Siheyuan: Starting as a Chef Apprentice

The inspectors also carefully checked every corner of the kitchen, storage room, etc., and did not find any expired ingredients.

Their attitudes gradually softened and they expressed their approval of Wang Jianye's restaurant management.

After the inspection, Wang Jianye invited the supervisors to his office for a short rest.

In the office, the supervisor said with emotion: "Boss Wang, to be honest, before this inspection, I was a little skeptical, but I didn't expect you to do such a good job.

This report seems to be written by someone with malicious intent.”

Wang Jianye sighed helplessly: “Leader, I also guessed that it might be jealousy from my peers, but it doesn’t matter, I can withstand the inspection.

I have always believed that as long as we do a good job in quality and management, we will not be afraid of any challenges. "

After hearing this, the supervisor gave a thumbs up and said, "Yes, this business philosophy is worthy of recognition.

We will make the results of the investigation public as soon as possible and clear your name."

After seeing off the market regulators, Wang Jianye returned to the store and looked at the still busy scene. He thought to himself: "Although this is a crisis, it is also an opportunity to enhance the reputation of the restaurant.

I want customers to feel more comfortable dining here.”

So Wang Jianye called all employees together and held an emergency meeting.

He stood in front of the employees and said with a firm look: "Someone reported us maliciously this time, but we are confident because our ingredients and management are excellent.

Now, we need to strike while the iron is hot and let our customers get to know us better.

I decided to invite customers to visit the kitchen and launch a 'food traceability card'."

After hearing this, the employees nodded in agreement.

The young waiter Xiao Zhang said excitedly: "Boss, this is a great idea! Let the customers see our kitchen with their own eyes and check the source of the ingredients. They will definitely feel more at ease."

Wang Jianye smiled and said: "Yes, we want to make transparent management our characteristic.

From now on, let’s prepare well together to give customers a different experience.”

After the investigation results were announced, Wang Jianye released the news through various channels and invited customers to visit the kitchen.

As soon as the news spread, it immediately attracted widespread attention.

The citizens of Nantong were very curious and signed up to participate.

On the day of the visit, a group of citizens gathered at the restaurant entrance early in the morning, waiting with great anticipation.

Wang Jianye came out to greet them personally and said enthusiastically: "Dear friends, welcome to visit our kitchen.

Today, let’s show you where we cook, so you can feel more at ease.”

Everyone followed Wang Jianye into the kitchen, where the clean and tidy environment was a pleasant surprise.

The walls and floor of the kitchen are as white as new, various cooking utensils are neatly arranged, and the employees are processing the ingredients in an orderly manner.

Wang Jianye pointed to a chef who was cutting vegetables and said, "Look, our chefs handle food strictly according to hygiene standards every day.

Every dish must be fresh and clean.”

A citizen asked curiously: "Boss Wang, can the sources of these ingredients be guaranteed?" Wang Jianye replied with a smile: "Don't worry, we have launched 'Ingredient Traceability Cards'. Each dish has a corresponding card. You can scan the code to view detailed information such as the origin, purchase date, and processing process of the ingredients of this dish."

As he spoke, he picked up the traceability card of a dish and showed it to everyone. The information on the card was clear and concise.

Citizens took out their mobile phones to scan the code and nodded in praise: "This is really good. I feel more at ease eating it."

After the visit, Wang Jianye also prepared some small gifts for the participating citizens and said sincerely: "Thank you for your attention and support to our restaurant.

We will always maintain this quality so that everyone can eat healthily and happily.”

At the same time, the reputation of those businesses that made malicious reports was damaged because of this incident.

They originally thought they could frame Wang Jianye and put the Wang branch in trouble, but they unexpectedly backfired.

When customers learned of their bad behavior, they expressed disappointment and stopped patronizing their stores.

Lao Sun's shop, which used to be quite lively, has now become deserted.

He sat in the empty store, looking sad and regretful: "If I had known this would happen, I shouldn't have done such an immoral thing!" The waiter who was cleaning the table next to him said helplessly: "Boss Sun, what should we do now? No customers are coming."

Old Sun sighed and said, "What can I do? I can only think of ways to restore my reputation, but that's easier said than done!" Meanwhile, business at Wang's branch was booming.

More customers come here to enjoy the delicious food while also feeling the peace of mind brought by the transparent management.

On a weekend evening, the store was almost full.

An old customer smiled and said to Wang Jianye: "Boss Wang, since we visited the kitchen and can check the food information, my whole family loves to eat here. We can eat with peace of mind!" Wang Jianye happily replied: "Thank you for your support. We will keep working hard and live up to your trust."

As the promotion of the "food traceability card" and customers' positive comments on the back-kitchen tours continue to spread, Wang Jianye is not satisfied with the status quo.

He knows very well that in the fiercely competitive catering market, continuous innovation and improvement are necessary to maintain a leading position.

So he convened another staff meeting and proposed a new idea: "As everyone knows, we have won the trust of customers through transparent management, but we cannot stop there.

We want to make the 'ingredient traceability card' more complete, not only recording the origin of the raw materials and the processing process, but also adding the chef's introduction, the source of inspiration for the dishes, etc., so that customers can have a deeper understanding of our dishes. "

After hearing this, the chef spoke first: "Boss, this is a great idea.

This allows customers to feel more involved and appreciate the care we put into cooking.”

Other employees also expressed their agreement and put forward some ideas of their own.

Waiter Xiao Li said: "We can also set up an interactive session when customers scan the code to view the traceability card, such as asking customers to comment on the dishes and make suggestions."

Wang Jianye nodded, thinking this was a good idea. "Good idea! This way we can better understand our customers' needs and improve our dishes."

After the meeting, Wang Jianye and his team immediately took action.

They invited professional technicians to upgrade and optimize the "food traceability card".

After a period of hard work, the new "Food Traceability Card" was officially launched.

The new traceability card interface is more beautiful and simple. After scanning the code, you can not only see the origin, purchase date, and processing process of the dish ingredients in detail, but also see the photo and introduction of the chef responsible for the dish, as well as the creative story of the dish shared by the chef.

Customers can also leave comments, make suggestions and interact with restaurants directly on the interface.

One day after the new "Food Traceability Card" was launched, a young couple came to the Wang branch for dinner.

During the meal, the girl curiously took out her phone to scan the code to check the dishes they ordered. The girl was surprised and said, "Wow, there is also an introduction of the chef! This chef has been in the industry for many years, no wonder the dishes are so delicious."

There are also creative stories behind the dishes. It turns out that the chefs modified them based on the characteristics of their hometowns. It’s really interesting.”

The boy also came over to look and said with a smile: "It's really good, it makes eating more fun.

Let’s also give a good review and make some suggestions.”

After the meal, the two carefully wrote down their comments on the dishes and their blessings to the restaurant on the traceability card interface.

Through the promotion of the new "Food Traceability Card" and the setting of interactive functions, Wang Jianye has received a lot of feedback and suggestions from customers.

He organized a team of chefs and managers to carefully study these feedbacks and adjust and innovate the dishes according to customer needs.

At a menu adjustment meeting, Wang Jianye held up a customer feedback report and said, "Look, many customers have complained that our Nantong specialty dim sum is too sweet, and we hope to reduce it a little.

Some customers also hope to add some classic snacks of Xuzhou cuisine.

We will adjust the menu based on this feedback.”

The chefs all expressed their agreement and began to discuss specific adjustment plans.

After some research and experimentation, they fine-tuned the recipe of Nantong's specialty snacks and reduced the sweetness. At the same time, they launched several Xuzhou classic snacks, such as Xuzhou frog fish, eight-strand fried dough sticks, etc., as special snack packages for customers to choose from.

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

When an old customer came back again, he said happily: "Boss Wang, your adjustment is very timely.

This dessert has just the right sweetness and is not greasy.

And this Xuzhou snack, I have never eaten it before, the taste is really unique, delicious! "With the continuous improvement of the "food traceability card" and the optimization and adjustment of the dishes, the status of Wang's branch in the hearts of NT citizens is getting higher and higher.

Not only do local customers favor it, but many foreign tourists who come to Nantong also include Wang's branch in their must-try food list.

During the peak tourist season in Nantong, a group of tourists from Shanghai walked into the Wang's branch.

They are very interested in the store’s “food traceability card” and transparent business model.

One of the tourists asked curiously: "Boss, your transparent business model is so successful, it is rare in the country, right?" Wang Jianye replied modestly: "We are also constantly exploring and learning.

In the catering industry, customer trust is the most important thing. We hope that through these efforts, everyone can eat with peace of mind and enjoy their meals.”

After tasting the food, the tourists were full of praise for it: "It is worthy of being called Nantong's 'reassuring restaurant', not only does it taste good, but it is also very safe to eat.

We will definitely recommend it to our friends when we return.”

However, the road to success is not smooth, and as the reputation of Wang's branches continues to grow, new challenges also arise.

Some unscrupulous businesses saw the good idea of ​​the "food traceability card" and began to imitate it.

But they simply followed suit, without really implementing strict management and transparent operations of ingredients, just to follow the trend and gain profits.

These counterfeit "food traceability cards" have many problems, including inaccurate information, untimely updates, and some are even simply false information.

This caused some customers to question the "food traceability card" and indirectly affected the reputation of Wang's branch.

Wang Jianye was very angry when he learned about this: "These unscrupulous merchants have no integrity at all in order to make money. This not only harms customers, but also destroys the market environment.

We can’t just sit back and do nothing.”

He quickly organized a team to collect evidence and report the situation to the market supervision department.

The market supervision department attached great importance to this and quickly launched an investigation, imposed severe penalties on those merchants who violated the regulations and counterfeited products, and exposed them in the media.

Through this incident, Wang Jianye became more aware of the importance of brand protection and standardized operations.

He not only strengthened the confidentiality measures for the technology and information related to the "food traceability card", but also applied for patent and trademark protection from the market supervision department.

In an interview with the media, Wang Jianye said firmly: "We want to make the 'food traceability card' a symbol that truly represents integrity and transparent management.

We will definitely stick to quality and integrity and make sure the brand of "Reliable Restaurant" will always stand tall."

The night in Nantong city is brightly lit, and the Wang's branch looks particularly warm under the lights.

The customers in the store were laughing and talking, enjoying the happiness brought by the delicious food.

Wang Jianye stood in the corner of the restaurant, looking at this lively and harmonious scene, feeling very pleased: "It has not been easy along the way, but all the efforts have not been in vain.

In the future, we will continue to work hard to bring more surprises and peace of mind to our customers.”

……

The legendary transformation of Suzhou’s street food scene Suzhou in the mid-1990s was like a delicate and gentle ink painting, exuding a unique charm.

The stone pavement of the ancient city has become smoother with the passage of time, and the weeping willows on the street are swaying gently in the breeze.

Guanqian Street, as one of the most prosperous commercial streets in Suzhou, is bustling with people coming and going.

There are all kinds of shops on both sides of the street. The traditional Soviet architectural style, white walls, black tiles, carved beams and painted buildings, demonstrate the city's profound historical heritage.

With the ambition to expand, Wang Jianye opened a branch of Wang's full range of restaurants next to Guanqian Street amidst the hustle and bustle.

The hotel's decoration is quite unique, integrating the style elements of Nantong and Xuzhou.

The wooden tables and chairs are neatly arranged, and on the walls are hung some paintings depicting the customs and culture of Xuzhou and the river and sea scenery of Nantong.

On the opening day, firecrackers popped non-stop and red debris fell on the ground, like a festive red carpet for the new store.

Wang Jianye stood at the door of the store, smiling, his heart full of visions for the future: "I must make a name for myself in Suzhou and let our Xuzhou cuisine shine here!" However, reality dealt Wang Jianye a heavy blow.

As soon as it opened, the hotel suffered a "Waterloo".

Suzhou people prefer sweet and delicate taste in food, and find it difficult to accept the strong salty and spicy style of Xuzhou cuisine.

The store’s signature dish, “Xuzhou Baozi Rou”, is bright red in color and full of meaty aroma. It is a well-loved delicacy in Xuzhou.

But in the eyes of Suzhou diners, it seems too greasy and salty.

After taking a bite, many customers frowned, put down their chopsticks and shook their heads slightly.

"This meat is too salty and oily. I can't stand eating too much."

A young girl in a plain dress said softly, with a hint of helplessness on her face. (End of this chapter)