The bus stopped and stopped along the way, with passengers getting on and off. In about fifteen minutes, we arrived near Dongxing Restaurant.
"arrive."
As soon as Bauer got out of the car, he felt the heat wave outside and hurriedly walked to the shade of the tree.
As one of the designated employee restaurants, Dongxing Restaurant has a lot of customers because it is lunch time.
The group of people squeezed inside quickly.
The central air-conditioning makes the entire restaurant very cool. There are large seats on the first floor, enough to accommodate 500 people dining at the same time. The entire restaurant has a total of three floors of dining areas.
Dongxing Restaurant specializes in Chinese fast food. The chef is a Luzon Chinese who previously opened a Chinese restaurant in Lima South, and the store manager is a middle-aged woman.
People waiting in line to order can see the busy scene in the kitchen through the glass wall.
Compared with ordinary Chinese restaurants, the kitchen of Dongxing Restaurant appears to be more orderly, and there is no common problem of sewage flowing across the food and not distinguishing between raw and cooked food.
In fact, this is also due to Huang Keming, the general manager of Fengfeng Home. His management style is somewhat obsessive-compulsive and he has formulated a lot of standardized regulations.
The advantage of this kind of standardized management is that everyone must install the standard, which not only divides the business and responsibilities of each employee, but also prevents employees from kicking each other during work.
Ball looked at the kitchen inside the glass wall and felt very comfortable. The orderly beauty made people feel that the food was very clean and hygienic after looking at it.
If a kitchen has sewage flowing across it, flies flying around, and oil stains everywhere, no matter how clean it is, others will lose their appetite.
After a while, it was Ball's turn.
There was a touch screen version in the window in front of him. After inserting his employee card, he pressed Set A, then selected additional dishes and added a fish-flavored shredded pork and a bottle of Coke.
After waiting for about three minutes, the food was handed out from the window.
I found a table with a few co-workers and started to enjoy the meal.
Set A at Dongxing Restaurant is a staff meal and is provided free of charge. The staple food is 500 grams of rice, plus fried eggs, fried cucumbers, fried luncheon meat, and a bowl of kelp soup.
If purchased by non-employees, the price is 20 pesos per serving.
This price is relatively low in the local area. If it is supplied by ordinary restaurants, unless low-quality and cheap materials are used, there will be basically no profit margin.
For example, a rice bowl made from recycled meat from the slums of Manila costs about 12 pesos per serving.
The problem is that the price difference between the basic employee meal and pagpag rice bowl is not too big. In addition, the income of ordinary people in the control area of Homo sapiens company is increasing, and more and more people choose the basic employee meal.
A basic employee meal costs 20 pesos, which is affordable for Fengfeng Family and even makes a lot of profit.
On the one hand, the supply of some raw materials does not require middlemen; on the other hand, it has its own farms and logistics, as well as its own power supply, water supply, and gas supply channels.
The last factor is that the raw materials of many dishes do not come from traditional crops and livestock.
For example, the thick square omelette that Bauer was eating with gusto at this time is made from insect protein extract to produce pseudo-ovalbumin, yolk phosphoprotein, and lecithin fat, and then added with riboflavin, niacin, biotin, and calcium.
Phosphorus, iron, etc.
In other words, this egg is actually an artificial egg.
But it tastes similar to eggs and has almost the same nutritional content.
Compared with natural eggs, whose production costs are difficult to compress, standard artificial eggs cost only about 0.62 pesos for a 50-gram portion, and a dozen of 12 artificial eggs only cost 7.44 pesos.
Of course, this artificial egg has no eggshell and can only be placed in a square container.
At present, Haitian Agriculture's artificial eggs have not been officially launched, not because of concerns about public acceptance, but because the packaging problem has not been solved.
Now it can only be supplied to its own restaurants and food processing plants.
In the same way, cooking oil and luncheon meat, which are the basic meals for employees, are also products that contain technology and hard work.
Edible oil is extracted from insects and seaweed, and then blended twice. The cost per ton is only about 13,000 pesos (equivalent to about 1,400 Chinese yuan).
As for lunch meat, of course starch, vegetable oil, fat, and insect powder are used as raw materials.
If calculated according to the meat content, the meat content of luncheon meat produced by Haitian Agriculture can reach about 30%, which is much more conscience than the luncheon meat currently on the market, and the price is very cheap.
The four flavored canned luncheon meats launched by Haitian Agriculture are now officially sold on the shelves of Fengfeng Home, and the sales volume is very good.
Especially in the Tangdu area of Manila, Fengfeng House sells one or two tons of canned lunch meat every day.
For people in the slums, eating canned food made from insect powder is much better than picking up unwanted swill from the rich.
Even if a small number of people are allergic to foreign proteins, it does not stop the needs of the poor at the bottom. After all, allergies are only a small number, and the vast majority of people are not allergic to insect proteins.
The reason why restaurants under Fengfu Home like to use artificial eggs, lunch meat, and blended oil is because these ingredients are cheap and can effectively reduce costs.
As for whether the public accepts it or not, Fenghuo House does not want to explain.
After all, it’s not that there aren’t natural eggs, palm oil, canned pork, etc. on the shelves, it’s just that the prices are relatively high.
For ordinary people in Luzon with a monthly income of only five to six hundred Chinese dollars, it is actually self-evident which product to choose.
For example, Bauer knew that the fried eggs in the employee's basic meal were artificial eggs.
But so what?
You have to eat what you have to eat.
Including the breakfast milk supplied by Haitian Agriculture to self-operated kindergartens and schools, it is prepared using insect protein powder and the like.
Otherwise, how can the company satisfy the tens of thousands of children and students who are in need of food? These are employees' relatives, and the scale will become larger and larger in the future.
Use natural milk?
The tropical climate of Luzon is not suitable for raising dairy cows. We can only import large packages of milk powder from Australia and New Zealand and then reconstitute it twice. Is this any different from artificial milk? It is even worse than artificial milk.
Of course, the company still takes great care of employees' relatives and will test each child's allergies in advance before providing them with artificial milk.
If it is confirmed that the allergy is to insect heterogeneous protein, it will be changed to reconstituted milk or prepared plant milk.
Li Qingye didn't feel any guilt about this, because he didn't feel sorry for anyone for what he did.
At least for ordinary people at the bottom of Luzon, eating insect protein, trehalose, etc. is not a blessing.
You must know that Luzon as a whole now has a population of 101 million, and the natural population growth rate remains high.
Who can afford to support so many people?
The Homo sapiens company can only find another way. They must make a choice between starving to death or eating bugs.
What's more, insects are not served directly to the table, but through deep processing.
Anyway, Bauer and others did not feel diaphragmatic reactions when faced with artificial eggs, and they got used to it after eating it a few times.
In the staff restaurant, in addition to internal employees like Bauer, other migrant workers in the city also often visit Dongxing Restaurant because the food here is cheap.
If you eat basic meals for three meals a day, even if you eat for a month, it will only be 1,500 pesos.
A working family of three can afford basic employee meals.
However, Luzon has not entered the stage of population aging. A family often has three or four laborers, so there is no problem in having enough food.
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