Siheyuan: Starting as a Chef Apprentice

So the waiters took quick action.

Whenever a customer finished their meal, they would walk up to them with a smile, bow slightly, hand over a carefully designed feedback form, and say softly, "Hello, thank you very much for visiting our restaurant.

In order to provide you with a better dining experience, could you please take a moment to fill out this feedback form? Your every suggestion is very important to us and will help us make continuous progress. "

After several days of intensive collection and analysis, Chen Yu called Wang Jianye and Master Li together to prepare a detailed report on the customer feedback.

In the conference room, the lighting was soft but could not hide the solemn atmosphere, and everyone's expressions were very focused.

Chen Yu pushed his glasses and said seriously, "Based on the customer feedback we have collected in the past few days, we found that Qingdao people have very high requirements for the taste of dishes. They prefer strong flavors and rich and diverse tastes.

At present, some of our dishes are obviously insufficiently seasoned and cannot meet the taste demands of local customers at all.

Moreover, I have to say that the portions of some dishes are indeed a bit small for Qingdao people who have a big appetite.”

After listening to this, Master Li frowned, nodded, and said, "It seems that we have to adjust the dishes immediately.

I will lead the chef team to add seasoning to the dishes, focusing on highlighting the unique flavor of Shandong cuisine spices.

At the same time, we increased the portion sizes of dishes. For example, we changed the original small portion of barbecue to a large portion, and paired it with more Qingdao-style side dishes, such as cold jellyfish and spicy fried clams, so that customers can eat to their heart's content."

Chef Li went back to the kitchen and quickly assembled the chef team.

In the kitchen, the fire on the stove was burning brightly and all kinds of ingredients were neatly arranged.

Master Li stood in front of everyone and said seriously: "Guys, we are now facing a severe challenge.

Customers have reported that the taste and portion sizes of our dishes are not good enough, so we need to take action quickly.

From now on, increase the amount of Shandong cuisine spices used and carefully adjust the seasoning of each dish.

The portion of barbecue is increased and Qingdao specialties are added as side dishes.

Let's work together to satisfy our customers!" The chefs nodded one after another, with determination in their eyes.

Xiao Zhang is responsible for adjusting the barbecue recipe. He carefully weighs the spices of Shandong cuisine such as star anise, cinnamon, bay leaves, etc., and cautiously adds them to the sauce for marinating the barbecue.

While stirring, he kept muttering, "I must make the flavor of the spices stronger this time."

Xiao Wang was processing fresh jellyfish, cutting it into even strips, preparing to make cold jellyfish salad.

He has a skilled technique and every cut is precise.

At the same time, Chen Yu was also busy replanning the publicity strategy.

He sat at his desk with a pile of documents in front of him, his eyes fixed on the computer screen, his fingers typing rapidly on the keyboard.

He wrote the copy for the new brochure himself, and every word was carefully considered.

When introducing the dishes, the sources of the ingredients are explained in detail. For example, "Our seafood is purchased from the freshest catch in Qingdao in the early morning, ensuring that you can taste the purest taste of the sea"; when explaining the cooking methods, it is meticulous, "Korean barbecue uses a unique technique of frying first and then grilling to lock in the gravy, and then paired with carefully prepared Shandong spices to give it a rich and mellow flavor."

In order to make the publicity effect more significant, Chen Yu actively communicated and cooperated with local newspapers and radio stations.

He went to an influential local newspaper with carefully prepared materials.

He was received by Director Zhang from the Advertising Department. Chen Yu said sincerely, "Director Zhang, our Wang's All-Series Hotel Qingdao Branch is a very distinctive fusion restaurant.

We hope that more QD citizens will get to know us through your newspaper’s platform.

Look, this is a detailed introduction of our restaurant, and there are also new dishes, which are really very unique. "

Director Zhang took the information, read it carefully, and nodded from time to time.

After some negotiations, the two sides reached a cooperation agreement.

On the radio station, Chen Yu communicated with the program producer many times and secured a time slot for food recommendations.

During the program, Chen Yu introduced in detail the restaurant's special dishes, unique fusion concept, and efforts made to satisfy the tastes of Qingdao customers.

Not only that, Chen Yu also invited several influential food critics in Qingdao through various channels.

These critics have many fans in the restaurant industry, and their reviews often influence consumers' choices.

Chen Yu personally arranged food tasting for them and introduced the characteristics of each dish and the stories behind it in detail.

However, the process of adjusting menu items and publicity was not always smooth.

During a process of adjusting the barbecue sauce, the improper proportion of spices resulted in the barbecue flavor being too strong and losing its original balance.

The chefs gathered around the barbecue, frowning.

Xiao Zhang said with a frustrated look on his face: "Master, I think I messed up this time. The smell is too strong."

After tasting the food carefully, Master Li comforted everyone: "Don't be discouraged, this is a problem that is inevitable in the process of innovation.

We can adjust the proportion of spices and we will definitely find the best solution.”

After many attempts, they finally found the right spice ratio, and the taste of the barbecue became rich and mellow.

In terms of publicity, problems also occurred during the printing process of the newly launched brochure.

Due to a mistake by the printing company, some of the pictures in the brochure were distorted in color and the dishes looked unappetizing.

After Chen Yu learned about this, he immediately contacted the printing company and asked for a reprint.

He said anxiously: “This brochure is very important to us and its quality must be guaranteed.

You guys should find a solution as soon as possible and not delay our publicity plan."

At Chen Yu's insistence, the printing company worked overtime and reprinted the brochure.

After a period of hard work and adjustment, the restaurant's situation gradually improved.

At noon that day, a young office worker walked into the restaurant. He was wearing a neat shirt and tie and was walking in a hurry.

He sat down at a window seat and ordered a plate of Korean barbecue marinated in Shandong spices, served with jellyfish salad and spicy fried clams.

When the dishes were served, the aroma of barbecue wafted into his nose and his eyes lit up instantly.

He couldn't wait to pick up the chopsticks, picked up a piece of barbecue and put it in his mouth. He chewed it for a few times and showed a pleasant surprise on his face. He quickly said to the waiter: "This barbecue is so delicious! The flavor of the spices is rich and mellow, and the meat is just tender. The cold jellyfish is crispy and delicious, and the spicy fried clams are even more fresh and spicy.

I didn’t expect fusion cuisine to be so authentic. I must recommend it to my colleagues right away.”

Following the recommendation of this office worker, more and more Qingdao people began to visit the Qingdao branch of Wang's All-Series Restaurants.

More and more customers came into the restaurant, and the originally deserted scene became extremely lively.

The waiters shuttled between the tables, serving the customers enthusiastically.

In the kitchen, the chefs were busy, and delicious dishes were constantly being served out of the kitchen.

Wang Jianye, Chen Yu and Master Li stood in a corner of the restaurant, looking at the lively scene with gratified smiles on their faces.

Wang Jianye said with emotion: "Everyone has worked hard during this period, and seeing the restaurant's current appearance, all the efforts are worth it.

However, we cannot be complacent and must continue to work hard to continuously improve the quality of our dishes and services so that our restaurant in Qingdao will become better and better.”

Chen Yu and Master Li nodded, their eyes full of determination and confidence.

They know that they have just taken the first step towards success in the competition in the QD market, and there will be more challenges waiting for them in the future.

But they firmly believe that as long as they unite as one and keep innovating, they will be able to make all Wang's restaurants shine more brightly in Qingdao and bring more unique taste experiences to local food lovers.

After the restaurant business gradually stabilized, they were not satisfied with the status quo.

Wang Jianye decided to further expand the market. He and Chen Yu began to study the catering market in cities surrounding Qingdao and planned to open more branches in the future.

Chef Li leads the chef team to continue to conduct in-depth research on the combination of Shandong cuisine and Korean-Singapore fusion cuisine, and constantly introduces new dishes.

At a food development meeting, Chef Xiao Zhao proposed a new idea: "Master, I think we can combine Qingdao's Spanish mackerel dumplings with Korean kimchi dumplings to create a new type of dumplings.

The combination of the delicious taste of Spanish mackerel and the sour and spicy taste of kimchi may produce unexpected results. "

After hearing this, Master Li's eyes lit up and he said, "Xiao Zhao, this is a good idea! We can give it a try.

However, the mixing of fillings and the making of dumpling wrappers still need careful study to ensure that the characteristics of both are retained and blended just right.”

So, the chefs started a new round of dish development.

They tried using different proportions of Spanish mackerel meat and kimchi, and constantly adjusted the amount of seasoning.

They also made innovations in the production of dumpling wrappers, adding some vegetable juice to make the dumpling wrappers more nutritious and healthier.

After many experiments, a new dish called "Shandong-Korean Fusion Yellow Mackerel and Kimchi Dumplings" was born.

This dish of dumplings has both the deliciousness of Spanish mackerel dumplings and the sourness and spiciness of kimchi dumplings. It has a rich taste and distinct layers.

After the new dishes were launched, they were warmly welcomed by customers.

A customer who frequents the restaurant said: "This new dumpling is so delicious! It has both the taste of Qingdao and the characteristics of Korean cuisine. It is really eye-catching.

Your restaurant never fails to surprise us.”

As the restaurant's popularity continues to grow, more and more people are beginning to pay attention to the Qingdao branch of Wang's All-in-One Hotels.

Some catering colleagues also came to learn and exchange experiences with Wang Jianye, Chen Yu and Master Li.

During a catering industry exchange event, a local catering business owner asked: "Mr. Wang, your restaurant is so successful in Qingdao, what is the secret?" Wang Jianye smiled and replied: "In fact, there is no special secret, just to do catering with heart, understand customer needs, and constantly innovate dishes and services.

At the same time, we must focus on team building and work together to run the restaurant well.”

…As the Qingdao branch gradually gained a foothold and business became more prosperous, Wang Jianye's passion for exploring new markets was rekindled.

He turned his attention to Zaozhuang, a city also located in Shandong.

In the mid-1990s, Zaozhuang had a strong industrial base and a booming coal industry, and the city was full of vitality and opportunities.

The people here are warm and generous, and the food culture is unique. Spicy chicken, vegetable pancakes and other delicacies are well-known far and wide.

Wang Jianye keenly realized that Zaozhuang had huge potential in the catering market, and the fusion cuisine concept of all Wang's restaurants might be able to create different sparks here.

Wang Jianye called Chen Yu and Master Li to his office again.

At this time, in addition to several cities in Africa, Jinan and Qingdao, Zaozhuang was newly marked on the map on the wall of the office.

Wang Jianye stood in front of the map, pointed the pointer in his hand at Zaozhuang, and said with a firm look: "We have achieved good results in Qingdao, but the market expansion cannot stop here.

Zaozhuang, this vibrant city, will be our next destination.

There is a unique food culture and a huge consumer group here. We want to bring the charm of fusion cuisine to Zaozhuang. What do you think? "Chen Yu pushed his glasses and said after thinking for a moment: "Mr. Wang, ZZ market has its particularity.

The local cuisine is mainly Shandong cuisine with a heavy taste, especially a preference for spicy food.

If we want to open a store in Zaozhuang, we need to conduct in-depth research on local eating habits and consumption preferences, and adjust our menu and business strategies to better adapt to the local market."

Master Li nodded slightly and added: "Indeed, Zaozhuang's spicy chicken is famous, and the cooking method and seasoning are unique.

We need to combine Korean-Singapore fusion cuisine with Zaozhuang characteristics and develop new dishes that not only preserve the characteristics of the restaurant but also cater to the tastes of local people. This is a great test of our cooking skills and innovation capabilities.”

Wang Jianye looked at his two capable assistants and said with bright eyes: "There are definitely many difficulties, but we have overcome so many problems along the way, and we will definitely be able to do it this time.

Xiao Chen, the market research and preliminary preparations are now handed over to you; Lao Li, you lead the chef team and focus on developing dishes suitable for the ZZ market; I will contact the local business partners and relevant institutions in Zaozhuang.

We all work together, do you have confidence?" "Yes!" Chen Yu and Master Li said in unison, their voices firm and powerful.

Chen Yu acted quickly and, through various connections, contacted local catering practitioners, market researchers and scholars familiar with local culture in Zaozhuang.

He collected information and analyzed data day and night and frequently called his contacts in Zaozhuang.

"Hello, Boss Liu! I am Chen Yu from Wang's All-inclusive Hotel.

I would like to ask you, what is the current situation of the catering market in Zaozhuang? How do the locals accept exotic fusion cuisine? Also, what are the characteristics of Zaozhuang people in terms of taste and dining habits? " Chen Yu was holding the phone while quickly recording on his notebook.

(End of this chapter)