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Name: Lin's Kosher Chinese Kitchen

Type of business: Glatt Kosher Chinese Restaurant

Address: 244 S. Main St., Manville

Telephone number: (908) 722-8668

Web site: Lin-Kosher.com

Number of employees: 5

Founded: 2002

Top officers: Xiu Ming and Jun Lin, owners

How would you describe your business?

"We are a glatt kosher Chinese restaurant," said Xiu Ming, who owns the restaurant with her husband, Jun Lin. "That means we serve meat and vegetarian dishes, but absolutely no dairy. That means, in addition to the kosher community, we are also a good location for people who like vegetables and people who cannot tolerate dairy products. Our entire restaurant is under the strict rabbinical supervision of the circle K, the Organized Kashrus Laboratories. Any time we are open, we must have a kosher supervisor in the restaurant. We offer meals to eat in our restaurant, takeout, delivery and catering of all kinds from bar and bat mitzvahs to brises and from meetings and school functions to any kind party. We can cater a party at a home, an office or in our restaurant."

What makes your business special?

"We're a quality Chinese restaurant that happens to be kosher. With us, it's all about the food. Our atmosphere is modest, but comfortable. It's almost like your living room at home. All of our food is prepared to the strictest kosher standards. Which means in our Chinese restaurant, you know what's in our food. But being kosher is not enough. Our aim is to create tasty Chinese food that you would want to eat -- not just because it's kosher."

What goals do you have for the business?

"We want to expand the catering operation. We want to cater more parties outside of the restaurant. And we want to attract more people to eat in the restaurant for dinner."

How has your business changed?

"We bought the business in the summer of 2007. People say the food tastes better since we took over. We have different cooks and we have been making the dishes differently. Some of the dishes have the same names, but are based on different recipes. The lo mein noodles are more tender. The General Tso's Chicken has less sugar. Even non-kosher customers say the food is better than before."

What was your most important deal?

"Buying the restaurant from Jun Lin's cousin, Chou Lin, who started the restaurant in 2002. With a kosher Chinese restaurant, we get one family day. With a regular Chinese restaurant, they are open seven days a week, 365 days a year -- no days off."

What changes do you expect in your business in the next 10 years?

"We expect our business to grow as more people see the health advantages of being kosher. With kosher food, you have a better idea of what goes into your mouth. With ordinary Chinese food, they could be serving you anything. And that's a little scary. We also expect to do more on the Internet. Maybe we can afford to put in an Internet ordering system, so if customers can't get us on the phone, they can order online."

What is the most important thing you've learned in your business?

"Customers are easy to please if you give them quality food and good service. Don't skimp on ingredients. Give large portions. And make sure the restaurant is clean and comfortable. And they'll come back. The customers just want good food, presented well, at an affordable price."

What advice would you give to someone considering your line of work?

"Don't. This is very hard work. With a restaurant, there is no stopping -- just a little slowing down. That means early mornings and very late nights. It's lucky our children are young, so sometimes they can be at the restaurant with us. It's always tough running a restaurant. But the way the economy is now makes it even tougher."

Is there anything else you would rather be doing?

"No. We are working hard, but we have good jobs. And we get one day off each week. Because we're kosher, that's required. And that's a special gift."