The heroine of Kuai Chuan Zhi's family only farms

Chapter 110 [110] The cook in the 90s 110 (one more)
This month, she was recruiting people and training them at the same time. The strength of the students is not high, they have only passed the elementary level, but they are still very young, only in their early twenties, and there will be room for improvement in the future. The chef is 40 years old this year Yes, because the restaurant's wages were not high before, I proposed to resign.

So there is a craft that is not afraid to go anywhere. Others give him 3000 yuan a month, but she arranges an internship period of three months and gives him [-] yuan. The chef, surnamed Xiang, agreed to her suggestion.

My classmate is Qin Keqiang. He is 23 years old this year. He came out to work after graduating from junior high school. After learning how to cook in a restaurant this year, he saved money to go to a chef school and passed the certification. Gong Mingxia gave him a salary of [-] yuan a month. two thousand.

The salary of the waiter is [-] during the internship, and [-] after becoming a full-time employee, and the salary of the helper is the same.

If calculated in this way, in the early stage of opening, that is, during the three months of the internship period, she would have to spend 11400 yuan a month for her salary alone. If water, electricity, gas, and property fees were added, it would be [-] yuan.

It's also due to the fact that this is my own house, and I don't have a loan yet, otherwise I would have to add the rent. Thinking about it, I feel a lot of pressure.

At the beginning of June, Xiaoxiao’s fast food restaurant had a trial operation. Most of the houses in the community of Shuiyunjian are in the stage of renovation. Not many front houses have been cleared out as quickly as their house, because the occupancy rate has not yet reached Half, so many facade houses are still in the renovation stage.

It is precisely because of this that the business of their restaurant, which sells three meals a day, is not as bad as she imagined when the door opened.

In the morning, she sells pan-fried buns, steamed buns, all kinds of porridge, spicy soup, deep-fried dough sticks, soy milk, tofu nao, etc., a style that combines the characteristics of the north and the south.

Because there are so many tricks, there is a lot of room for choice, and there are many diners.

The staple food at noon is stir-fried rice, braised chicken and rice, rice bowls, and noodles. In summer, cold noodles and cold noodles are added.

Gong Mingxia has experience in snack bars of later generations, so she has spent a lot of time on food matching and the invention and creation of derivative products.

For example, at noon, she will make a big pot of braised meat, which contains braised sausages, braised eggs, braised chicken legs, and braised duck legs, and the other pot is braised beef. The buckle bowl, there are fish meat, crispy meat, and lotus clips in the buckle bowl, and there are beer drinks in the refrigerator...

The menu of her house is clearly posted on the wall, with yellow letters on a red background, and there is also a menu under the glass of each table.

It is confusing to order. In the era when there was no calling machine, she wrote the list by hand, kept one for herself, wrote the number on it for the diners, and gave the other to the kitchen according to the number, so that there would be no wrong orders or orders. The case of missed orders.

Under her well-organized management, during the trial operation of Xiaoxiaojia fast food, the response was not bad. After all, what menus were added were researched by her and the chef and the chef, and the taste was also tasted by the three of them.

"Our tenet is to operate with integrity. We must ensure cleanliness and sanitation. We don't leave overnight dishes and overnight meals. We would rather cook less than cook more."

Anyone who has worked in a restaurant knows that this is a very hard job, especially if their family also sells breakfast, it is even harder, and they have to come to the back kitchen to help at four o'clock in the morning.

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(End of this chapter)