But this is not the end, because Master Pang extended this and raised a more important issue.
"Hey, everyone, this problem has been solved, but don't be too quick to be happy. I have more important things to talk about. In fact, compared with these auxiliary ingredients, our kitchen's biggest loss lies in the soup.
On the stove."
"How much deboned meat are there every day from these chicken racks, duck racks, pig and sheep ribs, stick bones, and cavity bones? There is always a part of the soup base left every day. The key is that there are many stew dishes.
The same goes for Buddha Jumping Over the Wall, braised abalone, stewed fish maw, stewed topaz ginseng, stewed mutton tendon, stewed cartilage. And the leftover braised pork dregs and gravy from making Supan, these are the most expensive things.
"
"Especially when you are planning to book a table, you have to prepare more ingredients to prevent unexpected situations. Once these things are made, there will be leftovers, and the extra ones cannot be used anymore. In the past, we only ate it ourselves or shared it with everyone.
It’s no longer allowed at home, so how much money do you have to throw away every day?”
After saying this, everyone resonated and fell into deep thought together again.
Yang Zi, who was in charge of the furnace, said first, "It's easy to remove the bones and fry them, then sprinkle them with salt and pepper and sell them as fried goods. The difficult part is the soup base and stewed vegetables."
Master Gu agreed. "No, it's hard to leave the leftovers. The broth is good, the wontons are cooked, and everything below is delicious. But if you don't have much left of each item and there are many varieties, then it doesn't matter.
How to use it? The same goes for braised pork dregs, they don’t have the same taste. If they are mixed together, wouldn’t they become swill?”
Lao Cheng also shook his head, "Yes, this thing is good, but it can't be reused. The soup is too troublesome, and it's impossible to make fried goods. What a pity! What should I do? Otherwise, I'll leave the first place.
The next two days, I’ll make everyone’s working meal…”
Jiang Dachun immediately shook his head after hearing this. "No, no, no, once the new rules are implemented, everyone will not be allowed to eat or drink. They are just looking for food at work every day. Do you dare to give everyone the leftovers from the previous day? What's more, there are so many kinds of food.
What should you do if this person wants to eat that, and that person wants to eat this? Don’t do this, otherwise the employees will definitely become dissatisfied..."
"What should we do?"
"I see no other way but to ask the superiors..."
At this point, everyone couldn't help but shake their heads and sigh because they had no good plan.
Fortunately, Master Pang had his own backbone. At this time, he came up with the idea he had already thought of.
"Everyone, I have a second-guessing solution. I'm afraid it has to do with the stuffing. For me, if you don't want to waste these things, you can only make steamed buns."
steamed stuffed bun?
Everyone was stunned for a moment.
Because as we just discussed, making stuffing is unrealistic.
Everyone is wondering, why does this come back again?
"Master Pang, didn't we just talk about it? If the stuffing is too complicated, we can't make it?"
Master Gu from the White Case Team kindly reminded me.
The other kitchen team leaders seemed a little impatient.
But Master Pang dares to say this, and of course he has his reasons.
"Hey, Master Gu, the scraps are one thing, but these soup bases and stews are another matter. Think about it carefully, the scraps are raw, we have to wash them, cut them, and cook them.
But aren’t these all well-made things? If they are used for stuffing, they don’t even need to be seasoned. Right?”
"Huh? Hey, that's right..."
Seeing Master Gu nodding, he seemed to have woken up a little.
Master Pang showed a pleased expression and continued talking.
"So, these stews, soup base and minced meat in sauce are actually only one step away from making steamed buns. In actual operation, we don't have to worry about much. As long as we wrap them up and steam them, we're done.
And I guarantee that these buns will be delicious."
"Think about it, the soup dumplings in the South are nothing more than pork belly with some chicken soup. The ingredients used in our stews, soups, sauces, and marinades are much better than ordinary soup dumplings. They are all real ingredients.
For a high-end dish, how can it taste bad if it’s wrapped in a bun? Even though it’s just leftovers, if it’s turned into a bun, it’s still white and fragrant.”
Hmm! With that said, it makes more and more sense.
Everyone couldn't help but be touched and nodded one after another.
But there is still a key issue that cannot be solved.
Master Gu said, "Master Pang, you are right. The beauty of steamed buns is that the leftovers do not look like leftovers. But if the fillings of these steamed buns are too complex, how can we sell them?
?There is too much of this, too little of that, or the same stuffing every day, we can’t say it, and we can’t sell it?”
Unexpectedly, Master Pang laughed and then gave the answer to the problem.
"No, no, this is where you are going astray. In fact, we don't have to worry about what kind of stuffing is inside. The appearance of the buns is the same, right? That's it, right?"
"Ah? Oh...yes!"
There is no need to talk nonsense when talking to experts. As an experienced Bai An master, Master Gu has already understood something.
But others still didn't understand, so Jiang Dachun couldn't help asking, "Isn't it right? Master Pang, what do you mean by that? Is it sea cucumber? Is it fish maw, or is it sauced pork or braised pork?"
?I can’t say? How can I set the price?”
"Hi..." Master Pang saw that this person really didn't beat around the bush, and he wasn't trying to sell anything.
"Everyone, think about it, how does Jinfang sell Yuanxiao? Can't he sell it separately or mixed with it? Let's learn from him and sell assorted stuffings."
"No matter what kind of seafood buns, braised pork buns, or sauced meat buns, it doesn't really matter, they can all be sold together, and whoever catches up will get what they want. As long as we have the same pricing, then there's nothing we can't buy or talk about, right?"
"Yep!"
Finally, all the chef leaders looked enlightened and very happy.
Jiang Dachun even raised his thumb, "High, really high. Master Pang, I admire your skills."
Because of this, Master Pang's interest in explaining became even higher.
"Bonus, no prize, let's put it this way, as long as our buns don't cost too much. I'm not afraid to tell the customers at the dim sum shop that this is what our kitchen makes with the leftover ingredients."
"This is not leftover food that others have touched. Let's make sure it's hygienic and clean. The key is that it's cheap. For example, the big buns that cost 20 cents or the meat buns you can eat elsewhere may not be the same.
It’s a meat filling with good meat. We can probably eat seafood here, what else do you want? Where can I find such a huge deal?”
"Don't let anyone care about it. If someone really cares about it, we won't sell them. At worst, I'll buy them all, okay? I'll use them for our polar bear's canteen, okay? Our factory workers still remember them all."
My dear!"
Hey! It’s gone!
After hearing this, no one had any objections. They either raised their hands to cheer or applauded.
I decided to report these two things immediately.
The result is unknowable, and Ning Weimin will of course approve it.
These two ideas in the kitchen, together with Du Yang's suggestions for the restaurant, are both very feasible and good ideas.
In his eyes, it can be summed up in one word - Absolute!
So it’s not enough to just be approved, but also to win an award.
In order to encourage this kind of spirit and innovation that proactively considers the restaurant.
Ning Weimin resorted to the method of buying horse bones with thousands of gold.
Bonuses were distributed to restaurants and restaurants in advance.
Except for Master Gu, Master Pang is 200 yuan. Each of the other kitchen team leaders is 100 yuan.
The restaurant owner Pan Long received 200 yuan, the restaurant foreman 50 yuan, and the employees shared a total of 150 yuan.
And from this, Ning Weimin also saw the wisdom and potential hidden in grassroots employees.
To be honest, this method cannot be proposed without sufficient work experience.
So in order to encourage employees to continue to maintain this interest and attitude of working together.
Ning Weimin not only set up a small mailbox at the door of the general manager's office so that employees can have a smoother channel for suggestions.
And he also officially announced that this kind of reward will be maintained for a long time, and as long as the restaurant adopts it, it will be rewarded.
At the same time, he also encouraged grassroots workers in kitchens and restaurants to hold relevant technical competitions every month starting from the New Year.
He is willing to allocate 500 yuan per month on behalf of the restaurant as a special bonus for the competition.
So "Tan Palace" made a sensation again.
For this reason, not only the many people who put forward suggestions have become the envy of many grassroots employees.
Ning Weimin also successfully stimulated the enthusiasm of grassroots employees.
The employees also began to gear up for the chance to win prizes, and their working mood became even higher.
Who hasn’t had a little ambition yet?
In fact, what everyone is afraid of is that the threshold for climbing up is too high and the efforts will be in vain.