Expert: Louis M. Wu - 7/6/2009

Question
Hi, I'm in the process of planning an authentic dim-sum restaurant (not in the Far East). I am planning to operate full cart service. However, I am wondering whether I should rely on human labour for the preparation of the dumplings or on machinery of the kind ANKO for instance manufacture. If I use human labour, how many people would I need on my kitchen staff for a restaurant which has about 100 people max at any given service? And finally, are there specially trained dim-sum masters in Hong Kong or China whom I may be able to hire?

Thanks!

Answer
hello Mr.Nimrod!
this is Chef Wu, how are you I'am sooooooo sorry I was been busy with my work so I just now getting back to you. if you want to open a Dim-Sum in Isreal I would use only human labor because nothing beats handmade. I would probably start out about 6 peoples because
all the dim-sum food is very time consumming and certain chef can only concentrate on their expertise. now as far as China or Hong Kong to hire your chef Hong=Kong wins because Dim-sum originally
from there so you be better off with them. you might want to go to
Hong-Kong to see if you can hire anybody there hope all this help.
thanks!!!!!!!!!

Chef Wu