Los Angeles—2019 US China Restaurant Leadership Summit, which is themed “Introducing to the World the Chinese Culinary Culture”, was held on May 11 at New School of Cooking in Pasadena, California.
The summit was intended to discuss the challenges facing the promotion of the Chinese culinary arts, and explore the present and future of the food cultural exchange between the United States and China.
The one-day forum, which drew the attention of a number of top restaurateurs, investment and legal experts, was hosted by Asian Culinary Institute and New School of Cooking, in partnership with Beverly Hills Conference & Visitors Bureau, US News Express and HanYuan Restaurant Business School.
Jonathan Lin, the founder and president of OCOCO International Co. Ltd. Shared with the audience how Coco fresh tea and juice becomes a brand name, which is popular in Taiwan, mainland China and North America, from the perspective of operational management, business model, raw material purchasing and human resources development.
“To maintain prime quality and uniform standard is critical for a chain business,” said Lin. “We adopt a centralized operation model, and attach great importance to employee training.”
Jacky Wang, the managing director of Spice World, who launched the well-known Spice World hot pot in New York, explained the importance of understanding the labor laws, business regulations and decoration style in American.
“It is a key for a food business to be successful in the United States to be prepared in terms of interior and exterior design, personnel training and local regulations,” said Wang. “And it is important to establish solid partnership, and conduct in-depth analysis on market demand.”
