The Scene

The slew of regular customers who frequent Ho’s Chinese Carryout have similar positive opinions about the popular restaurant. They are drawn to the harmonious and inviting ambiance that owner, Zijian Lin, created when he took over the small restaurant in 2003. The restaurant is a take-out restaurant, but that didn’t deter Lin from building a waiting area where customers would feel comfortable and happy to wait for their food.

To make his harmonious and comfortable interior concept a reality, Lin decided to go with a design centered on simplicity. He chose a soothing yellow color scheme that reflects nicely against the wooden walls, wooden order counter, and clean white floor tiles. There are four chairs in the waiting area to be sure customers have a place to sit and relax while they’re waiting.

In addition to being comfortable, Lin also felt it important to make his restaurant’s interior memorable. Lin placed green bamboo throughout the restaurant and added a large fish tank in the waiting area to help keep his restaurant on customers’ minds. “The first impression is very important to attract visitors and getting them to come back again,” Lin explains.

Fact Sheet:

• Name: Ho's Chinese Carryout


• Location: 1707 Centre Plaza, Alexandria, VA 22302-2604


• Cuisine: American Chinese Food, Authentic Szechuan, and Hunan Cuisine


• Offers: Take-out, Delivery


• Signature Dish: Orange Chicken, Sweet & Sour Chicken, Crispy Beef, Dumpling, Spring Roll, etc.


• Year of establishment:  


• Phone: (703) 931-9781


• Website: www.hoschinesecarryout.com


• Owner: Zijian Lin

The Food

Ho’s Chinese Carryout offers Americanized Chinese Food, drawing mainly from Szechuan and Hunan influences. Stir-frying is the most common method of preparation as Lin and his kitchen staff believe this method is the best way to give customers full-flavor dishes while also keeping them healthy. The chefs are well equipped in this sense and always use the freshest ingredients; they get food deliveries at least four times each week and thoughtfully chose where their food comes from. Little salt and oil and no MSG are used in the food preparation and  brown rice is also available upon request.

The most popular signature dishes served at Ho’s Chinese Carryout are the Orange Chicken, Dumplings, Crispy Beef, Sweet & Sour Chicken, and Lo Mein. However, Lin added that the dumplings are by far the most popular among the local patrons because of the fantastic taste and the rich and filling special sauce they are served with. “Customers often ask for extra sauce!” Lin adds.

The Service

Lin strongly believes in passionate, patient, and quality service. He employs local residents—who speak English as their native language—to work as wait staff so the language barriers that are often prevalent in Asian restaurants does not exist. “Smooth communication enhances the quality of service,” Lin explains. The staff members are experienced and required to dress professionally and act amicably. Lin distributes service questionnaires to his customers and the customers are always satisfied with their performance.

Lin boasts that he actually has friendly relationships with his regular customers. He explains that the restaurant’s customers are always treated like friends—they give valuable suggestions for improvement and are always taken seriously and this is something customers appreciate. Lin recalled a time when a customer forgot to bring her wallet when she came to pick up her food. Lin understood her problem and did not want to inconvenience her and gave her food and to pay next time she passed by. The woman was touched by this sign of trust and her daughter came back the next day with money for the food and extra gratitude

Adding to customer comfort, Ho’s Chinese Carryout is also always kept warm, clean, and tidy. Perfect hygiene is something Lin always emphasizes to his staff and the restaurant is kept spotless by regular cleaning. The white tile floor is wiped down each day and always bright, smooth, and free of debris. “Excellent sanitation is the basic guarantee for providing overall good service,” Line explains.

As for his style of management, Lin believes is keeping up-to-date with the current market. He values timely information and is always taking full advantage of the internet to keep up on restaurant and cooking news, he visits other top restaurants in the area to learn from their success, and he researches the development of the industry as a whole. “By having the latest information and applying new measures to the restaurant, improvements are made little by little,” says Lin. “You have to keep improving to be the best.”

The Owner

Zijian Lin moved to the United States when he was twelve years old with hopes of building a better life. In the beginning, the adjustment wasn’t easy; his schedule was packed with school and his part-time job as a restaurant busboy. But Lin believes that hard work is essential to being successful—God helps those who help themselves.

Eventually Lin’s hard work paid off and he became a restaurant chef and then a restaurant owner when he took over Ho’s Chinese Carryout in 2003. And in 2005 Lin opened his second restaurant, Sushi House, because of demand. He has won the trust of the locals and is now successfully operating to restaurants.

The Owner’s Philosophy

“Your food and service have to be the best in the area,” Lin explains. Especially in this economy, when restaurants are constantly closing, it is important to keep regular customers coming back. They have to chose your restaurant over others in the area. “Our business is running well, even better than this time last year,” adds Lin.  And he believes being in the hearts of the local patrons is the key to his success.