James T. Areddy/The Wall Street JournalCalifornia Pizza Kitchen发现，在其他市场的品牌认知度和经验转到中国时都行不通。但这位波士顿年轻人说服官员们让他继续自己的做法，他坚信关注食品安全的中国消费者会喜欢一间能让顾客看到地中海面包沙拉和桑梅奶昔制作过程的西餐厅。

But the Boston native persuaded officials to let him press ahead, confident that Chinese consumers, concerned with food safety, would appreciate a Western-style bistro that lets diners see their laffa-bread salads and raspberry smoothies while they're being made.

如今他拥有11间连锁餐厅。据新元素餐厅执行合伙人拉希（Frank Rasche）说，今年餐厅的营业额有望达到3,000万美元，较上年增长40%。他说，连锁餐厅的利润率去年在10%到15%之间。他们计划在2015年之前在中国再开设大约40间餐厅音频翻译。

Now he has a chain of 11 restaurants. Sales are on track to hit $30 million this year, up 40% from last year, according to Element Fresh's managing partner, Frank Rasche. The chain's profit margin hovered between 10% and 15% last year, he says. They plan to open around 40 more outlets in China by 2015.

与乐华的成功形成鲜明对比的是，西方许多大型连锁餐厅在中国都以失败告终。例如Applebee's、澳拜客牛排餐厅(Outback Steakhouse)和California Pizza Kitchen都发现，在其他市场的品牌认知度和经验转到中国时都行不通上海翻译公司。

Mr. Minoie's success contrasts with the experiences of a string of big Western restaurant chains that have failed here. Applebee's, Outback Steakhouse and California Pizza Kitchen, for example, have found that brand recognition and experience in other markets can get lost in translation in China.