On the same day that Zhao Haipeng started his surgery in Qingdao, our hotel also resumed business on the same day. To ?·? K?A book N?SHU COM

It's been more than a month since I last opened the business, and a lot of things have happened to us during this time, and with the end of these things, Luweiju has also undergone earth-shaking changes.

I have to say that the ability of the decoration team introduced by Hui Weiben is really strong, since they took over, it only took one day to measure, and the decoration plan was finalized within three days, and then it took less than two weeks to make a complete change to my hotel.

At this time, our Xinlu Weiju has completely turned into a phoenix, and the first floor still maintains the floor and basic style of the Republic of China, but the inferior furniture that reporter Cai originally gave me has been replaced with high-end mahogany tables and chairs, and all kinds of very nostalgic posters are posted on the wall, which is very appropriate.

On the second floor, we opened a new private room called "Hop Lai Ju", and added eight more desks, doubling my business area, and they also paved the floor for us to imitate the original appearance of the first floor, and added a new Chinese bar counter, facing the windows on the second floor.

The design of this bar counter is very unique, it is said that it is specially designed for guests who are relaxing or waiting for a meal, through which they can see the bustling streets of Heihu Street outside the window, and see the glitz and bustle of those Han folk buildings.

In addition to these ingenious designs, the hardware facilities of our hotel have also been greatly improved.

At this moment, the kitchen in my basement has been replaced with the most advanced smokeless stove and exhaust system, and a more reliable drainage and sewage system has been installed. ???? a book? ＫＡＮＳＨＵ·ＣＯＭ

In addition to these, the design team of Hui Weiben also installed a "dish lift" that is not common in small restaurants, and since then, we don't have to run up and down the restaurant to serve food, tired and half dead.

And the most intimate thing for me is that using the holes and walls left by the removal of the dead bodies, people installed a mosaic three-dimensional freezer for me, which alone saved me a third of the basement area, but expanded the storage capacity of frozen materials by two-thirds.

Since then, my kitchen has bid farewell to two large and electricity-intensive freezers, and these "old antiques" have been put on popsicles by us, pulled to the door of the shopkeeper, and played the "surplus value".

Although there is not much time left, and although the money "owed" to Wu Demon Lao has inexplicably changed from three million to five million, we are really confident that we will exceed the task in the next two years or so.

This confidence comes from my store, but also from my team.

The day it reopened, I remember it vividly.

In order to have a festive picture, I hung a silk "red head" on the signboard of Luweiju early in the morning, and spent a lot of money to invite people from the Jinan Art Troupe to sing the mountain "East Stick and Qinshu Drum" on the stage on the left side of my hotel.

After that, I took advantage of the crowd to set off firecrackers first, and then went to the stage to give some passionate greetings and speeches.

When it was over, I waved my hand in the direction of my hotel and said to the crowd, "...... Expand the store and get a big reward! The first three days of meals will be discounted! Qingdao prawns will be given away when you enter the door! Thirty-eight prawns will be given away for free! Come and eat!"

In fact, when I said that the food was 88% off, the audience was indifferent, but when I mentioned that the precious Qingdao prawns were also given away for free, the reaction of the people was very intense!

Either with astonishment or with joy, everyone poured into my restaurant like a floodgate opening the floodgates, so that we were full all day, from 9 a.m. to 8 p.m., and all of us had to work at full capacity with our nerves, and we didn't even have the time to drink saliva.

In fact, my mental stress was greater than the physical shortness, because I was worried about three things throughout the day.

First, I am worried about how Zhao Haipeng's surgery will go and whether it will go well.

Second, I'm worried about Rui Mujun's revenge, and I'm afraid that he will stumble on us and wear small shoes on the day I opened.

Thirdly, and one of my most realistic worries, is whether the speed and quality of my new chef Wang Chongguang's cooking can carry my Luweiju sign.

But it turned out that I was too worried, until 8 o'clock in the evening, when we closed the stall and took inventory, none of the three worries really happened.

First of all, it was around half past seven that He Zhibai called me.

On the other side of the phone, Sister He said that Zhao Haipeng's operation went well, the bullet stuck between the bone and the nerve had just been taken out, and the sutures had been completed, and he could return to our city for recuperation after half a month of observation.

After that, I was worried about the revenge of Mizumujun...... It didn't come after all.

After a false alarm on the opening day, I thought about it, after all, there is no deep hatred between me and Rui Mujun, although this person loves to stumble and has a small heart, but after all, he also wants to win me over, so it doesn't seem appropriate to slap me to death on a happy day.

And no matter what people say, they can be regarded as "famous and decent", if they really find a group of indiscriminate people to stir up the scene...... It's a shame.

As for the last question about the skills of the new chef Wang Chongguang, I was not particularly worried about it at noon.

It is true that Wang Chongguang is wide and fat, and he has broken a finger, but his cooking efficiency is okay, and the free Qingdao prawns deliberately launched in our restaurant are his specialty dishes that he has prepared a long time ago, which is specially prepared for the purpose of pushing the brand, so in addition to being prepared, there is naturally no excessive hidden danger.

I have to say that at the end of this day, Chef Wang's food has a good reputation, at least the diners agree that his prawns are really authentic.

Wang Chongguang's excellent ability, coupled with the high-tech "food machine" presented by Hui Weiben, makes the efficiency of our restaurant unprecedentedly high, even if all 18 tables are full, we are not in a hurry, or messy and blind things happen.

For a whole day, I, Meizi, Shui He, Zhang Si and Wang Chongguang did it very smoothly, although it was very tight, but after all, there was no broken string.

In the evening, after seeing off the last guest, I hid with Meizi in the table on the second floor in excitement, slowly taking stock of today's earnings.

Then I found out that in just one day, we had a gross profit of nearly 60,000 yuan, more than three times that of the past!

Looking at those grandpas Mao of different sizes, thick or thin, I let out a long breath, and I felt an unprecedented joy and comfort in my heart.

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