Siheyuan: Starting as a Chef Apprentice

The native chickens roam freely in the mountains and forests, pecking at natural grains and small insects.

He talked with the head of the farm for a long time and learned in detail about the breeding methods and supply capabilities.

"Boss, my chickens are all free-range, the quality of the meat is absolutely guaranteed, but the transportation is a bit troublesome."

The farm manager said worriedly.

Wang Jianye answered confidently: "I will take care of the transportation problem, you just need to ensure the quality of the chicken.

I think if I introduce this free-range chicken to my restaurant, it will definitely bring a different delicious experience to my customers.”

After some negotiations, the two parties successfully reached a cooperation.

Not long after, Wang Jianye’s restaurant launched a new dish - "Southern Anhui Mountain Chicken Pot".

As soon as this dish was launched, it was immediately welcomed by customers.

"This local chicken pot is so fragrant and has a mellow flavor. The chicken is especially chewy!" a customer said excitedly.

Wang Jianye was very happy to hear the praise from customers: "Continuously exploring new ingredients and bringing freshness to customers is the secret to the long-term development of a restaurant."

While pursuing food diversity, Wang Jianye also did not forget to improve the restaurant's service quality.

He knows that quality service is the key to retaining customers.

In the restaurant, the young manager Xiao Chen asked Wang Jianye how to improve the service: "Boss, what do you think can be improved in terms of service?" After careful consideration, Wang Jianye said: "Xiao Chen, service details are very important.

For example, when customers come in, you should greet them warmly; when they order food, you should introduce the dishes patiently; during the meal, you should pay attention to customers' needs in a timely manner and provide them with thoughtful service.

We want to make our customers feel the warmth of home.”

In accordance with Wang Jianye's requirements, Xiao Chen organized a series of service training for employees.

The service level of employees has been significantly improved, and customer satisfaction has also increased accordingly.

During one meal, a customer with a small child noticed some stains on the seat.

When the waiter Xiao Zhang saw this, he immediately apologized to the customer with a smile: "I am so sorry for giving you a bad experience.

I'll get you a clean seat right away."

After Xiao Zhang quickly changed the seat, he also specially gave the child a small snack.

The customer was very touched: "Your service is so thoughtful, we will definitely come often in the future."

With the stabilization of the food supply chain, continuous innovation of dishes and improvement of service quality, Wang Jianye's restaurant business is becoming more and more popular.

It has not only established a firm foothold in Nantong, but also attracted many diners from surrounding cities to come and taste it.

On a weekend evening, the restaurant was packed.

The street lights outside the window lit up, casting soft light on the street.

Wang Jianye stood in the corner of the restaurant, looking at the lively and warm scene, his heart filled with a sense of accomplishment.

From the anxiety and uneasiness he felt when facing the food supply crisis to the booming restaurant business now, he has made countless efforts, but all the hard work has turned into relief at this moment.

“It’s all worth it. As long as we operate with integrity and treat every step with care, we will eventually succeed.

There are more challenges waiting for me in the future, but I am confident that I can keep going.”

Wang Jianye looked at the smiling customers with a firm gaze, as if he had already seen a brighter future for the restaurant.

However, as the restaurant became more and more famous, new problems began to emerge.

Some unscrupulous elements began to sell the so-called "Wang's signature dish seasoning packets" in the market under the banner of Wang Jianye Restaurant, claiming that these seasonings could be used to make dishes that are as delicious as those in Wang's branches.

This seriously damaged the reputation of Wang Jianye's restaurant. Some customers who were unaware of the truth found that the taste was far from what they expected after purchasing the food and gave negative reviews of the restaurant.

When Wang Jianye learned about this, he was furious: "These people are simply lawless. How dare they use my brand to deceive consumers! I will never let them succeed."

Wang Jianye took immediate action and contacted a lawyer to defend his rights.

After investigation, they quickly identified a counterfeiting den.

Based on the clues, the police acted quickly, destroyed the den in one fell swoop, and arrested the people involved.

After interrogation, these criminals confessed the entire process of counterfeiting.

It turned out that they simply mixed some ordinary seasonings, labeled them as "Wang's Signature Dish Seasoning Pack", and sold them at a high price.

Wang Jianye held a press conference to inform the public of the situation and promised to increase protection of the brand.

"We have always been committed to providing customers with the most authentic and delicious dishes, and we will not tolerate these infringements.

We will strengthen management so that customers can enjoy our food with confidence.”

Wang Jianye said firmly at the press conference.

As the infringement incident was resolved, customers' confidence in the restaurant gradually recovered.

Wang Jianye did not let his guard down. Instead, he stepped up the promotion and protection of the brand and registered more trademarks and patents to prevent similar incidents from happening again.

In terms of internal management, as the restaurant grows in size, personnel management becomes more complicated.

In order to improve efficiency, Wang Jianye introduced a new management system.

The new system covers multiple aspects including food procurement, inventory management, and employee attendance.

Purchasing Supervisor Lao Zhao was a little uncomfortable with the new system: "Boss, this new system is a bit complicated to operate, we are not very familiar with it."

Wang Jianye patiently explained: "Old Zhao, although this new system is a little difficult to use at first, it can improve our work efficiency and management accuracy.

I will arrange for professionals to train you. As long as you study hard, you will be able to get started quickly. "

After a period of adaptation and training, everyone gradually mastered the use of the new system.

Food procurement has become more efficient, inventory management has become more precise, and employee attendance has become more standardized.

……

On Nantong South Street, Wang Jianye's restaurant stands out among the bustling streets.

The restaurant's exterior is simple yet modern, with wooden doors and windows emitting a faint luster and the sign at the door sparkling in the sunlight.

The store was packed with customers, their laughter and the sound of cutlery colliding mixed together.

In the kitchen, the kitchen supervisor Lao Chen, a sturdy, dark-skinned middle-aged man sent from Xuzhou, was busy. The flames on the stove were whirring, and the dishes in the pot were emitting an enticing aroma as he skillfully stir-fried them.

While staring at the food in the pot, Old Chen shouted loudly towards the serving counter in his dialect with a strong Xuzhou accent: "Hey! Over there, come over here and serve the food, quickly!" His voice cut through the noise of the kitchen and reached the restaurant sharply.

When the local Nantong waiters who were responsible for serving food and service in the restaurant heard Lao Chen's shouting, they all showed displeasure on their faces.

A young waitress named Xiao Zhang frowned and complained to her colleague next to her: "Why does this Xuzhou chef always shout so loudly? It's not decent at all. What if he scares the customers?" Xiao Li next to her also nodded and said with a pout: "That's right, people from Nantong don't shout like that."

This conflict caused by language habits is just a small beginning. The bigger problem lies in the taste of the dishes.

Nantong local customers prefer light food and often ask the waiter to tell the kitchen to reduce the salt content of the dishes when placing an order.

This requirement makes the chefs in the kitchen feel troubled.

On this day, an old man from Nantong came to dine with his family.

The old man gently said to the waiter Xiao Zhao: "Young man, please tell the kitchen to put less salt in the dishes. We are not used to eating too salty food."

Xiao Zhao nodded quickly and said, "Okay, don't worry, I'll tell the kitchen right away."

Xiao Zhao came to the kitchen, found Lao Chen, and conveyed the customer's request.

After hearing this, Old Chen showed a look of dissatisfaction on his face and muttered, "How can we cook this dish without salt? It has no taste. How can we cook it? This makes no sense." But he had no choice but to reduce the salt content of the dish because the customer asked for it.

However, when the dish was served, the old man took a bite and still felt it was a bit salty, so he called Xiao Zhao over and said unhappily, "Young man, didn't I tell you to put less salt? This is still too salty."

Xiao Zhao quickly apologized: "I'm so sorry, sir. I'll go talk to the kitchen right away."

Xiao Zhao found Lao Chen again and said anxiously: "Master Chen, the customer still thinks it's too salty. Can you put less salt?" Lao Chen was a little impatient at this time. He raised his voice and said: "What's the matter? This is already very little. If there is less, it will have no taste.

Why are you Nantong people so troublesome? "Such conflicts do not occur occasionally, but gradually evolve into a knot between the two sides.

The chefs in the kitchen think that Nantong customers are too picky, while the local waiters in Nantong complain that the kitchen does not understand customer needs.

Finally, at an important wedding banquet, the conflict broke out completely.

The wedding scene was beautifully decorated, with red satin and colorful balloons creating a festive and warm atmosphere.

The guests laughed and toasted to celebrate.

However, problems arose halfway through the wedding banquet.

Guests at several tables complained that the dishes were too salty, so the waiter Xiao Wang hurriedly conveyed the guests' opinions to the kitchen.

Old Chen was already furious because he had been very dissatisfied with the request from Nantong customers before. Today, he encountered such a thing again at the wedding banquet, which made him even more angry.

He shouted, "This has been cooked according to the requirements. If you want it any less bland, it will be inedible! They can do whatever they want!" When Xiao Wang heard this, he also became anxious and raised his voice to retort, "Master Chen, this is a wedding banquet with so many guests. Can't you adjust it a little bit?" Old Chen threw the spoon in his hand on the chopping board and shouted, "Adjust it, adjust it. You only know how to adjust it. Cooking is not that easy!" The dispute between the two instantly attracted the attention of nearby guests and other employees.

The atmosphere at the scene suddenly became tense, and the originally festive wedding banquet was overshadowed by this sudden quarrel.

The guests began to whisper to each other, with expressions of dissatisfaction and confusion on their faces.

After the wedding banquet, the customer complained to Wang Jianye.

After hearing this, Wang Jianye felt angry and anxious.

He knew very well that such things not only ruined the customers' dining experience, but also seriously affected the restaurant's reputation.

Wang Jianye decided to suspend business and work on solving this difficult problem.

After careful consideration, he came up with an idea - to go to the foot of Wolf Mountain for team building.

At the foot of Wolf Mountain, the sun is shining and the grass is green. The mountains in the distance are rolling, setting off the blue sky and white clouds.

All the employees of the restaurant gathered here, but the atmosphere seemed a bit depressing.

Wang Jianye stood in front of the crowd and said seriously, “Everyone knows that our store has had a lot of problems recently.

I brought everyone here today to let you relax and, more importantly, to untie the knots in your heart.”

Afterwards, Wang Jianye proposed a special activity - letting employees take turns performing in their native dialect.

At the beginning, everyone was a little embarrassed. You looked at me, I looked at you, and no one wanted to be the first to go on stage.

At this time, Wang Jianye smiled and said, "Let me start for everyone!" He walked forward and told a humorous little story in Xuzhou dialect.

His vivid expression and rhythmic tone made everyone laugh.

The tense atmosphere suddenly eased a lot.

With Wang Jianye's encouragement, Lao Chen also plucked up the courage to stand up.

He cleared his throat and sang a piece of Xuzhou Bangzi in Xuzhou dialect.

The high-pitched and passionate singing allowed the employees present to appreciate the unique charm of Xuzhou culture.

After the song, Lao Chen scratched his head a little embarrassedly and said, "We in Xuzhou are just so forthright. I used to speak loudly, which may have given you a bad impression. I apologize to you all here."

After hearing this, the local employees in Nantong applauded to show their understanding.

Immediately afterwards, Xiao Zhang also stood up generously and recited a Nantong folk song in Nantong dialect.

The soft, sweet sound, like the gurgling of water, perfectly displays the gentleness and delicacy of Nantong.

After the performance, everyone became closer.

Xiao Zhang walked up to Lao Chen and said with a smile: "Master Chen, I didn't expect you to sing so well. We knew too little about Xuzhou dialect and Xuzhou culture before, and we misunderstood your good intentions. I'm sorry."

Lao Chen quickly waved his hands and said with a simple smile: "Sister, I am also wrong. I shouldn't always shout so loudly. Let's understand each other more in the future."

Seeing that the atmosphere was getting better, Wang Jianye struck while the iron was hot and said: "We all come from different places and have different cultures and habits, which is a good thing.

Our store aims to integrate these differences and bring a different experience to customers.”

Everyone sat together and started chatting with each other.

An employee asked: "Can we formulate a bilingual service standard that retains the bold and straightforward style of Xuzhou catering while incorporating the gentle and delicate style of Nantong?"

This proposal was unanimously agreed by everyone.

After discussion, everyone jointly developed a set of bilingual service standards.

When welcoming and seeing off customers, waiters are required to greet customers warmly and politely in the gentle Nantong dialect, such as "Hello, welcome, what would you like to eat today?" When conveying the response from the kitchen or some urgent information, the crisp Xuzhou dialect can be used to ensure efficient communication. (End of this chapter)