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Eating on the cheap 'Eat all you can for just 39 baht," blares the signboard at the entrance of Phitsanulok Restaurant on the outskirts of Chiang Mai city. In fact the Ring Road (Wong Waen), where it's located, is home to several low-budget eateries. What makes Phitsanulok Restaurant special is its popularity among locals and tourists alike. And for good reason, I told myself, as I observed the huge variety of fried rice, curries, stir-fried and grilled Thai dishes that were on the lunch menu that afternoon. Visitors with a sweet tooth would also not be disappointed with the assortment of Thai desserts on offer. So I didn't waste time and got in line to sample the food. Before going any further, I would like to advise customers to take heed of another sign that says they would be penalised twice the 39 baht they pay for a feed if they waste food. Apart from the palatable cuisine, there is also live entertainment in an auditorium-style hall. The place can accommodate up to 700 guests at any given time. Manager Darika Damrongrat, who is daughter of restaurant owner Mrs Pornpimon, said the idea to start the 39 baht buffet was a family affair. "We have a big family so my mother thought of using the manpower to start a business where we could be our own boss. This way, everyone works from the heart. Our food is well liked by customers because it is not just delicious, but also hygienic as we eat the same food too. "Our policy is to keep the price low and offer a large variation of dishes so our guests can eat all they want. We have been running this business for about seven years and the response has been great. Darika said the menu changes for lunch (9am-2pm) and dinner (6pm-10pm). Between 40-50 dishes are prepared daily. If one food item is finished, the plate will be replaced with a different dish, so don't expect a refill of the same curry. Only fresh ingredients, condiments and meat are used. Mrs Pornpimon manages the butchery and pens the daily menu for both meals, while Darika does the shopping. A cook has been hired to prepare lunch, but for dinner Pornpimon takes the reigns herself. The menu isn't fixed; everything depends on food supplies available in the market. "The kitchen area is kept spick and span," said her daughter, "to remove any doubts from the minds of people who may think that because the buffet is cheap the cooking area would be dirty." In fact, there is a clear segregation of utensils used for cooking different types of meat and dishes, she explained. Asked if they made a substantial profit, Darika said, "You have to understand that we are able to cut costs because we can get a good discount on meats as my mother is also in the butchery business. We also don't have to pay for manpower. "Recently, we introduced a catering service. Through word of mouth our place has been getting a lot of publicity. Tour groups have also increased during the high season, when we can make up to 50,000 baht a day. "However, the low season continues to be a worry because on some days our take is less than 10,000 baht," she said. The next thing on her mind is to expand the car park so there would be more space for tour buses and private vehicles to park, and set up separate sections for smoking and non-smoking customers. |