Group Culture and Team

Mulit-branding strategy with stereoscopic marketing and coverage

“Daikiya—”, a company specializing in cooking cuisine, focuses on the development of the Japanese cuisine market. Since the opening of its first Daikiya branded restaurant in 2010, it has set up a precedent of Japanese all-you-can-eat in Hong Kong. So far, it owns total nine brands, which comprise 8 all-you-can-eat brands and a high-class a-la-carte brand; and operates fourteen restaurants in Hong Kong. All these restaurants are situated in the populated and, convenient regions like MongKok, Tsim Sha Tsui, Causeway Bay, Sha Tin, Yuen Long and Kwun Tong.

According to the CIC Report, we ranked first in the Japanese all-you-can-eat cuisine restaurant market in Hong Kong in terms of revenue in 2018 with a market share of approximately 37.1%. Our total management area is 7,761 sq. meters. Meanwhile in order to have better quality of the ingredients, we also operated two workshops in Hong Kong to support our restaurant’s operations and serve food pre-processing and storage functions.
Daikiya adopts a multi-branding strategy, in order to satisfy different groups of customers. For many years, we have established a stereoscopic marketing system, made segmentation of the market and had bold innovations on the menus. Our nine brands with different aspects have successfully covered various consumers.

 

Our TEAM is the carrier of our dream, as we have the same goal and we united together. That’s how we build ”Daikiya Group”.

 

On the blueprint of Daikiya, every branch is built up by the efforts, enthusiasm and cooperation from our staff, who are the backbone of Daikiya. They are cleaners, waiters / waitresses, delivery porters, chef trainees, sashimi chefs and Japanese food chefs and etc. They contributed their efforts and enthusiasm to Daikiya, and stuck to their post in any event.

Mr. Lam On Yin

Chairman of the Board, chief executive officer, executive Director and chairman of remuneration committee and nomination committee

Overall strategic planning and daily management of our Group’s business development and operations

Mr. Lam On Yin, was appointed as our Director on 25 February 2019 and re-designated as our Executive Director, and appointed as our chairman of the Board and chief executive officer on 30 May 2019. Mr. Lam is the chairman of the remuneration committee and nomination committee of the Board. Being the co-founder of our Group, Mr. Lam is responsible for providing overall strategic planning and daily management of our Group’s business development and operations which includes without limitation, sourcing and procurement, personnel management, design of menu and marketing. Mr. Lam is a director of each of the members of our Group.
Mr. Lam has over 14 years of experience in the catering industry. In August 2006, Mr. Lam, started providing strategic planning and daily management in Japanese restaurant and in 2010, Mr. Lam opened Daikiya Central. Mr. Lam has rich experience in Japanese food production, as well as in both practical management and operational experience such as site selection, risk assessment, and effective early warning mechanism. He has successfully created Daikiya with different brands.

Mr. Lo Tang Fei

Executive Director and executive chef (business development)

Overseeing daily management of our Group’s business development and operations

Mr. Lo Tang Fei, was appointed as our Director on 25 February 2019 and re-designated as our Executive Director on 30 May 2019. Mr. Lo is responsible for the strategic planning (including but not limited to site selection), marketing and overall management of our Group’s business and operations.
Mr. Lo has around 5 years of experience in the catering industry. Mr. Lo completed his secondary education in 2006. Mr. Lo joined Daieiki MK of our Group as third chef in June 2014. He was promoted to second chef of Daieiki MK in December 2014, head chef in January 2015 and was relocated to serve as the head chef of Deluxe Daieiki KT since January 2017. Since July 2018, he has become our Group’s executive chef (business development).

Daikiya Group

團:The motto for Daikiya, “Every job focus on details”, has rooted in our mind, leading us to be focusing with persistence.
“極巔無峰常自省,尚工不忘懷感恩”是大喜團伙賴以實踐與澆灌的職業素養。
伙: As partner; very like, every comments, and every smile from our customers, come rom the cooperation between waiters, sushi department and kitchen. Every round is like the game Three-legged race—if we are not together, we will fail; that’s why we are proud of having the same goal and we stick together.
We are grateful for all the efforts from our “Backbone”, who help to build the past and future of Daikiya, and we will continue to work hard along the spirit of enthusiasm and modesty.

Mr. Yu Hin Yin

Member of audit committee remuneration committee, and nomination committee.

Supervising and providing independent judgment and suggestions to our Board, our audit committee, nomination committee and remuneration committee

Mr. Ng Chi Keung

Member of audit committee.

Supervising and providing independent judgment and suggestions to our Board, our audit committee, nomination committee and remuneration committee

Mr. Chan Oi Fat

Chairman of audit committee, and member of remuneration committee and nomination committee

Supervising and providing independent judgment and suggestions to our Board, our audit committee, nomination committee and remuneration committee

Ms. Tse Ka Wing

Chief financial officer and company secretary

Overall management of financial affairs, company secretarial matters and administrative affairs of our Group

Mr. Hsu Chi Yung

Executive chef

Overall management of food production and the day-to-day operations of the restaurants of our Group

Mr. Lam Ying Kit

Personnel and operations manager

Overall business management and human resources management in support of the operations of the restaurants of our Group

Open to ideas, care the talents

Staying open to ideas is the core concept of Daikiya. Management team and supervisors welcome the classless discussions. More than 50% of the employees can directly make calls to our directors as to express their opinions and concerns.
Fair promotion mechanism and public advice enable the colleagues from different working ages and positions to have the opportunity to shine on the blueprint of Daikiya and show their talents, which form the foundation for Daikiya’s long-term development.

Never forget why we started

Every product contains our efforts and enthusiasm, and we obey to business rules to run our business. We respect customers with different nationalities and from various classes. No bargain, stay comfort is the way we insist on our services.

We believe the only way to be succeed is to “stay with the right path, benefit from cooperations”. We set up a precedent of Japanese all-you-can-eat in Hong Kong, run the business in the right path, and adopt the multi-branding strategy, aiming to create a positive competitive environment. We are willing to stay strong in the industry with quality-oriented persistence.

“Ingenuity” is the way we insist on. Being a craftsman is the highest glory of Daikiya. The inheritance and innovation of craftsmanship are interpreted in daily repetitive processes and taught to be refined. Food is not just for full but a self-perception in the process of cooking, resonating with the realm of craftsman. Each impact of the pots and pans, the sizzle of boiling point, every pinch of the sushi, every slide on the sashimi, all are a communication between us and the ingredients; also, a responsibility to life and consumers.

Obsessed with responsibility, ingenuity, stay with the right path and stay comfort is the rule that Daikiya maintained.