My Strength Does Not Allow Me to Low-key

Fifty-nine running-in debugging

After finalizing the financial matter, Xiao Feng felt relieved. With Kajia helping to look after the financial affairs, he was in a good mood. Except for Shang Zhenye who was a chef, Zhou Jing and Lin Zhengguo both had their own uses, and they were not professional It is not at ease to find Xiao Feng from the outside as a financial talent. Putting Kajia in this position can be regarded as the completion of the last piece of the puzzle of the company's organizational structure.

In the afternoon, Xiao Lin and Lao Shang came back in the cart of the kitchen utensils manufacturer. They brought back a series of kitchen utensils, all of which were custom-made stainless steel kitchen utensils, which were specially customized according to the size of the kitchen.

A lot of people from the manufacturer also followed. When they arrived at the place, they unloaded the truck and started the installation. They were busy until midnight before the installation was completed. The most troublesome thing was the barbecue kitchen utensils on the basement floor.

This barbecue cooker is different from the barbecue stoves at the street stalls, but an iron box like a large cabinet, which is a bit similar to the ovens in European and American homes, but it is an enlarged version, and it is not an electric oven, but a natural gas oven.

There are countless round drawers on the top of the oven. When the time comes, cut the meat to be grilled into long strips and put them into special baking utensils. Put them in the drawers, and then rotate and roast them. There are observation windows on the drawers to see the meat inside. Baked condition.

After the meat is roasted, it is skewered with a special large iron skewer, and then transported to the third floor by elevator, and then the waiters on the third floor walk around the table, slice and deliver the meat, basically following the Brazilian barbecue model.

Among the whole set of kitchen utensils, this large barbecue cabinet was the most expensive, costing nearly one million yuan, because there were not many styles in the market, so this barbecue cabinet was specially designed and customized by Xiao Feng and others.

After the whole set of kitchen equipment was installed, the trial began the next day. During this time, Xiao Lin, Zhou Jing, and Lao Shang all recruited chefs in place to start trial production of these new kitchen utensils.

All the prepared meals were given to the decorators to taste. After the chefs inspected the usage of the kitchen utensils, they were all very satisfied, because Xiao Feng did not bargain with the kitchen utensils factory at all, so the kitchen utensils factory did it very carefully. Whether it's design or materials, after all, there are not many big customers like Xiao Feng these days.

And people also said that what they do is a fast food chain, and if this restaurant becomes popular, they will open branches, so how dare this manufacturer fool around for the sake of long-term business?

In the next few days, the recruited waiters began to arrive one after another, and the custom-made dining tables and chairs also began to arrive one after another. The decoration progressed rapidly and began to enter the finishing stage. Zhou Jing organized the waiters to start cleaning. Conduct business training.

On the other hand, Xiao Feng and other chefs also began to study the menus made by famous chefs. Because it is a fast food industry, unlike restaurants with home-cooked food, chefs don’t need to make too many dishes, so they only need to formulate some basic fast food set menus. That's it.

At present, there are many Chinese fast food in Bincheng, and the forms are also various. Xiao Feng decided to adopt the model of a certain village. Combining his own advantages, he quickly made a menu with several chefs. Braised Beef Brisket Rice Bowl, Potato Beef Rice, Braised Pork Rice, Pork Chop Rice, or Braised Beef Brisket Noodles, Sauerkraut and Shredded Pork Noodles, plus several seafood rice and seafood noodles that locals like.

The beef he brought from another world has already been put into the cold storage. Xiao Lin, who is in charge of purchasing this piece, has also started to order some vegetables and seafood with large vegetable vendors in several large wholesale farmers markets in this area. , and a small amount of raw materials such as pigs, chickens, and ducks.

The stock was in place one after another, Xiao Feng asked the chefs to start making meals according to the prepared menu, but in terms of the materials used, Xiao Feng was particularly willing to spend money.

If a fast food restaurant wants to be a hit, the decoration, taste, and publicity are all auxiliary means. The most important thing is that the quality of your food is excellent.

Xiao Feng is not worried about the taste, but Bincheng belongs to the northern city, and the habit here is to have enough food.

When Xiao Feng was floating and working in the capital, he had eaten countless fast food, foreign fast food, and Chinese style fast food, and he almost ate all the famous ones.

He himself is a carnivore, so he almost ate all the main meat meals in various restaurants. After tasting it, he found that all these fast food restaurants were black-hearted.

A serving of braised beef brisket with rice starts at 18 yuan. With a few side dishes and a drink, it can cost you more than 20 yuan. However, when the rice is served, you will often be so angry that you will curse at your mother. The braised beef brisket rice is not to mention how tempting it is. The thick layer of beef brisket is covered on the rice, which makes people slurp.

But when the rice is served, you will find that the reality is really too skinny. The beef brisket that can be counted with a palm is pitifully small and dark. Most of them are potatoes, carrots and other cheap and deadly side dishes, plus the dark sauce, one bite will make you doubt your life.

After being cheated countless times, Xiao Feng is dead set on these beef brisket-branded meals, which are expensive and unpalatable!

But now that he opened a fast food restaurant, what would he have to rely on if he wanted to make his way out of the highly competitive industry? Taste is one aspect, and the quantity and quality must beat the peers in seconds. This is the key. After all, Chinese people value the benefits very much.

So after discussing with the chefs in the store, he set the following rules, that is, the beef in each beef brisket rice and beef brisket noodles is absolutely not allowed to be less than two taels. According to the size of the cut, it is defined as Each portion of meat is between 8 and 10 yuan. Such a rule stunned the chefs and several managers.

Boss, what are you doing here? are you crazy? Is he planning to open a philanthropic hall? If this is done, can this fast food restaurant still make a profit?

If it continues like this, it won't be long before this store will be yellow! But Xiao Feng doesn't care what they think. For these chefs, the boss is a prodigal act, but for him, this is the key to his restaurant's standing in the highly competitive catering industry. There is no cost, so the cost pressure is not considered at all.

Of course, in order to appease people's hearts, he asked Kajia to make a budget according to the market price. If beef is purchased in large quantities, according to the market price, which is the cost price of 25 yuan per catty, five servings of fast food per catty of beef would be enough. That is to say, the cost of each fast food beef is five yuan, and other ingredients, labor, water and electricity, tax and other costs are all added in. The cost of a sirloin rice is ten to twelve yuan, and the selling price is eighteen yuan. One serving can still make a profit of six to eight yuan.

Of course, this is mainly because he has no rent cost. If it is a rented house, the cost of this meal may be 15 yuan. If other fast food dares to do this, the final result must be cool, but he There must be no problem doing this, because his beef cost is zero.

In the end Xiao Feng used this excuse to convince Xiao Lin, Lao Shang, Zhou Jing, and all the chefs.

After controlling the quantity, the next step is to talk about the quality. The quality of this meal is the taste. Whether a fast food is good or not is the key to the long-term growth of this fast food.

The food quality of other fast food restaurants must be checked by the chef. Relying on the chef's years of experience, he has developed a set that best caters to the tastes of most consumers. The key is to be salty and light. After all, fast food can't taste other flavors.

But for Xiao Feng, his pursuit of fast food can’t be just such a small pursuit. These nights, after the chefs are off work, he hides in the restaurant kitchen by himself, taking out mushroom powder and several other ingredients, such as ten Sanxiang and the like are mixed, and then sealed and divided according to the number of grams.

The subpackaged seasoning packages are distributed to each chef, and then when making meals, each fast food is required to use a 'secret' ingredient package, and then use some other ingredients appropriately according to the different dishes. Seasoning, but for the use of other seasonings, the quantity is also specified, accurate to grams, so as not to cover up the magical taste of mushroom powder.

At the beginning, the chefs didn't quite understand the boss's method, but when they made meals with such mushroom powder according to Xiao Feng's request, after trying, these guys were all conquered by the boss' unique 'secret' recipe .

It’s really delicious. A bag of simple yellow powder ingredients can actually make this simple meal emit such an attractive aroma. It’s even more amazing when you eat it in your mouth. The chefs have never experienced that.

Especially after giving these decoration workers a taste of these prepared meals, the result was even more extraordinary. A group of decoration workers who didn't know how much fast food they ate said that they had never eaten such delicious fast food in their life.

And they all said that if this restaurant can still guarantee such a portion and such a taste after it opens in the future, they will definitely come to support and become the most loyal fans of this fast food restaurant.

Xiao Feng was very satisfied with the feedback from the tasting. The fast food was done in this way. As for the barbecue and self-service shabu-shabu upstairs, it was even simpler. The shabu-shabu section simply and rudely copied the model of Wang Chuanxi's restaurant, providing a large number of Hairy belly, yellow throat and other expensive dishes in professional hot pot restaurants, the barbecue piece directly marinates the meat to be grilled with mushroom powder seasoning.

After several experiments, the grilled meat was very tasty and full of fragrance, which was absolutely different from those ordinary barbecues. The varieties that were made to try quickly conquered most of the barbecue masters invited.

Under the leadership of Xiao Feng and several main leaders, the staff of the restaurant has basically stabilized, and after running-in, it has gradually become normal, and the decoration has also come to an end. Everything is ready, and Xiao Feng just waits for the opening.

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