Second, I found that in their dynasty, the staple food on the table was relatively simple, with steamed buns and noodles, but no smoked food. I thought it would be better to open a bakery, mix eggs, sugar and noodles together to make dough, and then bake the ripe dough, which is the bread. At the same time, you can also put some spices together, stew the old soup and put the chicken and duck in the sauce, and make some non-staple food, which will definitely be popular for external sales.

On this basis, those chefs who have become masters are recruited, and each of them has ten specialty dishes gathered into an independent cuisine of the Xiang Canteen.

Then door-to-door service, door-to-door service, if anyone has a family banquet, our chef can bring tools, with ingredients, or you can buy ingredients yourself, door-to-door service, charge a certain fee.

Then, divide each kitchen into teams, recruit some people, after short-term training, send them to the canteen for a few months of exercise, and then divide into groups, there are cuts and lotuses and chefs, go out to the yamen to pack the stove, or carry a big spoon to the door-to-door service during the New Year's holidays, and charge a certain management fee.

After this thought was spoken, Meihua was even more dumbfounded.

She hadn't heard of it, and she hadn't thought about it. "We seem to be able to do all of this, just under your command, we don't have any opinions!"

Yang Yong said, "These methods are very good and easy to operate, but the key is what to do with the training of these people? ”

I say. Level by level of training, not greedy for perfection, first train the backbone of the training team, that is, the formed chef, through training to make him a manager, in our modern terms, is the executive chef. ”

"What is an Executive Chef?"

"It's the head of the cook!"

At the same time, there must be cost accounting people in each team to learn to save.

The third is to classify and summarize more than 180 commonly used dishes that have been passed down from the entire Xiang Canteen Hall over the years, and Yang Yong will list them one by one according to the ratio of main and auxiliary ingredients and nutritional value of each dish, including the processing process and precautions, and unify the standards.

Then each team has to practice according to a uniform standard. To ensure that everyone knows and everyone knows the standards of Xiang Restaurant, the dishes of Xiang Dining Hall will be processed and produced in batches, maintaining the brand and heritage.

However, all the ingredients used in the practice process can be picked up at Plum Blossom, free of charge.

The last one is what I care about the most.

Meihua and I refined the standards of different grades of wedding banquets.

Like the palace king's dinner, there is no cap on what good ingredients are on it, and the base is 9998 taels of silver.

Generally, the birthday banquet or wedding banquet of the ministers is 3888 taels of silver, and individual ones can also be added according to personal preferences. If ordinary people want to eat in the Xiang Dining Hall, they can press 88 taels of silver, or it can be a little lower to ensure that the venue is not empty, and some income will accumulate a lot.

In addition to the set menu, you can choose your own fruit and drink.

In the wedding banquet service, focus on training the chef to cook and serve the food procedures, the hall foreman grasps the rhythm, unified cutting, unified processing, unified standards, unified plating, unified color, for example, the sauce fish, the unified sauce of the fish process to step by step, not step can not be negligent. I will demonstrate on the spot, and everyone will follow along.

The meals on the first and second floors of the outside service were carried out as usual, and everyone returned to the stove room in shifts to study, after nearly two months of training. Everyone is eager to try it and want to do something with me.

At this time, Lin Zongren Changshi appeared in the hall of the Xiang Dining Hall.

As the overseer of the Xiang Dining Hall, he has a smile on his face today.

"In order to ensure social fairness, you can't open your shop. You can't send out trainers, you can't seize the market. The reputation of Xiang Dining Hall is incomparable with that of other catering merchants, which will cause unfairness in the industry. It is easy to cause social chaos, and this king resolutely does not allow it. ”

Is the king not allowing it or is he not allowing it? Now I won't give you money, how can all sides support me, don't let us build buildings, and we don't produce and generate income, so how can we survive in the canteens?

It's all come to a certain point, why is it still like this?

Lin Zongren said, "You don't have to say more, this is the king's will?" ）

Mei Blossom tugged at my sleeve next to me, and I knew that my arms couldn't twist my thighs, so I had to use the existing space to generate income.

Fortunately, the previous stage of training has greatly improved the practical skills of the employees, and they have a sense of achievement, and they know that this harvest comes from this outsider.

After a long time, everyone stopped avoiding me, and they took the initiative to participate in the work of the canteen.

So the employees took advantage of the break time to consciously go to the street to advertise and send invitations.

Many apprentices came, and many adults with wedding banquet needs also came, and the registration venue was very prosperous.

Since then, in addition to serving meals to the guests every day, the first to third floors are brightly lit at night, and people come and go, playing and singing are not lively.

Yang Yong took the masters to sweat at the back door, and the delivery and supply of dishes in the front hall were in charge of Meihua, and the front desk entertainment was also fully undertaken by Meihua, and then Rencheng was responsible for accounting and collection.

Sometimes there will be three games in a row in the evening, and at the end of this time, as soon as the guests leave, they quickly organize the staff to remove the dishes, clean up the dishes and chopsticks, mop the floor, clean up the hall, and the chefs are preparing for the second one, one after another Luo Shan's delicious food and dishes.

The employees did not rest from the afternoon evening until midnight, that is, around 11 o'clock, and when they were busy, everyone was tired and paralyzed, and some of their legs could not move.

"Thank you workers, we won the first battle today, a total of more than 260 tables in three games, a total income of 108,000 yuan, a net income of more than 60,000 silver, remove the cost and consumption, each of us is paid, according to our pre-set three thirds, that is, one-third of the cost, retained in the hall 1/3, and distributed to everyone 1/3 of the labor regulations, everyone can get at least 30 taels of silver today, everyone is not happy!"

Oh, when the employees heard the details I announced, they all forgot the tiredness of the day, and cheered excitedly.

Happy, happy, happy, the voice came from the third floor to the second floor, and then from the second floor to the first floor. Lin Zongren, who was on the first floor, smiled contemptuously, left the Xiangcanteen with his hands behind his back and disappeared into the night.

Everyone has earned from their labor, and the crisis of instability in the team in front of them has been solved.

The enthusiasm of everyone to participate in the service and income generation of the canteen has also been mobilized.

And the workforce is united, and the level of cooking and processing has also improved.

I am happy with Meihua, the employees are even happier, and everyone feels that they are working with me more and more energetically.

In this way, for half a year, the first to third floors of the Xiang Canteen were full every night, and the family income was increasing.

At this time, Lin Zongren came again.