In the space, Li Youran adjusted the vegetable and plant structure according to the needs of the store, reducing the area of Chinese cabbage, radish and leeks needed to make steamed buns, and at the same time increasing the cultivation and quantity of vegetables for private restaurants, such as eyebrow peas, cucumbers, cowpeas, rape and other crops.

According to empirical estimates, it should not be a problem for private restaurants to open three tables a day after the adjusted vegetable production, but it is safer to increase it to two tables for the sake of insurance.

At present, the supply of raw materials for private restaurants can only be operated at the number of one table per day and two tables on two days, and the banquet reserved by phone has been queued for a month and a half, which also makes many customers complain.

Although hunger selling is a very effective marketing tool, everything has a degree, as more and more repeat customers, the queue time is getting longer and longer, if you don't want to expand your business, one day customers will get tired of it.

Li Youran felt that the current qualifying time seemed to be close to the limit.

That morning, Li Youran called Liu Senjiang and Chen Chuanzhong to come to the office for a meeting.

When the two arrived, he sat the two chefs on the sofa and began to discuss the business status of the private restaurant.

"Chef Liu, since the opening of our private restaurant, the menu has not changed, do any customers report that the dishes are monotonous, tired of eating or not in line with their tastes?" Li Youran asked Chef Liu, he has the most right to speak.

"How can this be? No customer can enjoy private food continuously, at least a month apart, how can they get tired of eating? In addition, on the issue of diners' tastes, there are more than a dozen dishes at a table, and there is always something suitable, and there is nothing very out of the way in our recipes, and the cooking and ingredients are basically made according to the tastes of most people. Liu Senjiang, who had a round face and big ears and a shiny face, shook his head and said.

"That's good, if that's the case, the recipe doesn't need to be moved, I plan to increase the purchase of vegetables, and then how about the private restaurant change to two tables a day?" Li Youran asked.

"That's no problem, with the addition of Master Chen, and if the supply of materials can keep up, let alone two tables a day, even three tables can be opened. But there's a handyman in the kitchen. Liu Senjiang should admit that he also hopes that private restaurants will increase the number of banquets, and although the menu price per table is not low, the total turnover is not satisfactory.

"In my opinion, it's better to open two tables first to get used to it, and then open three tables if it's no problem, so it's safer." Li Youran said that when he saw that Chef Liu agreed so happily, he also had a bottom in his heart.

So he asked Chef Chen to give his opinion as well.

After two days of familiarization, Chef Chen has made a comprehensive understanding of the private restaurants, dishes, and special vegetables, and other conditions, and at this time, he also has his own opinion.

"Boss Xiao Li, I just came over, and some places are not very clear, so let's discuss some ideas together. I think that with the quality of the vegetables and fish, as well as the craftsmanship of Chef Liu and me, any normal dish can be sold in a private restaurant. Therefore, I think that the current private table dishes are not necessarily so restrictive, and they can be adjusted from time to time according to the availability of materials and seasonal changes, as long as the overall style remains the same. For example, we can make dozens of fish dishes, and there is no need to limit them to the existing menu. In fact, no matter what kind of dish is made, we can guarantee that as soon as the customer tastes it, they will know that it is the taste of the farm's private food. Chen Chuanzhong said that his tone is not high, but he gives people a very convincing feeling.

In fact, each cooking genre is not limited to just a few dishes, but also regional ingredients, seasonings, and cooking techniques that combine to form their own distinct styles. Take the private dishes of our farm, in fact, it already has unique characteristics, the main ingredients taste awake and pure, especially the vegetables, all with a transparent sense of fragrance, which is very special with the fragrance, and all the vegetables sold on the market are different, and the penetration is quite strong, whether it is made into a light dish or a spicy and rich taste, can not hide its true color. Old diners say that no matter what kind of dish is on the table, as long as you smell and taste it, you will know that it is a private dish of the farm, and no other restaurant can eat this taste, and there is no way to fake it. Liu Senjiang added, with pride in his voice.

Hearing this, Li Youran gradually had a score in his heart, and it seems that the brand of farm private cuisine has formed its own unique style and charm, and has been recognized by high-end customers. …,

As a result, the three of them decided to change the private dishes to two tables a day from tomorrow, and the dishes are no longer fixed, and the two chefs will temporarily master the matching according to the situation.

Ask the waiter foreman to call customers who have already made an appointment to arrange an early dining time.

In addition, the two chefs need to communicate with each other about the general cooking process of each dish, as well as the use of the main ingredients and ingredients, but there is no need to force uniformity in the specific techniques, and it does not matter if the taste of the dishes is different. In fact, this can better show the culinary characteristics of different chefs.

Regarding the arrangement of personnel, Li Youran said that a kitchen handyman and a waiter will be transferred from the steamed bun shop to strengthen the strength of the private restaurant.

Kannu fire

On the side of the vegetable base, due to the good growth of the first batch of cabbage seedlings, Li Lianzhu and his subordinates seized the time to transplant and plant, and planted about three acres of land. Water from the river in the diversion ditch is used first.

After the irrigation technology company got in touch with Li Lianzhu, it quickly sent professionals to install the drip irrigation system on the three acres of cabbage land in advance.

The drip irrigation system may seem simple, but in fact there are many components, the first hub contains pumps, fertilizer tanks, filters, control and measuring instruments, etc., through the process of pumping, fertilization, filtration, and feeding the pressurized water into the main pipe.

The main tube connects the branches, the capillaries, and finally passes through the dripper, so that it drip water into the soil.

Among them, the fertilizer tank usually stores liquid fertilizer, mixes it with water, and drip it into the roots of the plant, so that drip irrigation and fertilization are completed at the same time. But this part is not used for the time being, and the vegetable base only uses farmhouse fertilizer in order to ensure the quality of crops.

After the drip irrigation system was installed, a trial operation was carried out, and the underground spring water in the reservoir was pumped into the water tank by a special pump, and through filters, droppers and other facilities, it was smoothly dripped into the soil at the roots of the planted cabbage seedlings.

This factory is still relatively formal, the professional quality of the technical personnel is very high, and the trial operation was successful at one time, and there was no failure.

At the same time, the factory personnel conducted on-site drip irrigation technology training for Li Lianzhu and others.

(To be continued).

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