In the space land, Li Youran adjusted the vegetable planting structure according to the needs of the store, eliminating the space needed for making Chinese cabbage, radish, and leeks required for making steamed buns. At the same time, he increased the space for special vegetables for the Si Fang restaurant, such as eyebrow beans, cucumbers,
The number of crops such as cowpeas and rapeseed planted.
Based on empirical estimates, the adjusted vegetable output should not be a big problem for a restaurant to open three tables a day. However, to be on the safe side, it is safer to increase it to two tables first. [..com]
Currently, due to the supply of raw materials, Si Fang Restaurant can only operate at one table on a single day and two tables on even days. The banquet reservations made by phone have been scheduled for a month and a half, which has also caused many customers to complain.
Although hunger selling is a very effective marketing tool, there is a degree to everything. With more and more repeat customers, the queue time is getting longer and longer. If you don't think of ways to expand your business, you will one day be overwhelmed by customers.
Tired.
Li Youran felt that the current ranking time seemed to be approaching the limit.
That morning, Li Youran called Liu Senjiang and Chen Chuanzhong to come to the office for a meeting.
When they arrived, he asked the two chefs to sit on the sofa, and together they began to discuss the business status of the Si Fang restaurant.
"Master Liu, since the opening of our Si Fang restaurant, the menu for table reservations has not changed. Have any customers complained that the dishes are monotonous, boring, or not to their taste?" Li Youran asked Chef Liu, who is the most vocal.
Right.
"How is this possible? No customer can enjoy the dishes from the Si Room consecutively, at least one month apart. How could he get tired of them? In addition, regarding the taste of diners, there are more than a dozen dishes at a banquet table, and there is always something suitable.
Moreover, there are no unorthodox things in our recipes, and the cooking and ingredients are basically made according to the tastes of most people." Liu Senjiang, with a round face, big ears, and a shiny face, shook his head and said.
"That's good. If that's the case, the recipes don't need to be changed. I plan to increase the purchase of vegetables and then open the Si Feng restaurant to open two banquets every day?" Li Youran asked.
"That's no problem. With the addition of Master Chen, and if the material supply can keep up, we can open three tables not to mention two tables a day. However, we need to add a handyman in the kitchen." Liu Senjiang agreed, and he also
I hope that Si Fang Restaurant will increase the number of banquets. Although the menu price per table is not low now, the total turnover is not satisfactory.
"In my opinion, it's better to open two tables first to get used to it, and if there's no problem, open three tables. It's safer this way." Li Youran said that when he saw Chef Liu agreeing so happily, he felt confident.
So, he asked Chef Chen to express his opinion.
After these two days of familiarization work, Chef Chen has a comprehensive understanding of the Si Fang restaurant, its dishes and varieties of special vegetables, and now he has his own opinions.
"Boss Xiao Li, I just came here. Some things are not very clear yet. Let's discuss some ideas together. I think that with the quality of special vegetables and special fish, plus the skills of Master Liu and me, any normal dishes
It can be sold in a restaurant. Therefore, I believe that the current set of table dishes does not need to be so restrictive. It can be adjusted from time to time according to material supply and seasonal changes, as long as the overall style remains unchanged.
For example, if we focus on fish dishes, we can make dozens of variations. There is no need to limit ourselves to the existing menu. In fact, no matter what dish we make, we can guarantee that as soon as customers taste it, they will know that it is a farmhouse dish.
The taste." Chen Chuanzhong said, his tone was not high, but he gave people a very convincing feeling.
"I agree with this. In fact, each cooking school is not limited to a few dishes. Regional ingredients, seasonings, and cooking techniques are combined to form their own distinct styles. Take our farmhouse cuisine as an example. In fact, it already has
Unique characteristics, the main ingredients have a mellow and pure taste, especially the vegetables, which have a transparent fragrance. This fragrance is very special and different from all the vegetables sold on the market, and its penetrating power is quite strong.
Whether it is made into a light dish or a spicy and rich dish, its true taste cannot be concealed. Old diners say that no matter which dish is on the table, as long as you smell it and taste it, you will know that it is a farmhouse dish.
You can't taste this in any other restaurant, and you can't even try to fake it." Liu Senjiang added, with pride in his voice.
Hearing this, Li Youran gradually had an idea in his mind. It seems that the brand of Farmhouse Si Fang Cuisine has formed its own unique style and charm, and has been recognized by high-end customer groups.
Therefore, the three people discussed and decided that from tomorrow onwards, the dishes in the Si Room will be changed to two tables a day. The dishes are no longer fixed, and the two chefs will temporarily control the combination according to the situation.
Ask the head waiter to call customers who have made reservations to arrange a dining time in advance.
In addition, the two chefs should communicate with each other about the general cooking process of each dish, as well as the use of main materials and ingredients. However, the specific techniques do not need to be unified, and it does not matter if the taste of the dishes is different. In fact, this is more effective
Show the cooking characteristics of different chefs.
Regarding personnel arrangements, Li Youran said that he would transfer a kitchen handyman and a waiter from the Baozi Shop to strengthen the Si Fang restaurant.
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At the vegetable base, since the first batch of cabbage seedlings were growing well, Li Shuanzhu and his men took the time to transplant and plant them, covering about three acres of land. They were first irrigated with river water from the diversion ditch.
After the Irrigation Technology Company got in touch with Li Shuanzhu, it quickly sent professionals to install the drip irrigation system on the three acres of cabbage field in advance.
The drip irrigation system seems simple, but in fact it has many components. The first hub includes a water pump, a fertilizer tank, a filter, a control and measurement instrument, etc. After pumping, fertilizing, and filtering, the pressurized water is sent to the main pipe.
The main pipe is connected to the branch pipe, the capillary pipe, and finally through the dripper, so that it drips water into the soil.
The fertilizing tank usually stores liquid fertilizer, which is mixed with water and dripped into the roots of the plants to achieve drip irrigation. Fertilization is completed at the same time. However, this part is not used for the time being. In order to ensure the quality of the crops, the vegetable base only uses farm fertilizers.
After the installation of the drip irrigation system was completed, a trial operation was carried out. The underground spring water in the reservoir was pumped into the water tank by a special water pump. Through filters, droppers and other facilities, it smoothly dripped into the soil at the roots of the cabbage seedlings.
This factory is relatively formal, the technical staff are highly professional, and the trial run was successful without any failures.
At the same time, factory personnel conducted on-site drip irrigation technology training for Li Shuanzhu and others!