The Northern Stories of Chef Lao Tan

Chapter 59 Researching the dishes
The Kanto family raised the wages of all employees to the same level as that of restaurants outside.

But the employees who have already resigned have found jobs outside, determined not to work here, and left directly after paying their salaries, not even asking for half a month's salary in March.

When leaving, he said: "What did you do so early? There should be no one in this restaurant."

Fortunately, wages have risen, and manpower was quickly recruited, and there was no large-scale employment shortage.But it also sounded the alarm, and the employment will become the top priority of the hotel.

People are recruited, how to retain them, how to quickly integrate new employees into the team, generate recognition for the hotel, and then become old employees are problems that need to be solved fundamentally.We all know that the cost of a new employee is [-] times that of an old employee. The biggest cost to a company is that those employees who are not well trained are always offending customers and losing profits.

What is management?This is management.

It is not a good thing for a restaurant to change people frequently, and the increase in operating costs will subtly drag down an enterprise.Therefore, the training of employees is very important, and the retention of employees is even more important.Out of [-] employees in a restaurant, if [-] of them are old employees who have worked for more than one year, the work efficiency and quality of work are unmatched by other restaurants, and such a restaurant will be profitable.

How to retain employees?
First of all, you need to know what employees want to get when they come to work in the restaurant.

Nothing more than two points, first, get high salary and good benefits; second, learn a skill and get development.As long as these two needs of employees are met, people will almost stay.

When employees' labor and salary do not match, and they do not have good benefits, they will inevitably choose to leave.However, many bosses just stay in the mindset that I will pay you to work, and do not pay attention to appropriate high salaries and benefits. This is the main reason for employee turnover.It is often the employees who have learned a skill here and become skilled workers. Because they cannot get a matching salary, they leave to work in other restaurants, and they are trained for nothing.

To be honest, all bosses who don't make money do this.

The decoration of "Aqiao Dumpling Restaurant" is nearing completion.

Sun Haicheng, Huaqing, Wang Hong, and cold dish chefs are already in place, and the kitchen equipment, tools, and tableware are back and can be used normally.The task of the four people is to clean up, put the tools and tableware back, label the fresh-keeping boxes, and get familiar with the environment and equipment.

The most important task is to practice dishes and set standards for the process.

Although Lao Tan is not the boss, he wants to build a special dumpling restaurant.

His idea is simple and direct, and he does not compete with time-honored dumpling restaurants such as "Fuji", "Hongji", "Linjiangxuan" and "Qinghua Pavilion" in the provincial capital. They are all old restaurants with more than 30 years of history and strong cultural heritage. .Another way is to start with a small dumpling restaurant, introduce a fast food model, and use kung fu on product quality and speed to form a fast food dumpling culture.

In this way, we have to make a fuss about the products, not many products, but high-quality products, and the production speed must be fast.Guests order six dishes and two plates of dumplings, and they can be served within 10 minutes.Shorten the waiting time for guests, and feel that the food is served as soon as they sit down, and the food is served as soon as the first glass of wine is finished.Improving the dining experience of guests mainly reflects a fast word.

Of course, speed is not enough, and the quality must be guaranteed. It must be a high-quality product. Even if it is a plate of ordinary dried tofu with sharp peppers, it must be as good as the customer agrees. It must be said that the dried tofu is made by others. .

Lao Tan readjusted the menu structure.

Hot dishes compressed to eighteen, plus two stews.

Four dishes are the main dishes, namely fish head in iron pot, stir-fried yellow beef, fried dried vegetables from farmers, and Aqiao's little stupid chicken.

The iron pot fish head evolved from the Kanto people's stewed fish in an iron pot. The fat-headed fish head from the Dahuofang Reservoir is selected. It is made with the fish head in a casserole, and the seasoning of the fish head with chopped peppers of Hunan cuisine is added to it. , the stewed fish head has a tangy aroma, moderate spiciness, fresh and tender fish meat, delicious soup and rich nutrition.

The first trial production of this dish has won unanimous praise from everyone. Lao Feng and Li Wanshan said that they have never eaten such a delicious fish head, and they must serve it. It is guaranteed to be a hit.

It is good to eat fish heads often. Fish heads are rich in lecithin and unsaturated fatty acids, which are essential for the human body. They are good for lowering blood lipids, strengthening brain and intelligence, and delaying aging.It is suitable for people with qi deficiency, fatigue, dizziness and weakness, and premature aging.But remember, don't eat tomatoes, edamame, or hawthorn when eating fish heads.

In preventing premature aging, it is better for women to eat more, which is more important than beauty products. Food supplements are better than medicines. It nourishes from the inside out and cures the root cause.

After several times of production, it was handed over to Huaqing after it was perfected. It was stipulated to make six before lunch every day and ten in the evening. If they were sold out, they would be sold out. If you want to eat in advance, it belongs to hunger marketing.

Huaqing is also in charge of the stir-fried yellow beef. The yellow beef, seasonings, and accessories are all sourced from Changsha, the place of origin.

Needless to say, fried dried vegetables from farmhouses were developed by Lao Tan five years ago and have been specially reported by Oriental Cuisine. Now they have become a representative dish of Northeast local cuisine.

Aqiao's Little Stupid Chicken is newly developed. The inspiration comes from the popular small alley fried chicken sold in the provincial capital recently. Lao Tan has eaten it twice and feels that it tastes very good.When I eat it, I think of a kind of prairie red rooster raised by the local people in Ganqika. This chicken is characterized by a short growth period, a large comb, tender meat, a taste of stupid chicken, fast ripening and full taste.

If this chicken is cooked in the way of small alley fried chicken, with small potatoes and stewed at the same time, the taste will definitely be good.Thinking of doing it, I called Director Wu and asked him to get two of them.

Director Wu didn't say a word and sent five of them by coach, and they were all alive.

The first trial production was not very successful, some of them were oily, and the taste did not improve.Li Wanshan, Lao Feng, and Hua Qing tasted it and said it was very good, but Lao Tan felt that it was not good and did not achieve the desired effect.

Huaqing made a suggestion, saying that the oil-eating rate of small potatoes is not high, and the effect of replacing them with jute potatoes will be better.So I replaced the small potatoes with jute seeds for a trial, and the effect was indeed better than before, but it was still not enough.

Depressed, Lao Tan went to try Xiao Hutong fried chicken again, and Wang Hong also followed.

It was the first time Wang Hong ate Xiaohutong fried chicken. After eating, she said, "Old Tan, I think your cooking is better than this."

Lao Tan also admits that his fried chicken is better than that of Xiao Hutong, but it is still not to the point where you want to have a second bite after one bite. Only when it reaches this level can it be called special, otherwise it is just delicious.

He said: "Not yet, I feel almost something."

Wang Hong said unintentionally: "I like to add some fresh shiitake mushrooms to my stewed chicken at home, and I am happy to eat that taste, especially when the chicken soup is stewed in. Eating shiitake mushrooms is like eating meat."

The speaker had no intention of listening, but the listener was interested, Lao Tan's eyes lit up, and he thought why he didn't think of it.

After going back, the third trial production was carried out.

Choose a casserole, put it on the fire and stir-fry, add the chicken pieces and stir-fry. After the chicken pieces are tightened, add cooking wine, soy sauce, thirteen spices, a little oyster sauce, sugar color, add old soup, two Sichuan peppers, and washed mushrooms Cover the casserole with a lid and simmer for 10 minutes on medium heat.

Open the lid of the casserole, the aroma is tangy.The chicken pieces are golden, the shiitake mushrooms are black and plump, the potato pieces are yellow with sand, and there are attractive oily flowers on them.

Everyone who sees this dish has a feeling - can't wait to have a bite right away.

This is how Dang Dish was born!
Needless to say, Lao Tan himself feels that this dish must be popular.

Of course, this dish, like the fish head, is also limited.

Eight cold dishes and eight side dishes.

The eight main cold dishes are mainly mixed vegetables, and there is only one smoked dish-pig's trotters.There are not too many smoked pickles on it, and you can't chew too much. One good thing is enough.Cold dishes are mainly served with hot dishes and dumplings.

As the saying goes, dumplings are like wine, the more you drink, the more delicious you are.Although dumplings are a staple food, they are also used as side dishes. When people go to restaurants to eat dumplings, most of the time there are two plates of dumplings for one dish, and a side dish is enough.You can’t make too many cold dishes. Most of the dumplings are filled with meat. People want to eat some side dishes after eating dumplings, so there is nothing wrong with having more side dishes, which is just right.

Lao Tan designed the eight side dishes as a customer-selected mode. They are all prepared in advance and placed in the exhibition freezer. Customers can take whichever they like, which is not only convenient for customers, but also improves the speed of serving dishes.

The mixed dishes are exquisite, the side dishes are delicious, and there are pig's trotters on the table.

This is Lao Tan's request for cold dishes.

Here we introduce a cold dish master, surnamed Fang, named Fang Jianjun, 40 years old.He is relatively honest, not talkative, divorced, and has a girl who goes to high school in her hometown, and her grandparents take care of her.

The craftsmanship is quite satisfactory, and the cooperation was very good when I was in Gan Qika. I think Lao Tan is good, so I will cooperate again this time.

In the dumpling restaurant, the dumpling is the main event and must be featured.

Lao Tan compressed the dumplings from six to five, namely meat three delicacies, sauerkraut pork, beef celery, pork green pepper, radish and vermicelli.The first four are boiled dumplings, and the latter are steamed dumplings.

The dumpling size is 28 grams, which is three grams more than traditional dumplings.Thirteen grams of dumpling skin, fifteen grams of dumpling filling, eighteen dumplings per plate, a normal person can definitely eat enough.The price is between 25 and [-], which is acceptable to ordinary people.

After half a year of training in Gan Qika, Wang Hong has become a qualified pastry boss.Lao Tan gave her the recipe of dumpling stuffing long ago, and she has been studying it diligently.To a certain extent, Lao Tan is her master, but Lao Tan has never accepted apprentices.

Wang Hong has tenacity, unless she doesn't do anything, she can do it clearly, and she has to be better than others.

In the past two days, she tried the famous dumpling restaurants in the provincial capital one by one, especially Fuji and Hongji. She went there no less than three times.

This made Lao Tan look at her with admiration, and said to her: "Sister, I admire your strength."

Wang Hong smiled and said, "I can't embarrass you."

"You made a mistake in entrusting the birth. If you entrust the birth to a boy, I have nothing to do with it." Old Tan laughed.

"Take me as a man, don't call me sister, call me brother."

As the saying goes, hard work pays off. After Wang Hong’s continuous research and improvement, the dumplings are really delicious, not inferior to Fu Ji and Hong Ji, and there is a vague tendency to surpass them.Everyone is full of praise every time they taste the dumplings, especially Yanhua, who has the idea of ​​becoming a teacher.

　Those who like dumplings can communicate.

　　
　
(End of this chapter)