If it is in the later generations, the opening of a branch is not worth Wu Xiaozheng's visit at all.

This is how running a chain restaurant is, once the first store is successfully opened, it means that the whole system is basically formed.

On this point, take the first branch of the provincial city and the Xiangshui flagship store to know a little.

Before the opening of the Xiangshui flagship store, all the chefs were unqualified and needed to be trained by Wu Xiaozheng himself. Store managers, foremen, waiters and other staff are also unqualified and need to undergo standardized training and internships.

After the successful opening of the Xiangshui flagship store, it also brought a huge benefit to the first branch of the provincial capital, that is, the whole set of people here has been honed into a model through the internship in the Xiangshui flagship store, and now they only need to move the whole team back to open smoothly.

The same is true for opening a new store in the future.

Once the site selection of a branch is completed and the decoration begins, the whole set of people can be prepared immediately, and thrown to the Xiangshui flagship store or the first branch of the provincial capital to study, practice, and run in, and soon be able to support a store.

Now that Wu Xiaozheng is in such a hurry to come to the provincial capital, he just arranged a ladder discount marketing plan so lightly?

Of course not.

What he said was heartbeating, just to make Xiong Guoping's heart skip a beat.

At the very least, when Wu Xiaozheng arranged the implementation details of the plan, Xiong Guoping was still skeptical.

A new store, without an opening ceremony, without large-scale publicity and promotion, simply gives a discount, and wants to catch fire immediately?

Xiong Guoping didn't believe it.

Wu Xiaozheng himself didn't believe it, but he sent Xiong Guoping away on the grounds that he still had personal matters to do.

As soon as Xiong Guoping left, he turned around and entered the back kitchen with Shen Mo and asked, "Are the ingredients ready?"

"Alright. ”

"What about photographers?"

"It's already here. ”

In the back kitchen, several chefs who received the notice immediately gathered around.

Wu Xiaozheng is going to demonstrate two new dishes and two signature dishes here today.

Two signature dishes that can really make Chef Wu's first branch in the provincial city an instant hit, and two signature dishes that have not been promoted in Xiangshui flagship store.

The so-called signature dish is that when you think of a certain restaurant, the first thing that comes to mind is a certain dish or several dishes, or when you talk about a certain dish, the first thing that comes to mind is a certain restaurant.

If you can't achieve such an effect, then the three words of the signature dish will have to be discounted.

As we all know, Chef Wu's Xiangshui flagship store has not pushed its signature dishes for the time being, where every dish is a high-quality product, and every dish can make diners eat with relish, but which dish can represent the highest level of Chef Wu?

The answer is varied.

Then why didn't Wu Xiaozheng push the signature dish first?

Because it's not necessary.

Opening a restaurant chain is a science.

Different regions will be different in terms of taste, for example, Sichuan people like spicy, Hunan people like spicy, Jiangsu, Zhejiang and Shanghai taste sweet, while Guangdong people like light, it is difficult to have a fresh but popular chain hotel.

Even in the same province, cities of different sizes will have different consumption characteristics.

For example, in a small city like Xiangshui, diners pay more attention to convenience and affordability, as long as the taste is above the level, the restaurant will definitely be on fire.

In a small place like Xiangshui, if you push the signature dishes at the beginning, not only will you not be able to attract diners from all over the county, but it will make other conventional dishes dusty.

Therefore, in the Xiangshui flagship store, Wu Xiaozheng was not in a hurry to push the signature dishes.

But it's different in a big city like Changshi.

Changshi people love to eat.

There are many famous snacks here, such as stinky tofu, sugar and oil baba, spicy hot, flavored shrimp, etc., among which there are famous all over the country, such as stinky tofu, flavored shrimp, etc.

In later generations, many outsiders will even fly and take the high-speed train to Changshi to eat an authentic stinky tofu or flavored shrimp, and then fly or take the high-speed train back after eating.

This is the difference between big cities and small cities, where transportation is more convenient and high-end dining is more about style, culture and characteristics.

Therefore, it is appropriate and necessary to promote the signature dish here.

If a dish is enough to represent the highest level in the city, Chef Wu's restaurant will be popular without advertising, because all its dishes are above average.

"The first signature dish is called Drunken Xiang Chicken. ”

Wu Xiaozheng picked up a chicken and prepared some secret ingredients prepared in advance, ready to demonstrate the practice of drunken Hunan chicken to several chefs.

Chinese people like to eat chicken.

There are various ways to make chickens, and Wu Xiaozheng himself alone can make twenty or thirty kinds of flavors that can be put on the table if needed.

But among so many practices, Wu Xiaozheng thinks that the most distinctive and most suitable for the taste of people in Hunan Province and Changshi should be drunken Hunan chicken.

Therefore, he deliberately chose this dish as the first signature dish of Chef Wu's restaurant.

"The chicken selects about three catties of local chicken, eight to ten months old, plucks the feathers and removes the internal organs, chops into small pieces the size of the thumb knuckles, adds green and red peppers, ginger slices, minced garlic, etc., stir-fry in hot oil for two minutes, then add our secret seasoning, simmer for five minutes, add green onions and ......"

Wu Xiaozheng seriously demonstrated the practice of drunken chicken, and every detail was explained very carefully.

After the stewed chicken was out of the pot, it was poured into a special stainless steel cauldron, and Wu Xiaozheng set the cauldron on a solid alcohol stove specially designed to heat the table, lit the solid alcohol, and then poured a glass of beer into the center of the pot.

As the alcohol donkey heats up, the temperature in the pot rises again, and the beer slowly seeps into the soup and begins to steam the chicken nuggets.

After a few minutes, the soup of the whole pot of chicken turns golden brown.

Not to mention anything else, the appearance and fragrance alone are enough to make the mouths of those present water.

The golden broth, the yellow-white chicken nuggets, the green of the green peppers, the red of the red peppers, and the white of the green onions make the whole pot look like a beautiful work of art.

"You all taste it. Wu Xiaozheng encouraged.

Shen Mo took the lead in picking up the chopsticks and sandwiched a piece of chicken into the mouth.

"You can separate the flesh and bone with a light bite, it is soft and not glutinous, smooth and tender, and the taste is excellent!" Shen Mo commented.

Wu Xiaozheng said again: "You can serve another bowl of rice, add soup and eat it." ”

Shen Mo took a bowl of rice and added a spoonful of soup.

Suddenly, the whole bowl of white rice was also reflected golden brown, he tasted it, and couldn't help but praise: "The taste is amazing, no wonder the name is Drunken Hunan Chicken, I'm afraid the entire Hunan Province will be intoxicated by this dish." ”

The other chefs also tasted them one by one, and then their expressions lit up and they nodded their heads in praise.

If you want to ask where is the best place to eat chicken?

This is the first signature dish that Wu Xiaozheng is preparing to launch in Changshi, and he wants to make the whole Changshi go crazy.