Chapter 195 The delivery of tea seedlings and the official expansion of private kitchens
Chapter 195: Delivery of tea saplings and official expansion of private kitchen business
Two days later in the morning, the delivery personnel from the express company came to Baozi Shop and carried two large cartons into Li Youran's office.
Li Youran took the delivery order, which had the words Longjing tea saplings written on it. Then she remembered that she had ordered the goods two days ago, and she didn't expect it to be delivered so soon.
He tore off the seal, lifted up a corner of the carton and took a look. Inside were bundles of tea saplings, with wet sponges wrapped around their roots. Of course, you couldn't tell the specific species at once, so just trust the seller. Anyway,
The amount is not large either.
Then he signed his name on the delivery note.
After the deliveryman left, Li Youran opened the two cartons completely. You must know that these tea saplings without soil on their roots cannot be left outside for too long and must be dealt with as soon as possible.
In order to facilitate transportation, the tea saplings have been pruned. They are only about fifty centimeters in height and still have a few leaves. At present, the thirty saplings look like they are still alive, but they are a little wilted. After all, they have been on the road for two days.
Pretty normal.
This is easy to solve. As long as the saplings are not dead, you can water them with water from the spatial stream and you will soon be refreshed.
Li Youran put the tea saplings into the space one by one, then picked up the carton and put it outside the office door. The cleaning staff would naturally come to clean it up.
Next, he sat on the office chair, half-closed his eyes, and began to use his mind to get in touch with Ang Ang.
This is a recent discovery. As long as he calms down, he can have spiritual communication with Ang Ang in the space even if he is outside.
At this moment, Ang Ang was wandering near the entrance of the space, constantly sniffing the tea saplings placed on the ground. Suddenly he received a message from Li Youran, so he squatted still.
Li Youran ordered it with his mind to put all the tea saplings into the stream and soak them. Be careful not to be washed away by the slow flow of water.
Ang Ang understood, it raised its head and screamed, picked up a few tea saplings in its mouth, ran to the stream and put them into the water. Then it returned and repeated the action just now.
Haha, not bad. Ang Ang's IQ seems to have improved during this time. He understands his intentions very quickly, much better than Liao Liao that silly bird. Li Youran thought with satisfaction.
It was inconvenient to enter the space in broad daylight, and the items could only be placed near the entrance and could no longer be controlled. So I had to work hard first.
Find time to plant in the evening. As for the location, just occupy a row in field No. 3. Since this is the first trial, I don’t know whether the tea tree is good or bad, so I will try planting a small amount first. If it succeeds, I will consider expanding it.
scale.
By the way, looking at other conditions in the space, I saw that the peppers, green onions and ginger in field No. 2 have all sprouted smoothly, and they are a large green area. Among them, the pepper seedlings are the most eye-catching, and they seem to have reached more than 20 centimeters in height.
The green onion seedlings are also unambiguous, each root is bright green, growing straight upwards rapidly, and are very strong. Only the ginger seedlings are more low-key, with slender leaves that are still crawling on the ground.
It is estimated that at this rate, it will not take long to harvest some finished products. I wonder what new flavors will be brought after the new seasonings are added to the cooking system in the store? I am really looking forward to it.
The current plan is to wait for these new condiments to mature and have them first be inspected and approved by Chef Liu to confirm that there are no problems. Then, some of them will be picked for trial use in private restaurants, and the rest will be kept as seeds and handed over to vegetable bases for planting in the future.
As for the bun shop, we will have to wait a little later. After all, it is a mid-range positioning. We can only gradually replace the existing condiments until the vegetable base realizes batch supply.
The private restaurant has expanded its business as planned and opened four banquet tables every day. This has shortened the ordering cycle from more than a month to half a month, which makes many customers happy. After all, such a long waiting time is really a bit long.
I have a headache and it’s difficult to arrange many things.
According to past experience and surveys, most customers are still willing to dine in the evening, so we canceled the plan to open tables during lunch time. In this way, four tables would have to be opened at the same time in the evening. The increase in banquets also brought another trouble, which is the parking space outside the shop.
The problem is that the small parking lot south of the private restaurant is no longer available. Some customers need to park their cars far away, which is very inconvenient.
Chef Liu reported the problem to the logistics department, and Feng Daniu sent his waiters to inquire around. Finally, they rented an empty space in a unit's warehouse not far to the south of Baozi Pu for limited-time parking for private restaurant customers.
The time is from 6:30 to 11 o'clock in the evening, so the problem is solved. As for the cost, it is naturally included in the operating costs of the private restaurant.
In addition, the foreman Xiao Zhou and the waiters publicized to the guests who came to dine, explaining that private dining will soon be divided into levels. The current standard banquet is level C, and there are two levels above it: level B and level A.
This has made many old customers who have visited several times full of expectations. The current dishes are already very delicious, but what will a higher-end banquet look like?
The high-end fish such as mandarin fish, seabass, and black fish in the fish pond in the backyard of Baozi Pu, some of which were relatively large, gradually began to meet the standards for serving. The two chefs Liu and Chen came to the fish pond and observed the situation with their own eyes.
It is discussed that private restaurants can open Class B banquets.
Generally speaking, the number of customers who can accept the price increase may only account for a small number at the beginning, and will gradually increase later. In this way, the initial demand for high-end fish will not be too large, and it should still be able to serve. After all, there are only a few dishes for a banquet.
Ingredients need to be replaced.
As for the future, it will be necessary to adjust the proportion of fish species in the fish pond according to the needs of the customers, and of course it will also depend on the supply.
The current staffing of Private Kitchen Restaurant includes two chefs and three handymen in the kitchen; one foreman and three waiters in the service department. After expanding the business, everyone's workload has increased significantly, but Private Kitchen Restaurant has been open for such a long time.
Now, these people have been trained for a long time, and their working ability is not the same as before.
In addition, Chef Liu has rationally planned every process in the kitchen and the channels for delivering dishes, which greatly improves work efficiency.
Therefore, once the dinner rush arrives in the evening, the entire team is busy and skillful in operating, and every link is in order, as if the flow is flowing.
Besides, busy work also means that the efficiency of private restaurants has been greatly improved, and the income of related personnel will also increase.
According to the tradition of bun shops and private restaurants, there will never be any mistreatment of employees. This also makes everyone although tired, but still very motivated, and there is no request for more manpower from the superiors.