By Elise Krentzel

Serving Americans First

Buffet. What comes to mind? An orgy of Chinese food, by the pound, in every conceivable shape and size, taste, flavor and color. Huge banquets filled to the brim and overflowing with Garlic Chicken, General Tso's Chicken, hot and Steamed and Fried Dumplings, BBQ Spare Ribs, mounds of fried rice and white, Lo Mein Noodles of every variety. Who can resist? You get the picture. A gourmand need not one be to dive into the richness available at China Buffet in small town Magee, Missouri. Here every shade of customer will be fed. One way or another. With a fantastically abundant space and a menu that seems to stretch from Missouri to Shanghai, China Buffet aims to stuff the gills of more than two hundred customers at a pop. They succeed at this lofty task by providing Chinese American fare, nothing more or less, to an avid public who craves a first look and taste at the ordinary. A no-nonsense fill and refill of your plate until you drop from exhaustion and taste overload. That's a good thing to the diners who frequent this outpost because they are hungry creatures looking for a tasty bargain.

The art of pleasing all types of Americans is a talent not wasted on the experienced chefs of China Buffet. From Mexican and Latin Americans to Philippine and Asian customers, African Americans and whites; the trick is to palate please them all. It's not New York City meaning, you cannot get away with serving authentic tastes in Middle America muses the owner. How do they overcome this conundrum? They specialize in chicken and shrimp – from roasted, fried, wrapped in batter, steamed, laden with garlic and ginger and other spices to chopped in noodles or in soups. Appealing to the various ethnic groups is an art, says Mr. Lin, owner of this 5,400 square foot emporium. At the same time every possible method of preparation is deployed from grilling to stir-frying. Yet far and away the taste consensus has settled on sweetness. On all counts, Americans prefer a sweet taste to anything else muses Mr. Lin.

Coconut Shrimp, Garlic Chicken and Sesame Chicken are the leading recommendations because they are widely held as best selling items and thus, signatures of China Buffet. The three buffet bars hold up to fifty items from the poultry and meats, seafood and fish to vegetable and combinations of all or any meats or poultry items. Need we forget, soups, fruit and desserts are also enticing choices at the bar.

According to the owner, he has no direct competition in the area so customers are able to get their money's and tummy's worth. The advantageous location; at the crossroads of business districts, shopping malls and large hotels doesn't hurt either.

Mr. Lin is not exaggerating when he says, “The freshness of all goods is the prerequisite to attract and maintain happy diners. It's the core element in running a restaurant. “I am very strict with quality control and inspect all purveyed goods myself on a routine basis. We don’t store goods to decrease costs as others might be prone to do.”

“We also dump the contents of the buffet leftovers into the trash after rush hour. They are never used over again”, insists a confident Mr. Lin. It makes one wonder about other businesses that do reuse leftovers the following day! How is that controlled? Mr. Lin controls the quality himself along with his chefs to guarantee freshness every day.

Outstanding Service

Meeting customer's requirements can be a never ending game of cat and mouse. The expression customer's are king is not a truism, it's a fact of life in America. If they want a dish cooked a specific way we deliver. Our turnaround time is very speedy in delivering the food. The staff are helpful and friendly to a fault. Customers do not feel lost in the grandiose space. They are served immediately and do not need to shake down a waiter by roaming around the premises or calling out loud.

Excellent sanitation is also considered customer service claims Mr. Lin. Uncluttered spaces, tabletops, chairs and utensils speak volumes about what matters most to the owner. In addition, sparkling floors are testament to employees who clean, scrub, wipe and wash three times a day.

Meanwhile, customers gain a closer relationship with Mr. Lin as they become totally familiar with the food, first, the service offered and the standards of operation. The value of teamwork as a management procedure cannot be understated. Mr. Lin says, “Only when you encourage everyone to do their best will they outperform even their own expectations. You need to raise the bar for people and show them the possibilities of what they may never have thought of themselves.”

The clever manager is in direct and constant communication with staff asking their opinions on even the smallest of details. They represent the theory that customer recognition is the best reward for hard work. They also embody the philosophy that considerate service is the fastest way to win over customer's hearts.

Got to Get Worse Before it Gets Better

In 1998 when Mr. Lin first arrived in the USA his goal was to make his dream reality, of a glorious new life. However as the saying goes, things had to get worse before they got better. For Mr. Lin that meant starting as a busboy in his relative's restaurant. After one short year of struggling, studying English etc., he quickly worked his way into a more formidable position. Three years later in 2002 he had the gumption, experience and will to start his own restaurant, a buffet style eatery. Since then he has run four restaurants and China Buffet is his jewel in the crown. His success story has a catch. “My family is my true success,” he admits. He adds, “Family support is very important for men to achieve their ambitious goals. Success is the natural outcome after hard work and persistence.”