Speaking of the most pyrotechnic food, it has to be the barbecue stalls and food stalls on the roadside at 11 o'clock in the middle of the night in China.Chinese people really love to eat barbecue.Because of missing such a taste, the Chinese guy Alex opened his own barbecue restaurant in New York.

The name of the restaurant is "Meeting", and there are often "strange and weird" encounters here.The boss recalled, "I remember a family, my daughter, mom and dad. They were my loyal customers. Once the three of them came together with their friends by appointment. It was an unforgettable'meeting'."

It was really difficult when it first opened. Alex, who has never been in the catering industry before, is often annoyed by the poor taste. He goes to the Internet to read reviews every day, hoping that his dishes can meet the needs of customers as much as possible.Catching up with the epidemic again, dine-in has been reduced by 90%, which has a great impact on income. During this period, many customers still order meals through rice balls. The boss is very grateful for the support of new and old customers since the epidemic, so that Met can survive this difficulty!

Spring must not only have the fragrance of flowers by the roadside, but also the smell of barbecue!

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At 9 o'clock in the evening, Flushing, New York, was originally the most vocal moment. Young people came together to eat skewers and drink beer, cheering and laughing until dawn.Because of the epidemic, the restaurant owner can only end a day's business at the most busy time, and Jim is one of them.

Jim had been opening restaurants in out-of-state before, and it was very hard and he didn't have time to accompany his children. Later, when he learned that milk tea shops were joining, he thought that milk tea shops should be easier than opening restaurants. So in 2017, tea tyrants started their business in Farah, New York.

Having opened a milk tea shop for 4 years, I have met all kinds of customers.But the most impressive thing is the story that happened during the epidemic.A grandmother from Guangdong looks at a 60-year-old grandma. She comes several times a week and buys one or two cups each time. She likes lychee milk green and a full cup of grapefruit.There were no people in the store during the epidemic, but grandma still arrived as expected.After buying and drinking, my grandma and Jim said: I know your hard work. I am not the king of milk tea. I just hope to do my best on Weibo to help you through the epidemic. "

"At that moment, I suddenly felt that I could keep going." Jim said.Needless to say, the impact of the epidemic on small businesses, but there are always these dim lights illuminating the dark night.

Jim is now working hard to develop new products and looks forward to reuniting with his old friends in the store in the summer!

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Amber first came into contact with baking out of interest. Later, he went to the United States to study for graduate school. By chance, he met many like-minded friends. Everyone took out all their savings and opened this Chinese dessert shop.

As an art major, she has her own understanding of desserts and baking.In the study of art, she will come into contact with a lot of oil painting and pottery. She integrates these techniques into the production of desserts. The cakes made by her always make people's eyes shine. "The process of making custom cakes is actually art, which requires toning and composition."

Amber and friends caught up with the epidemic when they first opened the store. They were closed within a month and the store could not be officially opened for business.With the momentum of a young man, Amber felt that he could make it through and began to do everything possible to receive takeaway orders.The epidemic was very serious at the time, and family and friends were worried about them, but Amber didn't want her dream to end in a hurry when it just started to sprout, so she kept gritting her teeth and persisted, and finally managed to survive. In February this year, she even expanded the branch.

So far, Amber has kept in touch with the first customer who walked into the store when it opened. The customer and his girlfriend have been taking care of their business since their private kitchen, and now they have become good friends with Amber.

The work in the store is very hard. It usually opens at 10 in the morning and leaves work at 11 in the evening, but Amber feels that everything is worth it. Every word of thanks from the guests is what drives her.

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The only abalone ramen in New York. The owner of Hong's one-day ramen has been in New York for 20 years. During this period, he has been engaged in import and export trade, media, and even child model companies, and various professions.But even if he is involved in more industries, he still remembers his original dream of dining.After all, the perfect life can be combined with interest and career.During the epidemic, he resolutely bucked the trend and made up his mind to open a shop with his wife.This is a restaurant that integrates ramen and milk tea. There are dishes that young people love, which is in line with healthier eating habits.But the reality is always cruel. The impact of the epidemic on the catering industry far exceeds their initial expectations.

Hongyi is the only abalone ramen in New York. It only uses healthy ramen ingredients, and each bowl of abalone ramen contains 6 large abalones. Under the difficult epidemic situation, the boss and his wife have been insisting on providing everyone with the most affordable food and soup. They also use the fragrant pork bone soup, the sauce is also their own research and development.But because I had no experience at the beginning, I didn't pay much attention to the price and the photos of the dishes, which actually directly affected the order quantity.After launching the rice ball, I began to understand the operation of the takeaway, and finally passed the most difficult moment.

Catering entrepreneurship is a mixed history of blood and tears, and it is also a path of self-cultivation. Some people bid farewell to others, while others are soaring. Only the catering people know the ups and downs.

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Since Fisherman opened its doors in Vancouver 2 years ago, it has always been the "most beautiful shop" on the food street. The restaurants are full every time they arrive, and people standing in line at the door.This restaurant specializes in grilled fish, local seafood and barbecue, and is deeply loved by diners.The owner Chef Bo has been engaged in catering for nearly 20 years. He has been involved in Chinese food, Japanese food, and Western food. He has studied in Canada, studied cooking, and worked to open a restaurant. This former "rebellious boy" finally chose to cook Chinese food, hoping to make more Foreigners understand Chinese food culture.

Looking back on his own catering experience, Chef Bo was really bitter and advised 99% of people not to touch it, because it is not easy.Without time to spend time with his family, the rest days of others are when I am busiest.You can feel Boge’s exhaustion in words. He also said with a smile that he is killing his enthusiasm every day, but it can also be seen that there must be enough love for food in the kitchen to make the kitchen more and more like a day for 20 years. The bigger, the more customers do.

In the past year or so, the impact of the epidemic has been negative for almost all catering people. They cannot see customers. Because they cook grilled fish, it must be dine-in to present the most perfect temperature and taste. Therefore, in the epidemic The former fisherman was unwilling to do takeout.But on the other hand, the epidemic has also given him time to rethink and examine the market, so that he can make more adequate preparations for the future and think about what changes can be made. In adversity, he feels that he has gained more. .

When asked what he wanted to say to the guests, Chef Bo almost blurted out: "I'll be fine when I come back." A little helpless, but more of a good look forward to that day when the diners get together.

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In 2014, Liu Yishou Chongqing hot pot entered Canada, opened his first store in Vancouver, and entered Toronto in early 2016.John Liu, the core shareholder of the North American team of Liu Yishou, has a total of 4 partners. These 4 core shareholders come from different industries. Because they like hot pot, they became associated with each other. Together, they brought Liu Yishou into Canada and became one of the first hot pot restaurants to enter North America.

At first, John thought that making hot pot is very simple and does not require a professional chef. It was not until the beginning that it was not so easy to make a catering business in North America. It really requires persistence.At that time, as the boss, John was always busy until four or five in the morning, with quilts in his car, and he slept in the shop when he was busy.Gradually, the shop was originally opened to make money and support his family. After slowly growing, John began to enjoy the sense of accomplishment and responsibility of leading the team, and Liu Yishou also gradually became the dominant player in the hot pot industry.

There is no problem that can't be solved by a hot pot meal, if there is, just two meals.

The epidemic still poses a huge challenge to hot pot restaurants. Faced with tremendous pressure, Liu Yishou immediately launched hot pot takeaways and incense pot takeaways, and later launched home cooking and simple meal series. John would like to thank the guests for their support to Liu Yishou's stores during the epidemic.

It is precisely because of these support that Liu Yishou decided to continue to open, not only to renovate and upgrade the store, but also to continue to open new stores in North America, so as to bring a better hot pot experience to Chinese and foreign customers in more places.

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From the original Internet celebrity restaurant in 2014 to the iconic new-style Sichuan cuisine in Los Angeles, Jincheng carries the responsibility of the younger generation of new diners to promote new-style Sichuan cuisine overseas.The two beautiful bosses, who were influenced by their parents since childhood, have their own unique insights into Sichuan cuisine or Chinese cuisine.

Although Kelly said that opening this restaurant is “a senior foodie’s passion for Sichuan cuisine and a business novice’s desire for the business world”, they hired the general consultant of Sichuan Sichuan Cuisine Museum to serve as a consultant for new cuisine development and condiment research and development. One point, it can prove that they are not only passionate about food, but also a kind of mission and awe for inheriting Chinese cuisine.It is no wonder that the late Los Angeles chef Jonathan Gold has written reviews for Jinchengli and has been voted as one of the 101 best restaurants in LA on many occasions.

Kelly didn't describe much about the impact of the epidemic on Jincheng, but only said that "changes in the model, decline in business volume and income, changes in human resources, and the convenience of on-site management are all huge challenges." Simple and concise, but Exuding the tenacity to face difficulties.For the guests, Kelly expressed her heartfelt gratitude countless times.Perhaps it is this kind of power that has led a new generation of catering professionals to carry forward innovative Chinese cuisine overseas.

The epidemic will always pass, but what is difficult to teach us can make us go further.

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Au 14 Prince Arthur has been operating in downtown Montreal for 1976 years since 45. The grandmother of the current owner Cindy is the founder of the restaurant.Because of the Vietnam War, Cindy's grandmother left her hometown with 6 children and came to a completely unfamiliar country, just to create a better living environment for her children and grandchildren. Cindy's large family started their life in Montreal with the yearning for a new life.
Cindy grew up with her grandma and has a deep relationship with her grandma.After the death of her grandma, Cindy decided to continue operating the restaurant, continue the legend of her grandma, and spread the food culture of Vietnam.

Cindy has been operating this restaurant for 20 years. I still remember that when I was a child, every time the restaurant was closed, my grandma would put together a big table, and then the whole family would sit together for a lively meal. It was the paradise in her heart. And the source of happiness.Now Cindy's mother, as the chef, also hopes to bring the taste of home to the guests and provide them with the most assured food.

For so many years, Au 14 has never tried to advertise the restaurant, because of the authentic Vietnamese cuisine and excellent address location, customers are in an endless stream.Until the outbreak of the epidemic, the number of guests drastically reduced, and the restaurant was also facing closure. During the two months of closing the store, Cindy actively researched new dishes, began to promote them on various platforms, and launched takeaways online. With the same tenacity and perseverance as his grandmother, he overcame the difficulties.

Now, Cindy is looking forward to the day when the dine-in reopens, he can meet those familiar old customers again, and also welcome new customers who did not have the opportunity to meet during the epidemic. AU 14 has the most authentic Vietnamese cuisine and the most enthusiastic and warm family operators. They can't wait to share the food and love with everyone.

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If you ask Chicago where there is authentic Taiwanese flavor, Haochu Taiwan must be the answer of choice for many people.Relying on his passion for Taiwanese cuisine, the owner I Min has carefully prepared a variety of Taiwanese snacks and drinks, which have made many overseas travelers taste full of hometown flavors.

I Min was born in the United States and grew up in Taiwan. At RT-Mart, a well-known supermarket, he started as a manager and became a manager. Then he felt that life shouldn’t be like this, so he quit his job and returned to the United States to start as a packager in a warehouse. Earn 8 dollars an hour.Later, I worked as a manager of a hot pot restaurant and found that customers would drink bubble tea, so the idea of ​​opening a restaurant on my own was born. In 2016, I started from scratch with my wife, starting from the small shop in the underground food court, and opened my own shop.

Pearl milk tea has also become a beautiful landscape in North America today. It seems that it is just a drink or a piece of food, but it carries a huge cultural value behind it.

For entrepreneurship, I Min also has deep feelings.Those who really want to start a business pay far more than gain. They have worked very hard in the past few years, but it has only been better in recent years.In the future, I Min wants to become a Chicago chain store, hoping that every district will have a good Taiwan.

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