Zhu Renming was on the farm for a few days, after the calves were born, and then took care of them for a few days, and after they stabilized, Zhu Renming didn't have to manage them, because of the existence of divine beast sewage, these calves will soon grow up, and then the fairy chef will launch some preferential activities, focusing on steak and beef dishes. Pen × fun × Pavilion www. ｂｉｑｕｇｅ。 ｉｎｆｏ

To make some Western dishes, but also to cooperate with some activities of the hotel, and to make Western food, in fact, the profit is higher, you must know that some high-end restaurants, the amount of a dish is very small, that is, one-third of the amount of Chinese food in a normal restaurant is not high, in this way, Zhu Renming can make a dish into three dishes, then the income is needless to say, for Zhu Renming, Western food can also attract some foreign people, sometimes even if the Chinese food is delicious, they are not used to eating it.

Therefore, in addition to introducing Western dishes, it is also necessary to hire a Western food chef, which may have a higher input cost, and Western food chefs have always asked for a higher price.

In addition to beef cattle, there are also dairy cows, Zhu Renming has also cultivated some, but the quality of the milk has yet to be tested, and when the calves all grow up, then look at the quality of the milk, and then enter some equipment to process the milk, if you drink it directly, there are still some problems, you need to carry out some disinfection and the like, these words, you have to have equipment, pure milk, there are still more famous halls, and with beef and milk, it is much easier to make Western food.

If the main ingredients are produced by the people's farm, then the level of Western food will be improved by several levels, but now Chinese food is popular, and Western food will continue to be popular, which is also a little difficult, mainly because the decoration of Xian Kitchen is now in the mode of Chinese fast food restaurant, if you want to engage in Western food, the decoration style is a style, if you eat together, then the level of Western food is the same as the buffet, which will lose the arrival of some foreign friends.

"It seems that the second floor will be fully rented, but it will take a while." Zhu Renming plans to rent all the second floors, and it is not a whim, there is a certain plan, and these are things to deal with when the funds are abundant.

He plans to rent the second floor of the hotel, half of which is Chinese and half Western.

There is a saying in the catering industry that Chinese food is tasteful, and Western food is emotional. This refers to the fact that Chinese food tastes good, while Western food may not taste good for most Chinese, but that unique dining environment is irresistible.

Zhu Renming looked at several design plans on the Internet, printed out these plans, and planned to refer to them at that time.

The design of Western restaurants is definitely based on Western culture, but Western culture is also divided into many types, such as Mexican Western restaurants, French Western restaurants, American Western restaurants, British Western restaurants and so on.

The first picture of Zhu Renming's printed restaurant design plan shows the picture:

This is a western restaurant that combines Western elements with Chinese elements. In fact, it stands to reason that this combination should be a bit nondescript, but in this restaurant, you don't feel this way at all, but feel that this combination has a different flavor in it. In fact, it is very similar to the classical style of the West.

The picture shows a corner of the restaurant lobby, and the wall looks untreated, but in fact, this is a special kind of wallpaper pasted like this. It is this primitive and rugged feeling that is displayed, and some of the dining tables and chairs are made of wood, which looks like there is a sense of heaviness.

Zhu Renming referred to a few designs, or did not have a good idea, first put aside the decoration aspect, in fact, Zhu Renming was thinking about a question, since he has no experience in this area, why not find the right person to do? If you invite this kind of person, it doesn't actually cost much, for example, the Chinese food department of the fairy kitchen invites a manager, and the Western food department also invites a manager, these are all things that can be considered, and the decoration is the same, you don't have to bow down in person, because there are many secrets on the people's farm, it is nothing to let Zhu Renming do it himself, but the management work of Guishi can be faked.

"Well, it's time to think about hiring some senior management talent these days." Zhu Renming secretly thought to himself, the grade of beef selected is also the key to the success of Western restaurants.

The U.S. Department of Agriculture (USDA) has developed a beef grading system, which is mainly based on the distribution of oil flowers in the naked eye. and the age at which the cattle were slaughtered as a rating criterion. U.S. beef is graded on a rating system based on flavor, tenderness and juiciness of the beef, with ripeness and marbling fat content determined by the factors.

U.S. Beef Grade

Maturity (age at slaughter)

According to the bone structure and lean meat color, it is divided into five grades: A to E. Grade A is about 9 to 30 months of age; Grade E is about 72 to 96 months old.

Marbling fat is graded according to the amount of fat markings in lean flesh on the ribeye muscle section between the twelfth and thirteenth ribs.

Combining two factors, the beef is then evaluated into eight grades:

Excellent: Most of this grade of beef is sold in fine dining restaurants. Most of the restaurants that sell this grade can see the word "usprime" on the door, indicating that the beef used in this restaurant is the highest grade beef recognized by the U.S. government.

Special grade: This grade of beef can be seen in general supermarkets, and most of it is cut into steak and sold.

Optional: This grade is most likely sold in the form of beef fillets, shredded beef, or beef with bones.

Qualified grade: Most of the meat in this grade is the meat of the hind leg of the cow, and it is often sold in the form of beef ribs or beef fillets.

Commercial grade

Usable Grade: Similar to the combination meat that was very popular in the news a while ago.

Cut grade: refers to unformed beef crumbs.

Canned Grade: This grade of beef can only be used to make canned food.

Zhu Renming is not clear is that what is the grade of the people's beef cattle cultivated by himself, if the grade is too low, if you want to make steak, the difficulty is still relatively large, these high-quality steaks, the key is the quality of the beef, although there is no very clear classification in China, it also has its own subjective impression, so the grade identification of beef is a more important part, when the time comes, Zhu Renming will pull a whole cow to the city, find professionals to identify, and then there will be some authoritative certificates, When the time comes, the western restaurant is also more confident, people ask you what kind of beef you choose, you can't say why, some of the more picky diners are estimated to say some faults.

If you want to open a Western restaurant, the selection of raw materials is more stringent than that of Chinese food, and some data must be used to speak, although the taste is very important, but foreigners still believe in some things seen by the naked eye, so the opening of this Western restaurant, to consider from the aspects of decoration and material selection, the chef is also a key point.

These problems made Zhu Renming think about a little headache, and he didn't have a clue in a short time, so he planned to go to sea again to relieve his nervousness, and he had been cultivating cattle breeds on the farm for a while. (To be continued.) )