Food: How did I become a chef when I set up a stall.

Chapter 143 is endless! It can’t be finished!

Chapter 143 is endless! It can’t be finished!
The first-class tofu and sea cucumber roasted with green onions are popular.

In the restaurant, I remembered the exclamations from time to time.

"This tofu is so delicious! It's so fragrant!"

"It's my first time to eat sea cucumber. No wonder the men's football team loves it, and so do I!"

“I almost blamed the sea cucumber by mistake!”

“Soft, smooth, and delicious!”

Table after table of customers outside are still coming in.

From the moment it opened to three o'clock in the afternoon, business never stopped!
This place is a downtown area and there is no shortage of people.

Jiang Feng's name was well-known, so naturally more people came.

At the same time, Chef Jiang’s group of diners.

But skipping work is not realistic, and we can only wait to go there as soon as possible after get off work.

"Okay." The waiter gave them a ticket.

"it is good."

"I'm on Jiang Yuetai too!"

Jiang Yuetai's business is really not bad, and more and more people are queuing up.

Hearing what his girlfriend said, the man nodded, "Then let's wait in line first, then go watch a movie and go shopping. By 9pm, we should be able to eat."

"Recommended! I feel so good eating this sea cucumber!"

After he posted the photo, many people posted photos of the meal.

There are also diners, people who like to eat delicious food, also come here.

A couple came to the door of the restaurant and said to the waiter:
"Hello, let me take a seat. How many tables are there in front of you?"

The man asked his girlfriend tentatively.

The waiter glanced at the computer and smiled apologetically:
"There are more than 50 tables in front of us. I'm really sorry. It may be difficult to get in line."

Little did I know that the orders would not stop at all.

Many people were checking in and taking photos.

Some people are still at work, and they immediately become greedy after seeing the delicious food, and always want to skip work to eat.

Business was still booming into the afternoon.

It's normal to have so many people in line.

"But Chef Jiang won't be making first-grade tofu tomorrow. I saw the photo my friend took, and that first-grade tofu is super delicious."

After the tofu is deep-fried one by one, the lids are lifted, the flesh inside is taken out, and the delicious fillings are added.

Hearing this, the couple was a little confused.

"She can be in the queue, and I will be in the queue too."

Many people couldn't sit still after seeing the news about these people.

"It's really good to talk about it!"

"Shall we come back tomorrow? Anyway, the restaurant is always there, so we're not in a hurry."

"How many? More than fifty tables? So many people waiting in line?"

Young lovers in the city had nothing to do, so when they heard that Jiangyue Terrace was opening, they all came to join in the fun.

until about 6 p.m.

Time passed by minute by minute.

Jiang Feng originally thought he could rest for a while in the afternoon.

The two made an agreement and said to the waiter:
"Make a table for us."

The waiter brought out the dishes one after another and placed them on the guests' tables.

Many people took the subway to come to Jiang Yuetai to support the event.

"Sea cucumber, matsutake and abalone juice are all things I have never eaten before!"

It can’t be finished, it can’t be finished at all!
I don’t even know how many sea cucumbers have been made.

This time is the time to start eating in the evening.

Today is a weekday, even so, there are so many people outside, it seems like it is the weekend.

This area is a bustling area, and there are not many customers during the week. It is only busy on weekends and holidays.

"Who would have thought that behind the stall owner is the restaurant owner!"

Looking around, the rest chairs are already full of people.

A netizen posted a photo of Yipin Tofu and said:
"Hurry up and eat it, it's really amazing, it's so delicious!"

"Chef Jiang will only cook for this day. If you miss it, it will be gone!"

Food is in short supply.

I was busy until after 10 o'clock, finishing the last wave of customers.

Jiang Feng left the stove.

He sat on a chair and an employee poured him a cup of tea.

"Good guy, I'm really tired."

"Lao Zhang, please quickly find me two people who can cook Shandong cuisine. If the test results are good, I will apply for them both."

"The wages of all service staff will be increased by 20%, and the wages of chefs will be increased by 30%."

"If you are a chef, you will get extra salary."

"It's not a big deal to come to my place, and the treatment is definitely top-notch in the same industry, as long as you have real skills."

Jiang Feng took a sip of water and said to Zhang Hu.

"Okay, boss, I'll contact you right away." Zhang Hu agreed quickly.

"If you have good skills, I want to see it myself." Jiang Feng said again.

Although he treats his employees well, his requirements will not be lowered.

Those who are not qualified will definitely not be accepted.

"Don't worry, boss, I understand. The one I found is absolutely powerful." Zhang Hu said again. "Also, I'm going to make the White Braised Four Treasures tomorrow. How about the Guangdou Fa? Are the abalone and chicken breast ready?"

"Boss, it's all ready. I'm keeping an eye on it."

Zhang Hu's service is indeed very reliable.

And what Jiang Feng admires about him very much is that as a chef, he doesn't put on airs, doesn't show off his qualifications, and doesn't have those bad habits.

Zhang Hu said that in today's era, everyone can do what they want and leave if they don't want to. This is not the past era where you had to serve the master. This is good.

Zhang Hu is the executive chef, and Jiang Feng's salary for Zhang Hu is also the highest among chefs.

"Okay, you can keep an eye on the kitchen, I'm leaving."

Jiang Feng rested for a while, then took off his chef uniform and changed into another set of clothes.

The restaurant has a special private room for rest and bathing.

Jiang Feng went to wash up again before going to the finance department to check today's income.

"The daily turnover is more than 60 yuan, so high?"

Jiang Feng was a little surprised.

Generally speaking, when a large restaurant is doing well, its monthly turnover is 600 million yuan and its net profit is 100 million yuan.

In other words, Jiang Feng expected to earn 100 million a month.

That's quite a lot.

And now the daily turnover is more than 60 yuan, and this is still under the condition that all dishes are % off and the dishes he cooks are % off.

However, the actual situation is uncertain. On the one hand, the opening is very busy, there is a steady stream of customers, and the tables are never empty. On the other hand, the passenger flow is different during the week and on weekends.

The specific income situation depends on the specific situation.

The finance officer was specially invited by Jiang Feng, who graduated from the National People's Congress in Finance, and was responsible for handling various reports, sorting out accounts, and other matters.

Today's financial system is open and transparent, and there is no need to worry about anything fishy.

Jiang Feng looked at the financial situation, briefly explained a few words, and left gracefully.

back kitchen.

The chefs are cleaning the stove and preparing ingredients for tomorrow.

"Our boss is so fierce. Except for a bite to eat in the middle, he is always there."

A young chef sighed.

"I have practiced this for at least ten years, otherwise I wouldn't have this basic skill."

Another young chef clicked his tongue in surprise.

"Even though the boss is young, he is a serious chef, and his skills are evident in his first-grade tofu."

"When can I have the ability to become a chef?"

The discussion was lively.

Jiang Feng’s Shandong Restaurant is indeed popular.

Relevant videos soon appeared online.

It even made it onto the local hot search list.

#江大chuulucai restaurant opens#
This entry is now number one on the city list.

After clicking in, many people shared the delicious food they had at Jiangyuetai.

Many people also posted videos and pictures specifically describing their dining experiences.

"The environment of Jiangyuetai is really great. It has a great atmosphere. Two people can eat in the lobby without being disturbed by the people around them."

"Yipin tofu is definitely the best tofu I have ever tasted! It contains sea cucumbers and matsutake mushrooms, can you believe it, and is also topped with abalone juice. It really opened my eyes."

"What kind of dishes did I eat before? Why didn't I eat such delicious dishes? That plate of sea cucumbers is my favorite dish!"

"Chef Jiang's cooking skills are really unparalleled, absolutely amazing."

"This is my most satisfying dining experience. The food tastes very good. In addition to the two dishes prepared by Chef Jiang, I also recommend everyone to eat sweet and sour pork loin and mosu pork, especially with rice!"

On the first day of Jiang Yuetai's opening, everything was booming.

But the situation on the first day doesn't mean much.

Durability is most important.

The tide is breaking, and new catering brands are springing up like mushrooms after a rain. There are very few brand restaurants that can last forever.

Many brands died quickly, and even some century-old stores were submerged in the torrent of modern food.

Jiang Feng has his own principles.

In his eyes, the most important thing is the chef.

He knows cooking skills, so he can always choose the right chef.

After some improvement by him, the taste of Shandong cuisine will not be bad.

As long as the food tastes good, there will be no shortage of customers.

His principle for opening a restaurant is just two words:
good to eat.

There are not so many bells and whistles about the corporate culture, and just the word "delicious" is enough for Jiang Yuetai to stand firm.

Jiang Feng returned home and fed Xiao Hei.

It's already 11pm.

Seeing Xiao Hei's appearance, Jiang Feng took him out for a walk for 20 minutes.

"I'm very busy at the restaurant these days, so I have to go there in the morning."