After arranging for Su Ya's brother, Lao Tan chatted with Master Liu and the store manager for a while.
The Haidong store's business has declined during this period, which is related to the hot weather. After all, the dumpling restaurant is Chinese food. In summer, people prefer to eat some barbecue, make some skewers, and drink some cold beer. It is normal for the number of customers to decrease.
Chinese restaurants are like this. They are affected by barbecue in summer and hot pot in winter. If you want to survive, you can only do your best. You have to be strong at all times.
Lao Tan affirmed the current work of the Haidong store and told the two of them not to worry, to stay calm, to focus on the quality of the dishes and service, to lead the team well, and not to relax.
After chatting, Lao Tan was about to go to the Central Kitchen store to have a look. Master Liu said that the chefs from the three stores and Yang Zhijun were going to get together after get off work in the evening, and asked Lao Tan if he had time and if he could participate.
"Good thing, haven't you guys had a drink with me for a long time? You always drink secretly." Lao Tan joked.
"No way? The main reason is that you are busy and I'm afraid I won't have time, so I don't dare to call you." Master Liu said.
"I don't know about you yet. You won't enjoy drinking with me. You don't want to take me with you, and you bother me to lecture you."
"How can you? We are all willing to listen to you and gain knowledge."
"What a fool." Lao Tan smiled angrily and said, "Okay, call me when you get there. By the way, what are you going to eat?"
"Barbecue lamb chops. There is a new barbecue restaurant in Mongolia Daying that is very good. The lamb chops and legs are famous." Master Liu said.
"Okay, I'll go then."
After coming out of Haidong Store and getting into the car, Lao Tan thought that he had not had time to drink with the brothers in the kitchen, and he was a little separated from the crowd. He was busy all day long, as if the restaurant could no longer move without him, and he always felt uneasy.
What's there to worry about?
As the great master said, one day you have to let go of what you want to let go of, and you have to let go of what you don’t want to let go of. It is better to let go of things early than to let them go later.
Yes, there is nothing we can't let go of. Now that the foundation has been laid, all that's left is development. The store managers and chefs of each store are very responsible and dedicated, and the operations are very good.
In addition to the store manager, the chef also has the operations manager and kitchen director. Zhang Li, Zhou Xiaomei, Zhong Qing, and Yang Zhijun are fully capable of carrying out their work well, but they have always been uneasy and have not dared to let go completely.
It's time to let go. If they don't let go, they won't be able to develop, and they will become a stumbling block.
They have always advocated standardization, process, specialization and systematization. Now it seems that they have always been in charge. These people are acting according to orders. Without orders, they follow step by step and stagnate.
It's not that they don't take the initiative, it's that they don't let go. They get used to waiting for work, and thus lose the initiative.
Ah Qiao built it by himself, but development cannot be accomplished by himself. It depends on them. In this case, now he has to push them to the front line, and he can do the work behind the scenes and act as a staff officer.
When they were summing up, the car arrived at the entrance of the Central Kitchen store. Lao Tan came out of his thoughts, opened the car door and stood in the drizzle. He looked up and saw that the light on the sign was not on. He thought it was because of the rain that the power was connected somewhere, so he planned to ask after entering.
.
Going up the steps to the door, the door was opened inside. A handsome young man held the door handle with one hand and greeted loudly with a smile on his face: "Good evening, Mr. Tan!"
"Okay, so are you." Lao Tan responded with a smile, and then asked: "Why is the plaque light not on? Is it connected to the power?"
The young man was startled and immediately ran out to take a look. Then he hurried back and said embarrassedly: "I forgot to turn it off -------" Then he ran to the switch and pushed up the gate of the plaque light, and then ran to the door again.
outside.
light is on.
The young man blushed, stood in front of Old Tan uneasily, and muttered: "Mr. Tan, I forgot."
At this time, the store manager came over, obviously knowing that he had forgotten to turn on the sign light, he blushed and whispered: "It rained today, I forgot to remind you, and I didn't go out to check------"
Lao Tan looked at the store manager and was not angry. Instead, he remembered that Mulan was pregnant and on maternity leave - if he hadn't seen the new store manager, he would have thought Mulan was working here.
I secretly blamed myself in my heart, and then said to the store manager: "Remember to check in the future, and I won't do this again."
"I understand, Mr. Tan." the store manager said cautiously.
"How are the guests today?" Lao Tan asked.
"Every seat is full, so the two private rooms upstairs will be turned over." the store manager replied.
"Well, it's okay. Go ahead and go and have a look in the kitchen."
The store manager walked away as if she was amnesty. Looking at her nervous and frightened expression, Old Tan smacked his lips, touched his bald head, and said to himself: Is it so scary? I, Old Tan, have always been close to the people.
Alas, the Supreme Being doesn’t know about it. He praises it first, fears it, and scolds it. Being afraid is not far from being scolded. It seems that it has dropped a level in the minds of employees----
--
Lao Tan smiled mockingly to himself, shook his head, went to the kitchen door, changed into spare work clothes, and walked straight in.
The people in the kitchen obviously knew that he was coming. Most of them were cleaning. Those who were not cleaning found some work for themselves and pretended to work hard. When they saw him, they greeted him politely and shouted with his trademark smile.
Hello Mr. Tan!
This made him a little uncomfortable and he couldn't help but frown.
When did this kitchen guy learn to do honorable work?
He was angry and wanted to ask Yang Zhijun, but Yang Zhijun was not here. He was checking with Zhou Xiaomei at the Jinqiao store.
The head chef here is called Wang Tiezhu, and he has been working with Yang Zhijun. He is a down-to-earth and kind person, and he cooks very good food. When Yang Zhijun was promoted to kitchen director, he strongly recommended being a head chef, and Lao Tan also liked it very much, so he agreed.
Now Wang Tiezhu is out studying, and the kitchen is managed by the sous chef Lige Erdun. This is a Mongolian young man from Humeng who cooks well and is very creative. Lao Tan has always wanted to train him to become a kitchen boss. At the same time,
He is an artistic young man, plays the matouqur well and sings well.
The young man is good at everything, but he is a good drinker. He drinks endlessly. He was punished twice for delaying work due to drinking. Although he has restrained himself a little and stopped drinking openly, he is still the same secretly.
For this reason, Lao Tan talked to him once, and he actually told Lao Tan the truth.
The young man got married in his early twenties. After the marriage, his wife gave birth to a son, and the family of three lived happily and happily. After their son was weaned, he and his wife came to Hohhot to work, confidently wanting to create a better future for their small family.
But something unexpected happened. When my son was four years old, he was feeding the horse with his grandfather. Somehow, the little guy got behind the horse's butt. The horse was eating grass. It was frightened and kicked the little guy away with its hoof. As a result, he couldn't be rescued----
--
The pain of losing a child kept lingering, and whenever I thought about it, I would resort to drinking to drown my sorrows, and I developed the habit of drinking.
But the young man is smart, loves cooking, has a good heart, and has a smile on his face. He is loved by kitchen people. He worked here when the Central Kitchen store opened, and he is very dedicated. Lao Tan thinks highly of him.
Recently, his wife was pregnant, which made him very happy. His longing for his son gradually faded away, and he was full of hope for life. So much so that he wanted to perform well when the chef was away, so as to be taken seriously and prepare for future promotion.
Lay the foundation.
In any case, Ah Qiao is a relatively good catering company in Hohhot. It has high wages, good benefits, and never defaults on wages. The corporate culture is good and it has development prospects. This is what many chefs dream of. Everyone wants to work here for a long time.
, Erden is no exception, not to mention that now he is full of longing and hope for life.
I'm just a little impatient, paying too much attention to the surface and losing the essence.
But this positive work attitude is still good, because he is not the kind of person who plays tricks, and is essentially Mongolian in his simplicity, kindness and practicality.
Lao Tan could see what he was thinking, so he called him aside and said: "Brother, management is not superficial, but everything superficial is basic. As long as this child is obedient enough and not stupid, he can obey orders and follow instructions.
Achieve standards.
The deep meaning of management is efficiency, otherwise how can we say that management produces benefits? On the surface, management is about managing people and directors, but in fact it is about creating benefits through a series of operations. If there is no benefit, what can we do to maintain it? How can we invest in it? Right?
"
Erdun nodded with some vague understanding.
Seeing him like this, Lao Tan continued: "Do you know what the head chef is responsible for? Hygiene and discipline are the most basic. Just follow the system and standards.
Cost accounting, innovating, improving the quality of dishes, arranging personnel reasonably, leading a good team, and gathering everyone together like a family are the most important. Only when these are done well can the kitchen run smoothly and make profits through the production and sales of dishes.
.”
"I understand." Erden nodded and said.
"There are two people who make the most money in the kitchen. One is the head chef who does management, and the other is the boss who doesn't care about anything but cooks very well. Brother, you are not suitable for management. Listen to me and work hard on the dishes.
Let’s develop and sort out our dishes, not only hot dishes, cold dishes, but also dumplings, this is suitable for you.” Lao Tan said, somewhat hit the nail on the head.
Erdun was a little unwilling and said: "Boss, I want to try ------"
Lao Tan laughed and said: "Kitchen management has to go through three stages. The first is to be admired by the stars, the second is to be betrayed by the people, and the third is to be rejected by the people. You will have a headache in the second stage." In order not to hurt him.
, Lao Tan took a breath and said: "Try it, I hope you will develop in cooking, because you only like two things, one is to play the piano and sing, and the other is to stand on the stove and cook."
"Boss still understands me." Erden said with a smile.
"My wife is pregnant and can't go to work. Isn't the money enough to spend? From now on, drink less and save money. It's time to save money. She will be thirty soon. Do you still want to rent a house to live in when the child is born?"