這店家早已在我的回訪人物名單內，很可惜過往每一次有同事安排去拜訪店主時，我都被其他任務纏身，上星期五趁著海外經理Ceci來港考察市場，Rocky特別為我加入這間位於屯門龍門路43號龍門居商場地下105號舖的「仙桃居」，拜訪Franco Wu，一位仍年輕但已擁有25年餐飲業經驗的和藹可親男士！This establishment had long been on my list of revisit targets. Unfortunately, every time a colleague arranged to visit the owner, I was tied up with other tasks. Last Friday, taking advantage of Ceci, our Overseas Manager’s visit to Hong Kong for market research, Rocky specially arranged for me to visit “Stk105 – Xian Tao Ju” located at Shop 105, G/F, Lung Mun Oasis Shopping Arcade, 43 Lung Mun Road, Tuen Mun, to meet Franco Wu, a gentleman who, despite his youth, boasts 25 years of experience in the food and beverage industry!
這一間面積很小但能舒服地容納接近20個顧客坐下用餐的街坊式便餐店就在路邊，我們看到店內仍有午餐客在用餐，不敢踏入店內影響運作。知道我們已抵達，Franco立刻親切地到門外打個招呼，我們一共四人：Ceci、Rocky、傑和我。Franco說我們可先點飲品：傑選了蜂蜜椰果綠茶，Ceci看中香芋牛奶仙草凍，Rocky與我都被百香果鮮檸紅茶所吸引，都是冰凍的，10分鐘後我們到店內安頓後，飲品就一杯一杯的送過來，都非常好喝。Franco問我們想試什麼小食，觀察到我們很努力閱讀餐牌而不知怎樣作選擇，他就步入廚房，幾分鐘後其中一員工送了一份炸豆腐乾及一份椒鹽魷魚鬚回來，示意Franco已替我們做了選擇，並親自下廚烹調！色、香、味水準都超出我們所料，充分反映了他對自己食品質素的要求！跟著還送來欖球形狀的炸貢丸和圓形的炸墨魚丸各一份，享受令人難忘。煮完這些精美小食後，他再在我們桌邊出現，繼續與我們傾談和拍照。This cozy neighborhood eatery, although small in size, comfortably accommodates nearly 20 diners and is situated by the roadside. As we observed lunch patrons still dining inside, we hesitated to enter and disrupt their operations. Upon our arrival, Franco warmly greeted us outside. Our group consisted of Ceci, Rocky, Jie and myself. Franco suggested we start with beverages: Jie chose Honey Coconut Green Tea, Ceci opted for Taro Milk Grass Jelly, while Rocky and I were drawn to Passion Fruit Fresh Lemon Tea, all served chilled. Ten minutes later, after we settled inside, the drinks were served one by one, all delicious. Franco inquired about our choice of snacks, noticing our struggle with the menu. He disappeared into the kitchen and shortly after, a staff member returned with Fried Tofu and Salt and Pepper Squid Tentacles, indicating Franco had made the selection and personally prepared them! The presentation, aroma, and taste exceeded our expectations, reflecting his high standards for food quality! Subsequently, he also served Fried Rugby-shaped Meatballs and Fried Cuttlefish Balls, making the experience truly unforgettable. After preparing these exquisite snacks, he reappeared at our table, continuing the conversation and taking photos with us.
透過幾條簡單的問題，我發現了他的背景毫不簡單，值得我進一步認識他，在我專欄將他的生涯經歷及得著與大家分享，他亦同意讓我這樣做。Through a few simple questions, I discovered his background was anything but straightforward, compelling me to further acquaint myself with him. I plan to share his career experiences and insights with everyone in my column, to which he has graciously agreed.
用經驗豐富四字來形容他肯定是有過之無不及，14歲已兼職在這家店工作，後來就全職加入Starbucks星巴克，初在灣仔分店當barista咖啡烘培師，後轉到屯門，6年後離職時是升到副經理級別。他深入學習了管理店舖技巧，包括細看營業報表、研究升跌的原因生意走勢、以找尋進步空間；主動觀察及調查周邊競爭對手經營狀況、對自己生意的影響（尤其是新開張和結業）、他們做的推廣計劃可學習的地方，整體漸漸地提升自己的觸覺，從中抽出可套用在「仙桃居」的地方。Describing him as experienced would be an understatement. He started part-time at this establishment at the age of 14, later transitioning to a full-time role at Starbucks. Initially a barista at the Wan Chai branch, he later moved to Tuen Mun, where he rose to the rank of Assistant Manager before leaving six years later. He deeply delved into store management techniques, including analyzing sales reports, studying reasons for fluctuations in business trends to identify areas for improvement, actively observing and investigating the operations of nearby competitors and their impact on his business (especially new openings and closures), and learning from their promotional strategies. Gradually honing his instincts, he extracted valuable insights applicable to “Stk105 – Xian Tao Ju.”
Franco坦白承認，在Starbucks的日子裡的體會：「以前以為經理就係”經過都要理”，親力親為最好，但其實做管理人員，更需要自己退後一步，編自己做”Floater”，即係自由人，望下邊個位係樽頸，邊個位有機會改進；唔好比自己得個忙字，做老細既責任係向外尋找機會，留返心力諗多啲橋，指揮餐廳方向，執行大小任務就盡量交返比同事。」他這經驗之談，可放在最實戰的店舖管理課程，在此複述給大家參考。Franco candidly admitted that during his time at Starbucks, he realized, “I used to think that being a manager meant being ‘hands-on’ all the time, but in reality, being a manager requires stepping back, playing the role of a ‘Floater,’ observing who needs assistance and where improvements can be made. Don’t let the word ‘busy’ consume you; as a manager, the responsibility is to seek opportunities externally, conserve energy, strategize the restaurant’s direction, and delegate tasks to colleagues as much as possible.” This experiential wisdom, valuable for store management courses is shared here for reference.
2012年他從星巴克辭職，打算返回「仙桃居」任全職，這時Franco媽媽已頂讓了「仙桃居」為家族生意，他一心加入享受做太子爺的滋味，可是看到盤數，竟然是滿目瘡痍，奄奄一息，他只好立即救亡，開始他整頓業務的艱辛歲月！有賴Starbucks 的培訓完善，追數方面逼得又緊，結果逼出能力來！他將管理經驗投放在「仙桃居」，漸漸地業務看到改善，達到今天的成就！他認為能夠守住家業，又養得起家人已經好感恩。In 2012, he resigned from Starbucks intending to return to “Stk105 – Xian Tao Ju” full-time. By then, Franco’s mother had taken over the establishment as a family business. Initially planning to enjoy the benefits of being the heir, he was shocked to find the business in disarray upon his return, barely surviving. He immediately took charge to restructure the operation, a challenging period of hard work! Thanks to the comprehensive training at Starbucks and the pressure to meet targets, he honed his capabilities. Applying his management experience to the family business, he gradually saw improvemnts, leading to its current success! He is grateful for being able to uphold the family business and support his loved ones.
Franco留意到疫情時好多失業人士跑出來開餐廳，但因缺乏管理經驗而草草結業實在好可惜！希望我這篇文章可給予開餐廳的朋友參考和鼓勵，艱苦奮鬥後可渡過難關。Franco noticed many unemployed individuals venturing into the restaurant business after the pandemic, but due to a lack of management experience, many had to close prematurely, a regrettable situation! He hopes this article can provide insight and encouragement to friends starting their own restaurants, reassuring them that with perseverance, they can overcome obstacles.