The story of a cook

Chapter 182 Replanning the Recipe
Master Li Changqing came to work the next day with a cutting board.

Cutting Board Twenty, also surnamed Li, looks very clever and works quickly.

In fact, this is the case, learn from whoever you are, learn from good people from good people, learn from bad people from bad people, learn to beg for food from beggars, and fight wars like generals.When children come out to work, they must follow a good person. Even if they can't learn a craft, at least they can't learn a bad one.

It is difficult to learn good in this life, but easy to learn bad, and you can learn bad in a few days.

The first thing Master Li did when he came was to clean up.The person is capable, and quickly cleaned up his stove, and the wall was wiped out, revealing the white tiles inside, which looked clean.The chopping board he brought started to clean up the case and ground, familiarize himself with the raw materials in the freezer, and prepare for the meal.It is very detailed, and it looks like a worker, and you can't go wrong in the future.

There was a change in the hot dishes, and Master Wang did a good job in the cold dishes, keeping his operating room clean.The freezer has also been tidied up. After opening it, the ingredients inside can be seen at a glance, neatly arranged.It’s also good to have the dishwashing sister. Women like to be clean. Although it was a bit messy before, it was mainly because no one took care of it. The scullery looks like that.

Brother Gao came here with the accountant in the factory in the morning, and his wife, the former bar, came with Brother Gao.

In this way, the front staff is enough, one bar counter, two waiters, plus Brother Gao, it’s okay, but the waiters are a bit small, if you are busy, you can find them, now there are enough waiters for this business.

At noon, the whole kitchen staff sat together, and I said as I ate, "This time there are only a few of us in the kitchen, Master Zhang and Master Li, take a look, do our dishes have to change?"

Master Zhang looked at Master Li, and Master Li said, "Master Zhang, you came early, what do you think?"

Master Zhang said: "We have to change. I cook Sichuan cuisine here, and Master Li cooks Northeastern cuisine. We both serve some new dishes. It doesn't need to be too many. It is enough for one person to have [-] dishes."

Master Li said, "That's fine, no problem."

I asked Master Wang of the cold dish: "What is Master Wang's idea?"

Master Wang said: "I don't have any ideas. I will introduce a few new dishes in cold dishes, and cut off the slow-selling dishes."

I said: "Well, our house looks quite big, like a hotel, but in fact our house is bigger than a small restaurant, nothing else, it's similar to a small restaurant, we don't have to be tidy and rich. It’s like grades, it’s all nonsense, if the guests can’t come in, it won’t solve any problems. I have an idea and don’t know what to do.”

Master Zhang said, "Master Tan, tell me."

I glanced at Master Li, and Master Li nodded, which means you said.

I said: "Let's not develop into a big restaurant this time, just follow the style of a small restaurant. The hot dishes are mainly home-cooked dishes. Don't make big dishes, because they won't sell well after cooking. It's better to make small stir-fries. Let's Just make the small stir-fry and stir-fry well, and you will win if you eat and stay with the guests."

Master Li said: "I think the same way. Nowadays, customers don't like to eat big dishes or big dishes? In fact, the raw materials are more expensive, and they are not as delicious as small stir-fried dishes. Looking at the newly opened restaurants, they are all homely. Vegetables, and I heard that there is now a farm restaurant on Xiaonan Street called "Xiaonantun". "Steamed white belly" and "steamed eggs" are all farm dishes, home-cooked, just like the dishes we cook at home and our mother, the guests just love to eat them, so let's follow this way and let me see how it works."

Master Zhang said: "I've also heard about that "Xiaonantun", it's quite popular, let's go eat someday and see what it's like."

I said: "Let's go there when we have time, and also learn. Now let's make a decision on our family's dishes, try to be home-cooked dishes, common people like to eat, just listen to the name of the dish and know what it is made of. Don’t fix some dishes that ordinary people can’t understand, and he can’t even understand it, so don’t think about eating it, it’s useless.”

Master Li said: "Our house looks like a mid-range restaurant from the outside, and the dishes should not be too rustic, just like a farmhouse."

I said: "Yes, it can't be like a farmyard, it's home cooking."

Master Li asked, "What's so common?"

I said, "If you ask me, I don't know too well. Let me give you an example." I said to Master Li, "Master Li, you can make dishes such as pot-packed meat and tender pork sections, right?"

Master Li said, "These dishes are fine."

I said: "Let's cook these old dishes and make them authentic, and then you will come up with a few new home-cooked dishes, such as the roasted eggplant with pork section, fried liver with cabbage, and fried mushroom with mushrooms that people like to eat now." Diced potatoes, just like this dish, are not expensive but delicious, and the taste will make the common people eat and live."

Master Li said: "It's okay, I have this kind of food, and I always make it."

I said: "That's good, don't need too much, fifteen or six ways will do."

Master Li said: "Tomorrow I will write out the dishes, and we will add up together."

I said, "Don't do it tomorrow, just fix it today, let's fix it tonight."

Master Li said with a smile: "I am impatient, and you are even more impatient than me."

I said: "I'm not impatient, don't we have time in the afternoon, just a dozen dishes, it's not trivial to you."

Master Li smiled and said, "No problem."

I asked Master Zhang: "Master Zhang, are you okay here?"

Master Zhang said: "It's okay, if you ask me to do other things, I can't do anything else, the whole dish is fine."

I said: "Then let's make it like this. Let's meet in the evening and get the business menu done first. I can't be idle. I'll smoke it."

Master Li asked: "Master Tan, can you still smoke the flavor?"

"A little bit, not too refined." I said, "I'm familiar with Taishan Road. There are pickles all over the street, and they don't have any smoked flavor yet. I guess some smoked flavor will do."

Master Li said: "What do you say about the smell of smoke, it happens to be summer, drink some beer and eat a chicken rack, it's the right way."

In the evening, I sat down with Master Li, Master Zhang, and Master Wang, and redefined the menu. There were a lot of changes, and it returned to the previous operating characteristics of the Rose Hotel, but it was based on the old dishes. It is more homely and more suitable for the taste of ordinary people.

Don't forget the common people when you are in business, the common people will always be the largest consumer group of the restaurant, if you forget the common people, the restaurant will not be far from closing.

High-end restaurants and star-rated hotels are also inseparable from ordinary people. After all, there are only a few rich people. In addition, delicacies from mountains and seas may not be more delicious and nutritious than simple meals and whole grains.

(End of this chapter)