shitstorm at imperial treasure: restaurant unfairly fired 3 long-serving managers [John Lee]

[TerrexLee]

More at https://tinyurI.com/y6ottyjt

 

[Dr Christopher Cheok C S]

The three managers are not local-born?

 

[A Singaporean]

Sorry. But we need to create jobs for foreigners.

 

[congo9]

Yes, Jihukia can go bk to Mudlaysia.

 

[syed putra]

Maybe they drank too much. Now bad times must save cost.

 

[TerrexLee]

Sounds like a valid reason......

 

[laksaboy]

From left to right: Alfred Leung, some inconsequential blogger, Vincent Leung (younger brother of Alfred) and Kenny Leung (son of Alfred).

Left: Jimmy Leung, Right: Vincent Leung.

 

[Dr Christopher Cheok C S]

The three managers are not local-born?

The foreign managers taking revenge on Imperial Treasure by going online.

 

[frenchbriefs]

Who the fark cares.....my god,everyday thousands of people are unfairly fired,

 

[knowwhatyouwantinlife]

If the 3 fired knew how to steal eat aka learn what the chefs are doing in the kitchen (which of course most of the time almost everything is pre prepared in the factory and sent to the restaurant) during their so many years of service there, should not be an issue to duplicate and start off as a hawker...just put big big former imperial treasure chef and take photos with an MP or minister and sure wok hei!


English

• WHAT'S ON
• EXPERIENCE
• CELEBRATE
• CORPORATE
• REWARDS
• SERVICES

1. Home
2. Shop
3. Details

Mr Chicken Rice
Operating hours: Daily: 11am-8pm
6582 1302
E!Hub #01-109

International award winning Singapore Chicken Rice by Mr Steven Low, former chef of Mandarin Hotel Chatterbox.

Gallery

Get the latest updates and promotions.
SIGNUP FOR OUR NEWSLETTERS
SUBSCRIBE
LOCATION
Downtown East
1 Pasir Ris Close
Singapore (S)519599
6589 1688
FOLLOW US
GENERAL INFORMATION

• About Us
• Opening Hours
• About NTUC Club
• Press Release
• Privacy Policy

CONTACT US

• General Contact
• Leasing Opportunities

VISITOR INFORMATION

• Getting Here

Copyright Downtown East 2020
Official Partner

 

[frenchbriefs]

If the 3 fired knew how to steal eat aka learn what the chefs are doing in the kitchen (which of course most of the time almost everything is pre prepared in the factory and sent to the restaurant) during their so many years of service there, should not be an issue to duplicate and start off as a hawker...just put big big former imperial treasure chef and take photos with an MP or minister and sure wok hei!


English

• WHAT'S ON
• EXPERIENCE
• CELEBRATE
• CORPORATE
• REWARDS
• SERVICES

1. Home
2. Shop
3. Details

Mr Chicken Rice
Operating hours: Daily: 11am-8pm
6582 1302
E!Hub #01-109

International award winning Singapore Chicken Rice by Mr Steven Low, former chef of Mandarin Hotel Chatterbox.

Gallery

Get the latest updates and promotions.
SIGNUP FOR OUR NEWSLETTERS
SUBSCRIBE
LOCATION
Downtown East
1 Pasir Ris Close
Singapore (S)519599
6589 1688
FOLLOW US
GENERAL INFORMATION

• About Us
• Opening Hours
• About NTUC Club
• Press Release
• Privacy Policy

CONTACT US

• General Contact
• Leasing Opportunities

VISITOR INFORMATION

• Getting Here

Copyright Downtown East 2020
Official Partner

Restaurant u can charge $100 per meal.....hawker u can charge what?$5.50 for set meal?

 

[Rogue Trader]

With their contacts and experience, the three amigos can capitalise on the rental slump now and set up their own restaurant empire

 

[knowwhatyouwantinlife]

Restaurant u can charge $100 per meal.....hawker u can charge what?$5.50 for set meal?

Always profits first and rule of thumb of 200 or 300% markup...restaurants markup is minimally 500% to sometimes 20000% depending on the menu. Hence why people are still eating chap chye peng

 

[frenchbriefs]

With their contacts and experience, the three amigos can capitalise on the rental slump now and set up their own restaurant empire

So people don't want to eat original restaurant Michelin star,they want too eat the 3 amigos wannabe copycat restaurant empire?

To enter the restaurant industry now,u might as well just withdraw ur life savings from the bank,pour lighter fluid on it and throw a match like the joker.

 

[frenchbriefs]

Always profits first and rule of thumb of 200 or 300% markup...restaurants markup is minimally 500% to sometimes 20000% depending on the menu. Hence why people are still eating chap chye peng

And also why The restaurant can afford to pay 3 managers 5k each,if these 3 jokers open a hawker,the three of them can take home maybe 1.2k each?

 

[Dr Christopher Cheok C S]

Who the fark cares.....my god,everyday thousands of people are unfairly fired,

I agree. It happens to Singaporeans so often that it is not newsworthy, why give so much attention to these EP holders?

 

[Rogue Trader]

So people don't want to eat original restaurant Michelin star,they want too eat the 3 amigos wannabe copycat restaurant empire?

To enter the restaurant industry now,u might as well just withdraw ur life savings from the bank,pour lighter fluid on it and throw a match like the joker.

Obviously you haven't been out of your bedroom for a while. Small/medium F&b businesses are thriving now

 

[knnccb]

no john tan no talk

 

[valleycat]

More at https://tinyurI.com/y6ottyjt

 

[valleycat]

Two are from Hongkong , Eric is longest serving Manager that the wife of Alfred went all the way to get him uproot from HK to help them in their start-up years ago , Jennifer was a former flight stewardess with strong client contacts like Eric were responsible for pulling in their contacts and maintaining good customer relationship with them. The third is a Singaporean who takes charge of the alcohol Dept.

Frankly, the best thing for these three is to rope in the chef and start a new restaurant to teach the Leongs a lesson they will NOT forget. If one of the patrons start a crowd funding exercise to get shareholders in a new restaurant IMPERIAL LEGEND I will be happy to join as a shareholder. Rental is cheap and the unfortunate Managers are certain to get tremendous support from past clients who are very close to them in my personal observation as one of their more tHan 25 years client.