From selling box lunches to becoming a famous Chinese chef

Chapter 368 Let people remember the opening of the dry rice shop

I heard Feng Zhengming say that he felt that the dry rice shop also made stir-fries, so there would be no conflict with Huiquan House.

Are the reporters present more curious?
I don’t quite understand why Feng Zhengming thinks there is no conflict between the two stores?

Because in the eyes of reporters and many people present, both stores are run by Feng Zhengming, and many of the dishes in the kitchen may be the same. So how can there be no conflict?

The female reporter from the TV station asked Feng Zhengming about this doubt.

Feng Zhengming explained with a smile: "Although Ganfanpu can make stir-fry dishes, some of the more expensive dishes are not cooked here. This is like our workplace canteen. It mainly sells meat, stir-fry dishes." Most of them are home-cooked stir-fries, giving everyone an affordable place to eat.

Huiquanlou was once a well-known time-honored brand in Quancheng. Since I took over the business, I naturally wanted to compare it with the form and scale of the old time-honored brand.

In my vision, Huiquan Restaurant will become the representative restaurant of Shandong cuisine in Quancheng and even the whole province.

So in Huiquan Building, you will taste many classic Shandong dishes in the future, as well as some innovative Shandong dishes made by young chefs like us, based on traditional techniques and using materials from different places in the world.

If you need to hold some banquets in the future, you are welcome to choose Huiquan Building, which is taken over by our young chef. "

"That's right, it's convenient for everyone to order, and you don't have to wait in line all the time."

"Yeah, congratulations on your good start."

Many customers who often go to eat at food stalls feel that this kind of arrangement in dry rice shops is more convenient than eating at food stalls.

The general reaction of customers is that they are very excited and think that the business model of Fengjiagan Restaurant is very novel after the renovation.

It turns out that the Feng Family Restaurant officially opens at noon, and it should be doing lunch business. As a result, even after lunch time, there are still customers coming in a steady stream.

"I have eaten at Boss Feng's food stall many times. The renovated dry rice stall really looks like a food stall. It feels very comfortable and makes people want to come and eat."

"Congratulations, it seems Zhengming's business is very booming."

But even with five large pots of meat, it started to seem a little stretched when customers continued to come after noon.

"I really want to congratulate you. Your business is booming, which shows that you have been recognized by everyone."

If you want to eat some stir-fry, you can also order a stir-fry and drink it before eating.

Feng Zhengming was too busy to greet the people in the private room who came to congratulate him.

"Yeah, this way is really good."

Feng Zhengming could only temporarily ask the chef to stew the meat in the pot again, and put the meat prepared in advance into the pot.

It is really a form that makes customers feel quite comfortable and comfortable.

None of the chefs expected that there would be so many customers on the first day Fengjiagang Restaurant opened.

Li Zhifeng said: "I went out to take a look. Zhengming, the business of your restaurant is really good. Are there still customers outside now?"

Because for many people, going to a food stall to eat often requires inviting three or five friends to go with them.

“Ordering food seems to be more convenient now than before. You can pay for the meat, five-spice boneless pork trotters, Sixi meatballs, and elbows here. When ordering, you have to pay for the food. After paying the money and getting the number plate, you don’t have to wait here, there will be a special waiter who will bring it to you.”

In the back kitchen, all the stir-fried dishes are cooked freshly, which really makes the chefs very hard-working.

“I think it’s more convenient than food stalls.”

In the following time, the reporters also interviewed customers queuing up inside and outside, customers queuing up to order at the stall, and customers sitting down to eat in the shop.

"Yes, they are all stir-fries, but stir-fries should be served quickly."

Nowadays, when you go to a dry rice shop to eat, you don’t need to ask your friends to come with you. You can come alone and buy a portion of jerky rice, or a pig’s trotter, or some elbow meat to go with wine.

Fortunately, He Yunqing asked the service staff of Huiquan Building to help.

I haven’t forgotten the tables in the private room.

Also, I feel that the taste of the meat and vegetables at Fengjia Ganfan Restaurant has not changed.

"Some are like those fast food restaurants, but with the feel of an a la carte restaurant."

As for everyone in the kitchen, they are also very busy.

Feng Zhengming was busy until about two o'clock in the afternoon before he had time to walk into the private room and meet his master and old masters again.

At this time, Master and the others had already finished their meal and had been sitting drinking tea and chatting for a long time.

"Hahaha, the food is served quickly, mainly because most of the dishes here are stir-fried, right?"

In addition to the old chefs who didn't leave, Li Zhifeng from the Culinary Association who came to congratulate them also didn't leave either.

Although the dishes provided by Ganfanpu are all home-style stir-fried dishes, the chef at Fengjia Ganfanpu does not just fry them in a big pot and sell them as box lunches.

“The key is that the food is served very quickly.”

On the first day of business, the business was booming, which also kept Feng Zhengming and the chef very busy.

Fortunately, the Huiquan Building is not open for business, and now the young chefs are also working at the rice shop, so it will not make the chefs too hard if they alternate cooking.

And there are also quite a few customers who order food.

Feng Zhengming's explanation was a way to use the opening of the dry rice shop today to advertise Huiquan Building again.

Seeing him come in, the old masters immediately smiled happily and congratulated him.

Among them, Feng Zhengming prepared five large pots in advance.

In this way, the supply of meat can be guaranteed on the first day of opening.

Feng Zhengming nodded and said: "Thank you Master and several uncles and uncles for coming to congratulate me today. I'm really sorry. There are too many customers outside. It's already past dinner time, but there are still guests coming, so I didn't Time greets you."

Master Su laughed and said: "Hahaha, we are not outsiders, we don't need you to greet us, your waiters also serve us very well."

Master Cui then asked: "I think the service staff in your restaurant should be the ones from Huiquan Building, right?"

Feng Zhengming nodded: "Yes, Uncle Cui, I'm just afraid that there will be too many people here for the new business, so I asked the people from Huiquan Building to come here to help first, and also asked them to bring some of my newly recruited service staff. ”

Master Sun said: "Your arrangement is very good, otherwise the new recruits would definitely not be able to cope with such a scene."

Master Wang smiled and said, "It seems that the catering market in Quancheng will be occupied by you Zhengming in the future, right?"

Feng Zhengming hurriedly said: "Don't dare, don't dare, Uncle Wang, you said so, how can I dare to occupy a market as big as Quancheng, a small dry rice shop like mine, and a restaurant that lives up to its former glory? How can I occupy it? I can only occupy it. It’s a small share of the soup from a few uncles and uncles’ restaurants.”

After hearing this, several old masters looked at Mr. Yan.

Master Su said: "Old Yan, your little apprentice is dishonest. How can he get a share of the pie? He is trying to squeeze us out." Master Yan said with a smile: "Don't look at me like that, I My own private restaurant has just opened, and I’m still thinking about how to compete with this guy in the future.”

These words made everyone present stunned for a moment, and then the masters all laughed.

But the congratulatory bosses present could not laugh at all.

Seeing this situation, Li Zhifeng couldn't help but said: "Xiao Feng, you are capable. We all recognize your skills, but you still have to leave some for others in the business world."

As soon as Li Zhifeng said this, Master Cui said with a smile: "Xiao Li, what you said is serious. I think Zhengming is right. The market in Quancheng is big enough. There is no one company that can take away all the business, because it is impossible to eat." Gotta get it down.

So instead of telling Zhengming to hold back, I think Jufengde, Taifeng House, Jubinyuan and other restaurants and restaurants in Quancheng should think about how to improve themselves so as to attract as many customers as possible.

A kind of healthy competition is good for improving the quality of each restaurant's dishes and services. "

Master Cui’s words were immediately recognized by several masters.

The old chefs all feel that Quancheng has basically had just a few old restaurants over the years, which is not conducive to breakthroughs in craftsmanship and the development of the overall catering industry.

Feng Zhengming's appearance now is like a golden cudgel that can stir up the storm.

The bigger the storm he stirs up, the greater the pressure on other restaurants and restaurants, and the more conducive it is to the progress of the overall catering industry.

Master Yan said at this time: "To be honest, my eldest son is also studying some new dishes with the chefs in his kitchen these days, in order to grab a place in the market."

Li Zhifeng, Zhang Zhiqiang and the bosses present were a little surprised to hear the words of several master chefs and master Yan.

Li Zhifeng, Zhang Zhiqiang and several bosses originally thought that when the master chefs came today, they would take the opportunity to give Feng Zhengming a beating, or warn him to leave enough market for other restaurants and restaurants.

Now the old masters have no intention of beating Feng Zhengming.

Even the master chefs encouraged Feng Zhengming to work harder and put pressure on other restaurants and restaurants in Quancheng.

The master chefs expect that under the pressure from Feng Zhengming, the overall quality of all aspects of the Quancheng catering industry will be further improved.

In this case, Li Zhifeng and the others naturally couldn't say much.

Afterwards, it was the old masters who gave Feng Zhengming some advice.

For example, the taste of some dishes needs to be adjusted, as well as some small details of the service staff during the reception.

After giving the opinions of the old masters after their experience, everyone said goodbye.

He said that it would not delay Feng Zhengming and the others from continuing their business.

Feng Zhengming respectfully sent the old masters away, and then went back to work at the rice cooker.

When no more new customers finally came in, I looked at the clock on the wall and saw that it was already four o'clock in the afternoon.

Feng Zhengming also took matters into his own hands and hung the rest sign at the door.

At the same time, Feng Zhengming also postponed the evening business hours.

Leave the work of greeting the remaining customers in the store and finishing the cleaning to He Yunqing and the others.

Feng Zhengming came to the kitchen.

In the back kitchen, each of the chefs looked a little tired.

Although there are many cooks, everyone takes turns cooking.

But it is still very hard to be busy from noon to now.

Feng Zhengming first said to everyone: "Thank you for your hard work. It's the first day of business today. I didn't expect there to be so many customers. It's really hard on everyone. Thank you for your efforts today."

Then he said to the chefs: "It's been such a hard day today, so our evening business hours have been postponed until 7pm. Everyone should have a good rest after cleaning the kitchen. In addition, during the opening days, I will give everyone a double meal." Double the salary is a little compensation for everyone, don’t think it’s too little.”

After listening, the third senior brother Yang Bin laughed: "You have given us a lot of wages, and you want to give us double wages? Then you are planning to lose money when you open the shop?"

This statement made everyone else laugh.

Feng Zhengming laughed and said, "I don't want to lose money, but everyone has worked so hard, so I can't help but give them some compensation. The factory also gives overtime pay and bonuses. This can be considered a bonus for me."

Before the third senior brother could speak again, Feng Zhengming immediately said, "That's it. One week after opening, we will give everyone double wages. I am the boss and the chef. I have the final say."

These words made Yang Bin dumbfounded.

It also made all the chefs in the back kitchen feel that Feng Zhengming was really a good boss and chef.

Especially the young chefs and young chefs from the original Huiquan Building.

Whether they were in Huiquan Building or the restaurants where they worked respectively.

Although the boss is relatively polite to them, they have never enjoyed such treatment.

Naturally, everyone recognized Feng Zhengming even more.

When everyone was immersed in the joy of having double wages, Yang Bin and Gu Zhicheng almost clapped their hands together to pull everyone back from the joy.

Yang Bin said: "Okay, okay, let's clean up quickly. After cleaning the kitchen, you can take a good rest. Aren't you tired? Why don't you finish cleaning up quickly and take a rest?"

Gu Zhicheng directly assigned tasks, making everyone in the kitchen busy immediately.

There was no need for Feng Zhengming to intervene and it didn't take long for the kitchen to be cleaned up by the chefs.

Afterwards, everyone walked to the back locker room to rest.

In order to make it easier for the chefs to change clothes and rest, Feng Zhengming also expanded the dressing room and built a separate bathroom next to the dressing room, which is also convenient for the chefs in the kitchen.

Everyone sat down to rest in the locker room, while Yang Bin and Gu Zhicheng took the opportunity to ask Feng Zhengming about today's business situation.

Feng Zhengming gave the two people a serious description of today's hot business.

The two people were busy in the kitchen, and they could probably guess that the restaurant business would be very good today.

But Feng Zhengming's description still surprised the two of them.

Yang Bin thought for a while and said: "Such a good business should not always be like this. Today is the first day of opening. You have had too much publicity in newspapers and TV before. Many people may come to join in the fun on the first day of opening. We will not do it in the future." Will come to eat every day.”

Gu Zhicheng also agreed: "Yes, there should not be so many people in two days."

Feng Zhengming said with a smile: "One or two days is enough. We have already made a name for ourselves and everyone will always remember our Feng family restaurant."

Yang Bin and Gu Zhicheng both agree with this and are happy from the bottom of their hearts.

(End of this chapter)