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Winner-Golden Maki Japanese Restaurant
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.
Golden Maki Japanese Restaurant
Seats: 50
Add: 1100 Davis Drive,Newmarket, ON L3Y 8W8
Tel: 905-898-1028
Website: http://goldenmaki.com
The restaurant types: Dine in Take Out
Owner: Mr Zhou
Introduction of the restaurant:
The restaurant opened in April, 2009. With a multitude of fresh items to choose from on their menu, they bring you an authentic Japanese delight. Offering both dine-in and take-out, Golden Maki features a wide assortment of Japanese cuisine. Their menu consists of all your Japanese delights, all made from the freshest seafood and finest ingredients.
They are also very happy to provide you with fresh Sushi, Sashimi and Maki party trays for your home or office enjoyment. They are a licensed restaurant offering a selection of Sake, and Beer as well as a full list of soft drinks to compliment your meal.
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: In 2000 I moved to Canada with my family. My first impression of Canada was that Chinese seemed not to bear high status in the country, having great difficulty in finding jobs.
Part 2
ASTV:When did you start your business? What was the greatest challenge when you tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:I started to know about the catering industry in 2004, then started this restaurant in 2010.
Challenges: The business was not really good after it’s opened. I felt very depressed.
Countermeasures: I tried to reduce costs and attempted my utmost to work. I used to have almost no sleep for 3 months. Gradually, customers to my restaurant could sense our hospitality and great tastes, and take a fancy to my restaurant.
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:My restaurant started business in July 2010.
Uniqueness: To cater to the taste of local people, the restaurant modified some dishes to make it satisfy local residents.
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:I would check orders at times and purchase fewer materials as to the dishes that customers don’t order so often, in order to control the cost of materials.
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’m willing to help those who need help as much as I can.
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:Thanks for our customers’ support. We’ll make every effort for better.
Restaurant Pictures:
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.
Golden Maki Japanese Restaurant
Seats: 50
Add: 1100 Davis Drive,Newmarket, ON L3Y 8W8
Tel: 905-898-1028
Website: http://goldenmaki.com
The restaurant types: Dine in Take Out
Owner: Mr Zhou
Introduction of the restaurant:
The restaurant opened in April, 2009. With a multitude of fresh items to choose from on their menu, they bring you an authentic Japanese delight. Offering both dine-in and take-out, Golden Maki features a wide assortment of Japanese cuisine. Their menu consists of all your Japanese delights, all made from the freshest seafood and finest ingredients.
They are also very happy to provide you with fresh Sushi, Sashimi and Maki party trays for your home or office enjoyment. They are a licensed restaurant offering a selection of Sake, and Beer as well as a full list of soft drinks to compliment your meal.
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: In 2000 I moved to Canada with my family. My first impression of Canada was that Chinese seemed not to bear high status in the country, having great difficulty in finding jobs.
Part 2
ASTV:When did you start your business? What was the greatest challenge when you tried to start your business? And how did you overcome it? Please brief to us how you managed to start the restaurant.
Owner:I started to know about the catering industry in 2004, then started this restaurant in 2010.
Challenges: The business was not really good after it’s opened. I felt very depressed.
Countermeasures: I tried to reduce costs and attempted my utmost to work. I used to have almost no sleep for 3 months. Gradually, customers to my restaurant could sense our hospitality and great tastes, and take a fancy to my restaurant.
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:My restaurant started business in July 2010.
Uniqueness: To cater to the taste of local people, the restaurant modified some dishes to make it satisfy local residents.
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:I would check orders at times and purchase fewer materials as to the dishes that customers don’t order so often, in order to control the cost of materials.
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’m willing to help those who need help as much as I can.
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:Thanks for our customers’ support. We’ll make every effort for better.
Restaurant Pictures: