Siheyuan: Starting as a Chef Apprentice

Among them, "Russian borscht with Chinese and French bread" is a masterpiece that is both creative and delicious. Traditional Russian borscht is famous for its rich and mellow taste. The chefs retain its soul ingredients - beetroot, potatoes, and beef, and cleverly add some Chinese spices such as star anise and cinnamon to enhance the flavor.

When the borscht is stewing in the pot, star anise and cinnamon release a unique aroma, which is like a lively elf, dancing in the air and gradually seeping into every corner of the soup.

The bright color of the beetroot dyed the soup into an attractive purple-red color, the potatoes were cooked soft and delicious, and the beef was stewed tender and juicy, with every fiber full of the rich flavor of the soup. The creative combination of French baguette and Chinese steamed buns adds a different charm to this dish.

The French baguette is slender in shape, with a crispy outer layer and a soft inner layer. When the customer breaks off a small piece of it and dips it into the borscht, the bread quickly absorbs the deliciousness of the soup. When taking a bite, one first feels the crispy and soft texture of the bread, followed by the rich taste of the borscht spreading in the mouth.

Chinese steamed buns are unique for their soft and fluffy texture. Customers can tear the buns apart, soak them in the soup for a while to let the buns fully absorb the essence of the soup, and then put them in their mouths and chew slowly. The sweetness of the buns and the mellowness of the borscht are perfectly blended, allowing customers to deeply feel the wonderful taste of different breads and soups while tasting the rich borscht.

Another dish, "Chinese-French Caviar Pancake", is a perfect interpretation of luxury and innovation. The chefs use high-quality Russian caviar, which is full of grains and shiny black, like precious black pearls. They carefully spread it on the thin French pancakes. The pancakes are made with exquisite craftsmanship, so thin that they are almost transparent, but still tough.

Some Chinese chopped green onions and coriander are sprinkled on top. The green chopped green onions and the freshness of the coriander add a touch of freshness to the dish. When customers taste this dish, the first thing they feel is the soft and delicate French pancake, which is like a soft veil, wrapping the delicious caviar. Then, the caviar bursts in the mouth instantly, releasing a rich salty and fresh taste. The unique taste is like a surging wave, sweeping across the taste buds.

The fragrance of Chinese chopped green onions and coriander is like a breeze, blowing away the greasiness of the caviar and making it taste more refreshing. The blending of the three ingredients brings an unprecedented new impact to the taste buds, like a gorgeous feast on the tip of the tongue.

In the recruitment process, they adhere to the concept of recruiting talents and actively recruit various outstanding talents, including chefs with rich experience in local Russian catering, who are familiar with the characteristics of local Russian ingredients, cooking techniques and customer tastes.

They are able to skillfully use traditional Russian cooking utensils, such as huge cast iron pots, special ovens, etc., and cleverly incorporate Russian specialty ingredients such as black bread, pickles, vodka, etc. into the dishes.

At the same time, we also recruited waiters who are hospitable and familiar with local culture. The warm smiles of these waiters are like the warm sun in winter, which can instantly melt the unfamiliarity and restraint in the hearts of customers. They are well aware of the consumption habits and cultural etiquette of Russian customers and can handle various situations with ease during the service process.

The training focused on understanding and coping with the cultural differences among the three countries. In a special training classroom, trainers taught employees about the culture of the three countries through vivid cases, vivid demonstrations and in-depth explanations.

For example, when explaining the key points of serving Russian customers, the trainers described in detail the straightforward and direct personality traits of Russian customers. They pointed out that Russian customers tend to be straightforward when expressing their needs and opinions, without beating around the bush.

Therefore, the waiter needs to respond with a warm, generous and efficient service attitude during the service process. When the customer makes a request, the waiter should respond quickly, respond with a warm smile and affirmative eyes, and then meet the customer's needs as quickly as possible.

In terms of dish introduction, trainers taught employees to explain the characteristics of Chinese, French and Russian fusion dishes in an easy-to-understand and vivid way.

They took "Russian borscht with Chinese-French bread" as an example to show employees how to introduce this dish to customers: "This Russian borscht is one of our signature dishes. It is innovative based on tradition. We retain the classic ingredients such as beetroot, potatoes and beef, and add some Chinese spices to make the soup taste richer and more unique.

Paired with French baguettes and Chinese steamed buns, you can try different combinations to experience different tastes. The crispness of the baguette and the softness of the steamed buns complement the rich borscht, which will definitely bring you an unexpected delicious surprise. "

Finally, with everyone's anticipation and hard work, the Moscow branch had its grand opening day.

The store entrance is decorated with colorful flowers and balloons, which sway gently in the breeze. A huge sign hangs above the store entrance, shining with golden light under the sun, eye-catching and dazzling, attracting the attention of passers-by.

Wang Jianye, wearing a neat suit and smiling, stood at the door to greet guests and customers. His eyes revealed confidence and expectation, and every movement was calm and elegant.

As guests and customers arrived one after another, he leaned forward slightly, stretched out his right hand, and enthusiastically shook hands with everyone who came to congratulate him. The strength of the handshake was just right, showing his sincerity and enthusiasm without losing his solemnity and politeness.

At the same time, he said in a clear and loud voice: "Welcome to the Moscow branch of Wang's All-Series Restaurant. We will bring you a unique Chinese, French and Russian food experience."

Inside the store, the waiters are dressed in neat and uniform uniforms and are all in high spirits. They move between the tables like well-trained dancers, providing thoughtful and meticulous service to customers.

Their steps are light and steady, and their eyes are always focused on the needs of customers. When customers come in, the waiter will quickly come forward, bow slightly, and say in a polite and friendly tone: "Hello, welcome, please come this way." Then he will guide the customer to a seat and promptly hand over the exquisite menu and drink list.

During the ordering process, the waiter will patiently answer the customer's questions and provide professional suggestions based on the customer's needs and taste preferences. When the customer has ordered, the waiter will quickly and accurately convey the order to the kitchen, and then deliver clean tableware and free snacks to the customer.

During the meal, the waiter will always pay attention to the customer's dining situation, add drinks for the customer and clean the table in time. If the customer has any special needs, the waiter will respond immediately and meet the customer's requirements as quickly as possible.

When customers step into the store, they are instantly attracted by the unique decoration style of the store.

Their eyes wandered around the hall and they were deeply impressed by the murals on the walls, the hanging paintings, the gorgeous chandeliers, and the unique tables and chairs.

Many customers took out their phones or cameras to take photos of the beautiful scenery in the store from different angles, wanting to record this unique experience. When the newly introduced fusion dishes were served, customers showed great interest.

They looked at the dishes in front of them curiously, carefully observing the color, shape and presentation of the dishes. When they tasted the first bite, they showed surprise on their faces. Some customers closed their eyes slightly and savored the food in their mouths, as if they were having an in-depth conversation with the food; some customers couldn't help but exclaimed: "Wow, this tastes so wonderful! I have never tasted such a combination, it's so delicious!"

The surrounding customers were attracted by the praises and tried to order the same dishes. The atmosphere in the store gradually became lively and laughter echoed throughout the hall.

……

The severity of the Russian winter was the hotel's primary challenge.

During that cold and long winter, when the biting cold wind whistled past, the entire city was covered with ice and snow, and the earth seemed to be shrouded in a thick white curtain.

In such an environment, the stability of food supply has been put to an unprecedented test.

Especially fresh vegetables and fruits, which are crucial to maintaining the freshness and taste of dishes. They are like fragile lives during transportation and storage and are extremely vulnerable to the ruthless attacks of cold weather.

During transportation, many vegetables and fruits are at risk of frostbite due to low temperatures. The originally fresh and green lettuce may become sluggish during transportation, with leaves turning yellow and soft;
The delicate strawberries may lose their luster or even rot due to the cold. Even if they are finally transported to the restaurant, the cold environment is still a tricky problem during storage.

Ordinary storage facilities are unable to withstand the severe cold outdoors, which greatly shortens the shelf life of food. Some vegetables that could have been stored for a week may lose their edible value in two or three days under such conditions.

Faced with this dilemma, Wang Jianye quickly convened team members to discuss countermeasures.

They knew that they had to find a reliable local vegetable supply source to fundamentally solve the problem, so they began to actively contact and negotiate with some local greenhouse farms.

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The team members worked tirelessly to travel between greenhouse farms around Moscow, entering each greenhouse and carefully checking the planting environment and growth conditions of the vegetables.

In a large greenhouse farm, the farmer led them on a tour. It was warm as spring in the greenhouse, and all kinds of vegetables were growing vigorously in neat rows of vegetable beds. Green cucumber vines climbed along the racks, which were full of fresh cucumbers; red tomatoes shone with attractive luster under the sun; and emerald green broccoli looked like a small forest tightly clustered together.

Wang Jianye communicated earnestly with the farmer. His expression was serious and focused. He asked in detail about the varieties, yields, supply cycles and prices of vegetables.

He said: "Our restaurant has very high requirements for the quality of vegetables and needs a stable supply, especially in winter. Can you guarantee that you can provide sufficient quantity and quality of vegetables every week?"

The farmer replied confidently: "Our greenhouse technology is very advanced. It can ensure the continued growth of vegetables even in winter. As long as you have any needs, we will do our best to meet them."

After many investigations and comparisons, the hotel finally established long-term cooperative relationships with several greenhouse farms with good reputation and stable output.

The signing of these cooperation agreements ensures a steady supply of fresh local vegetables to the restaurant’s kitchen.

At the same time, in order to further ensure the quality of food, the hotel has vigorously strengthened the construction of food storage facilities. They have invested a lot of money and introduced advanced preservation technology and equipment.

In the underground warehouse of the hotel, a professional constant temperature and humidity preservation system is installed. The walls and ceiling of the warehouse are made of heat-insulating materials, which effectively blocks the invasion of the cold outside. Rows of tall fresh-keeping shelves are neatly arranged, with various ingredients placed on them.

The fresh-keeping system creates a suitable storage environment for food through precise temperature and humidity control. Vegetables and fruits are stored in categories, and each storage area has a clear label.

When storing food, the staff strictly follows the prescribed procedures. They carefully place vegetables and fruits on the fresh-keeping shelves to avoid collisions and squeezing. At the same time, they regularly check and sort the food, and promptly remove food that is spoiled or about to expire.

In addition to the problem of winter food supply, Russia's unique business culture also poses a great challenge to the hotel's operation. Russia's business culture is significantly different from that of Western European countries, and this difference is fully reflected in the communication and cooperation process with suppliers and partners.

Russian business partners tend to be more direct and tough in negotiations. Their demands on price and supply conditions often make it difficult for Wang Jianye's team, which is accustomed to the Western European business atmosphere, to make matters difficult.

This process of cultural conflict and adjustment was fully demonstrated in the negotiation with a meat supplier. At the negotiation table, the supplier had a serious expression and a firm tone when he proposed relatively harsh prices and supply conditions.

He looked directly at Wang Jianye and said, "Our meat products are of high quality and in short supply in the market. If you want to cooperate with us, you must accept our prices, and the delivery cycle and quantity must be in accordance with our requirements."

Suppliers' quotations are significantly higher than the market average and their delivery cycles are longer, which will have an adverse impact on the hotel's cost control and food supply stability.

Wang Jianye frowned slightly, but he quickly calmed down and began to systematically explain the hotel's advantages and potential. He leaned forward slightly, put his hands on the negotiation table, looked at the supplier firmly, and said, "You may not know enough about our Wang's full range of hotels. We already have many successful branches in Europe and have a good reputation and wide influence in the catering industry. (End of this chapter)