Siheyuan: Starting as a Chef Apprentice

Our Moscow branch has a superior geographical location, a large flow of people around it, and huge consumption potential. Once our cooperation goes smoothly, we will purchase a large amount of your meat products, which will not only bring you a stable income, but also help to promote the brand of our restaurant and increase the popularity of your products. "

However, the supplier was not easily convinced and still insisted on his position, and the two sides were in a stalemate. In the next few rounds of negotiations, the atmosphere was sometimes tense and sometimes relaxed.

Wang Jianye's team members actively collected market information, analyzed suppliers' cost structure and interests, and constantly adjusted negotiation strategies. They showed suppliers the hotel's detailed business plan and market forecast data, speaking with facts and data.

During a negotiation, Wang Jianye's assistant took out a thick document, handed it to the supplier, and said, "This is our restaurant's business plan and food procurement budget for the coming year. You can see that our demand for meat products is very considerable. In addition, we are also considering establishing cooperative relationships with other suppliers, but we hope to achieve long-term and stable cooperation with your company because we recognize the quality of your products."

The supplier took the document, looked through it carefully, and his expression gradually became solemn.

After many rounds of arduous negotiations and repeated communication and consultation, the two sides finally found a balance of interests.

Suppliers realized the long-term value of cooperating with Wang's entire hotel chain, and Wang Jianye's team also made certain concessions on price and supply conditions.

Finally, the two sides reached a mutually beneficial and win-win cooperation agreement.

When both parties signed the cooperation agreement, Wang Jianye showed a gratified smile on his face. He stood up, took the initiative to shake hands with the supplier and said, "I am very happy that we can reach a cooperation. I believe this will be a good start."

The supplier also responded with a smile: "I hope we can have a pleasant cooperation and create greater business value together."

After solving the two major problems of winter food supply and differences in business culture, the operation of Wang's entire chain of restaurants in Moscow gradually got on the right track.

But they were not satisfied with this. Instead, they continued to explore and innovate, striving to improve the hotel's management level and service quality.

They regularly train and assess their employees to improve their professional skills and service awareness.

In terms of dish development, chefs are encouraged to further optimize the recipes and production techniques of fusion dishes based on the taste feedback of Russian customers. At the same time, the hotel will strengthen interaction and cooperation with local communities and enterprises, actively participate in public welfare activities and commercial promotion activities, and continuously enhance the hotel's brand awareness and reputation.

Through this series of efforts, Wang's full range of restaurants has gradually gained a firm foothold in Moscow's catering market.

……

In view of the gradual and stable development of the Moscow branch, Wang Jianye, with his keen business insight and decisive decision-making ability, resolutely turned his attention to another shining pearl of Russia - St. Petersburg.

This city, famous for its rich cultural heritage, magnificent palace architecture and prosperous artistic atmosphere, is like a magnet, attracting countless tourists and business investors, and also providing an excellent stage for the further expansion of Wang's entire hotel series.

The site selection for the branch in St. Petersburg was carried out in full swing. After in-depth and detailed market research and field investigation, it was finally decided to locate the branch near Nevsky Prospekt.

Nevsky Prospekt, as the commercial and cultural core of the city, is like a surging artery that runs through the entire city, continuously transporting people and business opportunities.

There are a lot of cars and pedestrians here, and the streets are lined with buildings of different styles, including ancient European palaces, exquisite Baroque churches, modern commercial buildings and fashionable shopping malls.

Holding maps or guidebooks, tourists shuttled between various attractions and shops. They were either admiring the exquisite architecture, or selecting souvenirs with Russian characteristics, or taking a rest in street cafes, enjoying a leisurely time.

Local residents also often come here to shop, socialize and entertain, forming a diverse and active consumer group with rich and varied consumption levels, ranging from the wealthy pursuing a high-quality life to ordinary citizens who focus on cost-effectiveness.

The decoration style of the branch continues the concept of integrating Chinese, French and Russian cultures, while also focusing on highlighting the unique cultural characteristics of St. Petersburg.

The store is decorated with many small items in the style of Peter the Great period that were carefully collected from local antique markets. These items are like witnesses of history.

Retro Russian clocks hang quietly on the wall, their exquisite shells carved with delicate patterns, and the hands move rhythmically, making crisp ticking sounds, as if counting the passage of time; exquisite porcelain plates are placed on the display racks, painted with patterns in traditional Russian style with bright and rich colors, either depicting heroes in Russian folk tales, or showing the tranquility and beauty of pastoral scenery and rural life.

On the walls hang oil paintings depicting the cityscape of St. Petersburg. These paintings have delicate brushstrokes and realistic colors, bringing St. Petersburg's iconic buildings and beautiful scenery to life before customers.

From the magnificent Winter Palace, whose architecture is majestic and whose white marble facade shines with holy light in the sun, to the elegant and beautiful Summer Palace, whose fountains in the garden form gorgeous rainbows under the reflection of the sun;
From the sparkling surface of the Neva River, with boats passing through it, to the huge dome of St. Isaac's Cathedral, it is solemn and awe-inspiring. The moment customers step into the store, they seem to be attracted by a time tunnel, and are in this beautiful and charming city, feeling its unique charm and style. In terms of dish development, the chef team makes full use of St. Petersburg's unique geographical advantage of being close to the Baltic Sea, and innovates and carefully creates a series of unique fusion dishes.

Among them, "Baltic Seafood Stew with Chinese and French Pasta" has become a shining star on the menu. In the morning, when the first ray of sunshine shines on the surface of the Baltic Sea, fishermen drive their fishing boats out to sea to fish. The fishing boats slowly leave the port, and the roar of the engine echoes on the sea.

Fishermen skillfully cast their fishing nets and wait for the moment of harvest. After a while, the fishing nets were slowly pulled up, filled with lively shrimps, crabs, mussels and other seafood. These seafood grew in the sea water and absorbed the essence of the sea. They are tender and delicious. They are quickly sent to the hotel kitchen, and the chefs have already prepared to welcome the arrival of this batch of fresh ingredients.

The chefs first cleaned the shrimps, cut off the whiskers and legs with scissors, and then cut a knife on the back of the shrimps to remove the shrimp thread; the crabs were carefully scrubbed clean, the gills and other impurities were removed, and they were cut into pieces; the mussels were soaked in clean water to let them spit out all the mud and sand. Then, they poured a proper amount of olive oil into the pot, heated it, added minced garlic and onion, and stir-fried the processed seafood. The seafood quickly changed color in the pot and exuded an attractive aroma.

Then, add Chinese soy sauce, cooking wine and other condiments to remove the fishy smell and enhance the flavor. The rich color and unique flavor of the soy sauce gradually blend into the seafood, and the cooking wine effectively removes the fishy smell of the seafood, making it taste more pure and delicious. Then pour in an appropriate amount of seafood broth and add the cooked French pasta. The pasta is made of high-quality wheat flour and has a chewy texture after being cooked.

The chefs gently stir with a spatula to fully blend the seafood, pasta and soup, so that each piece of pasta is covered with delicious soup. The freshness of seafood and the chewiness of pasta are perfectly combined under this unique seasoning. Finally, sprinkle some fresh parsley chopped as embellishment, which not only increases the beauty of the dish, but also adds a fresh aroma to it.

Another dish that has attracted much attention is the "Chinese, French and Russian dessert platter". The chefs have skillfully combined the traditional Russian dessert tiramisu, French macarons and Chinese dim sum mung bean cakes and pineapple cakes, creating a cross-border food feast. The tiramisu has a delicate and soft texture, the coffee and cocoa flavors are rich and mellow, and the sweetness of mascarpone cheese spreads in the mouth;

Macarons are colorful, crispy on the outside, soft and sticky on the inside, and the cream in the filling is sweet but not greasy; mung bean cakes are emerald green in color, delicate in taste, and exude a faint mung bean fragrance; pineapple cakes are golden on the outside, crisp and delicious, and the pineapple flesh in the filling is moderately sweet and sour. These unique desserts are carefully placed on exquisite plates and paired with special jams with mixed flavors of China, Russia and France. The jam-making process is very sophisticated. The chefs use fresh fruits, such as Russian berries, Chinese hawthorns and French strawberries, and boil them into jams.

During the cooking process, the fruit pectin is fully released by constant stirring, and the jam gradually becomes thick, bright in color, and sweet in taste. This mixed-flavor jam combines the unique flavors of fruits from three countries, with the sour and sweet of Russian berries, the mellowness of Chinese hawthorns, and the freshness of French strawberries.

When customers are tasting desserts, they dip the dessert in a little jam and put it in their mouths. Various flavors intertwine and collide on the tip of the tongue, bringing a sweet taste enjoyment to the taste buds.

On the opening day of the St. Petersburg branch, the store entrance was decorated with lights and was bustling with activity. A huge sign was hung above the store entrance, with the words "Wang's All-Series Restaurant" on it standing out and looking solemn, shining brightly under the sunlight.

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There are two rows of fresh flowers at the door, the flowers are gorgeous and emit bursts of fragrance, attracting the attention of passers-by. Inside the store, the waiters are dressed in neat and uniform uniforms, smiling and standing in their respective positions in high spirits, welcoming the incoming customers.

As time went by, tourists and local residents were attracted to the hotel. After visiting the Winter Palace, Summer Palace and other famous attractions, tourists came to the hotel with the intoxication of the beauty of St. Petersburg and the expectation of delicious food.

Some of them came in groups, laughing and talking, sharing interesting stories during the tour; some were couples, walking into the store hand in hand, with sweetness and happiness in their eyes. Local residents also came to patronize with curiosity about new things and love for food.

When customers step into the store, they are first attracted by the unique decoration style of the store. Their eyes wander around the store, carefully appreciating the small objects in the style of the Peter the Great period and the oil paintings depicting the cityscape of St. Petersburg, and they exclaim in amazement from time to time.

Under the guidance of the waiter, the customers slowly walked to the table, gently pulled out the chairs and sat down. The waiter quickly handed over the menu and said politely: "Welcome to Wang's All-Season Restaurant, this is our menu, please take your time to choose."

When customers opened the menu and saw the novel and unique names of the dishes, such as "Baltic Seafood Stew with Chinese-French Pasta" and "Chinese-French-Russian Dessert Platter", their faces showed curiosity and anticipation.

Some customers pointed at the dishes on the menu and asked the waiter about the specific content and characteristics of the dishes. The waiter patiently answered and introduced in detail the ingredients, production process and taste characteristics of each dish.

While customers are ordering, the chefs in the kitchen are busy and orderly. They each perform their duties and carefully prepare each dish according to the standard cooking process. The chef in charge of the "Baltic Seafood Stewed Chinese-French Pasta" stares at the ingredients in the pot, stir-fries them skillfully, controls the heat and seasoning, and ensures that each portion of pasta has the best taste and flavor.

The chef who made the "Chinese, French and Russian Dessert Platter" carefully arranged the various desserts and used delicate piping bags to squeeze out exquisite patterns on the desserts, adding an artistic beauty to the platter.

Soon, the waiters began to serve the dishes. They held the plates steadily with both hands, walked lightly and steadily, and carefully placed the dishes on the customer's table, while clearly introducing: "This is the Baltic Seafood Stewed Chinese-French Pasta you ordered. It is made with freshly caught local seafood and French pasta, with Chinese seasonings added, and tastes delicious; this is the Chinese-French-Russian dessert platter, which combines the special desserts and special jams of the three countries. I hope you like it."

The customers looked at the exquisite dishes in front of them, picked up their cutlery and began to taste them.

When tasting the "Baltic Seafood Stewed Chinese-French Pasta", a tourist picked up a shrimp and put it in his mouth, chewing it gently. His eyes widened slightly, and a satisfied look appeared on his face. He said, "The shrimp is very fresh and tastes very good. The pasta is also very chewy. This fusion of flavors is very unique."

The companions beside her also nodded in agreement. They tasted the food and exchanged their feelings. While tasting the "Chinese, French and Russian dessert platter", a local resident picked up a macaron, dipped it in a little mixed jam and put it in her mouth. She closed her eyes and savored it for a while.

Then he said: "This dessert platter is very creative. The crispness of macarons and the sweetness of jam go well together. There are also Chinese and Russian desserts, which have a rich taste."

The customers around heard her evaluation and tried it one after another. The store was filled with customers’ praise for the food. (End of this chapter)