Some flashes of thoughts when reviewing one of our restaurant's operations that is rated No.1 on TripAdvisor for Pasay, Manila Philippines.

馬尼拉康萊得酒店中國藍-梁子庚餐廳。菲律宾马尼拉帕赛區貓途鷹排名第一的餐廳。這幾天我在巡店調整店裡运营情况时，腦海裡闪過的一些想法。

1. Know your key target customers and offers a product that they truly appreciates.

了解您的主要目标客户，并提供他们需要和欣赏的产品。

2. For a sizable restaurant, focus on creating a product that guests would be happy to dine in 2-3 times a week rather than fine dining options where guest visits only for special occcations.

对于一家规模较大的餐厅，重点是要创造一种客人每周愿意在 2-3 次用餐的产品，而不是人们只在特殊场合才光顾的高级餐厅正式宴請餐品。

3. Always remember value for money, whatever the price point, being perserved as value for money goes a long way.无论价格定位点如何，始终记住物有所值.餐廳被認為物有所值能有持續性的走更长的路。

4. Take good care of the front line foot soldiers, they are the ones that is going to convey similar sentiment to the guests.

好好照顾前线員工，他们将把类似的情感传达给客人。

5. Have the foresignt to plan ahead for at least a two year period based upon current circumstance.

根据当前情况，提前计划至少两年後的前景。

6. Do not attempt to please all categories of guests in a single venue.

不要试图在一个地方取悦所有类型的客人。