The scientific research base needs some people to manage it. Only in this way can the development of the Zhongxin scientific research base be on track.

Li Zhongxin has eaten the food made by Li Yufang and felt it was very good. In addition, Li Yufang has been a canteen administrator and knows a little bit about the catering industry.

Li Zhongxin felt relieved that such a mature and steady person came to host this fast food business.

Fast food and hotels are two buildings in Qi and Mu. Li Yufang is temporarily allowed to be managed. Once a suitable candidate is found or there is a suitable candidate, Zhongxin Company will send people.

Originally, Li Zhongxin wanted to let his aunt Wang Yajie be responsible for this work, but Li Zhongxin thought that although Wang Yajie did a good job in all aspects in his later generations and was also a strong woman, he was young and had little management experience. He just managed a Zhongxin Fish House. Now that he put his aunt Wang Yajie in such a high position, I am afraid that Wang Yajie would not be able to do it.

The procurement part of restaurants and hotels should be responsible for it at home. Letting Wang Yajie be responsible for this part should be the best choice.

As for the chef training, Li Zhongxin thought of Wang Yi, the brother-in-law of their neighbor Wang Deqing.

This Wang Yi! He is the chef of Jiangcheng Hotel. When Li Zhongxin was born in his later generations, he knew that Wang Yi started working alone in the early 1990s. Not only did he open a very large hotel himself, but he also brought out several good apprentices.

After making money in the restaurant, Wang Yi worked as a chef school. When the school had the most students, there were more than 300 people, and he made a lot of money through him.

At the beginning, Zhongxin fast food chain didn’t use many chefs, but at this time, it was necessary to cultivate some spares.

After the bumper grain harvest, the spring of the catering industry will come. Once the catering industry gets better, the chef industry will naturally rise.

This time is different from Li Zhongxin's later generations. Chefs are also a craft, and many chefs' craftsmanship are not outlined.

He wants to break this tradition and let the Chinese chef industry go wider and further. Only in this way can he open Chinese food culture and Chinese fast food all over the world.

Under normal circumstances, chef schools refer to schools that conduct chef vocational skills training in a planned and organized manner, mainly training junior chefs (level 5), intermediate chefs (level 4), senior chefs (level 3), cooking technicians (level 2), and senior cooking technicians (level 1).

However, the chef school in Li Zhongxin’s heart is not that complicated. The chef school in his heart is nothing more than cultivating some young people to prepare some stir-frying or broth, or to study side dishes.

Most of these trained people have to enter Zhongxin’s chain fast food restaurants. They do not need a super chef or any level they have to reach. They can meet the conditions required for Zhongxin’s chain catering.

The chef school does not recruit completely chefs, but also requires training for service staff.

These service staff don’t need to go to the restaurant to register their dishes like those who spoke crosstalk in later generations.

There are at most a dozen things in chain fast food restaurants. The ingredients used in various chain fast food restaurants are different, and the most can reach twenty or thirty, which is already a peak. The main thing is to train people to receive customers, so that they know that only by facing customers with a smile, they can make the restaurant clean and tidy, and make people feel comfortable after entering, and they will succeed.

The fast food chain that Li Zhongxin wants to create will mainly follow the management model of foreign high-quality chain fast food companies in the future.

Food quality standardization. Three key control links: one is the quality control of raw materials. The suppliers are evaluated in five aspects: quality, technology, finance, reliability, and communication, and the last-place elimination is implemented. We insist on purchasing and obtaining certificates, and controlling product quality from the source.

The most important thing is the procurement process of goods. The procurement process must be well maintained. As long as the quality is found to be unqualified, cooperation will be stopped immediately. Suppliers must ensure the quality of the goods supplied. In terms of quality issues, no carelessness is allowed.

In later generations, those fast food companies who came to China all followed the absolute craftsmanship of the fried chicken, and they had to be discarded if they couldn't be sold within 1.5 hours after they were released. The shelf life of the burger was 15 minutes; the shelf life of the French fries was only 8 minutes.

There is not so much to say about these things for Chinese food.

It’s not that Li Zhongxin doesn’t take the nutrition and health of customers seriously, because if it is Chinese noodles, they must be cooked freshly. After the customer orders, they are cooked freshly in the kitchen, so there is no need for such a technology to check.

Fast food rice bowls and other things! The rice is stewed now, and the toppings on it are all made freshly, and there is no such situation.

For example, a chain store like Chinese food, as long as the quality of the purchase is guaranteed, the food on the day must be digested on the same day, and the products that cannot be digested on the same day can be eliminated directly.

Service quality is standardized. It emphasizes that service is an extension of product quality. Always pay attention to letting customers feel the waiter’s enthusiasm, politeness, thoughtful service, and fully experience the feeling of being respected by Zhongxin Fast Food.

Whether you have a smile service awareness is regarded as an important assessment for hiring employees, and new employees are trained in close proximity to ensure that employees have high level of service awareness and service skills.

In the 1980s, most of the hotels in China were state-owned, and the service quality and service level could be said to make people feel speechless and collapsed.

Occasionally, a place with a good service attitude will make people feel flattered.

Li Zhongxin had this idea in his heart. The service personnel trained by Zhongxin Company must meet the standards of service personnel in later generations. Although they do not necessarily treat customers as God, they must provide that kind of service, so that people feel comfortable and intimate as soon as they enter the fast food restaurant.

What about these service personnel! Li Zhongxin is also preparing to train and learn the outstanding people among them. In the future, when Zhongxin's fast food chain stores go global, they will become the operators and managers of foreign fast food chain stores.

Of course, these things will only be considered in subsequent development. What these people do can only be considered as assessments at the end of the year.
Chapter completed!