Food: How Did I Become a Chef When I Set Up a Stall? Chapter 140

Chapter 140: The gongs and drums are noisy, the salutes are fired, the red flags are waving, and there are huge crowds of people

All is ready except for the opportunity.

After all, the restaurant is about to open, and Jiang Feng still plans to do some publicity.

 And he started promoting it very early.

 Two important figures are Liu Bao and Zhang Dashan.

  Outdoor anchor Liu Bao has a fan base, while Zhang Dashan has many boss friends.

 They all know the opening time of Jiangfeng.

Moreover, the opening time has been confirmed, and the crowd of diners in Jiangfeng is also very lively.

In addition, there are a group of fishing bosses from Moon River and a group of residents from Hongshan Park.

 Even including the temple complex in Fengqi Mountain, there are related discussions.

“Chef Jiang's restaurant will open tomorrow?”

 The chef will definitely work **** cooking when he sees himself on the signboard and his representative dishes.

Jiang Feng planned to work in the back kitchen of the restaurant every day for the week after the opening, responsible for two dishes.

 For Jiang Feng, tasks are rewards.

 People want to be respected, and this is true for everyone.

The price of dine-in food is about the same as that of a brand store on the fifth floor of a shopping mall, and the price of a banquet is about the same as that of a star hotel.

“I have been in Jinghai for so many years, spent so much money, and raised so many people. Isn't this what I use today?”

Jiang Feng gave up wedding banquets and funeral banquets, and only served as individual guests and private guests.

Jiangfeng positions the restaurant as a mid-range brand and high-end banquet.

 This is also good for restaurant management.

 “I'm really looking forward to it!”

Jiang Feng plans to cook sea cucumbers roasted with green onion and first-grade tofu on the first day of opening.

It just so happened that he planned to sit down at Jiang Yuetai Shandong Cuisine Restaurant next week.

 It is equivalent to the honor list or the restaurant star list.

He launches different dishes every day, allowing everyone to try his method of cooking Shandong cuisine.

 【Task reward: Jade Dragon Pattern Jade (right)*1】

 Let everyone come and eat in the restaurant.

 This is the foundation.

 He naturally chose to take it without hesitation.

 【Start the task: Work as a chef in a restaurant for a week, entertaining 200 diners every day】

 The impact of the small stalls that have been set up is finally reflected.

 Among the dishes that Jiang Feng is most satisfied with, one is the people-friendly sweet and sour pork loin, and the other is the relatively high-quality braised sea cucumber with green onions.

 【Task reward: Jade Dragon Pattern Jade (left)*1】

　　【Do you accept the task? 】

“Finally I don't have to run around looking for him anymore!”

Hang a chef sign at the entrance of the restaurant, write the name of today's chef, and then write down the signature dishes.

 “Is he the chef? I just want to eat the food he cooks!”

 In the past few days, he has been adjusting the taste of Shandong cuisine prepared by the chefs according to the menu.

Jiangfeng will ensure that the oil and salt used in the dishes are balanced, and use other methods to enhance the taste of the dishes.

 As said in "Hurry Up":

 When a restaurant opens, the most nervous person is the boss.

 Most of the restaurants currently on the market still host wedding banquets, funeral banquets, or business discussions in private rooms, taking a high-end route.

 Generally, the food in hotels and restaurants is heavy on oil and salt to make guests feel delicious.

  【Note: The jade jade with dragon pattern is a pair. It is a product of Tiangong-level carving and is of great value. A pair is worth even more. 】

 In Liu Bao's fan group, everyone was chatting happily.

“That place is also convenient, you can go there by subway!”

The area where Jiangyue Tai is located is a prosperous area with many catering industries. There is no shortage of customer flow, but what is lacking is how to let customers choose their own stores.

 The day before the restaurant opened, the system happened to release a task.

　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　　ifies you: the opening is auspicious, and within one week the restaurant will be built into the number one gourmet restaurant on the street. (The task failed when using the ticket brushing method.)]

“Everyone thinks so, he definitely can't make it. If the taste is not bad, other Shandong cuisine will do.”

 Strive to go further.

 Everything is in order.

 Until the next morning.

There were many people sending flower baskets, and the door of the restaurant was full of them.

This is because the road in a busy area is not wide enough, otherwise more flower baskets could be placed.

 Every group is very lively.

 “Have you heard? That stall owner who is very good at cooking opened his restaurant today!”

“It's a restaurant that specializes in Shandong cuisine. I looked at the menu and the prices are pretty good!”

 “With him in charge, this restaurant will definitely be delicious!”

“Chef Jiang's restaurant has opened? I just found out, I have to go and check it out!”

 “I plan to go too!”

“What a coincidence, we have to go early, otherwise there will be too many people!”

 The restaurant's signboard is hung with bright red satin, and a red carpet is laid out at the door.

 There is a sign-in board at the entrance where you can sign and clock in.

There is also a human-shaped standing sign of Jiang Feng next to it.

Jiang Feng originally thought it was too exaggerated, but Liu Mei said it was good.

 Everyone can take photos here.

When the ribbon was being cut for the opening, Jiang Feng, chef Zhang Hu, manager Liu Mei and others stood at the door.

 There are also gong and drum troupe and lion dance performances in front.

 There are large flower baskets on both sides.

 There were people crowding around outside.

 Firecrackers are not allowed in downtown areas and there is no sound of firecrackers. But the restaurant staff had already prepared the salute, and when they twisted it with their hands, countless ribbons would float out.

Jiang Feng also specially arranged cleaning. After the opening ceremony, he cleaned up immediately so as not to cause trouble to the road cleaners. “Boss Jiang, we are here!”

 “Boss Jiang, so handsome!”

 “It's so lively!”

People stood not far away and watched. Everyone raised their mobile phones to take pictures and record the opening.

Jiang Feng was also a little excited.

It's like a lively dream that turns out to be true when you wake up.

 At the auspicious time, the ribbon was cut for the opening.

Several people used scissors to cut the ties connecting the big red flowers in front.

Employees fired salutes one after another, and pieces of colorful ribbons flew out.

It was really loud with gongs and drums, salutes fired, red flags waving, and huge crowds of people.

 People were almost squeezed under the table.

 In the restaurant, the waiters and front desk were a little surprised when they saw the situation at the door.

 My God, there are too many people!

 Placing flower baskets and firing gun salutes before the opening is not considered grandiose.

The huge crowds of people are what a scene!

 “So many people!”

 In the restaurant, several cleaning staff were chatting.

 I have never seen so many people before.

 Fortunately, Jiang Feng had the foresight to ask Liu Mei to hire more cleaning staff in accordance with the restaurant's regulations.

 Otherwise, they would feel unable to cope with this business.

“They are all here for the reputation of being the boss, and our boss is very powerful!”

 “I heard it too!”

“The salary is also high. I heard from Sister Liu that if you work hard, you can get bonuses!”

“And Sister Liu said there will be more holidays.”

“Our restaurant has never been so popular, and the new boss is awesome!”

 At 11 o'clock, the restaurant officially opened for business.

People couldn't wait any longer and went inside one after another.

The business model of restaurants is the same as that of other restaurants. The waiter will take the guests to find a table to sit down. If it is full, you need to queue up a table.

 The private rooms must be reserved early.

At this time, Zhang Dashan, the owner of the ranch, and a few friends came up from the underground parking lot with smiles. Zhang Dashan's daughter Zhang Xinya was also there.

These friends have also appeared at the banquet in the grassland before, and they know Jiang Feng's cooking skills very well.

With smiles on their faces, they came to the door and reported their names and phone numbers to the receptionist, who then led them up to the second floor.

 Zhang Dashan looked around. As soon as he entered, he saw an opening display board, on which you could sign and take photos as a souvenir.

There is a signboard as soon as you enter the door, with a photo of today's chef hanging on it.

There are four chefs today: Jiang Feng, Zhang Hu, Liu Shuang, and Ma Hang.

It also says: Jiangfeng makes special delicacies today: sea cucumber roasted with green onion, first-grade tofu

There is no doubt that these two dishes are must-orders for almost everyone who comes to Jiangyuetai to eat, whether they are individual guests or private guests.

Behind it is a large screen with antique color and exquisite carvings.

 The overall style of the restaurant tends to be classical.

 There is a road going in, with tables for four separated next to it, and there are railings between each table.

At this time, it was already full. Some of the customers scanned the QR code to order, and some ordered directly with the menu.

There is a spiral staircase next to it, which is magnificent.

 Zhang Dashan reserved a private room very early.

 He and his friends walked up the stairs and came to the private room [Gu Yu Hall].

 The environment in the private room is also very good, the air is extremely fresh, and you can feel the flow of the air.

“Boss Jiang, this restaurant is really nicely decorated and the environment is really nice!”

 Zhang Dashan expressed his sincere emotion.

“This restaurant is worth a lot of money and the location is good. Even the rent is not cheap.”

 Zhang Dashan, a boss friend responded.

"This is not rented. I asked a little chef at that grassland banquet that this restaurant was bought by their boss."

 Another person said.

 “It's really awesome!”

 Everyone sat down in order of priority. The person with the most status sat at the main seat. Zhang Dashan, who was hosting the guests, sat next to him. The others also sat strictly according to their seating positions.

Soon, appetizing cold dishes were served.

 In addition, guests in the private room will also receive a bowl of white fungus in clear soup.

 “When will the roasted sea cucumber with green onion be served?”

 Zhang Dashan saw the waiter coming in and asked impatiently.

The waiter immediately replied: "Wait a moment, the boss is already working on it, and it will be served shortly."

 “Okay, let's wait to eat this dish!”

 Shandong cuisine is upright, peaceful and health-promoting, and is the authentic palace cuisine.

 Most of the current state banquets are Shandong cuisine and Huaiyang cuisine.

The restaurant is offering a big discount for its opening today, with 20% off on all dishes.

Two dishes made by Jiang Feng himself: Yipin Tofu and Braised Sea Cucumber with Scallions are even discounted by 50%.

 A must order on almost every table.

 At this moment, the kitchen.

Jiang Feng took off the clothes he wore for the opening ceremony, put on a chef's uniform, and stood in front of the stove.

His whole person seemed to have entered a magical state.

 Every chef is busy.

 Soon, he also started to get busy.

 Swing the small spatula skillfully.

On the first day of the restaurant's opening, he planned to prepare well and strive to amaze the audience.

 (End of this chapter)

Chapter end