獨／楊紀華曝驚人人事費用 「這點」讓鼎泰豐不一樣

【看CP學英文】想到好吃的小籠包，「鼎泰豐」絕對榜上有名。The China Post特別專訪鼎泰豐董事長楊紀華先生，透露成功背後的秘訣，以及鼎泰豐如何在競爭激烈的餐飲業中脫穎而出，塑造出獨樹一格的品牌形象。

When it comes to “xiao long baos” (小籠包), Din Tai Fung (鼎泰豐) is second to none. In an exclusive interview with The China Post, Din Tai Fung owner Warren Yang (楊紀華) revealed the secret behind its success and what the brand means to people from Taiwan and around the world.

楊紀華表示，對於食物品質以及用餐環境的要求絕對擺第一位。

To Yang, the quality of both the food versus the dining environment is first and foremost, the thing to uphold.

他續談道，各分店廚師常常必須來到台灣先學習烹煮技巧，也會分派師傅和外場至新開分店進行教育訓練，確保各分店（包括海外）食物和服務都有一定水準。

In ensuring that the quality remains the same across restaurants, in Taiwan and overseas, Yang said that cooks usually travel to Taiwan to learn of the techniques beforehand, while other personnel will head to new branches to train staff.

鼎泰豐非常注重客人在店裡用餐的感受，而對此楊紀華也表示人事費用佔了56%以培訓服務生和廚師。

Din Tai Fung places extreme emphasis on making customers feel at home. To this extent, Yang added that 56 percent of their expenses are spent on staff.

另外，由於廚師需要訓練一到兩年的時間才算「技術純熟」，也因為這點堅持，鼎泰豐才能從眾多餐廳中脫穎而出。

In addition, the long training period, ranging from 1 to two years, makes Din Tai Fung stand out from other restaurants, for the art of making xiao long baos years-long time to perfect.

鼎泰豐如今已有167家分店，楊紀華也表示「國際化」對鼎泰豐是非常重要的，希望在保留原味和好品質的同時可以研發更多新菜色，讓客人不僅可以嚐到平常喜愛的小籠包經典餐點，同時也可以品嚐新口味。

With 167 branches worldwide, Yang stressed that making Din Tai Fung an international restaurant is of great importance. He added that he always looks for new ingredients and innovative techniques to incorporate into his dishes with the goal of preserving the original cuisines while adding more flavors into new dishes.

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