DELTA BRIDGES: You have worked in different places in China, what attracts you to Shunde?
BRUCE WU: I have not worked in Guangdong but I have worked with some chefs from Guangdong and they always have high praise for Guangdong cuisine. Shunde is recognized as a food village, and in terms of Guangdong cuisine, Shunde is the most distinctive place. So I decided to come here to try.
DB: Today’s catering industry is so fierce, as a Food and Beverage (F&B) Manager of an internationally renowned hotel brand, what do you think of this competitive trend?
BW: In the current circumstance, the market is bigger with rising demand and the services and quality of food cannot be maintained. So we need more new things to stimulate. We will attract more clients by launching new dishes and combinations which should be in accord with the market effects. If it does not change, then we cannot keep the consistent high standard along with our good reputation in the local industry, we will lose more clients.
DB: There is a developed catering industry in Shunde, especially with many farm style and other distinctive restaurants. Also, Shunde people are particular about taste. As an F&B manager, how do you deal with the competitors and the discerning palate of Shunde people?
BW: Nature, health should be the main point that the farm-style restaurants pursue. But actually, Shunde people do not mind to try more new things. So we will do surveys with clients such as sales calls to ask for feedback on new dishes, what changes to our hotel they would like to see and what type of dishes will cater to their taste. Under these circumstances, quality should be kept to a high standard. To keep the quality high, it will be good for the future market. We will adjust accordingly to different situations. For example, in the holidays, we will release special dishes for the holidays.
DB: In contrast to other international brands, Sheraton’s catering costs and expenses are higher than its peers. Under this environment, how do you compete and what advantages do you have?
BW: Hotel costs result from many aspects and the food cost is one of them. Although the food cost is higher than others, ingredients we use will be fresher and higher quality. In the hotel, we will have general control of the costs and we can also use other revenues to cover these costs. Anyway, we will make an adjustment according to the practical situations.
DB: The banquet hall at Sheraton has some advantages. But restaurants like Shun Feng Shan Zhuang also accounted for a place in Shunde. How do you cope with the strong opponent?
BW: We should understand the competitor’s state of operation and try to avoid weaknesses. We will do some research and make the proper countermeasures. And, I have enough confidence in our hardware and services, Coupled with our great venue, that we can do some targeted banquets or some high-quality western dinners.
