Chapter 195 Tea seedlings were delivered and private dishes were officially expanded

Two days later, in the morning, the delivery staff of the express company came to the bun shop and carried two large cardboard boxes into Li Youran's office.

Li Youran took the delivery note, which said the words Longjing tea sapling, and then remembered that he had ordered the goods two days ago, but he didn't expect it to be delivered so soon.

He tore open the seal, lifted the corner of the cardboard box and looked at it, which was full of bundles of wrapped tea saplings, and the roots were still wrapped in wet sponges. Of course, I can't see what kind of varieties are at once, so let's believe the seller, the amount is not large anyway.

He then signed his name on the delivery note.

After the delivery man left, Li Youran opened the two cartons completely, knowing that these tea saplings with no soil in their roots could not be delayed outside for too long, and they must be disposed of as soon as possible.

In order to facilitate transportation, the tea seedlings have been pruned, the height is only about fifty centimeters, and there are a few leaves.

This is easy to solve, as long as the sapling does not die, use the space stream water to water, and soon be able to come back to the spirit.

Li Youran put the tea saplings into the space one by one, then picked up the cardboard box and put it outside the office door, and there will naturally be a cleaner to clean it up at that time.

Next, he sat down in his office chair, his eyes half-squinted, and began to make contact with Aung Ang with his mind.

This is a recent new discovery, as long as he calms down, even if he is outside, he can have a spiritual communication with Angang's in the space.

At this moment, Aung Ang was wandering around the entrance of the space, constantly sniffing the tea saplings placed on the ground. Suddenly, he received a message from Li Youran, so he squatted still.

Li Youran ordered it with his mind, and got all the tea saplings into the stream to soak, paying attention to the place where the water flow is slow, and being careful not to wash it away.

Aung Ang understood, and he raised his head and screamed, picked up a few tea tree saplings with his mouth, and ran to the stream to put them in the water. Then go back and repeat what you just did.

Hehe, it's not bad, Angang's IQ seems to have grown again in the past few years, and he understands his intentions very quickly, much stronger than that stupid bird. Li Youran thought with satisfaction.

In broad daylight, it is inconvenient to enter the space, and the items can only be placed near the entrance, and can no longer be controlled. So I had to work hard first.

Find time to go in and plant in the evening, just occupy a row at the No. 3 field. Since it was the first experiment, I didn't know whether this tea tree was good or bad, so I tried planting a small amount first, and then considered expanding the scale if it was successful.

By the way, I looked at the other conditions in the space, and I saw that the peppers, green onions, and ginger in the No. 2 field had all successfully emerged, and a large green patch was lush. Among them, the pepper seedlings are the most eye-catching, they seem to have reached more than 20 centimeters high, and the green onion seedlings are not ambiguous, one by one they are green and green, and they grow rapidly straight upwards, which is very strong. Only the ginger seedlings are more low-key, with slender leaves that are still creeping on the ground.

It is estimated that at this rate, it will not be long before some finished products can be harvested, but I wonder what kind of new flavors will be brought when new seasonings are added to the in-store cooking system. I'm looking forward to it.

The current plan is to wait for these new seasonings to mature, first go through Chef Liu's inspection and approval, confirm that there is no problem, and then pick some of them to try in private restaurants first, and continue to keep the other seeds, and hand them over to the vegetable base for planting in the future.

As for the steamed bun shop, it will be said later, after all, it is a mid-range positioning, and the existing condiments can only be gradually replaced by waiting for the vegetable base to achieve batch supply.

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Many customers are pleased that the restaurant has expanded its business to four tables a day, shortening the order period from more than a month to half a month. After all, such a long waiting time is really a headache, and many things are difficult to arrange.

Based on past experience and surveys, most customers are still willing to eat in the evening, so they have canceled the plan to open the table at lunchtime. In this way, four tables will be opened at the same time in the evening, and the increase of the banquet will also bring another trouble, that is, the problem of parking space outside the shop, the small parking lot in the south of the private restaurant is not enough to use, and some guests need to park their cars far away, which is very inconvenient.

Chef Liu responded to the problem to the logistics department, and Feng Daniu sent his men to inquire around, and finally rented an empty space in the warehouse of a unit not far south of the steamed bun shop, which was used by customers of private restaurants for a limited time to park at half past six to eleven o'clock in the evening, so that the problem was solved. As for the cost, it is naturally included in the operating costs of the private restaurant.

In addition, the foreman Xiao Zhou and the waiter publicized the guests who came to dine, explaining that the private dishes are about to be divided into grades, and the current standard banquet is Grade C, and it is also divided into two grades: Grade B and Grade A.

This makes many old customers who have been there several times full of anticipation, the current dishes are already very delicious, what will the more high-end banquet look like?

The mandarin fish, sea bass, and black fish in the fish pond in the backyard of the bun shop, some of which are relatively large gradually began to meet the standard of serving on the table.

Generally speaking, the number of customers who can accept the increase may only be a small percentage at first, and then gradually increase. In this way, the initial demand for high-end fish will not be too large, and it should still be available. After all, there are only a few dishes at a table that need to be replaced.

As for the future, it is necessary to adjust the proportion of fish species in the fish pond according to the needs of the guests, and of course, it also depends on the supply.

The current staffing of the private restaurant has two chefs and three handymen in the kitchen; The service department has a foreman and three waiters. After the expansion of the business, everyone's workload has increased significantly, but the private restaurant has been open for so long, and these people have been trained for a long time, and their work ability is not the same as at the beginning.

In addition, Chef Liu has made reasonable planning for each process in the kitchen and the way of delivering dishes, which has greatly improved the work efficiency.

Therefore, when it comes to the peak of dining in the evening, the whole team is busy and skillfully operated, and every link is in order, like a cloud of peers.

In addition, the busy work also means that the efficiency of the private restaurant is greatly improved, and the income of the relevant personnel will also increase.

According to the tradition of steamed bun shops and private restaurants, there will never be a mistreatment of employees, which also makes everyone tired but still highly motivated, and there is no longer a request to the above to increase the number of people

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