There’s an unassuming Chinese restaurant in Northern Virginia – just six miles south of Washington DC – that has been a staple in the area since 1978. The restaurant, Peking Gourmet Inn, was founded by Eddie Tsui to specializes in Northern Chinese cuisine, but has since built a reputation for serving the world’s best tasting Peking Duck.
I’ve had the privilege of calling the current family patriarch, George Tsui, my friend since the early 90s, and have yet to meet anyone with a greater commitment to delighting his customers and serving his employees. To George, Peking Gourmet is one extended family; his employee turnover is nearly zero, his walls are lined with the world’s most prominent luminaries, and his days are spent ‘bringing joy’ to everyone who walks in.
His formula is a bit mysterious. Each day, in addition to the regular menu items, his chefs create one or two surprise features that are sampled table side by each patron; his intent isn’t focused as much on discovering new menu items, as it is ‘giving his loyal customers something new to look forward to.’ Bernadette Jiwa calls that “The Fortune Cookie Principle,” and it’s why your business will never be replicated if you follow these principles: