Who is the one?
Liu Zhangpeng asked curiously: "I just went over to say hello, didn't you accompany me to the meal?"
Liu Yunong shook his head: "No, it's just like what I said just now. I just said hello. I didn't know him at all. But because he cooked well, Chef Kang called him over to meet him."
Liu Zhangpeng couldn't help asking: "Boss, who is this person you are talking about?"
Liu Yunong said: "Xiaofu, Chef Kang went to Qianlima for a meal a few days ago."
Liu Zhangpeng suddenly realized that it was Fu Yu!
No wonder then
Wait, why do I feel so justified when I know it's Fu Yu?
Be good!
what happened?
Wang Yulong next to him was also a little curious. How did Fu Yu accurately judge Kang Guijie's dietary preferences through his dining habits?
After all, when he was suddenly called over to say hello, his attention should stay on Kang Guijie.
Even if you take a quick look at the dining situation, what can you tell from just a few words?
Thinking of this, Wang Yulong asked: "How did Xiao Fu judge Kang Chu's food preferences?"
Liu Yunong said truthfully: "Because Chef Kang thought his cooking skills were good, he called him over to get acquainted with him. He judged Chef Kang's dietary preferences from the leftovers on the table, which was probably about five or six. Just a few minutes, after all, the kitchen work is very busy, and we don’t know each other at first, we just said hello.”
Wang Yulong and Master Liu Zhangpeng looked at each other.
Liu Zhangpeng swallowed his saliva, what kind of expert is this Chollima that can make a person progress so quickly?
Wang Yulong: "Are there any taboo places?"
Liu Yunong nodded: "Well, no, Chef Kang was quite happy just now, saying that he had avoided all the taboo places and was very satisfied with his meal."
Wang Yulong felt quite emotional and couldn't help but look at the apprentice beside him.
Look at people
Liu Yunong looked at everyone and said: "Chef Kang is very satisfied with today's banquet, especially because the dishes were completely customized according to his preferences, so he expressed his gratitude, but this also gave us a hint in disguise."
"Everyone knows a lot about customers' food preferences without communication or questioning. But let's ask ourselves, can you make accurate judgments based only on the customer's dining experience?"
With one sentence, everyone was silenced.
Liu Zhangpeng couldn't help but examine himself.
To be honest, if he didn't know the customer's preferences in advance, he wouldn't have thought of observing the customer's dining experience.
Not only because he is in the back kitchen and has few opportunities to contact customers, but also because he has no awareness of this aspect at all.
Not only Liu Zhangpeng, but also other workers could not help but reflect.
If you observe carefully, you might actually be able to do it yourself.
Liu Yunong looked serious and said seriously: "As a chef, I am currently working in the back kitchen. If the store is reformed in the future and a cooking area is set up in the front hall, cooking will be done in front of customers. Then there will be no ordering staff. It's all up to the chef to deal with it. If he encounters this kind of situation, can he still ask the customer what to eat or not to eat while cooking? If the customer is willing to cooperate, it's okay. If he encounters a situation that is difficult to handle, can he pass the customer on his own? Based on the dining situation, can you give customers some suitable ordering suggestions?”
…
Speaking of this, Liu Yunong's eyes even lit up.
Many chefs today have lost the ability to innovate independently. They spend all day sitting in front of the kitchen counter, cooking behind closed doors based on various orders.
"I'm not saying that everyone is not good enough. I think that every chef, since you have entered this industry, must work hard to improve your cooking skills and serve customers better. At the same time, you must not forget to always Customers’ dining preferences are used to innovate and improve the taste and presentation of dishes.”
"No matter when the time comes, only by better catering to customers' preferences can we always stay at the forefront of the catering industry."
"Otherwise, our colleagues will laugh at us. We only know how to use ancestral recipes, old tastes, old dishes, old tastes, and old plate presentations. We don't know how to introduce the old and bring out the new. Can you still be accepted by customers forever?"
When he said the last sentence, Liu Yunong's voice obviously rose a little higher!
This sentence echoed in everyone's mind, and they couldn't let it go for a long time.
"Without the ancestral cooking recipes in the store, can you always be accepted by customers?"
Everyone in the kitchen couldn't help but clenched their fists.
This sentence was like a sharp needle, piercing their hearts.
Innovate and innovate.
Research improvements and innovations to existing dishes.
This is the most important thing for all kitchen staff.
It is also the practice of almost all bosses to encourage and stimulate the enthusiasm of their kitchen staff by always giving advice and even using various incentives.
As times progress, people's tastes begin to improve and change accordingly.
If you want to always have a crowd of guests, sticking to the old routine is a very undesirable thing.
As long as we work hard to innovate, find ways to improve, and better cater to customers' dining habits and dietary preferences, we can continue to have a prosperous business and be recognized and loved by customers.
Liu Yunong announced: "I will communicate this matter with Manager Li at the headquarters. In the future, we will also arrange for the kitchen staff to make effective detailed analysis and judgments on the amount of leftovers that day based on the customer's meal situation."
"The amount of leftover food from customers can tell us a lot of clues, and this is all based on experience. Nowadays, the kitchen staff no longer personally tests dishes, and they are completely indifferent to customers' specific dining preferences. How can this still be like a restaurant?" A qualified chef?"
After saying that, he clapped his hands and said, "Okay, let's get busy first. We'll talk about this later."
Everyone responded and went about their business.
But he couldn't help but start to reflect in his heart.
really.
Since when did they stop serving customers?
In fact, at the beginning, they would deliberately observe the amount of leftover food from customers to judge whether the dishes they cooked would be liked by customers.
If a customer clears their plate, they know the dish is to their liking.
And if there are a lot of leftovers, sometimes we will try the dishes in person to determine if there is any problem with the taste, or if the customer may prefer the taste of other dishes.
Then use this to select the ten dishes for the next menu.
Not to mention other people, even Liu Yunong himself was slacking off a bit without even realizing it.
…
Because the store's business has always been very good, she no longer focuses on customers' dining preferences. Instead, she selects daily dish combinations based on the season and mood.
Thinking about it carefully, it seems that several of the stores under my control have been serious for a long time. They have not introduced innovative and improved versions of dishes, and there have been no other improvements. They have just repeated the work every day step by step.
And this kind of following the rules is completely contrary to her plan to promote the store.
We can no longer live like this.
She felt that she had really been a little careless these days. Seeing that the store's profits were very impressive, she began to relax.
This cannot continue.
Liu Yunong made up his mind to go back at night and contact the person in charge of the main store to communicate together.
Let’s see if we can customize a set of corresponding employee training activities to take advantage of the slow season at the end of the year to wake up all the staff, or study whether there are any better incentives to increase everyone’s work enthusiasm.
Especially in the kitchen, we can no longer stick to the old rules and hold on to family secrets and work behind closed doors. We also need to understand the current needs and development momentum of the catering industry.
In fact, the fact that Kang Guijie went to the restaurant to dine was just a trigger.
Liu Yunong is a very enterprising person.
She stayed in Bei'an during this time, accompanied by her sister.
Work is going well, family is happy, but without realizing it, I am a little too immersed in it.
Running a catering company is not an easy task.
In particular, she is expected to open new branches one after another next year, whether it is the selection of store locations, personnel training, or the operation and management of several other stores.
All these require her to make overall arrangements that are time-consuming and labor-intensive.
She has really adapted to the busy and stressful work life, and now that she is free and free, she has an indescribable sense of crisis.
I am afraid that my temporary slack will delay the development of the company and affect the realization of my goal of promoting ancestral dishes.
Liu Yunong is working hard on his own, preparing to continue to show off his ambitions.
The chefs also cheered up.
Liu Yunong's words are still very effective. At least now, every day when a customer clears the table after finishing their meal, there will be a photo of the leftovers taken by the waiter immediately uploaded in the work group.
If a dish appears that has barely been touched, it will be brought to the back kitchen and let the chef in charge taste it himself. If there are any problems, he can figure it out for himself.
If there are any, then correct them; if not, then encourage them.
Don’t think that just because you have been working for a long time and have rich experience, you will have no problems at all when cooking.
The cooking of dishes is still very complicated. Without repeated practice of many dishes, the techniques will be somewhat unfamiliar.
Therefore, the chef must pay more attention to the details of cooking.
It is not a really safe thing to rely too much on the feel.
Sometimes, proper tasting is the real responsible attitude toward a dish.
After all, chefs are not robots and have set programs.
No matter how great the chef is, he is still an ordinary person.
But people may make mistakes.
…
The year before was extremely busy.
Fu Yu's daily work in Qianlima was originally a two-point and one-line job in the dormitory's kitchen.
Since he started going to Shangshi Private Restaurant every night to learn how to cook, Fu Yu consciously got up early every day to cook staff meals for everyone in the kitchen.
Eaters are short-tongued, and some people feel uncomfortable. After eating delicious food, they can no longer express their complaints.
But besides making breakfast, Fu Yu now has another task.
Just take the time to make some snacks every morning.
Today I will make a dish of sesame oil dried tofu, and tomorrow I will use the leftover cooking scraps to fry some five-spice fish fillets.
Then when Liu Yuqing came over to deliver the takeout order, he secretly gave it to her as a snack to increase her favorability.
The buyer ordered a batch of fresh peanuts yesterday.
Zhao Meng made a jar of raw pickled peanuts this morning.
Seeing that there was still a lot left, Fu Yu filled out a small pot and took the time to make a spicy peanut dish before the customers came to the door.
The quality of this batch of peanuts is particularly good, with plump particles and uniform size.
Fu Yu picked up a few dried chili peppers, put a small spoonful of Sichuan peppercorns into the pot, added water and brought it to a boil, then turned off the heat.
Pour the peanuts into the pepper water and soak for half an hour.
Take out the peanuts and peel them.
This was a bit troublesome, so Fu Yu called Zhang Jinyu and the two of them did it together.
Zhang Jinyu's eyes suddenly lit up when he heard that Fu Yu was making spicy peanuts.
Who among the chefs doesn't know that Fu Yu learned the unique skill of frying peanuts step by step from Zhao Meng.
Anyone who loves drinking is very knowledgeable about the side dishes that go with wine.
Especially Zhao Meng, who was originally a chef and has rich experience in this field.
The spicy peanuts made by Fu Yu were learned from Zhao Meng.
When Zhao Meng was not able to cook in the past, Zhao Meng was busy taking orders and had no time to do these things, so Fu Yu took over. When the work was not busy, he secretly occupied the kitchen counter and made side dishes to go with wine.
After finishing the work, the master and apprentice stayed in Zhao Meng's dormitory room, eating side dishes and drinking some wine. The fatigue from a hard day's work seemed to be blended into the aroma of the wine and gradually faded away.
Delicious food is the source of motivation. Zhang Jinyu worked very hard, and the two of them managed a small pot of peanuts.
Fu Yu used a kitchen towel to wipe off the surface moisture of the peeled peanuts, put them in a fresh-keeping bag, sealed them, and put them in the freezer.
Remove the seeds from the dried chili peppers and chop them into small pieces, and prepare the peppercorns.
Heat the oil in a pot and pour in the frozen peanuts.
Slowly fry over medium-low heat until the peanuts float upward and there is a swishing sound in the pot, take them out.
Heat the oil again, pour in the peanuts and fry until golden brown, take them out immediately and drain off the oil.
Heat a little oil in a wok, add Sichuan peppercorns, and slowly sauté the peppers over low heat until fragrant.
This step is very critical. If you don't control the heat well, the dried chili peppers will become burnt.
Pour in the fried peanuts and stir-fry evenly.
When Fu Yu stir-fries peanuts, he doesn't use a shovel. He just stirs the peanuts with a spoon.
The pot full of peanuts flew up and then fell down, the effect was very neat and beautiful.
Sprinkle salt and sugar before serving.
Fu Yu first took out two small bowls of the fried spicy peanuts.
One bowl was left for Zhao Meng, one bowl was waiting to be given to Liu Yuqing, and the rest was given to Zhang Jinyu.
Several people on Zhao Meng's side shared the meal secretly.
As for when Liu Yuqing came over, Fu Yu took some time out of his busy schedule to lie down on the serving table and secretly stuffed the other party with food.
Eating people is short-tongued, and everyone pretends to turn a blind eye.
However, Fu Yu was too diligent in turning on the small stove!
Must be guaranteed once every morning!
If I catch up with the kitchen and have some good ingredients, I will come here sometimes in the afternoon!
Moreover, this man's arms were so heavy that he would not move when he was lying on the serving table.
It was as if there was a huge magnet hidden on the serving table, which attracted him so strongly that he couldn't let go and became addicted.
I had to chat with Liu Yuqing for a few words before I could get over it and work hard again.
Food circle cheat emperor
