China One Restaurant

Mr. Donghui Li is a pragmatist when it comes to his restaurant's mission and place on the map. As a simple take-away serving the local population, Mr. Li boasts that dedication to creating value in the community is his main raison-d'être. He has achieved this by using the best available quality of fresh ingredients, and dedicating his staff to maintaining high quality standards.

China One serves up Americanized versions of the all-time favorites such as General Tso's Chicken and the commonplace American styled Sesame Chicken or Chicken with Broccoli. All these dishes are big hits with customers who have no complaints or needs to change the successful menu. White chicken meat is used instead of other less expensive parts of the bird while the fat of the meat is trimmed to perfection to ensure a healthy dining experience. Healthy variations of these time honored dishes contain less or no salt, no MSG, less oil and sauce as an accompaniment. As tofu is high in protein and low in fat, several tofu dishes are available for the healthy diner.

Mr. Li sees a balance between healthfulness and taste and believes that healthfulness does not equal blandness. In fact, it equals tastiness and freshness. Principles have kept China One in the lead since their opening in October of 2007.

Mr. Li reiterates, “Our menu is simple. It is categorized into different sections: rice, noodles, soups, appetizers, pork, seafood, etc. Except for Chinese fare, we have a section for Thai specialties for people who crave that cuisine. The popular Pad Thai, Tom Yum Shrimp, Basil Chicken Thai Style and Lemon Grass Chicken are all found on the menu. This exotic cuisine features curry, chill paste and is a little spicy.

“There are many restaurants around, but there is no Thai within any reasonable driving distance. I just want to give the customers more choice”, said Mr. Li.

The Ordinary Becomes Extraordinary

He claims, “Our restaurant is an ordinary take out establishment offering Hunan and Szechwan style dishes. I've modified the flavors to accompany the American yen for less intense tastes because this makes me more customer-driven.”

Yet the obvious modesty belies the fact that his customers find their Sesame Chicken tasty and cooked to perfection. Part of the secret of these palatable entrees is the homemade sauce. Besides, the portions are neither overly sweet nor overpowering. Mr. Li confides to ARN, “Whether a dish is scrumptious or not depends on its seasonings and how skillful a chef is in preparing it. Knowing and perfecting the timing of the cooking processes takes experience and talent, especially in a take-away. If the chef is good, customers will be sated. Moreover they will return again and again.

Since the restaurant is small with a staff of four, the staff has rules to abide by.

1. The cooks should guarantee the quality and taste of the food.


2. Freshness of ingredients enables the quality of the food to be dependably delicious


3. The cook's skill is an important element in creating great recipes.


4. Speedy service. Orders must be delivered to customers within 15 minutes and within a four mile radius.

Another accolade that makes this regular take-away stand out from the crowd is their attention to sanitation and hygiene. The kitchen is kept up daily removed of dust, grease while the floors are constantly mopped and cleaned of grease or spillage.

Mystery Dining Report

The Mystery Dining Report conducted by About Face Inc. is an award granted to restaurants which are evaluated by a mystery reporter who enters the establishment incognito. The restaurants are appraised in three areas: food, service and cleanliness and sanitation. The food section assesses the variety, presentation and taste of the food ordered. The service section assesses the level of service received from the staff. The cleanliness section assesses the restaurant's observance of sanitation standards.

China One was awarded the desired 100% in all categories. They scored a perfect 10 which is equal to excellent. The restaurant is cleaned daily and carefully checked around all corners to insure it is free of all debris. There is an open kitchen that anyone can peer into. The reporter who dropped by China One had this to say, “The dining room was clean…Restrooms were odor-free and fully stocked with products. I saw the Health Department certificate posted on the wall as well as the Top100 Chinese Restaurant competition award. Staff wore neat uniforms and had acceptable hygiene.”

Friendliness is next to Godliness

Mr. Li confided in ARN, “our staff is friendly and they serve the customers in a timely manner. We have very few tables for customers who wait for their take outs. When they enter the restaurant and wait at the counter we chat with them to get to know what their preferences are. Then we introduce the right food to them. If they are a little vague in their choice we can direct them to the proper item on the menu. Of course, this is our daily business.

Where Does China One Go From Here?

Yet what of the future asked ARN? How well does it bode for the restaurant?

The owner plans to offer 10% off all meals in the hope of bringing more customers to his doorstep under these tough economic times. At the opening they advertised in the local paper highlighting in details about the restaurant and other pertinent information such as their specialties and service. They used a promotion tool as well. Another technique was handing out flyers and posting the restaurant's offerings around the neighborhood which proved useful. It increased China One's customer base.

However, as Mr. Li looks at the current staggering economy, which has had a very negative influence on his tiny restaurant, he is positive that times will turn. They always do. What goes up must come down and what is low must increase. Even though the restaurant is now facing slower walk-in traffic Mr. Li plans to grab more customer attention by delivering the menu door-to-door and offering that precious 10% off discount.