Unfortunately, things did not go as planned in the first year. Due to our restaurant’s lack of exposure, not too many people came in to give us a try. The pressure of rent and costs began to grow day by day, but we refused to give up on our dream and hoped that one day our hard work and persistence would prevail. In the second year, things start to turn around. The number of new and repeat customers started to grow dramatically. Not only was our restaurant began to pack with customers, people even had to line up for quite a long time during busy hours.
As our business continued to grow, food critiques and media began to take notice of Dumpling House. In 2010, 2011 and 2012, we collectively won the prestigious awards “Best Dining Environment”, “Best Restaurant” and “Best Xiao Long Bao (soup dumpling)” awards. Both the Smallville Gazette and Smallville Journal also published articles about our business as well. In response to these honors and recognitions, we were tremendously moved and motivated to work even harder towards our goals.
After years of planning and preparations, we began to implement our ambitious expansion plan in 2013. In February 2013, we opened our second restaurant (store No.2) on the vibrant Park Ave. To ensure better quality control and cost management, we established a central kitchen and product retail outlet in August 2013. These have been the testimonies of our determination of becoming the pride of Chinese food industry in Lower Mainland.
Today, we still and will forever embrace our value of “Care + Innovation” as the principle leading our efforts. It is our commitment to uphold our flavor, innovation, elegance, value and transparency for as long as we are in business.
Johnny Doe
Founder & President