It had been dark and gloomy since the morning, with a light north wind blowing, and the temperature dropped by five to six degrees.
And it rained that day.
No matter how you look at it, this can't be considered good weather.
But I have to say that this is indeed a good day.
Because this day is the day when "Polar Bear Restaurant" and "Hong Kee Wine Tank" jointly opened.
What's interesting is that when it comes to the opening scene, the Hong family's father and son have completely opposite attitudes.
Hong Yanwu deliberately adopted a big-picture style this time.
Not only did we ask the leaders of the factory to cut the ribbon, but also asked someone to make flower baskets, beat gongs and drums at the door, and set off a fireworks salute.
For a price of fifty yuan, Liu Fugen, a "hustler" who worked in the 541 Factory, was specially asked to help.
Invite their factory's "lion dance team" who adheres to the tradition of "Taishi Laohui" to add to the fun.
It was so lively with the beating of gongs and drums.
This effort attracted more people than when the store opened.
The police station even dispatched four police officers to help maintain order at the scene.
But such grandeur is not for the common people to see, but for the heads and heads of various public offices nearby.
Because you must know that, not to mention this year, even today, public consumption still accounts for the majority of catering consumption and is the main source of huge profits in this industry.
Therefore, Hong Yanwu invited guests widely and posted posts everywhere.
Regardless of whether they knew it or not, under the guise of "tasting", we invited the nearby police stations, streets, industrial and commercial offices, tax authorities, large and small agencies, and factory leaders.
Even his second brother asked him to come over and said that a table was prepared.
This is called being reluctant to let go of children and not being able to trap the wolf. In order to win over the heads of these public institutions and hope that they will become repeat customers, the bait of a few tables of banquets has to be laid.
Hong Lucheng, on the other hand, was just the opposite, so low-key that he was almost silent.
In addition to sending a message in advance to three in-laws, the old man, Shou Jingfang, Director Song, Director Chang, Chang Xianzhang, Mr. Shan, Wang Hanping, Zhang Dashao, Master Pang and the neighbors of the east courtyard, Lao Bian, Lao Su, Lao Ding,
No one else was invited to the scene.
Even to Director Li of the street, he just asked Aunt Bian to tell him that he was welcome to guide the work at any time.
The only celebration ceremony for the opening was for Li Fu to hold the auspicious sign of the zodiac and lead the waiter to release two large whips.
At the same time, I asked Hong Yan to use the camera to take a group photo of everyone in front of the store.
But let’s not talk about it, whether it’s Hong Yanwu’s restaurant or the old man’s shop.
What these two stores have in common is that they are crowded with customers and the business is really good.
On the first day of opening, Hong Yanwu’s place was undoubtedly the busiest.
Because at noon and evening, all three private rooms were occupied by his guests, and two extra tables were opened outside.
Not a single dish out of the twenty-five dishes on the menu was left out, and the frying and pan-frying was a real show off.
And because there are "specials" in the cafeteria, it is indeed more affordable than other restaurants.
Even the open seats were full, and the queue stretched all the way outside.
Even if it rains outside, people are still willing to wait with umbrellas.
Some people were pushing bicycles, some were holding net bags in their hands, some were young men smoking and chatting, and some were couples with children.
In short, the kitchen was very busy this day.
Not to mention that Zhang Dashao and Huaying were so tired due to Hong Yanwu's involvement, even the cafeteria was sweet and distressed...
Because the restaurant business is so hot.
In order to maintain the scene, Master Pang and the others not only temporarily recruited people to cook additional dishes at noon and evening that day, but also delivered several pots of dishes supplied to the staff canteen.
Naturally, the factory workers had opinions.
So, as soon as the business ended that day, Master Pang discussed with Hong Yanwu about adding more people.
He said that he had arranged too many foreign missionaries. It was true that he was making money and everyone was happy, but it was really too much to bear.
Hong Yanwu thought about it. Every day, the self-employed people shared the Donghuamen Night Market, plus the service company's staple food counter and restaurant. Even if there were sixty or seventy people in the big cafeteria, it would be quite difficult to go around without a break.
He promised to recruit thirty contract workers for the canteen as soon as possible.
Master Pang was relieved now.
Although newcomers have to be taught slowly, they are not of great use for the time being.
But when all the odd jobs are done, other people can be freed up, which in turn frees up the labor force.
But having said that, on the other hand, everyone’s hard work is really not in vain, and this restaurant has received rave reviews.
Because there is really a shortage of restaurants these days.
The long-term system has restricted the development of the catering industry, and the educated youth returning to the city has caused the capital's population to explode rapidly.
Under such a contradiction between supply and demand, if the people in the capital want to have a meal outside, it will be even more difficult than climbing to the sky.
I really only get this opportunity once in a while, but the experience is not good.
Because ordinary people often have to endure rolling eyes and scoldings when going to restaurants, and they have to fight for seats and queue up on their own.
If you can't do it right, you'll be full before you eat. How can you still have an appetite?
So Hong Yanwu opened this restaurant at the right time.
In an era when our public officials and a group of people became rich first, eating and drinking were their greatest enjoyment.
In the context of rapid economic development, bumper grain harvests, and farmers pouring into cities like a tide.
Not only are the various restrictions in the past beginning to break and disappear, but the demand for catering is also increasing day by day, getting better and better day by day.
How could it be possible that the business was not going well?
Not to mention they still have four major killer weapons.
The craftsmanship taught by "Zhang Dashao"; the benefits brought by the "big canteen"; the friendly and kind service attitude; the clean and odorless toilets and sinks.
All of these things are praised by people, and they are praised again and again.
In this restaurant, the owner who entered the private room praised the elegant environment, attentive service, and the delicious stir-fries here.
As for individual travelers, they are happy to know that they don’t have to worry about seats at all, because there will be dedicated personnel to arrange seats.
It doesn't matter if you drink too much, the toilet can solve the problem of kidney failure at any time.
The most important thing is that the "specials" are delicious and affordable.
You can also buy half a portion without waiting, which is very friendly to the common people.
Needless to say, just look at how many old men and women who live nearby, come here to buy lion heads and roasted eggplants with steel pots in hand.
Just listen to "Excuse me, excuse me, I'll take the table away! I'll clean it for you and then you can sit down."
"I borrowed it, borrowed it! Wrong body! Hey, please be careful not to touch..."
This is enough to explain the bustling crowds and booming business here.
As for the "Hong Kee Wine Tank", the popularity of the business is indeed a little worse.
On the opening day, the attendance rate was probably 80%, which also included acquaintances who were invited to support the show.
There are also quite a few flaws in the service.
Because the guys are a little confused when they first start practicing.
Sometimes things are delivered to the wrong table.
Sometimes, because of the language barrier, it is difficult to understand what the drinkers are saying, and the response is slow.
Even the chef is not very good at it.
Get busy, the supply of fire-roasted, fried mutton and rotten pork noodles is a little short.
The heat is also almost boring.
Either the noodles were undercooked, the mutton was a bit mushy, or it was not heated through the fire...
But this, in turn, is precisely Hong Lucheng's shrewdness.
It was because he had long expected that this kind of "chaos" would be inevitable, and he had to give his employees a period of experience before they could adapt to it.
He didn't do any advertising for the opening.
And an expert is an expert.
With the old man and Li Fu taking care of it, the impact of these problems on the business was minimized.
Not only did the drinkers show a tolerant attitude, no one cared about it.
The popularity and liveliness in the big wine vat has not diminished at all.
It's even fair to say that in terms of the level of joy, it far exceeds that of Hong Yanwu.
Hey, don’t believe it, it’s absolutely true.
Not to mention anything else, just relying on Hong Lucheng's calculations to make him look like a god is an eye-catching spectacle.
I'm sorry that the old man has the ability to do two things at once, and he has always been good at accounting with both hands.
If two tables settle the bill at the same time, he can calculate it at the same time.
As for Li Fu, he also has the ability to "clear the mouth".
It would be easier if he came to settle the accounts, and there would be no need for a man to run around.
In front of the diners, without the need for an abacus or a pen, the drinks are served first, then the cold dishes, and the staple food comes last.
After the prices are quoted one by one, the total is calculated, and the amount of money given by the customer and the amount of money returned are also sung out.
The most important thing is that it sounds good, just like singing. It really fulfills the saying "well spoken is not as good as well sung".
This brings blessing to the eyes and ears of the drinkers, and trust and fun arise spontaneously.
But the most interesting thing is that both Hong Lucheng and Li Fu love to joke.
For example, if an elderly guest comes in, he will ask for something directly from the cabinet.
"The shopkeeper, twenty-two cents, a bowl of noodles."
Hong Lucheng liked to greet the chef with a different emphasis.
"Let's have a bowl of ox-headed horse."
Then he pours the wine to the waiter, asks him to serve it, and says another word to the guest.
"Your 678" is here.
These two sentences are called "borrowing words to point out the end".
The first sentence omits the word "face", and the second sentence omits the word "nine".
Then if the guest is knowledgeable, he or she will smile knowingly.
Sometimes, there will even be guests who will make fun of you.
"Boss, if we have money, we don't want to buy a drag strip."
Hong Lucheng will answer immediately.
"Our business is honest, don't worry. We won't mix metal, wood, fire, and earth."
This will trigger more laughter on the spot.
As for Li Fu, his customary method is to say "money" when the customer pays the bill for less than fifty cents, and "money" for the amount above fifty cents.
In this way, he sings the same account but uses different words. Once he repeats it more than once, others will discover his hidden "jokes".
Like some people want to ask because they are curious.
"Hey, you are interesting. If you have less money, you say 'pay', and if you have more money, you say 'pay'. Are you treating me differently here?"
Li Fu was happy after hearing this.
"You have a good ear, but don't get me wrong. The key is that I'm afraid that you guys will be bored. In fact, handing over money is not the same thing. What's important is to treat everyone equally, so that you can drink happily and chat with satisfaction.
That’s it. Is it you?”
What is this called? This is called "It's okay to amuse me".
In short, with sincerity and enthusiasm.
Hong Lucheng and Li Fuhui will appropriately conduct emotional public relations with customers by making daily routines, joking, etc.
This is the place where the big wine vat is difficult for others to reach.
Although this kind of "joke" is artificial, it really makes the drinkers feel comfortable.
It successfully created the friendly and lively atmosphere that a pub should have.