Founded in 1986 with the establishment of its flagship House of Canton, RC Gastronomic has grown into a group consisting of diverse first-class restaurants offering a rich variety of leading international cuisines.
The group is led by one of Hong Kong's most experienced restaurateurs and his seasoned management teams. Before creating RC Gastronomic, the American-educated entrepreneur studied Hotel and Restaurant Management at the University of Hawaii, Manoa, and learned the practical end of the hospitality trade at famous hotels and restaurants in Hong Kong, arguably the least forgiving F＆B training ground on the globe.
The mastery of both administration and operations derived from his educational and early working experience is a rare combination indeed for the F＆B industry in Hong Kong, where one normally specializes in one side or the other, and it has proven invaluable to him in establishing and running his own business.
Moreover, Hawaii and Hong Kong are places where many cultures converge and interact, affording him the opportunity to gaining a deeper insight into a large number of cultures and their corresponding cuisines.
The key factors in the success of the RC Gastronomic Group were evident at the founding of House of Canton in the mid-1980s, which set the tone, the philosophy and the business model. They are reflected in the five interlinked rings of the company logo, in which each ring symbolizes one of the five elements integral to the philosophy of RC Gastronomic Group – location, ambience, value, quality of the cuisine and service.
While success is dependent upon the use of these five key qualities, it can only be assured when they are integrated with the mastery of the specifics of the trade. The selection of location is predicated on a clear knowledge of the target customers and is essential to setting the tone for the strategic market positioning. Over the years, the Group’s restaurants have been placed within Hong Kong’s major shopping malls or famous landmark buildings for the convenience of both new and regular customers.
Meanwhile, the value for the clientele involves the quality and presentation of the cuisine and beverages, the efficiency, skill and attitude of the service personnel, and the ambience at a competitive price.
All of these attributes can be summed up in the core value of the Group, "heart-to-heart". Dining out is much more than a mere physical experience, but a psychological and emotional one as well. The role of "heart" is crucial.
For all the care and attention lavished on the above, it would be of little significance should the Group not pay equal attention to the logistical ‘nuts and bolt’ of operation. Technically put, such operations require the provision of non-stop service along a complex and extensive supply chain, coordinating human industry to transform raw materials into goods and services of the highest quality. In this regard, everything down to the minutest detail depends on the dedication and talent of the Group’s most important asset, its staff members.
A core team of skilled and seasoned executives involved with the company from the outset ensures consistency and quality in every aspect of the operation. The skilful execution of policies based on the personal development and career building for staff members and the inculcation of ‘heart-to-heart’ relationships between top management and front line staff have borne fruit in the achievement of very low staff turnover, and the most important – the extraordinary quality in all aspects of the operation and excellent performance in every restaurant within the RC Gastronomic Group.
For RC Gastronomic, 2006 was a banner year, a year of expansion that has seen the Group's flagship and existing operations (House of Canton and Ichikawa) joined by its new premium brand - Tien Yi Chinese Restaurant in Hong Kong. In late 2007, another new brand, named Red Door joined the group to target more consumers of modern Cantonese cuisine and seafood.
Since the RC Gastronomic Group was founded, it has developed and grown along with Hong Kong for nearly three decades. Through our home city’s ups and downs, the Group has remained faithful to its philosophy of steady considered development. Indeed, the Group has continued to develop the business in both Hong Kong and China, and is planning further expansion, setting up more restaurant brands in the near future. For those who are fond of elegant dining, we shall continue to provide more choices, embodying our values of ‘heart-to-heart' and creative innovation.