Letters | Why the closure of Lin Heung Tea House is a cautionary tale

Readers discuss how restaurants can adapt and survive and the cruelty of the minimum wage freeze

Hong Kong

Letters

Published: 11:30am, 21 Aug 2022

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The closure of the iconic Lin Heung Tea House in Central and its Tsuen Wan branch has made many Hongkongers sad. But while customers lament the loss of this beacon of local dim sum culture, its demise also signifies the end of an era in running restaurants.

As with other restaurants, the two Lin Heung eateries have been hard hit by the Covid-19 pandemic despite their best efforts to stay afloat. People’s enthusiasm for dining out has been dampened by infection worries and social distancing restrictions. The popularity of a plethora of online food delivery platforms also dissuades customers from venturing outside to grab a bite to eat.

The closure of Lin Heung may serve as a cautionary tale for food and drink businesses whose fate is hanging in the balance. In an era when customers’ demands are ever-changing, how can restaurants survive?

Firstly, restaurants need to maintain good quality control over food, service and hygiene. Ultimately, people want to eat delicious food and enjoy good service in a cosy, hygienic environment. While prices of dishes may vary from one restaurant to another owing to location, operating costs and target customers, nothing beats being able to provide customers with a positive dining experience.

Secondly, restaurants should harness the power of technology in rendering service. Automation such as the use of QR codes for ordering food and checking the bill can save on manpower and increase efficiency and accuracy.

Tech-savvy millennials are also in favour of minimising unnecessary communication and taking all the time they need to select food. Picture this: there will be no more staff standing around and waiting for fickle customers to change their minds multiple times.

Lastly, restaurant owners need to constantly upgrade their service and update their business practices. The same menu without changes of food items will not attract repeat customers, while constant updates of the menu can add freshness during subsequent visits.

Using a variety of dining themes as gimmicks to attract customers is another feasible strategy, for surely no one is immune to the novelty and exhilaration of each unique dining experience.

The harsh reality that restaurants must not rest on their laurels might be hard to stomach, but to survive in the catering industry and draw customers, an appetite for change is needed.

Jason Tang, Tin Shui Wai

To improve livelihoods, start with the minimum wage

In his July 1 address, President Xi Jinping called on Hong Kong leaders to help improve people’s livelihoods.

In this context, the freezing of the city’s minimum wage at HK$37.50 is inhumane. The wage was left unchanged in last year’s review, and is due for another next year. The Minimum Wage Commission is expected to submit its recommendation to the government in October, which will decide whether to adjust the current pay level.

Given his humble background, our new chief executive John Lee Ka-chiu should have a reasonable grasp of the hardships of those working on the minimum wage. Hopefully, our society could be more concerned about the poor, setting policies that not just appear to be, but are in reality fair to them.

Most importantly, it is important to help them believe hard work could pay better and better, in pace with the Western world, where minimum wage levels are much higher.

Randy Lee, Ma On Shan