Page 17 - mch0617_Magazine

that we do very well,
and it may seem kind
of pedestrian, is we Dragon Hill Lodge
make our own ham-
burger meat. The at a Glance:
beef comes in. It is
not frozen beef; it www.dragonhillodge.com
is chilled beef. We General Manager: Brian Campbell
grind our own beef; 011-82-2-790-0016
we make our own brian.campbell@dragonhilllodge.com
buns. It is the best
hamburger you can Number of Employees: 312
buy in Korea, if not
Asia. It may seem Number of Rooms: 394
like something that Room Nights Available: 143,810
is so simple, but Room Nights Occupied: 126,553
when we are selling Occupancy Rate: 88 percent
200-300 hamburg- Average room rate: $154
ers per day in all of Total Revenue: $38.8 million
our different outlets,
it adds up. Sirloin
alone, we use about
a ton a week.”
Mitchell works with the kitchen staff, all of whom
are local nationals — except one who is a former
aircraft carrier cook — to learn American tastes. “It
doesn’t come naturally to people. When you grow up
eating a certain way, and somebody expects you to
cook something that is really foreign to you, some-
one has to show them the basic building blocks and
how they are built up and how Americans expect
flavors to be.”
He continued, “Something that we consider need-
ing salt, they would consider too salty. On the other
hand, some of their items they have, for example a
soybean paste, to me that tastes like concentrated
salt, but for them, it doesn’t taste like it is salty at
all. Getting products standardized and having each
customer come back for their favorite thing, whatever
it might be, to be the same level of quality each time,
that is the real work.”
—MCH

JUNE 2017 | MILITARY CLUB & HOSPITALITY 17