Food: How did I become a chef when I set up a stall.

Chapter 140: The gongs and drums are noisy, the salutes are fired, the red flags are waving, and there are huge crowds of people.

All is ready except for the opportunity.

After all, the restaurant is about to open, and Jiang Feng still plans to do some publicity.

And he started promoting it early.

Two of the important figures are Liu Bao and Zhang Dashan.

Outdoor anchor Liu Bao has a fan base, while Zhang Dashan has many boss friends.

They all know the opening time of Jiangfeng.

Moreover, the opening time has been confirmed, and the crowd of diners in Jiangfeng is also very lively.

In addition, there is a group of fishing bosses in Moon River and a group of residents of Hongshan Park.

Even the temple complex in Fengqi Mountain has related discussions.

"Chef Jiang's restaurant will open tomorrow?"

When the chef sees himself on the signboard and his representative dishes, he will definitely put in more effort in cooking.

Jiang Feng planned to work in the restaurant's back kitchen every day for the week after the opening, responsible for two dishes.

For Jiang Feng, tasks are rewards.

People want to be respected, and this is true for everyone.

The price of dine-in food is about the same as that of a brand store on the fifth floor of a shopping mall, and the price of a banquet is about the same as that of a star hotel.

"I have been in Jinghai for so many years, spent so much money, and raised so many people. Isn't this what I use today?"

Jiang Feng gave up wedding banquets and funeral banquets, and only served as individual guests and private rooms.

Jiangfeng's positioning of restaurants is mid-range brands and high-end banquets.

This is also good for restaurant management.

“I’m really looking forward to it!”

Jiang Feng plans to cook sea cucumber and first-grade tofu on the first day of opening.

It just so happened that he planned to sit down at Jiangyuetai Lu Cuisine Restaurant next week.

It's equivalent to an honor roll or a restaurant star list.

Different dishes are launched every day, and everyone can try his method of cooking Shandong cuisine.

[Task reward: Jade Dragon Pattern Jade (right)*1]

Let everyone come and eat in the restaurant.

This is the foundation.

Naturally, he chose to take it without hesitation.

[Start the task: Work as a chef in the restaurant for a week, entertaining 200 diners every day]

The impact of the stalls that have been set up is finally reflected.

Among the dishes that Jiang Feng is most satisfied with, one is the people-friendly sweet and sour pork loin, and the other is the relatively high-quality sea cucumber roasted with green onion.

[Task reward: Jade Dragon Pattern Jade (left)*1]

【Do you accept the task? 】

"Finally I don't have to run around looking for him!"

Hang a chef sign at the entrance of the restaurant, write the name of today's chef, and then write the signature dishes.

"Is he the chef? I just want to eat his cooking!"

In the past few days, he has been adjusting the taste of Shandong cuisine prepared by the chefs according to the menu.

Jiangfeng will ensure that the oil and salt used in the dishes are balanced, and use other methods to enhance the taste of the dishes.

As said in "Hurry Up":

When a restaurant opens, the most nervous person is the boss.

Most of the restaurants currently on the market still host wedding banquets, funeral banquets, or business discussions in private rooms, taking the high-end route.

Generally, the food in hotels and restaurants is heavy on oil and salt to make the guests feel delicious.

[Remarks: The jade jade jade with dragon pattern is a pair. It is a product of Tiangong-level carving and is of great value. A pair is worth even more. 】

In Liu Bao's fan group, everyone was chatting happily.

“That place is also convenient, you can go there by subway!”

The location where Jiang Yuetai is located is a prosperous area with many catering businesses. There is no shortage of customers, but what is lacking is how to let customers choose their own store.

The day before the restaurant opened, the system happened to release a task.

[Start the mission: The opening is auspicious, and the restaurant will be built into the number one gourmet restaurant on the street in one week. (The task using the ticket brushing method failed.)]

"Everyone thinks so. He definitely can't cook it. If the taste is not bad, other Shandong cuisine will do."

Strive to go further.

Everything is in order.

Until the next morning.

There were many people sending flower baskets, and the door of the restaurant was full of flowers.

This is because the road in a busy area is not wide enough, otherwise some flower baskets could be placed.

All groups are very lively.

"Did you hear that? The stall owner who is very good at cooking opened his restaurant today!"

"It's a restaurant that specializes in Shandong cuisine. I looked at the menu and the prices are pretty good!"

"With him in charge, this restaurant will definitely be delicious!"

"Chef Jiang's restaurant has opened? I just found out, I have to go and check it out!"

"I plan to go too!"

"What a coincidence, we have to go early, otherwise there will be too many people!"

The restaurant's signboard is hung with bright red silk, and the door is covered with a red carpet.

There is a sign-in sign at the entrance where you can sign and clock in.

There is also a human-shaped signboard of Jiang Feng next to it.

Jiang Feng originally thought it was too exaggerated, but Liu Mei said it was good.

Everyone can take photos here.

When the ribbon was being cut for the opening, Jiang Feng, chef Zhang Hu, manager Liu Mei and others stood at the door.

There are also gong and drum troupe and lion dance performances in front.

There are large flower baskets on both sides.

There were people outside.

Firecrackers are not allowed in the downtown area and there is no sound of firecrackers. But the restaurant staff had already prepared the salute, and when they twisted it with their hands, countless ribbons would float out.

Jiang Feng also specially arranged cleaning. After the opening ceremony, he cleaned up immediately so as not to cause trouble to the road cleaners. "Boss Jiang, we are here!"

"Boss Jiang, you are so handsome!"

“It’s so lively!”

People stood not far away and watched. Everyone raised their mobile phones to take pictures and record the opening.

Jiang Feng was also a little excited.

It's like a hilarious dream that turns out to be true when you wake up.

At the auspicious time, the ribbon was cut for the opening.

Several people used scissors to cut open the tie connecting the big red flowers in front.

The employees fired salutes one after another, and colorful ribbons flew out.

It was really loud with gongs and drums, salutes fired, red flags waving, and huge crowds of people.

People were almost squeezed under the table.

In the restaurant, all the waiters and front desk were a little surprised when they saw the situation at the door.

My God, there are too many people here!
Putting flower baskets and firing gun salutes before the opening is not considered grandiose.

The crowds of people are what a scene!
"So many people!"

In the restaurant, several cleaning staff were chatting.

I have never seen so many people before.

Fortunately, Jiang Feng had the foresight to ask Liu Mei to hire more cleaning staff in accordance with the restaurant's regulations.

Otherwise, they would feel unable to cope with this business.

"They're all here because of the reputation of the boss. Our boss is very powerful!"

"I heard it too!"

"The salary is also high. I heard from Sister Liu that if you work hard, you can get bonuses!"

"And Sister Liu said there will be more holidays."

"Our restaurant has never been so popular, and the new boss is amazing!"

At 11 o'clock, the restaurant officially opened for business.

People couldn't wait any longer and went inside one after another.

The restaurant's business model is the same as that of other restaurants. The waiter will take the guests to find a table to sit at. If it is full, they will need to queue up.

The private rooms are reserved early.

At this time, Zhang Dashan and a few friends from the ranch came up from the underground parking lot with smiles. Zhang Dashan’s daughter Zhang Xinya was also there.

These friends had appeared at the banquet in the grassland before and knew Jiang Feng's cooking skills very well.

With smiles on their faces, they came to the door and reported their names and phone numbers to the receptionist, who then led them up to the second floor.

Zhang Dashan looked around. As soon as he entered, he saw a display board for the opening, on which he could sign and take photos as a souvenir.

As soon as you enter, there is a signboard with a photo of today's chef.

There are four chefs today: Jiang Feng, Zhang Hu, Liu Shuang, and Ma Hang.

It also says: Jiang Feng makes special delicacies today: sea cucumber roasted with green onion, first-grade tofu

There is no doubt that these two dishes are must-orders for almost everyone who comes to Jiangyuetai to eat, whether they are individual guests or private guests.

Behind it is a large screen with antique color and exquisite carvings.

The overall style of the restaurant tends to be classical.

There is a road going in, with tables for four separated next to it, and there are railings between each table.

It was already full at this time, and some of the customers scanned the QR code to order, while others ordered directly from the menu.

There is a spiral staircase next to it, which is magnificent.

Zhang Dashan reserved a box very early.

He and his friends walked up the stairs and came to the private room [Gu Yu Hall].

The environment in the private room is also very good, the air is extremely fresh, and it seems like you can feel the flow of air.

"Boss Jiang, this restaurant is really nicely decorated and the environment is great!"

Zhang Dashan sighed sincerely.

"This restaurant is worth a lot of money and the location is good. Even the rent is not cheap."

A boss friend of Zhang Dashan responded.

"This is not for rent. I asked a little chef at that grassland banquet that their boss bought this restaurant."

Another person said.

"It's really awesome!"

Everyone sat down in order of priority. The person with the most status sat in the main seat. Zhang Dashan, who was hosting the guests, sat next to him. The others also sat in strict accordance with the seating positions.

Soon, appetizing cold dishes were served one after another.

And guests in the private room will also receive a complimentary bowl of white fungus soup.

"When will the sea cucumber roasted with green onions be served?"

Zhang Dashan couldn't wait to ask when he saw the waiter coming in.

The waiter immediately replied: "Wait a moment, the boss is already working on it and will serve it shortly."

"Okay, I'm just waiting to eat this dish!"

Shandong cuisine is upright and healthy, and it is the authentic palace cuisine.

Nowadays, most state banquets are Shandong cuisine and Huaiyang cuisine.

The restaurant is offering a big discount for its opening today, with 20% off on all dishes.

Two dishes made by Jiang Feng himself: first-grade tofu and roasted sea cucumber with green onion are even discounted by 5%.

A must order on almost every table.

At this moment, the kitchen.

Jiang Feng took off the clothes he wore for the opening ceremony, put on a chef's uniform, and stood in front of the stove.

His whole body seemed to be in a magical state.

Every chef is busy.

Soon, he also started to get busy.

Skillfully picked up the small spatula.

On the first day of the restaurant's opening, he planned to prepare well and strive to amaze the audience.

(End of this chapter)