent Asia restaurants signed up, coming from some states of Canada with most Chinese dwelling in, e.g., BC, AB, ON, QC, NB and NS.
Finally, 70 restaurants stood out and won the award of “The Best Asian Food in Canada” through comprehensive assessment i-n four aspects.
To make official catering organizations, media, our audiences and customers around Canada know about the news of restauran-ts getting awards, Asia Star TV produced a special program for awardees this year, namely, “Catering Star”, aiming to showcas-e the highlights of awarded restaurants and the business philosophy of restaurant owners, as well as their comments on the ac-tivity.
Asian Express Hot Pot (明火锅)
Seats: 72
Add: 10586 100 St NW, Edmonton, AB T5H 2R6
Founded Time: 2011
Tel: 780-421-8300
The restaurant types: Dine in Take Ou
Owner: Leon
Introduction of the restaurant:
Only a year, it opened opened two stores in aboard.
This is the place where a very novel, can everyone a hot pot, there are so many food can make you own choice, hot pot bed charge was introduced into China mainland authentic ingredients, and the hot pot base is through the certification authority appraisal institutions, are all very healthy food.
Restaurant whose proprietor hopes to have more people to join to the Asian Express Hot Pot, make traditional Chinese improved Hot Pot to get a bigger development.
Restaurant news:
Part 1
ASTV:When did you come to Canada? Would you please tell us how you felt about Canada at the beginning?
Owner: I’m from Guangdong, China, and settled in Canada in 1997. My first impression of Edmonton was not that wonderful, but after half a year for adaptation, I came to fall in love with the city and fit into the local culture and living tempo.
Part 2
ASTV:When did you start your business? What was the greatest challenge whenyou tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:I used to be a major of architecture in China, and when I just moved to Canada, I was engaged in the trade at first.
I started to run a bar in 2001, then I purchased a Japanese restaurant in 2004, and later in 2007, I went into businesses of Chinese food, Western-style food, KTV and hotel, until I started to run Asian Express Hot Pot in 2011.
Challenges:
① As for the human resource, staff mobility is very obvious in the catering industry, and it’s hard to find and keep good chefs.
② With market competition more and more fierce and more and more restaurants of the same type come in, the market pressure becomes greater.
I believe benign competition will push on the development of this industry, and we should try to seek appropriate countermeasures in the face of these, for example:
① Improvement of hardware facilities, like introducing quality equipment and improving the dining environment.
② Software conditions: ensuring the freshness of food materials and the quality of final products, and training employees to please customers with quality services.
Part 3
ASTV:When did the restaurant start business? Why do you think you can succeed today? What’s the key to your success? And what’s most special about your restaurant?
Owner:The restaurant started business in July 2011, and a partner is an internationally recognized chef.
Uniqueness: The restaurant takes in the business model of “one pot for each”, correcting the limitation of traditional hot pot.
a. Best hot pot stock: over 10 kinds of hot pot condiment taken in from China
b. Seasoning: more than 40 kinds of seasoning prepared by professional chefs enrich the flavor
c. Food materials: fresh and healthy sources of food
Part 4
ASTV:The rise of commodity price and labor leads to higher cost of running a restaurant. How would you handle such a situation?
Owner:The situation is a trend of the market, which we can hardly change. We can only do what we can do.
1. To reduce wastes and save costs.
2. To enhance turnover
3. To boost publicity
4.a. Brand promotion plus advertising, so as to seek long-term development on the condition of guaranteeing our survival.
b. Promotion of new products at times plus lucky draw to attract customers.
Part 5
ASTV:Many successful entrepreneurs will choose to conduct philanthropy, like offering donations to some hospitals and schools. What do you think of this?
Owner:I fully support it and I usually conduct it myself, contributing my bit to the local public welfare as long as I can handle.
Part 6
ASTV:Congratulations again to you and your restaurant for winning the honor of “the Best Asian Food in Canada 2013”. How do you feel about it?
Owner:I feel so flattered about that honor, and I would like to extend my sincere thanks to the program, and also to your staffs for their best service and timely follow-up.
There are 136 excellent Asia restaurants signed up, coming from some states of Canada with most Chinese dwelling in, e.g., BC, AB, ON, QC, NB and NS.
Finally, 70 restaurants stood out and won the award of “The Best Asian Food in Canada” through comprehensive assessment i-n four aspects.
To make official catering organizations, media, our audiences and customers around Canada know about the news of restauran-ts getting awards, Asia Star TV produced a special program for awardees this year, namely, “Catering Star”, aiming to showcas-e the highlights of awarded restaurants and the business philosophy of restaurant owners, as well as their comments on the ac-tivity.
Asian Express Hot Pot (明火锅)
Seats: 72
Add: 10586 100 St NW, Edmonton, AB T5H 2R6
Founded Time: 2011
Tel: 780-421-8300
The restaurant types: Dine in Take Ou
Owner: Leon
Introduction of the restaurant:
Only a year, it opened opened two stores in aboard.
This is the place where a very novel, can everyone a hot pot, there are so many food can make you own choice, hot pot bed charge was introduced into China mainland authentic ingredients, and the hot pot base is through the certification authority appraisal institutions, are all very healthy food.
Restaurant whose proprietor hopes to have more people to join to the Asian Express Hot Pot, make traditional Chinese improved Hot Pot to get a bigger development.
Restaurant news:
Part 1
ASTV:When did you come to Canada? Would you please tell us how you felt about Canada at the beginning?
Owner: I’m from Guangdong, China, and settled in Canada in 1997. My first impression of Edmonton was not that wonderful, but after half a year for adaptation, I came to fall in love with the city and fit into the local culture and living tempo.
Part 2
ASTV:When did you start your business? What was the greatest challenge whenyou tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:I used to be a major of architecture in China, and when I just moved to Canada, I was engaged in the trade at first.
I started to run a bar in 2001, then I purchased a Japanese restaurant in 2004, and later in 2007, I went into businesses of Chinese food, Western-style food, KTV and hotel, until I started to run Asian Express Hot Pot in 2011.
Challenges:
① As for the human resource, staff mobility is very obvious in the catering industry, and it’s hard to find and keep good chefs.
② With market competition more and more fierce and more and more restaurants of the same type come in, the market pressure becomes greater.
I believe benign competition will push on the development of this industry, and we should try to seek appropriate countermeasures in the face of these, for example:
① Improvement of hardware facilities, like introducing quality equipment and improving the dining environment.
② Software conditions: ensuring the freshness of food materials and the quality of final products, and training employees to please customers with quality services.
Part 3
ASTV:When did the restaurant start business? Why do you think you can succeed today? What’s the key to your success? And what’s most special about your restaurant?
Owner:The restaurant started business in July 2011, and a partner is an internationally recognized chef.
Uniqueness: The restaurant takes in the business model of “one pot for each”, correcting the limitation of traditional hot pot.
a. Best hot pot stock: over 10 kinds of hot pot condiment taken in from China
b. Seasoning: more than 40 kinds of seasoning prepared by professional chefs enrich the flavor
c. Food materials: fresh and healthy sources of food
Part 4
ASTV:The rise of commodity price and labor leads to higher cost of running a restaurant. How would you handle such a situation?
Owner:The situation is a trend of the market, which we can hardly change. We can only do what we can do.
1. To reduce wastes and save costs.
2. To enhance turnover
3. To boost publicity
4.a. Brand promotion plus advertising, so as to seek long-term development on the condition of guaranteeing our survival.
b. Promotion of new products at times plus lucky draw to attract customers.
Part 5
ASTV:Many successful entrepreneurs will choose to conduct philanthropy, like offering donations to some hospitals and schools. What do you think of this?
Owner:I fully support it and I usually conduct it myself, contributing my bit to the local public welfare as long as I can handle.
Part 6
ASTV:Congratulations again to you and your restaurant for winning the honor of “the Best Asian Food in Canada 2013”. How do you feel about it?
Owner:I feel so flattered about that honor, and I would like to extend my sincere thanks to the program, and also to your staffs for their best service and timely follow-up.