The story of a cook

Chapter 581 Adjusting the Cold Dishes
It's almost October [-]st, and every store is preparing for the holiday.

In the office, I, Yan Li, Mr. Wang, and Manager Chen are having a meeting.

Yan Li said: "On October [-]st, we will have a dinner for the employees. Do you think each store will gather by itself or together?"

Mr. Wang said: "Let's all get together in our own store, and the business will not be delayed."

Manager Chen and I also meant to gather in our store, as long as everyone is lively and lively.

"The overall economic situation this year is not very good. In the south, especially in Guangdong and Fujian, a lot of factories have closed down. Our north is better, but it is not good. It is estimated that there will not be too many people traveling during the Golden Week." Yan Li said.

"Well, there won't be too many tourists, but there are also a lot of dirty restaurants this year. I guess it won't have a big impact on our family." Mr. Wang said.

Manager Chen said: "This year the number of tourist groups will definitely decrease. So far I have only received 30 groups, which is half less than last year, and they are all small groups with more than 50 people, unlike the annual group with more than [-] people. .”

I said: "There are fewer tourist groups this year, and there will be fewer people traveling, but I don't think it will have any impact on our family. Now that our family is traveling, there will be no fewer people eating."

"Old Tan is quite confident." Yan Li said.

"Necessary." I said, "Even if there are fewer out-of-town tourists this year, the locals will be able to support our family. National Day on the [-]st and Mid-Autumn Festival on the [-]rd, it's almost time to book a table now."

Gao Li said: "I'm too busy to forget, this year we celebrate the Double Festival together." After thinking for a while, she said, "Should we send something to the employees?"

Manager Chen said: "Every year, mooncakes and fruits are distributed to employees."

"What kind of fruit?" Yan Li asked.

"Grapes, Nanguo pears." Manager Chen replied.

"This year, we will also give out a box of mooncakes per person. Buy better ones, and the fruit should be better, plus five catties of apples." Yan Li said.

Mr. Wang said: "Moon cakes can be made to order, Hollyland will do."

Yan Li said: "Leave this to Manager Chen." Then she said to Manager Chen: "Manager Chen, take a look, whether it is peach and plum or rice flower fragrance is better, you decide, and talk to them about the price."

Manager Chen said, "Okay, I'll do it."

Yan Li also said: "On October 25th, the Oriental Food Research Group will go to Guangdong for inspection. Manager Meng and Lao Tan will go there then."

I immediately said: "Mr. Yan, I can't go. My nephew is getting married on the 28th, so I have to go back to attend the wedding."

Seeing that I couldn't go, Yan Li said: "Who can go if you can't go? I still think about letting you go."

I laughed and said, "Let someone else go, I will carry forward my style."

Yan Li turned her eyes to Manager Chen, and Manager Chen immediately said, "I don't need it, I'm getting older, let the younger ones go, besides, I'm in charge of the office now."

"Manager Meng, I'll send another kitchen guy," Mr. Wang said.

"It's okay to send someone from the kitchen." Yan Li said and looked at me again, "Old Tan, who do you want to send?"

I said, "I want to send all four head chefs."

"I can't send four, but two are okay." Yan Li said.

I laughed and said, "Masters are jealous too."

After I finished speaking, Mr. Wang laughed. He thought about Manager Meng.

Yan Li said: "You old Tan still can't settle this matter?"

I can settle it, the four head chefs can ask anyone to go, but it's best if they can all go.

"Tell Hao Guangsheng and Zhao Xiaojun to go." I said.

The reason why I asked the two of them to go, first of all, Hao Guangsheng is the head chef of Fisherman's Wharf, Yan Li's shop, it is a favor, and I asked Xiaojun to go out of selfishness. Take care of the old shop beforehand.They agreed with my proposal, so this time, three of them, Manager Meng, Zhao Xiaojun, and Hao Guangsheng, were appointed for this study.

After the meeting, I came to the coarse grain kitchen.

Manager Meng and Master Du are discussing matters.

"The table at noon is very important. It's all the leaders of the district. It must be done well." Manager Meng said.

"Don't worry, there's nothing wrong with it, it's not like receiving once or twice." Master Du said.

"The deputy district chief likes to eat our sauerkraut stuffing. When the time comes, you can talk to Sister Wang, and it will be ready." Manager Meng was still a little worried, and instructed.

Master Du said, "Don't worry, I'll make sure it's all right."

Manager Meng turned around and wanted to go back to the front desk. When he saw me, he smiled and said hello, "Master Tan is here."

I nodded and asked her: "Is this table a treat or a banquet for myself?"

She said: "Banquet, they pay the bill."

I asked, "Did you order in advance?"

"No, order now."

"Then don't worry, I promise to do well."

After Manager Meng left, I asked Master Du, "How have you been these two days?"

"The past two days have been good, more than 5 a day." He replied, and then said to me: "Tell you something about Lao Tan."

"What's the matter?" I asked.

"Isn't my child going to school? At home, my parents can just watch. I think about asking my wife to come out and do something." He said.

I asked him, "What do you want your wife to do?"

"Do you like the old shop making dumplings?"

"Okay, why not, call your daughter-in-law."

"Then I'll call her."

I said, "Come on, but you have to clean up your affairs before your wife comes, and don't let your wife find out and make trouble for you."

He smiled awkwardly and said, "It's over early."

Seeing that Master Du is very honest and has good friends, but it is very secretive.Remind him to save him from any trouble.

"Old Tan, I heard that other restaurants are also serving 'sauced conch'." He said.

"Come on, if we can research it, others can also research it. There is no secret. If it is impossible, we will learn it after eating two meals at our house." I said to him, "Can you guarantee that our chef will not spread it? Who I don't have many friends yet." After speaking, he laughed.

"That's what you said. I think our 'sauced conch' can be made in batches. I tried it. It tastes better when it's cold than when it's hot," he said.

He reminded me of this sentence, and asked, "You mean it's like smoked pickles, made in a unified way, and then delivered?"

"Yes, I feel fine."

"I research and research."

What he said is indeed the case, "sauce conch" can be made uniformly and then distributed.It is entirely possible to change the "sauce conch" from a hot dish to a cold dish, and to divide it into smoked pickles.In this way, smoked pickles add another variety, and it is still a high-selling variety.

This dish sells well, and it is guaranteed to crowd out other dishes.

Since the introduction of smoked pickles, the sales of mixed vegetables have dropped significantly. If the "sauce conch" is transferred to cold dishes, then the sales of mixed vegetables will continue to decline. In this way, it is completely necessary to cut off a person who mixes vegetables at the cold food stalls of each store. OK.

Four stores cut off four people to save a sum of money.Give the "sauce conch" to Lao Qiao and Lao Wang to make, and assign them another person, so that they can be busy.If this is the case, the sales of cold dishes in each store will not drop, and the staff will still be sufficient, and the quality of the unified production of "sauce conch" can still be guaranteed, which is a relatively cost-effective thing.

can be operated.

Just do it.

First, I went to Xindian and talked about it with Lao Qiao and Lao Wang, and they agreed without saying a word.Teach the two of them to make "sauce conch" once. After they learned it, they started to make batches and distribute it to various stores.After a week of delivery, the cold dishes in each store cut off a vegetable mixing staff, and the work was not delayed at all, which proved that the reform was successful.

Among the four shops, the old cold food shop has fewer staff, four people. At the beginning, Li Mingjuan was afraid that one of them would be cut off and the remaining three people would be too busy, but it turned out that not only was she busy, but she seemed more relaxed than before.

Take a large table ordering sixteen dishes, and order six cold dishes at most. This is to save money. In fact, most of them are four cold dishes and twelve hot dishes.Calculated based on six cold dishes, most of them are a smoked platter (pig's trotters, chicken feet, chicken heads, and spines are combined into a plate), a Luohan tripe, a pig's head stew, a barbecued pork, and a conch in sauce. One dish is done.Smoked pickles and conch are delivered ready-made. You can cut everything and put it on the plate. There is no technical content, as long as the knife skills are good, it saves time and manpower. The serving speed is fast and the quality can be guaranteed.

The biggest advantage is to save labor costs.

I tasted the sweetness in this aspect, so I adjusted the cold dishes of the four stores as a whole.

The four chefs were called together for a meeting to study and clarify the way of cold dishes.Mainly smoked pickles, served with side dishes, cut off all kinds of other dishes, concentrate on doing these two, and play the characteristics of Qinghua Pavilion.

Li Shuangliang put forward his own opinion on my proposal.

"Master Tan, the new store is big, I think we can keep a few high-grade cold dishes." He said.

I thought for a while and said, "The new store is quite classy, ​​but it is a dumpling restaurant after all, so we still focus on being down-to-earth."

"Master Tan, are you going to chop people down?" Hao Guangsheng asked.

I smiled and said: "No more chopping, I mean chopping down vegetables, cutting off some vegetables that don't sell well, and concentrating on making a few good ones." Then I continued: "Tell my brothers, The thinner the menu, the higher the profit. We don’t need to adjust those dishes. The cold dishes that customers order are only a few dishes. Let’s prepare and refine the dishes that customers like. It’s just green leaves, a few green leaves are enough, and there are more red flowers to cover.”

"But it can't be too few, there must be twenty." Master Du said.

"There must be twenty." Hao Guangsheng agreed with Master Du.

I said: "Our family now has eight smoked pickle products, and nine with sauced conch. These nine products account for 50.00% of the sales of cold dishes, and these nine products are still our specialty. Must order. And these nine products are still produced and distributed in a unified manner. It is best to make them in each store. As long as there is one who has a good knife skill, it can be done. The remaining dishes are also popular, but they are not as good as these nine. OK. Then let’s treat these nine products as safflower, and the others as green leaves. There should not be too many green leaves, and I suggest that twelve dishes be enough.”

"Twelve ways? Too few?" Li Shuangliang said.

"The food stalls are not full." Master Du said.

"Boss, I think twelve dishes are a bit small." Zhao Xiaojun said.

Hao Guangsheng didn't open his mouth, and he felt that it was too little.

"If you think there are fewer, add four to sixteen." I said.

Master Du worried: "Old Tan, can you agree with such a young man? Don't let it go."

I said, "This is what I say, and I will stand up to it if something happens, so let's make it according to this."

The simplification of cold dishes did not affect the sales amount, but highlighted the characteristics of smoked pickles. At the same time, the number of dishes was reduced without reducing staff. The production staff had time and energy to improve the taste of the remaining [-] dishes. The overall production of cold dishes The quality has been greatly improved, much better than before.

(End of this chapter)