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Tsuen Wan said goodbye to the proprietor at the end of 20 years before Edo: the manpower has not been tried in the past 30 years

2022-05-23T00:10:42.173Z


There are more established restaurants that are closed due to the epidemic. Tsuen Wan Edomae Japanese Restaurant (edomae) has been operating for 20 years since SARS in 2003. Recently, a notice was posted at the door saying that it will be open until the end of this month when it is fully booked, and then it will be transferred by the new merchant.


There are more established restaurants that are closed due to the epidemic.

Tsuen Wan Edomae Japanese Restaurant (edomae) has been operating for 20 years since SARS in 2003. Recently, a notice was posted on the door saying that it will be open until the end of this month, and then the new merchant will switch to Chinese cuisine.

The person in charge said that the epidemic has been repeated repeatedly, and the business has dropped by nearly 90% in the worst period. Although the business has stabilized after the reopening of the evening market, the closure of China and Hong Kong is urgent, and only 6 floors in the 5,000-square-foot area are overloaded. Working more than 12 hours a day, all year round, serving concurrently as a waiter, a waiter, a chef, and a sushi bar chef to fill a seat. "I've been cooking Japanese food for 30 years, and I haven't tried the manpower." It was decided to only extend the contract after the contract expired For a month, thank regular customers for their support with cost-priced ingredients and say goodbye.


Repeated epidemic has caused restaurant business to rise and fall

The Edomae Japanese Restaurant, which opened in Tsuen Wan in 2003, was originally operated in Lik Sang Plaza. After 2007, it was transferred to the current location of the upstairs shop in Dahe Road. The operating area has increased from more than 3,000 square feet to about 5,000 square feet. It is engaged in Japanese cuisine for nearly 30 years. Mr. Zeng, the person in charge of Nian, said that he started working in the restaurant 18 years ago and was promoted from manager to person in charge. He was managed by the former owner 6 years ago, and the consumer customer level is relatively broad. It has shifted to an izakaya consumption model dominated by upper-middle-class customers, with per capita consumption reaching more than several hundred yuan. When business was booming before the epidemic, the afternoon and evening markets were often full, and advance reservations were required.

However, after the epidemic, the number of tourists or Japanese guests plummeted. He said that the main business is still able to rely on regular customers, but the fifth wave of the epidemic came at the beginning of this year. After suspending the evening market and extending social distancing measures, the business fell sharply by 70% to 90% at the worst time. , Although the landlord took the initiative to reduce the rent by more than 20% to overcome the difficulties, and the evening market reopened on April 21, the business returned to stability, but he could not see the prospects of the catering industry. On the 28th, the next merchant took over and switched to Chinese cuisine.

+1

Proprietor: The junior waiter earns no more than 16,000 yuan per month

The epidemic has hit many medium- and high-priced restaurants. Some people think that the consumption power of Hong Kong people has greatly reduced, but he countered that the biggest cause of death in restaurants under the epidemic is related to the shortage of manpower and the high labor force. Starting with four mosquitoes, our medium-sized dishes will start at least 10,000, and basically no one will be able to invite anyone, and an all-you-can-eat restaurant with a high turnover rate will have to start with 10,000.” He pointed out that the catering industry has been short of people for a long time. This is nothing new. In the past, new immigrants replenished new blood, but the long-term closure of new immigrants in the mainland made it even more difficult, and ultimately affected the entire supply chain of the catering industry.

At present, the lease is close to being completed and there is a shortage of manpower. The restaurant with an area of ​​5,000 square feet has only 6 floors. He also has to work more than 12 hours a day, serving as a waiter, a waiter, a chef, and a sushi bar chef. If there are not enough people, just do it.” He said that there has been no vacation in the past two or three years, and he decided to take a break for a while after the contract expires. After the epidemic is over, depending on the market situation, he will re-find a location with a smaller area to re-operate. “The area is The manpower is not so nervous, at least not using money to rob people."

Cost-priced ingredients thanks to regular customers Japan Air Freight Trailer for only $137

He said that he originally planned to close the door at the end of April, but due to the accumulation of a batch of regular customers over the years, and the employees in the restaurant who have served between 2 and 18 years, he could not close the door and no longer operate at once, so that the employees would lose their jobs. The owner extended the business for one more month to the 28th of this month. Not only did he allow his employees to find a way forward, he had already recommended his employees to the next merchant, and he also decided to thank regular customers for their support with ingredients, such as the daily airfreight of fresh tuna from Japan by plane. When the goods arrive in Hong Kong, the naked body is sold at the cost price starting from 64 yuan for 3 pieces of sashimi or 18 yuan for sushi. The price of Da Tuo Luo and Zhong Tuo Luo are also $137 and $115 respectively. At present, the reservation desk has been booked until the last business day. As far as the manpower capacity allows, let guests deliver snacks or ice cream after consuming the main meal, which is a successful conclusion.

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Source: hk1

All news articles on 2022-05-23

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