Since discovering the world of bicycles, the path of my own life has changed significantly, and I've been able to learn about many different values.
I had been seeing bicycle parts branded CHRISKING for quite some time, but I think it’s only been in the last three or four years that I've grown enough to truly want to understand what they are all about. Every time I learn more about the beauty of those parts, their functional aesthetic, the manufacturing process, the company's policies and philosophy, the wonderful staff who work there, their commitment to food, and Chris King himself, the things born from CHRISKING that I see before me have become overwhelming.
Among all of that, what I found truly remarkable was the company's dedication to "food." In fact, the way Earlybirds is located right inside the bicycle shop Circles is largely due to the influence of the Chris King company.
My mission for this business trip to America was to learn as much as possible about food as part of our F&B team. Visiting the Chris King company and seeing for myself how they provide food for their staff was something we were very interested in, and I was really looking forward to seeing it with my own eyes.
We started with a factory tour (I know this is the part everyone reading this blog wants to hear about most, but this is a food report, so...) and after seeing everything, we had lunch in the cafeteria.
There are about 150 employees working at the Chris King company. The company is equipped with a cafeteria that provides breakfast and lunch for the staff, and it can also be used during break times. Any staff member can use it, and they can easily reserve lunch by signing a paper with their requested time, anytime from three days in advance up until the morning of the day. They also earn points by commuting by bicycle, which can be exchanged for "food" in the cafeteria. The prices are very reasonable, and it's much better than eating out every day. Best of all, all the dishes are prepared by an exclusive, top-class chef. What we ate that day was a plate with roast pork, two deli sides, and soup. It was immediately clear from tasting it that it was prepared with the same time, effort, and flavor as something you would get at a restaurant.
When the 11 o'clock lunch time starts, staff members come in little by little to eat. By around 2 p.m., each staff member comes to eat when they've managed their work schedule accordingly.
It’s no surprise that the coffee available for free is made using beans from local roaster STUMPTOWN COFFEE.
After the meal, Chris King himself used those beans to make us café lattes. He’s accustomed to operating the espresso machine and does it very efficiently. Of course, latte art is also his specialty. It was a moment where I deeply felt that it is his own quest for quality in food that creates a place like this.
Everyone knows that any CHRISKING part is top-notch, and for that product to exist, human hands have to be at work—and in order for those people to work in a healthy environment, "food" is incredibly important. Experiencing it on-site made me realize once again how wonderful this cafeteria system is, because it's built on an understanding of that obvious yet essential connection. While I’m sure some Japanese companies do this as well, experiencing it in America felt very fresh.
And that dedication to "food" was also on display at the NAHBS 2016 venue. On the night of the first day of NAHBS, they invited many bike enthusiasts to a "CHRISKING 40th Anniversary" event and served tacos outdoors. And believe it or not, we at the EARLYBIRDS team were given the grateful opportunity to help with the catering for that party. Our name was clearly written on the advance announcement, which put quite a bit of pressure on us (lol). I think there must have been over 300 people gathered there. And everyone gathered there was a key player in the North American bicycle industry. Being able to work there as support was a truly great experience for us.
Furthermore, being presented with a custom chef's coat with my name on it by Chris Demino was an absolute highlight (lol). The fact that it was in kanji with a Mincho font was a nice touch. I was genuinely hyped. Demino really knows how to get people excited (lol). I couldn't help but dance...
We finished the party there without a hitch, and I believe my relationship of trust with Demino has deepened even further.
Yes. By now, I'm sure it has reached your ears, but we're doing it again this year.
The tickets sold out in an instant last year, and it was a day that felt like a miracle. We are currently working at a frantic pace to make sure participants can have an amazing time again this year. In any case, please keep June 4th open on your calendar, and make sure to be in front of your computer on April 1st when tickets go on sale. Details will be announced soon.
I am very grateful to be able to join forces once again with such a wonderful company as CHRISKING to achieve something big. Taking the experience I gained on this trip to America, I will continue to work hard so that we can create more interesting places here in Japan through "food."
Until next time.
PS: There are still so many wonderful things about CHRISKING that I couldn't possibly write them all down here, even with everything I've come to understand. I'd be happy to tell you more across the counter at Earlybirds, so please feel free to stop by. I’ll explain it in English if you prefer! Haha.
EARLYBIRDS Keita