National Tide 1980

But this is not the end, because Master Pang extended this and raised a more important issue.

"Hey, everyone, this problem has been solved, but don't be too quick to be happy. I have more important things to talk about. In fact, compared with these auxiliary ingredients, our kitchen's biggest loss lies in the soup. On the stove.”

"How much deboned meat is produced from these chicken racks, duck racks, pork and sheep ribs, stick bones, and cavity bones every day? There is always a part of the soup base left every day. The key is that there are many stew dishes. The same is true for Buddha jumping over the wall, braised abalone, stewed fish maw, stewed topaz ginseng, stewed mutton tendons, stewed cartilage. There are also the leftover braised pork residue and gravy from making Supan. These are the most expensive things. "

"Especially when you are planning to book a table, you need to prepare more ingredients to prevent unexpected situations. Once these things are made, there will be leftovers, and the extra ones cannot be used anymore. In the past, apart from eating by ourselves, we shared it with everyone. Take it home. Now it’s no longer allowed. How much money do you have to throw away every day?”

After saying this, everyone resonated and fell into deep thought together again.

Yang Zi, who was in charge of the furnace, said first, "It's easy to get rid of the deboned meat. It can also be deep-fried, then sprinkled with pepper and salt, and sold as fried food. The difficult part is the soup base and stewed vegetables."

Master Gu agreed. "No, it's hard to leave the leftovers. The stock is good, it's good for cooking wontons, and everything below is delicious. But if you don't have much of anything left, and there are many kinds, then there's no way to use it, right? The same goes for braised pork dregs, they don’t have the same taste. If you mix them together, wouldn’t they become swill?”

Lao Cheng also shook his head, "Yes, this thing is good, but it can't be reused. The soup is too troublesome, and it's impossible to make fried goods. What a pity! What should I do? Otherwise, I will stay in the first place. The next day, I’ll make everyone’s working meal…”

Jiang Dachun immediately shook his head after hearing this. "No, no, once the new rules are implemented, everyone will not be allowed to eat or drink. They are just looking for food at work every day. Do you dare to give everyone the leftovers from the previous day? What's more, there are so many kinds of leftovers. I need to eat this Well, that one wants to eat this again, what are you going to do? Don’t do that, otherwise the employees will definitely become dissatisfied..."

"What should we do?"

"I don't think I can do anything but ask the superiors..."

At this point, everyone couldn't help but shake their heads and sigh because they had no good plan.

Fortunately, Master Pang had his own backbone. At this time, he came up with the ideas he had already thought of.

"Everyone, I have a second-guessing solution. I'm afraid it has to do with the stuffing. For me, if I don't want to waste these things, I can only make steamed buns."

steamed stuffed bun?

Everyone was stunned.

Because as just discussed, making stuffing is unrealistic.

Everyone is wondering, why does this come back again?

"Master Pang, didn't we just talk about it? If the stuffing is too complicated, we can't make it?"

Master Gu from the White Case Team kindly reminded me.

The other kitchen team leaders seemed a little impatient.

But Master Pang dares to say this, and of course he has his reasons.

"Hey, Master Gu, the scraps are one thing, but these soup bases and stews are another matter. Think about it carefully, the scraps are raw, we have to wash them, cut them, and cook them. But aren’t these all well-made things? If they are used for stuffing, they don’t even need to be seasoned. Right?”

"Huh? Hey, this is quite..."

Seeing Master Gu nodding, he seemed to be waking up a little.

Master Pang showed a pleased expression and continued.

"So, these stews, soup bases and minced meat in sauces are actually only one step away from making steamed buns. In actual operation, we don't have to worry about much. As long as we wrap them up and steam them, we're done. And I guarantee that our buns will be delicious."

"Think about it, the soup dumplings in the South are nothing more than pork belly with some chicken soup. Our stews, soups, sauces, and marinades use much better ingredients than ordinary soup dumplings. They are all real ingredients. It’s a high-end dish, how can it taste worse when it’s wrapped in a bun? Even though it’s just leftovers, if it’s turned into a bun, it’s still white and fragrant.”

Um! This makes more sense.

Everyone couldn't help but be touched and nodded.

But there is still a key issue that cannot be solved.

Master Gu said, "Master Pang, you are right. The beauty of steamed buns is that the leftovers do not look like leftovers. But if the fillings of these steamed buns are too complex, how can we sell them? ? There’s too much of this, too little of that, or the same stuffing every day, we can’t say it, and we can’t sell it?”

Unexpectedly, Master Pang laughed and then gave the answer to the problem.

"No, no, this is where you got distracted. In fact, we don't have to worry about what kind of stuffing is inside. The appearance of the buns is the same, right? That's it, right?"

"Huh? Oh...right!"

There is no need to talk nonsense when talking to experts. As an experienced Bai An master, Master Gu has already understood something.

But others still didn't understand, so Jiang Dachun couldn't help asking, "Isn't it right? Master Pang, what do you mean by that? Is it sea cucumber? Is it fish maw, or is it sauced pork or braised pork?" ? You can’t tell? How do you decide the price?”

"Hi..." Master Pang saw that this person really didn't beat around the bush, and he didn't show off.

"Everyone, think about it, how does Jinfang's Yuanxiao sell? Can't he sell it separately or mixed with it? Let's learn from him and sell assorted stuffings."

"No matter what kind of seafood buns, braised pork buns, or sauced meat buns, it doesn't really matter, they can all be sold together, and whoever catches up will get what they want. As long as we have the same pricing, there's nothing we can't buy or talk about, right?"

"Yep!"

Finally, all the chef leaders looked enlightened and very happy.

Jiang Dachun even raised his thumb, "High, really high. Master Pang, I admire your hand."

Because of this, Master Pang's interest in explaining became even higher.

"A prize, a prize, a prize, let's put it this way, as long as our buns are not too expensive. I'm not afraid to tell the customers at the dim sum shop that this is what our kitchen makes with the leftover ingredients."

"This is not leftover food that others have touched. Let's just make sure it's hygienic and clean. The key is that it's cheap. For example, the big buns that cost 20 cents each and the meat buns you can eat elsewhere may not be the same. The minced meat is made from good meat. We might be able to eat seafood here, what else do you want? Where can I find such a huge deal? "

"Don't let anyone care about it. If someone really cares about it, we won't sell them anymore. At worst, why don't I buy them all? I'll use them for our polar bear's canteen, okay? Our factory employees still read them accurately. My dear!"

Hey! There’s no cure!

Hearing this, no one had any objections. They either raised their hands to cheer or applauded.

I decided to report these two things immediately.

The result is not obvious, Ning Weimin will certainly approve it.

These two ideas in the kitchen, together with Du Yang's suggestions for the restaurant, are very feasible and good ideas.

In his eyes, it can be summed up in one word - Absolute!

So just being approved is not enough, you also need to win awards.

In order to encourage this spirit and innovation of taking the initiative to think about the restaurant.

Ning Weimin resorted to the method of buying horse bones with thousands of gold.

Bonuses were distributed to restaurants and restaurants in advance.

In addition to Master Gu, Master Pang has two hundred. The other kitchen team leaders each receive 100 yuan.

The restaurant owner Pan Long received 200 yuan, the restaurant foreman received 50 yuan, and the employees shared a total of 150 yuan.

And from this, Ning Weimin also saw the wisdom and potential hidden in grassroots employees.

To be honest, this method cannot be proposed without sufficient work experience.

So in order to encourage employees to continue to maintain this interest and attitude of working together.

Ning Weimin not only set up a small mailbox at the door of the general manager's office so that employees can have a smoother channel for suggestions.

And he also officially announced that this kind of reward will be maintained for a long time, and as long as the restaurant adopts it, it will be rewarded.

At the same time, he also encouraged grassroots workers in kitchens and restaurants to hold relevant technical competitions every month starting from the New Year.

He is willing to allocate 500 yuan per month on behalf of the restaurant as a special bonus for the competition.

So "Tan Palace" made a sensation again.

For this reason, not only many people who put forward suggestions have become the envy of many grassroots employees.

Ning Weimin also successfully aroused the enthusiasm of grassroots employees.

The employees also began to gear up for the chance to win prizes, and their working mood became even higher.

Who hasn’t been motivated yet?

In fact, what everyone is afraid of is that the threshold for climbing up is too high and the efforts will be in vain.

Or there is just no chance of fair competition.