Expanding is always a problem for F&B operators, keeping to a solitary flagship store or opening new branches have their pros and cons. While it is good to retain it’s exclusivity by having just a solo location, it can be also a problem whereby you have limited seats to serve the ever-growing customers.
But having mutiple locations doesn’t necessary mean that it’ll be good for the business, even thought you have more accessible points, but the higher costs which comes along with it will poses a difficulty to the operators. However, the issue we are more concern with, will be the drop in quality of the food.
It is a common scene in the F&B industry with the increase in branches, the quality of the food will somehow be affected, and not on par with their original outlet. That’s why i don’t trust franchising, or the commercial restaurants. It can be a dilemma, and expanding should always be taken into consideration seriously.
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# Adventure, # Chinese, + Clementi, + Sunset Way, - BBQ seafood, - Cze Char/Zi Cha, - Hawker, - Prawn Roll, - Prawn paste chicken, - Sambal vegetables, - Stingray, - Sweet sour pork | ladyironchef, October 19, 2008 12:05 am | Comments (5)
Claypot rice
New Lucky Claypot rice is located at Clementi, a few blocks from Botak Jones (can’t remember the block of the coffee shop). This stall always have a long Q for their claypot rice, almost all or more than half of the diners to this coffee shop is for the claypot rice. So a wait is always a must, off peak hours around 20mins, during its peak hour 45min to one hour at least.
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Decided to have a quick lunch at Uno after reading fatpig review on it. Didn’t know that the Jumbo coffee shop at Dover has Uno as its new tenant since the last time i went to the coffee shop it wasn’t there. Anyway for the introduction, Uno Beef House is something like Botak Jones, (and Botak Jones second visit here) ”restaurant-style” western food sell in coffee shop environment.
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“Botak Jones offer authentic American style, restaurant quality food. The food quality is the same or better as any full sevice restaurant. Saying this, it also takes the same amount of time a restaurant takes to prepare your food as all of our food is cooked to order. This means your meat doesn’t hit the grill, your fish isn’t fried and your salad isn’t tossed until you placed your order… ”
Quoted from the botak jones menu (a long list of menu typed-print in yellow papers). Mister Ang, Mister Ong and me reached the place at around 130pm, not really a long Q, but can see that most of the people in the coffee shop is eating botak jones. Actually we wanted to visit Botak quite a long time ago, but just didn’t had the opportunity, was always going to some other places for meal. We waited for about 20 mins or so for the food to come.
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