Tien Yi

 
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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, atmosphere, value, quality of the cuisine and service.

While success in the achievement and proper integration of these factors requires a mastery of the specifics of the trade, in essence they relate to fundamental principles that, with appropriate adjustments, apply to any successful business endeavour, by reliably providing clients in an appropriate manner and at an acceptable price what they want in the desired quantity and quality, in the right place at the right time.

The selection of location is predicated on a clear knowledge of the target market, and contributes to setting the tone for the quality demanded–of the premises, the management, the personnel, and the product-cum-service, of which the atmosphere is an integral part. 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 ambiance.

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.

However, all the above would come to naught without unrelenting attention to the logistical "nuts and bolts" of the operation. Restaurant operations are based on the provision of non-stop service along a vast and complex supply chain that converts raw materials and human actions into goods and services of the highest quality. In this regard, everything down to the minutest detail depends on the members of the staff, the most important assets of RC Gastronomic.  

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 skillful execution of policies based on a philosophy of 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.

Evident at all levels of the RC Gastronomic Group's operations is a quintessential professionalism founded on a sure grasp of fundamental business principles, a clear understanding of the nature of the food and beverage trade, and thoroughgoing operational follow-through.

For RC Gastronomic, 2006 was a banner year, a year of expansion that has seen the Group's flagship and existing operations (Ichikawa and Kikuzen) joined by several new brand restaurants in Hong Kong, including  Lanna  Thai  Restaurant,  Kyo  Hachi  Japanese  Restaurant and Tien Yi Chinese Restaurant.

In late 2007, a new brand, named Red Door joined the group to target more consumers of modern Cantonese cuisine and seafood.  This is part of the larger strategy that calls for more operations and new branding across Hong Kong and in other major cities in China in the near future.


雅時美鑒餐飲集團 (RC Gastronomic) 創立於1986年,專營國際美食,品牌不同,風格各異,卻同樣超卓,譽滿香江。

超逾二十年的历史证明了成功非侥幸。雅时美鉴餐饮集团的创办人暨舵手早已立志在餐饮业发展,前赴美国Manoa夏威夷大学主修酒店及餐厅管理,毕业後回港在着名酒店集团及餐厅工作,而且在行政管理和实际营运两方面都取得了宝贵和丰富的经验。兼具如此学历及资历的专才已是相当难得,能够把握时机创业更是英明之举,着名粤菜酒家翰腾阁正是建基之作。

雅时美鉴餐饮集团的经营哲学十分清晰,就是要齐备五大元素:选取最切合品牌定位的地点开店,以高雅设计和布置营造独特格调和舒适气氛,配合水准一流的服务,为客人提供优质味美及收费合理的餐饮享受。

上述五环紧扣,必须各自力臻完美,同时又要互相配合,方可令品牌绽放光彩。这个理念也展现在集团的标志之上。五环当中又以选择地点最为重要,因为「地利」将直接影响顾客群与市场策略。多年来,集团旗下的餐厅皆进驻香港各大名牌购物商场或地标建筑之内,广受欢迎,赢尽口碑。

其实五环能够运转得宜,全赖集团的企业文化和核心价值观将之连系,简单来说,就是「将心比心」。一家「有心丶用心」的食肆,顾客一定感受得到的。

正因如此,集团旗下每一家餐厅皆「悉心经营」,而且管理层经常游历世界各地的大都会,考察最新趋势,然後在室内设计丶食材选料丶菜色创作等多方面不断革新,紧贴国际潮流;并将正宗风味结合创意演绎,在早已是文化熔炉的香港,为认同品味和追求享受的顾客,带来耳目一新的美妙感觉。例如,每一间餐厅的装潢设计,都是名师的杰作。又如精彩丰富的酒单,便是行政总裁亲自品试的心得,全皆精挑细选。事实上,以亚洲佳肴配搭葡萄美酒已成气候,提供和推广环球佳酿,也成了集团的致胜策略之一。

对雅时美鉴来说,餐饮是一项全年无休丶无时无刻处於运作状态的业务,而且流程繁复,每一个小节都不容有失,必须全心全意,全神贯注,所以全赖员工上下一心,合作无间。

员工就是雅时美鉴餐饮集团最重要丶最宝贵的资产。事实上,在其核心行政管理梯队内,有些精英已为公司服务了15年以上,有些甚至是「开国功臣」。是他们的不懈努力,令集团得以保持一贯的高超水准,在每个营运范畴都表现卓越。即使是一般员工,流失率也特别低,因为每一位员工的个人发展及事业前景都得到重视,并予以培训和机会。这也是在管理上体现了「将心比心」的丰硕成果。

自雅时美鉴餐饮集团创立以来,香港已经历了几许风雨,集团依然坚持理念,稳健发展,而且把握时机开创高峰。对管理层来说,建立更多的品牌,开设更多的餐厅,是一项长远的投资。

2006 年正好标志着雅时美鉴餐饮集团的里程碑,在同一年内增添了几个新品牌,包括最新丶最高级的中菜「天一酒家」;还有「巨八日本餐厅」和「蓝纳泰」泰国餐厅;连同早已在香港深入民心的「翰腾阁」丶「菊膳日本料理」及「市川日本料理」,所有这些品牌的餐饮设施皆奉行五大元素 ,各显姿彩。

到了 2007 年底,雅时美鉴餐饮集团创设了另一个新品牌 ~「喜悦轩」,旨在为更多消费者提供新派粤菜和海鲜美食。事实上,集团正逐步在香港和中国各大主要城市开拓业务,预期在不久将来设立更多品牌和食府,进一步将融汇了「心思」和「新意」的美好餐饮享受,在中华大地发扬光大。

 

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