There are many Sichuan restaurants in Hong Kong. Some of them are Da Pai Dangs while some of them are fancy restaurants. Do you want to know how these bosses run their Sichuan restaurants or are they different from running a local restaurant. After reading the story below, you may get the answer.
This is an interesting story about nine graduates from universities with their Sichuan restaurant “Twelve Flavor”. The nine students came from different universities in Hong Kong and different provinces in China. After graduation, they planned to start up their business together. Since four of them came from Sichuan and they thoughtSichuan food was delicious and special in Hong Kong, so at last they decided to start up a special Sichuan restaurant – Twelve Flavor.
In fact, a new dish called Sichuan Spicy Dry Pot (中譯：四川麻辣干锅) becomes popular in Sichuan these years. It is as delicious as Sichuan hotpot but easier to be cooked. The graduates started up a restaurant providing these dishes. As we all know, it is difficult to run a restaurant in Hong Kong as rent and other costs are expensive. Furthermore, the graduates had to consider which location was better and how to promote their restaurant. Therefore, good preparation is important.
The graduates spent one month to plan and finally they chose to start up “Twelve Flavor” in Tsim Sha Tsui. Nevertheless, they could not find a shop on the street and thus they could only open it upstairs. Then a further problem appeared that it was hard to make customers aware of. Finally, they decided to do promotion by the Internet and aim the youth market, especially those students and workers coming from Mainland.
Weibo was a popular social network platform in Mainland so they decided to use it to promote “Twelve Flavor”. Surprisingly, this method made a good effect. After that, they further launched some preferential plans for customers. All of these measures made their “Twelve Flavor” more and more popular. At the same time, more and more customers helped them to introduce the restaurant and the food via their own Weibo. Apart from the success of advertising, their restaurant was so famous for itsdelicious cuisine. The reason was that a shopkeeper who is Sichunese helped bring the seasonings from Sichuan regularly. This kept dishes authentic.
Their story encourages me indeed. It makes me know that one has to tackle different kinds of difficulties when running a shop in Hong Kong. The difficulties include how to adapt Hong Kongers’ flavor, how to price the products and so on. Anyhow, in my opinion, food exchange is also one kind of culture exchanges.