The story of a cook

Chapter 183 Return to normal
My primary goal is to keep the restaurant from losing money.

If you want to not lose money, you must first prepare the dishes well, and when the time comes, the dishes are the key.

I put the smoky flavor on too.

There is no smell of smoke on Taishan Road. The pickles belong to Yangchun. I serve the pickles in Yangchun. I don’t prepare pickles in Rose. It’s not necessary. The pickles in Yangchun have become a specialty in this street. Customers want to eat them The pickles will all go to Yangchun, so it’s useless for me to serve the pickles. Although I serve the pickles of the two families, the guests don’t know and won’t approve.

Before serving smoked flavors, I went northbound and talked with the owner of chicken products. He said that it would be no problem to supply the chicken heads and paws of breeder chickens to two restaurants, so we also served chicken heads and feet of breeder chickens in Rose chicken feet.If the chicken heads and paws of the breeder chickens cannot supply two restaurants, Rose will not use the chicken heads and paws of the breeder chickens, but the machine heads and chicken paws of normal broiler chickens.Cheong Wa Dae cannot be squeezed because I came to Rose.

I'm already familiar with making smoked flavors, and I'm ready to launch them with Master Li and Master Zhang's new dishes two days later.

A table is vacated in the front hall dedicated to smoked flavors.This time I am in charge of the smoked flavor alone, and there are more varieties on the menu, including chicken heads, chicken feet, trotters, chicken racks, chicken necks, chicken wings, dried tofu skewers, quail eggs, and spines, a total of nine types.Guests can order a la carte or a platter, whatever you like, choose what you like, there are many varieties, and there is always something that suits your taste.

Since there are few customers entering the store now, I didn't smoke so much on the first day, so I smoked less and see what it sells.

At a little after twelve noon, Brother Gao went to the kitchen to ask if the smoked smell was still there, and told him it was gone.He said that customers like it very much, and the previous ones are sold out.I said that the kitchen is gone, and I will continue to smoke at night, and smoke more.I didn't expect the smoked flavors to sell so well. At night, I increased the amount of each smoked flavor, but I didn't add too much. Let's experiment first. Everything is more haste than speed. This is understandable.

By [-] o'clock in the evening, the increased amount of smoked flavor was also sold out.

It has been seven days since I returned to Rose Hotel, and this is the best day for business, not only the smoked flavors are selling well, but also the hot dishes are selling well.The hot dishes are small stir-fries that some people love to eat. They are not expensive, economical and delicious, and the customers order more. After the meal, it doesn’t cost much. The food is quite good, so I am naturally very satisfied.

This is the psychology of customers. When they spend money to eat, they first want to eat something delicious and not expensive. When they settle accounts, they feel that they have taken advantage of it.These are the basic demands of the guests, and the hotel guarantees not to lose money if the basic demands of these guests are met.If the hotel does not lose money, it is making money.Continue to strengthen the quality of the dishes, stabilize the taste of customers, meet the needs of customers, improve customer satisfaction and increase the added value of consumption, so as to start making money.

While making money, restaurants need further development. At this time, they need to develop processes, standards, and culture to form a brand, and finally build a famous brand on the basis of the brand. This is development.

A hotel makes money when it is well done, and it makes money when it develops.

A single restaurant with the same product cannot compete with a catering company, because one is desperately making money, and the other is making money easily during development.The unequal cultural background and the imbalance between labor costs and raw material costs directly lead to the decline of the competitiveness of individual restaurants.A price war between the company and you can drag down the restaurant.

When I was looking for Lao Si last time, Lao Si said that Xiao Hebei had a cousin who was coming to be an apprentice, and Xiao Hebei sent his cousin here in the past two days.

Xiao Hebei's surname is Zhang. He was doing well at that time and already had a mobile phone.It's a Motorola phone, and it looks great in your hand.After [-], many chefs began to have mobile phones. I was always one step behind in this regard, unable to catch up with others, and my financial strength was still not enough.

Xiao Hebei's whole family came to the provincial capital. His uncle was the leader of the Snow Brewery and took good care of him. In addition, he was also very able to endure hardships, so he had a good time in the provincial capital for ten years.I rent a bungalow in Beisantaizi, and live with my parents.His parents didn't stay idle after they arrived in the provincial capital. They rode upside down on donkeys to collect trash and made a lot of money.

Xiao Hebei is married and has a three-year-old boy.His cousin was eighteen. He stayed at home for a year after leaving school. This was the first time he came out to work. He still looked very young, similar to when I first came out.

Arranging Xiaohebei's cousin to Xiao Lizi on the chopping board, and helping Xiao Lizi, it is considered odd jobs and students.The relationship between the young man who just came out, he doesn't understand anything, so he has to learn slowly.He was much luckier than me. Someone would take him with him when he came out to the kitchen. At that time, I had to rely on myself for everything. If I hadn’t met Master Chen, I might not even be able to learn how to cook.

On the day Xiaohebei sent his cousin here, he asked me to go out for a meal together, and I said, let’s eat later when I have time.Tell him that my family is also in Santaizi, and I will go back to Santaizi early after get off work one day to have a meal together.

After the younger brother from Hebei came, the kitchen was full of people.

It took a week to get the kitchen on track, and to be honest, the tense string was slightly relaxed and I could breathe.In those few days, not only was the body tired, but the heart was also tired. I went home very late every day before going to bed. Before going to bed, I had to think about the next day’s affairs. I thought it over in my head, straightened it out, and went to sleep when I felt that there was nothing wrong with it.The next morning I woke up and rushed to the restaurant. When I arrived at the restaurant, I received and inspected the goods, gathered the raw materials, and then smoked them, roasted the pig’s feet, and plucked the chicken heads.After my cousin from Hebei came, he could help me with some manual work, and I felt much lighter.

My cousin from Hebei is also quite capable.The young man got up very early. After arriving at the store, he cooked porridge, steamed steamed buns, made breakfast, and then helped me with the work. After helping me, he went to pick vegetables and clean up the seafood.

At 09:30, everyone arrived, first had breakfast, and started the day's work after breakfast.

The restaurant is like this, there is no big work, and there is no physical work, it is all scraps and pieces, and it will not work if it is not done properly, and it will affect the serving of the meal.Therefore, the preparation of the kitchen is very important and must be done well.

Everyone in the kitchen started to move.

After entering the kitchen, Master Li and Master Zhang were not idle after finishing the work that needed to be processed on their stoves, and helped Little Li on the chopping board with the pre-dinner preparations.Two chefs have one chopping board. The workload of the chopping board is not small, and the two masters also help to cut vegetables.Master Li is responsible for changing the knife of meat raw materials, and cooperates with Xiao Lizi to carry out knife work.Master Zhang is in charge of the green vegetables, tidying up the vegetables, putting together the vegetable racks and raw materials for the freezer, and at the same time instructing his Hebei cousin to clean up the seafood.

Master Wang doesn't need to take care of the cold dishes. He manages the cold dishes in an orderly manner by himself.

The pastry room used to be used as a rest room by the kitchen staff. After cooking, the chef would go to the pastry room to drink water, smoke and chat. Now no one comes in. The lady who washes the dishes cleans up the pastry room and turns the pastry room into a kitchen staff. In the locker room, everyone also has a place to change clothes.

The kitchen is moving, and so is the front desk.

Brother Gao led his daughter-in-law at the bar and two waiters to clean up the front desk. After three days of intensive cleaning, the front desk became bright and clean, and returned to the standard of the previous opening.

As the number of customers gradually increased, the front desk staff had no time to chat, and they all entered the normal working state.

When all the employees of a restaurant start to move, there will be a positive atmosphere. This atmosphere is not obvious at the beginning, invisible and intangible, but gradually a positive atmosphere will be formed. This atmosphere It will gradually affect everyone, and everyone will be infected, and a long-lost positive look and motivation will appear on the face. Driven by this motivation, the entire restaurant will be full of vitality and start to be positive.

The most obvious change is that you don't know how the guests come and how they increase. The number of guests naturally increases. From the past three tables and four tables, gradually to five tables and eight tables, and then began to be full. Yes, business is getting better a little bit.

A week later, the restaurant's turnover had reached more than 2000 yuan, and it was no longer losing money.

Huang Ping would come to the restaurant every night to see how the business was going, and at the same time ask me if I was okay.I'm fine here, everything is normal.

She is happy to see the restaurant back to normal, which is what she hopes.She is very busy all day, there are many things in the factory, and she has to take care of two children. There is also a restaurant and a hanging oven cake here, so she has to worry about it.

Boss Zou is also very busy. He is mainly busy with the factory, feeding materials, processing, spraying, production, delivery, and payment collection—these are all his affairs, and the most important thing is to accompany customers to eat, drink, and massage , Singing, to put it bluntly, it is to spend money to go out to spend, to accompany those leaders to be happy, to give a lot of work, and to be more happy when paying the bill.

It is not easy to do anything. It is easy to spend money, but it is difficult to earn money.

It’s hard to earn money from a part-time job, and I think it’s also hard to earn money as a boss. It’s almost overdrawing your body to make money.

Once chatting with Huang Ping, Huang Ping said that after the restaurant was relocated, she would no longer work as a restaurant. She was too tired, so she could just work as a factory. Taking care of two children at home and raising the children is considered a success.

Everyone thinks this way, but in fact everyone is insisting that when money is not earned enough, life itself is wealth.

(End of this chapter)