Gen Z Entrepreneurs：I Love Kitchen II

Episode 2 I Love Kitchen － Part 2

In the previous episode, Simon WONG, Chief Executive Officer (CEO) of a catering group, visited Kobe CHENG’s restaurant as a mystery diner. He pointed out that the service of the restaurant was in need of improvement, and opined that Kobe should show her staff her passion for the business. He also suggested that Kobe should keep a proper record of the restaurant’s financial position.

Kobe was enlightened and immediately bought reference books to learn financial management. Meanwhile, she rebuilt a record for the bookkeeping of the restaurant systematically, which was a good start. Besides, Kobe decided to close the restaurant for a day to go on a trip at Cheung Chau with all her staff for relaxation and team building. During the trip, Kobe could put aside her identity as a boss to have a frank conversation with her staff.

Before broadcast of the programme, the production team is informed that a staff of Kobe’s had resigned, reducing the size of her small team. Every cloud has a silver lining. We hope that Kobe can grasp the nettle and continue fighting for her dream.

Sunny YUK is a big fan of siu mei (roasted meat), and he hopes that the slow-cooked siu mei of his secret recipe can be available all over Hong Kong. His first store is opened at Luen Wo Hui in Fanling where the major consumer group is seniors. Can his creative siu mei stand out in the market? Ambitious Sunny has a development plan, which is to set up a central kitchen in order to increase productivity of siu mei. Ray CHUI, owner of a chain Hong Kong style café, appreciates Sunny’s slow-cooked siu mei a lot after tasting it, but he considers that it may be too early for Sunny to set up a central kitchen.

【Gen Z Meeting Room】
In this episode’s “Meeting Room”, we have Simon, chairman and CEO of a catering group, and Ray, owner of a chain Hong Kong style café, to talk freely about whether inheriting a family business is equivalent to winning at the starting line.