Turning the Ordinary Upside Down

Opened in 2007, Jin’s China King, a 1,800 foot emporium in Shelby Township, Michigan has become the local favorite and was recognized as “Best of Town”. Despite of a limited history, the owner Mr. Yujin Weng has around twenty years of experience under his belt, and he insists using the freshest ingredients available, which would convince the customers of a healthy and happy dining experience. In the current Mystery Dining Report conducted by About Face, a leading mystery dining service company, Jin’s China King received a desired score of 95.07.This report evaluates the overall performance of the restaurant, concerning food, cleanliness, and service.  

Mr. Weng chose the location to be in the strip mall betting that eventually, traffic would increase as the town grew. He knew the demographics of this area intimately as he worked as a chef at his brother's restaurant prior to opening his own establishment. Without too much investigation, he chose to be located one mile off the main road aware that customers would drive to Jin's China King. A big reason for that being their loyalty to Weng and prior experience eating at his brother's place, Weng adapted to the ins and outs of the public's tastes without much fanfare. People who relocated outside the township continued to drive over thirty minutes to eat at Jin’s China King – a testament to their preference for Weng's style of Americanized Chinese.

What Makes for a Loyal Customer Base?

The best sellers are Sesame Chicken, General Tso’s Chicken, Almond Chicken and Sweet & Sour Chicken. A real chicken lover's town in Shelby noted ARN. “These entrées are popular in many Chinese restaurants, as Americans have an insatiable appetite for these chicken compositions” notes Weng. “When the chicken is super tender and the coating crispy, these dishes are surefire crowd pleasers,” he admits.

At Jin’s China King, the interpretation of the classic dish, Almond Chicken, is slightly different from elsewhere. The chef uses white chicken meat. It is then marinated for two days then breaded with cornstarch giving it a crispier coating. The topping of sauces and almonds complements the dish. “Of course, only the skillful chef knows how to turn an ordinary dish into a culinary art through dedicated cooking and sensitivity to its presentation," adds Weng. Other items on the menu include the usual appetizers, soup, chicken, beef, shrimp, Chow Mein and Lo Mein. If customers ask for lighter healthier options there is always the bean curd, mixed steamed vegetables and combination meat & vegetables like Chicken with snow peas and broccoli. In addition, all the dishes are cooked with 100% pure salad oil, and no MSG.

As Weng more than anyone else knows the customers of this part of Michigan, he attests to their

preferences, “Sauces that are spicy, sweet and sour, but not overpowering.” He shares, “We try to use some natural ingredients, such as apple or orange juice to enhance the flavor.”

Restaurant Management Style

It is a simple family style restaurant with a small team. “There is not much to do with the so called ‘management’,” says Weng. He is certain that because most of his staff have worked in various restaurants before, they know how to do a good job. The whole team runs smoothly as an efficient team because each have their own tasks. The wait staff take good care of the customers. When the customers step into the restaurant, they are guided to their seats by the attentive and courteous staff. They always wear a big smile. Whatever a customer wants or doesn't the staff has learned to respond in a calm friendly manner. Patience is something they learn on the job.

Sourcing is not exactly a management technique; it is part of the business, explains Weng. To insure quality and freshness, Weng closely monitors the sourcing channel. They outsource ingredients from a few distribution companies and check all items carefully to ensure they are all fresh. Most importantly, they purchase perishables on a daily basis.  Even veteran chefs require fresh ingredients to work wonders on a plate.

Speed and Delivery

Preparation work is very important: in acquiring speed. At Jin’s China King, they lay out and prepare the ingredients before orders are received. The foods are then deep-fried, stir-fried or steamed. Usually, an order is prepared within five to ten minutes. When it is busy, orders can take as long as fifteen minutes. Jin’s China King busy time is at lunch and dinner. Since they do not deliver customers call in then fetch the orders themselves. Sometimes, they have to wait for a while. When that happens they seem to understand without any negative feedback or complaints. 

Cleanliness Accolade

Weng boasts, “I dare say our restaurant is the tidiest restaurant within 10 miles.” “We received high scores from the investigations conducted by the local health bureau.” There is a quote from the Mystery Dining Report: “The dining area was clean and tidy. All of the tables, chairs and other furnishings were in good condition. The tableware was clean and well maintained. The restroom was tidy and stocked with supplies.”

The kitchen is open so customers can see clearly what's happening on the other side of the fence.  If the kitchen is dirty and messy, how could you ensure that customers will have a healthy and pleasing experience? asks Weng rhetorically. The wok and kitchen range equipment are regularly cleaned and well kept, while special attention is given to cleaning the entire house on a weekly basis.

Success Hints

When asked what made Jin’s China King a success, Weng said, “Food quality and customer service are two important elements when diners make a choice of where to spend their money.” The owner knows there is much to improve yet he has a few ideas about doing things differently while the current economic downturn continues. Weng is sending the menus door to door and advertising in the local newspaper.