In the next few days, Fang Yu's small shop became extremely busy, and every day before it was meal time, there was a long queue at the door.

Because the noodle restaurant was short of manpower, in order to solve the problem of queuing order and ordering, with the help of Lin Xiaoxiao's proposal and Liu Zhenqiang, Fang Yu urgently purchased a numbering machine and two tablets.

Guests who come to wait for the meal in advance can go to the door and press the number machine, take a serial number and go shopping, without having to stand in line at the door.

When it was officially opened, Lin Xiaoxiao called people according to the serial number, and the number that was not there was notified three times that no one came would be invalid.

And ordering can be done temporarily through the micro-chat of the tablet. Lin Xiaoxiao recorded the meals ordered by the guests in the lobby and sent them to Fang Yu together with the serial number.

Fang Yu makes dishes in the kitchen based on Lin Xiaoxiao's instant information, so that Lin Xiaoxiao does not have to constantly run back and forth between the lobby and the kitchen, which can save a lot of time.

The sudden increase in the number of guests also brought a lot of trouble to Fang Yu, who used to prepare only more and not less, but now there is often a shortage of ingredients.

Although the ingredients used in the noodle restaurant are not particularly precious, Fang Yu has relatively high requirements for the quality of the ingredients, and the ingredients that have a slight problem would rather not be used than never.

However, even with the restrictions on ingredients, the noodle restaurant now sells more than 200 servings of Hook Soul Noodles and Dandan Noodles in clear soup every day, as well as nearly 80 servings of chicken bean curd.

According to this business volume, it can make a profit of more than 3 million yuan a year, and a small noodle restaurant with two people has a higher profit than many small businesses.

Fangyu Noodle Restaurant is thriving, and the chef training is also going well.

After Chang Xiude no longer substituted for teaching, he changed to a middle-aged chef, who is more realistic, and the class is to directly teach the key points related to the assessment, and then start practicing, no nonsense at all.

Fang Yu is relatively old among the apprentices in the training class, the apprentices call him the eldest brother, and he never hides his selfishness, and shares his experience with everyone in his studies, which has won the love of many apprentices.

Fang Yu actually had a little other idea in doing so.

If it's just to make money, Fang Yu is now on the right track, as long as he cooks every day step by step, slowly expands his business, and can step into the ranks of billionaires after a few decades.

But Fang Yuzhi is not here, becoming one of the top ten chefs in Shudu, completing that mysterious agreement, and exploring the truth of the year is the real goal.

Even if it is necessary to achieve the small goals of the stage, Fang Yu still has a lot of lessons to make up, and it takes a lot of time to learn new cooking techniques and theories.

Therefore, Fang Yu had to recruit a new chef to take over some of the work in his back kitchen, so that he could get more independent time.

In addition, Lin Xiaoxiao will return to Jiangnan Province at the end of the month to continue her studies, and the noodle restaurant will have to recruit some new people as service staff.

Fang Yu's foundation in Shudu is still very shallow, although there are many outstanding chefs in Huangmen, no matter how senior he is, there is no reason to force his nephews to give up the position of chef in a big hotel to take charge of a small noodle restaurant.

So this time to participate in the training class, Fang Yu secretly observed the apprentices in the same class to see who was honest, reliable, hardworking and willing to work.

Ability can be cultivated, but the nature of the mind is really difficult to reverse.

At present, it seems that Fang Yu still likes Qian Duoduo and Qi Yi quite much.

Qian Duoduo has a cheerful personality and active thinking, and Qi Yi is as his name suggests, with a resolute personality, serious and diligent, and he is a good seedling to learn to be a chef.

Of course, the two also have their own character shortcomings, Qian Duoduo loves fantasy and is a little ambitious, Qi Yi is more straightforward and sincere.

Fortunately, these are not major problems, and they can be slowly guided and corrected.

Fang Yu also tentatively leaked a little bit in the usual after-school chat, and both of them were very interested in Fang Yu's noodle restaurant.

Fang Yu considered whether to wait for them to pass the assessment and get the chef certificate, and then extend an olive branch to them.

Time passed unconsciously, and although the popularity of chicken bean curd on the Internet slowly decreased, Fang Yu's small shop had established a solid reputation.

Now as long as you log on to the tourism website, the small shops in Fangyu are basically indispensable in the food promotion of Shudu.

So even though the daily traffic is not as high as in the first few days, the turnover has remained largely stable.

The only thing that has changed is that the service of the small store has been upgraded again.

Lin Xiaoxiao asked Wang Jinrong to help find a software development company, and according to their own ideas, they made a mobile phone application software for the noodle restaurant that integrates functions such as online numbering, on-site calling, reservation and ordering, and online payment.

In the future, guests will be able to line up online as long as they use their mobile phones, and there will be real-time reminders when the number is almost arrived.

You can also make a reservation and pay online through your mobile phone, so you can enjoy your meal directly as soon as you enter the restaurant.

Although this software has just been put into testing, it has immediately received unanimous praise from customers, and it has also increased the customer rate of the noodle restaurant, which makes Fang Yu in the back kitchen too busy.

At this time, the training course has ended, and Fang Yu is about to take the professional qualification examination for junior chefs.

Since the first round of vocational qualification certification is a theoretical exam, in addition to daily work, most of Fang Yu's spare time is spent reviewing theoretical knowledge, and he has to study hard for several hours every day.

Originally, Fang Yu's business was booming during this time, and his affairs were busy, so his mood was naturally a little impetuous.

In the past few days, I have been busy concentrating on reading, but I unexpectedly feel a kind of inner fulfillment.

The night before the chef qualification exam, Fang Yu reviewed the content of the theory exam again, and after making sure that he had memorized everything by heart, he put down the book in his hand and rubbed his eyes.

A few days ago, because I suddenly became a small Internet celebrity in the food circle, I was touted by enthusiastic diners every day, and my heart was quite fluttering.

In the past few days, I have carefully studied the theoretical knowledge of regular chefs, only to find that I am really seriously biased, and I only make a few dishes more than senior chefs, but when it comes to the comprehensiveness of knowledge, there are still many defects compared to regular chefs from professional classes.

Although I can ignore many of the courses that chefs must take by relying on miso dishes, it is only an external force after all.

Fang Yu secretly thought to himself, if one day the flavor chopsticks suddenly disappeared, wouldn't he be going to fight back to his original form again.

It is not impossible to use external forces, but it can only be used as a tool. Growing oneself with tools is his current basic idea, but the core of it still falls on strengthening oneself.

Using the sauce as an ordinary tool to identify ingredients and control the heat is actually to abandon the basics and return the pearls.

Those abilities seem to be easy to use now, but in fact, they can be mastered by themselves through learning, and there is nothing special.

The most precious thing about the taste is that you can realize the Taoist thoughts of the taste of the saint and absorb the food heritage of the whole world for thousands of years.

This is the basis for detaching oneself from the ordinary and achieving one's own kitchen.

Realizing this, Fang Yu's body and mind were stable, quiet and joyful, and he suddenly felt that his spirit sank, as if he was immersed in a thick and solid place.

Before he knew it, Fang Yu had been sitting quietly in his bedroom all night. The chopsticks also quietly appeared on Fang Yu's shoulder at some point, slowly injecting the Dao power collected these days into Fang Yu's body.

When the first rays of morning light fell on Fang Yu's face, Fang Yu's muscles squirmed together, and a trace of steam rose from his body, which vaguely gathered on the top of Fang Yu's head into a phoenix with golden feathers spreading its wings and flying high.

Fang Yu suddenly opened his eyes, a gleam flashed in his eyes, and a breath of qi came out of his chest and abdomen and rushed straight to his throat, and he couldn't help but let out a long howl.

The whistling sound is deep and powerful, and the stamina is endless, and the breath is continuous, straight into the sky.

Fang Yu's heart was happy, and he didn't watch out for a broken bowl flying out of the window, and he was about to hit his face.

Fortunately, the loyal protector of the Lord kicked the broken bowl away with a flying chopstick leg, and shouted, "Who sneaked attack!" ”

I only heard the angry aunt downstairs yelling: "What is the name of the ghost early in the morning, call me to the police if you call me again." ”