Siheyuan: Starting as a Chef Apprentice

When introducing the dishes, the sources of the ingredients are explained in detail. For example, "Our chicken is purchased from high-quality free-range chickens from local farmers in Zaozhuang, ensuring that you can taste the purest chicken flavor"; when explaining the cooking method, it is meticulous and detailed, "Korean fried chicken uses a unique technique of frying first and then coating with sauce, and then paired with carefully formulated Zaozhuang chili spices, giving it a rich, mellow and spicy unique 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 Zaozhuang Branch is a very distinctive fusion restaurant.

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

Look, this is a detailed introduction to our restaurant, as well as our newly launched dishes, which are really very unique.

We are committed to combining delicacies from all over the world with the local characteristics of Zaozhuang to bring everyone a brand new taste experience.”

Director Zhang took the information, read it carefully, nodded from time to time, and was moved by Chen Yu's enthusiasm and sincerity.

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

On the radio side, Chen Yu communicated with the program producer many times, and with his excellent communication skills and wonderful explanation of the restaurant's characteristics, he won a time slot for food recommendations.

During the program, Chen Yu gave a detailed introduction to the restaurant's special dishes, unique fusion concept, and efforts made to satisfy the tastes of Zaozhuang customers.

His vivid description aroused great interest among many listeners in this fusion restaurant.

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

These food lovers have many fans in the local food circle, and their comments 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.

During the tasting process, a food lover said: "The idea of ​​this fusion dish is great, but the fusion of flavors can be further optimized to make the two flavors blend more harmoniously."

Chen Yu carefully recorded every suggestion for subsequent improvements.

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

During the process of adjusting the fried chicken sauce, due to the excessive amount of chili used, the fried chicken tasted too spicy, which covered up the umami flavor of the chicken itself.

The chefs gathered around the fried chicken, frowning.

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

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 amount of chili pepper and we will definitely find the best solution."

After many attempts, they finally found the right ratio of peppers. The taste of the fried chicken became rich and mellow, with the spiciness of Zaozhuang peppers while retaining the tenderness of the chicken.

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 it, he immediately communicated with the printing company and said anxiously but firmly: "This brochure is very important to us, and the quality must be guaranteed.

You must find a solution as soon as possible and don’t delay our publicity plan.

This is related to the reputation and future development of our restaurant in Zaozhuang.”

At Chen Yu's insistence, the printing company worked overtime to reprint the brochure to ensure that every picture could truly show the attractive charm of the dishes.

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 white shirt, a dark blue tie, and walked in a hurry.

He sat down at a window seat and ordered a plate of Korean fried chicken marinated with Zaozhuang peppers, served with cold lotus root slices and spicy stir-fried potato shreds.

When the dish was served, the aroma of fried chicken wafted into his nose and his eyes lit up instantly.

He couldn't wait to pick up the chopsticks, picked up a piece of fried chicken and put it in his mouth. After chewing it for a few times, an expression of surprise appeared on his face.

He quickly said to the waiter, "This fried chicken is so delicious! The chili flavor is rich and mellow, the chicken is just the right tenderness, the cold lotus root slices are crispy and delicious, and the spicy fried potato shreds are even more spicy and flavorful.

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 people from Zaozhuang began to visit the Zaozhuang branch of Wang's Full Series Restaurant.

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

The waiters shuttled between the tables, serving customers enthusiastically, always with smiles on their faces.

In the kitchen, the chefs were busy as delicious dishes were constantly being served out of the kitchen. The whole restaurant was filled with laughter and the aroma of delicious food.

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 can do better and better in Zaozhuang."

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

They know that opening a branch in Zaozhuang is just another step in their domestic market layout, and they will face more challenges in the future, but they are confident that they can make all Wang's restaurants a well-known catering brand in Zaozhuang and even in the whole of China, injecting new vitality into the local food culture.

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 sat in the office, and the table in front of them was piled with catering market research reports in cities around Zaozhuang.

Wang Jianye tapped the report lightly with his fingers and said, “Xiao Chen, we can’t limit ourselves to Zaozhuang, the surrounding cities also have great market potential.

You see, in a city like Tengzhou, the economy is developing rapidly, the population is large, and the demand for the catering market is strong.

We have to take a long-term view and prepare for the next step of expansion.”

Chen Yu listened carefully, writing down the key points in his notebook from time to time, and said, “Mr. Wang, you are right.

I will start collecting detailed information about the Tengzhou market, analyzing the local food culture and consumption habits, and developing corresponding marketing strategies.”

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.

During a menu development meeting, the kitchen was filled with the aroma of various ingredients, and the chefs sat around a large table filled with various ingredients and cooking utensils.

Chef Xiao Zhao proposed a new idea: "Master, I think we can combine Zaozhuang's vegetable pancakes with Korean seaweed rice rolls to create a new staple food.

The combination of the rich fillings of vegetable pancakes and the convenient form of seaweed rice rolls may be very popular. "After hearing this, Master Li's eyes lit up, sat up straight, and said, "Xiao Zhao, this is a good idea! We can try it.

However, the combination of fillings and production techniques still need to be carefully studied 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 to use different ingredients to make fillings and constantly adjusted the production process.

When I tried it for the first time, the filling contained too much moisture, resulting in the "Shandong-Korean Fusion Vegetable Pancake Roll" being too soft and mushy, and the taste was not good.

The chefs were not discouraged. They carefully analyzed the problem and readjusted the recipe of the filling, reducing the water content and adding some sticky ingredients.

In terms of production technology, they borrowed the rolling techniques of seaweed rice rolls while retaining the spreading method of vegetable pancakes.

After many experiments, a new dish called "Lu-Korean Fusion Vegetable Pancake Roll" was born.

This staple dish has the rich taste of vegetable pancakes, the convenient form of seaweed rice rolls, and is also added with some Korean special sauces. It has a unique taste and is deeply loved by customers.

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

A customer who frequents the restaurant said: "This new staple food is so delicious! It has the flavor of Zaozhuang 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 Zaozhuang branch of Wang's Full Series Hotels.

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

At a catering industry exchange event, the event was set up in the banquet hall of a local luxury hotel. The lights were bright and catering elites from all walks of life gathered together.

A local restaurant owner walked up to Wang Jianye and said with a smile: "Mr. Wang, your restaurant is so successful in Zaozhuang. What's the secret? I've also been thinking about innovating dishes and expanding the market recently. I hope to learn from you."

Wang Jianye smiled and replied: “In fact, there is no special secret, it is just to do catering with heart, understand the needs of customers, and constantly innovate dishes and services.

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

Just like when we develop new dishes, from the selection of ingredients, the combination of seasonings, to the innovation of cooking methods, every link depends on the joint efforts of team members.

In terms of market expansion, we need to conduct in-depth research and formulate appropriate strategies based on the characteristics of different regions.”

Chen Yu added: "Moreover, communication with customers is also very important.

We collect customer feedback and continuously improve our dishes and services to truly satisfy our customers.

At the same time, we actively cooperate with local media and partners to enhance the restaurant’s visibility and influence.”

Chef Li also said: "In the development of dishes, we must be bold in experimenting and combine the food characteristics of different regions to create unique flavors.

But we must also respect the local food culture and retain local characteristics in the process of integration.”

After hearing this, the restaurant owner nodded repeatedly and said, "Boss Wang, your experience is so valuable.

I have benefited a lot from this exchange, and I hope we can have more opportunities for cooperation in the future.”

...However, Zaozhuang's catering market is not all smooth sailing.

There is a large and established restaurant in the area called "Zaozhuang Flavor", which has been operating locally for many years and is deeply loved by citizens. It is a leading enterprise in the catering industry.

Upon learning that all Wang's restaurants would soon move into Zaozhuang, Liu Dashan, the owner of "Taste of Zaozhuang", could no longer sit still.

He knew very well that once this restaurant specializing in fusion cuisine was established, it would have an impact on his own business.

Liu Dashan called together the key members of the store and held an emergency meeting in the conference room.

"Everyone knows that Wang's full-line restaurant is going to open a store in Zaozhuang.

If we allow them to develop their fancy fusion dishes, our business will be in danger.

If you have any ideas, please share them. ”

Liu Dashan sat at the head of the conference table with a frown on his face and a serious expression.

Marketing manager Xiao Zhang pushed up his glasses and spoke first: "Mr. Liu, I think we can start with the price.

They are a new store, so the initial investment is definitely huge. We can offer some special dishes to attract customers, so that they don’t have a price advantage.”

Chef Li also added: "Yes, we still need to work on the dishes.

Aren't they doing fusion cuisine? Let's make traditional Zaozhuang cuisine more authentic, highlight our characteristics, and let customers know that our local cuisine is the most appetizing."

After listening to this, Liu Dashan nodded slightly and said, "Well, what you said makes sense.

Xiao Zhang, you should plan a price promotion as soon as possible and make it attractive enough. Master Li, you and your brothers in the kitchen should study it carefully and optimize our signature dishes.

In addition, we must also pay attention to their movements. Only by knowing ourselves and the enemy can we win every battle."

At the same time, Wang Jianye and his team were also making the final sprint for the opening of the Zaozhuang branch.

Chen Yu is in charge of marketing and he is discussing the promotional plan with his team.

"Manager Chen, we have to highlight the characteristics of our hotel in our publicity.

Zaozhuang people have a deep affection for local cuisine, and our fusion cuisine must make them feel fresh and familiar.”

A young marketing specialist said.

Chen Yu thought for a moment and said, “Yes, we can emphasize our innovative use of Zaozhuang’s traditional ingredients and skillfully integrate Shandong cuisine elements into other cuisines.

In addition, in terms of publicity channels, in addition to newspapers and radio stations, we can also use emerging local forums and social groups to expand our influence. "

Chef Li led the chef team in the kitchen to make the final adjustments to the dishes.

“Everyone, please note that our dishes must retain the characteristics of fusion while also meeting the taste preferences of Zaozhuang people.

The amount of chili should be moderate, highlighting the spicy flavor of Zaozhuang cuisine, but not covering up the flavor of other ingredients. ”

Master Li inspected the dishes while giving instructions to the chefs. (End of this chapter)