The Point of No Return

The Point of No Return

Interviewed by Cuiyin Zhang  Written by Elise Krentzel

The point of no return is when customers keep going back to China Chef in Grosse Point Woods, Michigan as if by magic, because they just can't get enough. Owner Meiyuk Yu expresses awe and delight when she says, “I really cannot explain why the customers repeatedly favor our business.” Perhaps it is the personalized service and customer relations, as it is a tightly knit family run operation?

This Americanized Chinese take-out was opened in 2001 in a convenient location near to one of the biggest lakes in America: Lake Michigan. It's very easy to drive into and out of. An upscale residential area and hospital are not far away. A dense population and continuous flow of traffic boost business at China Chef. Even though the competition is fierce according to the owner, as loads of restaurants are crowded into this area, China Chef leads the pack in popularity.

Brightly Lit
Bright is the theme of the restaurant; in color and attitude. No luxurious decorations adorn this 800 ft2 establishment. Reddish tiles are the floor choice, warm colored strip lamps and colorful menus are displayed upon the counter. All of these are sending out a signal that you will be treated well here, like at home, with warmth and kindness. Chinese water scene paintings hang on the wall.

What You Can Take-Away
Besides a formidable impression, customers get to choose between 80 take-out items. “Generally, all the items on our menu are very popular with customers” explain Yu. Each item on the menu tries to maintain the essence of the time-honored Chinese culinary art form.

The most popular signature dishes, such as General Tso’s Chicken, Chicken Lo Mein, Shrimp Fried Rice, are all very hot on the list of customers’ frequent orders. They are well received for their unique preparation and special taste. The chef uses secret methods to keep General Tso’s Chicken texture tender yet doesn't reveal what those methods are. Chicken breasts are prepared and marinated in homemade sauce, then fried at the proper temperature until the color turns golden brown. General Tso’s Chicken has become the most ordered dish.  

China Chef makes no exception in catering to the demands of diners seeking a healthy alternative. Chefs use little salt or oil. They prefer premier quality vegetable oil over peanut or other oils. Boiling is one of the best ways for maintaining nutrition values in food. What’s more, diners frequently place their orders with a specific cooking instruction. Stir-fried goodies are the main method of preparation.

Fresh ingredients are the basis of a strong Chinese culinary tradition. Following that tradition, Yu purchases materials for their freshness; even paying a higher price to guarantee the original flavor in a dish. An artful portion and blending of sauces utilizing a perfect technique in cooking can never compensate for the absence of freshness. Yu seeks to reap that freshness from the innate nature of the ingredients. She senses this is one of the reasons customers like coming back – they too have an innate sense of what is fresh and good.

Service Questions and Answers
Yu sees the language barrier as a real stumbling block as it interferes with the communication that can or cannot be made with customers. She believes her great passion for what she does and sincerity make up for what she may lack in literal words or phrases. She and her family are able to reach beyond mere words and go directly for the customers' hearts.

Management Techniques
Mrs. Yu explained that good management and thus teamwork flows into all areas of the operation. For example, she points to the excellent sanitation conditions in his restaurant. Everyone chips in to make the place immaculate. Furthermore, Yu is in charge of the front of the house while her husband manages the kitchen. Her two sons aged 17 and 18 work over the weekends. Yu answers calls, takes the phone orders and manages the operation. There are many times says Yu when customers have to wait a while to be served. “I love them so much. They are understanding and do not complain.” She informs ARN that since a professional delivery service handles the door-to-door orders there are few problems on that front.

Hiring outside the family is not necessary since they can handle the jobs at hand plus it would be an additional cost, one that is superfluous. She says, “we are working, living, earning and are fulfilled. That's more than enough.”

Among several key elements for a successful restaurant, freshness and quality come first, then sanitation and environment. To increase your competitiveness adds the owner, innovation should be prescient.

An Overview 

20 years has passed since Mrs. Yu set foot in America. The first 7 years were spent in Los Angles and 13 years in Grosse Pointe Woods. The restaurant business was her first business in the USA. She did it first, together with her relatives; watching, learning and practicing and then ran a restaurant herself. During that time, she also spent her spare time learning English at language classes in order to communicate with the customers better.

China Chef

• Location: 19873 Mack Ave., Grosse Pointe Woods, MI 48236
  
• Cuisine: Americanized Chinese Food
  
• Offers: Take-out
  
• Signature Dish: General Tso’s Chicken, Chicken Lo Mein, Chicken Fried Rice
  
• Year of establishment: 2001
  
• Phone: 313-882-8138
  
• Owner: Meiyuk Yu