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SGC has the know-how of supporting the opening of 1,000 indoor BBQ restaurants.
The extensive knowledge gained over the past 15 years enhances our professional skills.
The greater the quantity of work, the higher the quality of work.
The earlier the work is completed, the more accurate it is in terms of time.
We at SGC provide startup support services in the following six languages.
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| English |
Chinese |
Korean |
Spanish |
Vietnamese |
Japanese |
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| <Questions and Concerns About Opening a Yakiniku Restaurant> |
| Q1 |
I have been running a Chinese restaurant until now, but I want to start a trendy Japanese-style yakiniku restaurant. Can I rely on SGC for services such as design, grill procurement, and equipment sourcing?
⇒ SGC's response
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| Q2 |
I have been running a steak restaurant, but I want to add yakiniku to the menu. Specifically, I want to offer popular Japanese-style yakiniku, not Korean-style. Can I get support for interior design, cooking equipment, tableware, etc.?
⇒ SGC's response |
| Q3 |
I currently have a successful yakiniku restaurant in Los Angeles. I plan to open a second branch in Sydney and a third branch in Singapore soon. I'm concerned about local building permits and fire inspections. Can I get support with these matters?
⇒ SGC's response |
| Q4 |
I have successfully opened five restaurants, but as a new venture, I want to start a Japanese-style yakiniku restaurant. In shaping the concept for this new venture, I'm looking for innovative proposals with a fresh perspective and ideas that haven't been explored before. Can SGC accommodate this request? I would like all communication to be in Korean.
⇒ SGC's response |
| Q5 |
In my previous restaurant (Japanese cuisine), it took too long to source materials from Japan, resulting in a one-year delay in opening. No matter how impressive the design plans are, without the necessary building materials, kitchen equipment, and supplies to make it happen, it's just a pipe dream. Can SGC be entrusted with the exploration and importation of Japanese products?
⇒ SGC's response |
| Q6 |
I heard from a friend who started a yakiniku restaurant in Toronto, Canada, two years ago that it took them six months to negotiate with local authorities for building permits and fire certifications. In the end, the opening was delayed by 10 months, and they had to pay rent without any revenue. Unexpected expenses amounted to as much as 300,000 Canadian dollars. My friend entrusted the administrative dealings to a facility designer, but it seems that the handling of the smoke-type yakiniku grill was inadequate because it was their first time dealing with it. I understand that building standards and safety regulations vary by region and country, but I want to entrust these negotiations to experienced professionals. Can I rely on SGC for this?
⇒ SGC's response |
| Q7 |
About three months ago, on our 30th wedding anniversary, we dined at a local yakiniku restaurant in Los Angeles, but the heat was weak, and the beef lacked that grilled aroma. The table next to us was empty due to a grill malfunction. Now, I'm thinking of buying a Shinpo grill, but can I expect it to deliver performance that doesn't pale in comparison to "Made in Japan"?
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| Q8 |
I have been running a Korean-style yakiniku restaurant for the past 20 years. As the equipment has become outdated, I want to renovate it into a Japanese-style yakiniku restaurant. I would like to collaborate with a Japanese designer to create the design and also replace the yakiniku grills with Japanese-made ones. Can SGC assist with this?
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| Q9 |
I want to open a Chinese-style yakiniku restaurant in Manhattan. If I purchase a yakiniku grill from SGC, can I request assistance with creating a duct layout plan and the final heat adjustment before opening?
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| Q10 |
I've visited Michelin-starred restaurants (in Manhattan, New York) and successful establishments. Many of them seem to use grills from Shinpo. Why is that?
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