At Bo Ling’s Restaurant, it’s Chinese, Please! (2/2)

a. Creation of Banquet/Meeting facilities: Banquet business takes a different sales style. It is a big-ticket purchase. We have to spend more time to understand customer’s need, plan the menu, the drink service, and many other details. Happy customers usually refer more customers later. b. Dim Sum Weekends: Dim Sum is unique in Kansas City; it is now becoming an in thing to eat Dim Sum in the weekends. Most of Dim Sum customers are by word of mouth. c. The Beautiful, newly renovated Plaza Location: The restaurant business is a reflection of its operator. It conveys a positive message to our customers. Updating and redecorating shows we care about our business as well as customers dining experience. d. Refreshing the Menu: Our menu is the single most important sales piece for us. It helps sell items as well as reflects the style of the restaurant. Changing our menu often lets us rotate out slow moving items, introduce new items and update price changes. e. Holidays and Special Events: The single biggest event for Chinese restaurants is the Chinese New Year. Customers are waiting to see our special dinners every year. It is an easy sales opportunity because of the increase coverage by the media. 13. Do you have a signature dish? What would that be? Can you share the recipe with us? We have many specialty dishes. Dumplings are very popular in appetizer group. Whole flounder, sizzling rice with seafood, Sichuan hot chili beef are some of the berst sellers. 14. If there was one bit of advice you could tell our readers regarding operating a regional chain such as yours, what would that be? Focus, stay with what you know and do a good job. Build your brand; let customers know who you are. Be part of the community, and be a good citizen. Employees are our best assets. Treat them well, teach, grow and share your knowledge and experience with them. We all gotten help alone the way. Being able to help others and give back is the best reward in life’s work. QUICK FACTS Bo Ling’s Restaurant Locations Plaza 4800 Main Kansas City MO 64112 Phone: 816.753.1718 Overland Park 9055 Metcalf Overland Park KS 66212 Phone: 913.341.1718 Overland Park - South 7105 W. 135th Street Overland Park KS 66223 | Phone: 913.239.8188 Lenexa 9574 Quivira Rd Lenexa KS 66215 | Phone: 913.888.6618 Florida 27250 Bay Landing Dr. Bonita Springs FL 34135 Phone: 239.949.0800 A Bo Ling’s Favorite: Sichuan Hot Chili Beef Ingredients Beef flank steak sliced and marinated 6 oz. Green onions 2 stalks cut into sections Celery 2 inch sections ? cup Spinach 1 cup Fresh garlic 2 cloves chopped Dry red chili 4 pieces Sichuan hot bean paste 1 tablespoon Soy sauce 4 tablespoons Sesame seed oil Sichuan peppercorn pinch Cooking oil Stock 3 cups Cornstarch Directions 1. In hot wok, add oil, stir-fry green onions, celery and spinach until soft, using no seasonings. Put in bottom of serving bowl. 2. In clean wok, add 2 tablespoon cooking oil, add Sichuan hot bean sauce, fresh chopped garlic and cook till start turn color, add stock, slowly add sliced beef, reduce heat, let it cook for a minute until beef is cook, stir very slowly. 3. Add soy sauce to taste, thicken with cornstarch solution and finish with dash of sesame seed oil top with pinch of Sichuan Peppercorn powder. 4. Serve on top of stir-fry vegetables. NOTE: Traditional Sichuan chefs top the dish with a tablespoon of Sichuan peppercorn powder and 3 tablespoon of hot chili oil.