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鼎泰豐在灣區
2018/02/20 16:42:08瀏覽528|回應0|推薦4

Not long ago I watched a TV talk show in which the low-waged phenomenon that had prevailed in Taiwan, especially of cuisine business, was the topic; but the unanimous conclusion was Ding Ta Fung is the one among few exceptions.  Why is that?  Its simple.

The restaurant has obtained remarkable revenue and profits for years due to its pretigious brand name, so it is able to pay a much higher salary to hire much better employees.  But how come a brand name could attract so many loyal patrons and tourists all the time?  That has been because of its unchanging food quality, consistent service standard, and systematical modus operandi.  Therefore, those perfect links make a benign circle for success: the boss earned big money, and the empllyees got well paid.

This morning we decided to visited the restaurant located at some mall in South Bay of San Francisco area.  The restaurant opens at 11am, and we arrived at 10.30 when there have had more than 30 persons lined up waiting.  Then the door opened, I took a glance at my back; oh my goodness, there must have had a long queue extended at least 100 meters.  Anyway, we were the first round of quests to be served. (Were we lucky?) 

The dinning area is adequately designed and decorated, and the seats and tables are more spacious and comfortable than those of its headquater at Xinyi Rd, Taipei.  The waiters and witresses are all wearing cordial smiles on their face all the time, taking the orders and serve the dishes effectively.  How about the flavor of the food?  Well, as good as usual, but seemingly a little not that orthodox as Ive experienced and, the price is dear, twice as much as that in Taipei, no doubt about it.      

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