T*R
发帖数: 36302 | 1 这家餐馆在CHICAGO郊区，已经多年雄踞美国单一饭店营业额冠军了。一家店一年卖
2400万美元（不算酒水），还是很牛的吧？
How Bob Chinn's Crab House Became The Highest-Grossing Restaurant In The U.S.
Top-Grossing Restaurants
see photos
Matthew Gilson For Forbes
Click for full photo gallery: Top-Grossing Restaurants
Bob Chinn was 59 years old when he started the business that would come to
define him. The determined entrepreneur had already headed 13 businesses,
all catering to the restaurant industry, when along with his daughter
Marilyn, he opened the doors to Bob Chinn’s Crab House in Wheeling, Ill.,
30 miles outside of Chicago in 1982. His restaurant tops our list of the
nation’s highest-grossing restaurants with an estimated $24 million in
annual revenue. Numbers were provided by CHD Expert and do not include
alcohol sales.
Chinn, whose parents immigrated from China, dropped out of high school to
join the Army in World War II and has been working ever since. His first
business was supplying patterned plates to Chinese restaurants. From there
he moved on to selling equipment, remodeling and eventually helping his
family members open restaurants.
Full List: The Nation’s Highest-Grossing Restaurants
In the 1970s, when he was running a Chinese restaurant with his wife’s
brother, a customer came in and asked them to cater a party for 100 people.
Chinn had never done catering, but he immediately agreed and put together a
luau complete with grass mats and a roasted pig. The catering business took
off, but three years later Chinn decided to move on leaving the business to
his brother-in-law.
“When I went from one business to another I always gave it away
or sold it,” says Chinn, “and within three to four years they were always
out of business.”
Later, Chinn opened a Polynesian buffet with his brother and sister-in-law
but became increasingly frustrated at having to negotiate with his family
members over any new ideas.
“His place was so busy, but I wanted to do things my way, very
creatively,” says Chinn. “His wife didn’t like that, and after
three years I got tired of that talk.”
So he decided to branch out on his own with Bob Chinn’s Crab House. To
ensure that things don’t go downhill at the restaurant Chinn, now 89, has
decided he can’t retire (though he does spend six months out of each year
in Hawaii).
“If I stop, the restaurant will collapse in a few years,” he
says.
Chinn came up with the idea for Bob Chinn’s Crab House after traveling the
world and tasting the best seafood from Alaska to Australia. At the time,
most places were serving local seafood. Everywhere he went he talked to
fishermen and suppliers, even going out on crab boats in Alaska, to persuade
them to send their food to his outposts in Illinois. In Honolulu he has a
company that scours the fish market every morning and overnights the best
picks to Bob Chinn’s.
What started out as a 250-seat restaurant has grown to 700 seats serving
breakfast, lunch and dinner. Bob Chinn’s is the Disneyland of seafood
restaurants. Diners are shuffled through several wait stations but rarely
loose their cool. Maybe it’s because they’re lubricated by Chinn’s famous
Mai Tai cocktail that one reviewer said was “so strong it could strip
paint off siding.” Or maybe it’s because the 300-strong staff keeps things
moving. On an average day Chinn’s serves 2,500 meals. On a holiday it can
serve as many as 4,500.
Or maybe it’s because of the food. Chinn has 3,000 pounds of fresh seafood
flown in every day. Guests can check out the cargo bills while they wait
for tables. The restaurant earns a 24 (out of 30) for food from Zagat and
loyalists crow about the swordfish, of course the crabs and even the steak.
Chinn is still busy coming up with new ideas for the restaurant. He recently
devised a $14.99 surf and turf meal that includes a Mai Tai, shrimp or baby
scallops (“really good and cheap”) and the end cuts of USDA prime
steaks that he persuaded his supplier to sell him for less than half the
price.
He’s also helping two of his eight grandchildren start a business selling
his Mai Tais in supermarkets using special packaging to keep the fruit
juices fresh.
Despite the success of his restaurant, Chinn says has no desire to expand to
more locations.
“I have the best concept, but I’m not money crazy,” he says. “I enjoy
what I do.”
Follow me on Twitter at DorothyatForbes. | r*******g
发帖数: 32828 | | O*******d
发帖数: 20343 | 3 这个中餐馆是面对美国人的。 菜单都是经过改良的。 价钱很贵。 | s*******2
发帖数: 2898 | 4 "三番的高档粤餐馆"?
SB
【在 r*******g 的大作中提到】
: 呵呵， 三番的高档粤餐馆笑而不语
| O*******d
发帖数: 20343 | 5 没有中国人食客的中餐馆，不是中餐馆。 我以前的美国老板选中餐馆，就是看里边的
中国人多不多。 | n**********1
发帖数: 1148 | 6 金额太少
我土工随便几个秒杀之
.S.
【在 T*R 的大作中提到】
: 这家餐馆在CHICAGO郊区，已经多年雄踞美国单一饭店营业额冠军了。一家店一年卖
: 2400万美元（不算酒水），还是很牛的吧？
: How Bob Chinn's Crab House Became The Highest-Grossing Restaurant In The U.S.
: Top-Grossing Restaurants
: see photos
: Matthew Gilson For Forbes
: Click for full photo gallery: Top-Grossing Restaurants
: Bob Chinn was 59 years old when he started the business that would come to
: define him. The determined entrepreneur had already headed 13 businesses,
: all catering to the restaurant industry, when along with his daughter
| T*R
发帖数: 36302 | 7 尼玛这是福布斯统计的全国餐饮冠军，不要告诉我三番的店因为偷税收现金所以排不上
名。
【在 r*******g 的大作中提到】
: 呵呵， 三番的高档粤餐馆笑而不语
| T*R
发帖数: 36302 | 8 就是个海鲜粤菜馆。谈不上特别针对美国人。
【在 O*******d 的大作中提到】
: 这个中餐馆是面对美国人的。 菜单都是经过改良的。 价钱很贵。
| r*******g
发帖数: 32828 | 9 这个自然。 肯定漏税。
都是俩套发票。
【在 T*R 的大作中提到】
: 尼玛这是福布斯统计的全国餐饮冠军，不要告诉我三番的店因为偷税收现金所以排不上
: 名。
| T*R
发帖数: 36302 | 10 难道这个香港老板就不知道偷漏税？
【在 r*******g 的大作中提到】
: 这个自然。 肯定漏税。
: 都是俩套发票。
| T*R
发帖数: 36302 | 11 Numbers were provided by CHD Expert and do not include alcohol sales.
这是不算酒水的销售额，还是不错的。
国内单一店，不算酒水过亿的也不会太多。
【在 n**********1 的大作中提到】
: 金额太少
: 我土工随便几个秒杀之
:
: .S.
| r*******g
发帖数: 32828 | 12 你那个是针对美国人， 信用卡多。
三番的是针对中国人， 而且参鲍鱼翅的多。 很不一样的。
而且早茶，午餐，晚餐都是满的。
【在 T*R 的大作中提到】
: 难道这个香港老板就不知道偷漏税？
| b*w
发帖数: 14917 | | X*******G
发帖数: 14887 | |
|
