The entire kitchen semi-surrounds the hall, and only the area near the window does not have a kitchen.
On the whole, the entire kitchen is like a promenade, and also like a condensed small food street. Each stall directly faces the guests, with the operating table inside and the exhibition stalls outside. All the dishes on the exhibition stalls are displayed in kind, including semi-finished products and
The finished product gives people a clear and impactful feeling. Moreover, there are multiple portions of one dish, and they are well-proportioned. It feels like there is a lot of goods to sell without losing the charm, and it is very ornamental.
At the front of the queue is the cold dish stall.
The stall has three floors and is eight meters long. It is filled with dishes. It looks full, but in fact there are only eight dishes. The most of each dish is arranged for ten servings, and the smallest is four servings.
"This is our family's cold dish. There are not many dishes, only eight dishes. The best-selling signature dishes are 10 for lunch and 15 for dinner, while supplies last." Wang Zheng introduced.
"What if there isn't enough to sell?" Lao Tan asked.
"No way, that's it. If you want to eat, don't come early or make a reservation in advance. There are three cold dish chefs in our family, one is responsible for making two signature dishes, and the remaining two cook three dishes each. Each dish has a standard.
The taste is guaranteed," Wang Zheng said.
"Setting up stalls every day is enough to keep people busy," Lao Tan said.
"Mr. Tan, in fact, setting up the stalls is the production process. Did you see that it is finished as soon as it is set up? After the guests order the dishes, they will go directly to the menu, which not only ensures the quality, but also improves the speed of serving.
Of course, setting up the stalls does take time, but it doesn’t matter. It’s just a habit. It used to be a closed kitchen, and everything was operated inside. Guests couldn’t see it, but they still had to prepare ingredients. Now it’s open, guests can see it directly, and there are
Sense of participation. To put it into perspective, it is more hygienic than before, not only environmental sanitation, but also personal hygiene, because guests can directly see it." Wang Zheng said.
Lao Tan nodded and admitted that this method was indeed better and more advanced than Ah Qiao.
"Mr. Wang, what is this gong for?" Zhang Li asked, pointing to the small gong hanging in the corner of the stall.
Lao Tan also looked at the small gong and found it quite novel.
"Oh, you said this." Wang Zheng smiled and said to a master inside: "Master Li, knock the gong."
A master inside stopped what he was doing, picked up a gong and hammer and struck it.
"When——"
The sound of the gong is crisp and clear and can be heard clearly throughout the hall.
When the waiters who were clearing the table heard the sound of the gong, they all looked towards the cold dish mouth. Two waiters who were close to each other started to walk this way. Wang Zheng signaled that he didn't need to come over.
"This is to remind the waiter that the food is ready. When he hears the gong, he will come over to serve the food. Our hall does not call the waiter. When the food is ready at each stall, the gong will be played. When the waiter hears it, he will come over to serve the food. The cleaning lady will also come after hearing this.
.This not only saves time, but also provides a sense of novelty, and sometimes customers will serve it themselves." Wang Zheng said.
"This is good and creative." Lao Tan gave a thumbs up.
"Haha, it's forced. Nowadays, it's hard to recruit waiters and waiters, and they don't like to do it. I came up with this method because I had no choice. Unexpectedly, the effect is quite good, and the customers also accept it." Wang Zheng said.
"What about the dishes on the second floor?" Zhang Li asked.
"There is a food ladder in the center of the kitchen, where food is served up. There are not many dishes on the second floor, most of which are cold dishes. Each private room has a small kitchen, and hot dishes are prepared there. We will go to the second floor later and see you.
Just know it.”
Next to the cold dish stall is the claypot stall, which is the same size as the cold dish room and has the same shape.
There are four dishes on display, with nearly 20 servings of each dish.
"We have a total of four clay pot dishes. This one -" Wang Zheng pointed to the clay pot vermicelli and said, "The best seller. It is our signature dish and must be ordered at almost every table."
Lao Tan looked at this signature dish carefully. The vermicelli noodles were piled neatly in the casserole, which had been processed in advance. They were bright red and attractive. On top were a dozen pieces of dried dried dried shrimps that had risen, and sprinkled with chopped green onions. Just looking at them made me want to eat.
eat.
Looking at the price, 28 is fair and reasonable.
There is a fire on the clay pot stove, and a chef holding long chopsticks is constantly turning the vermicelli in the casserole. The alluring aroma wafts out, making people salivate.
"This is a reservation made by a customer at noon and will be processed in advance." Wang Zheng said.
Lao Tan nodded, appreciating it very much.
"Our masters prepare their own materials and make their own products, and there are no subordinates. This not only ensures the quality of the products, but also improves the master's sense of responsibility," Wang Zheng said.
"No one has any rough processing, right?" Lao Tan asked.
"Rough processing is available. We now have four stores and rent a garage specifically for rough processing. All the vegetables are picked and washed, including the fish, and the meat is processed in various kitchens.
Every day, orders are delivered from the rough processing room to each kitchen, and the masters use clean materials, saving time and manpower," Wang Zheng said.
Next is the noodle stall. The noodle stall is smaller, only half the size of the clay pot stall. It only has one staple food, and it really doesn’t take up that big of a space.
Next to the noodles is the steamed vegetable stall, and then the hot vegetable stall, which is what Lao Tan mainly inspected.
In a traditional kitchen, the stoves are lined up, and the chefs are cooking next to each other. Behind each chef is a waiter and a chopping board for side dishes, and there are three people in a line.
That's not the case here.
There are four cooking chefs in total, each with a stall. The stove is placed horizontally, and behind it is the operating table and freezer. The chef stands in the middle and operates, so the customers can directly see what seasonings to add. It is very clear.
The tableware is placed on the stand, and after the chef finishes cooking, he puts the dishes on the plate. Then he bangs the gong, and the waiter runs over to serve the dishes.
The design is very reasonable.
"Did you see it?" Wang Zheng pointed to the photo on the glass on the upper right side of the stall and said, "This is the photo and name of the chef. Below is his specialty dish, five dishes per person, twenty dishes for four chefs, which is enough.
Some old customers are accustomed to eating the dishes cooked by a certain chef. When they come here, they don’t even need to mention it. They just go to the chef and they have become friends.”
Lao Tan nodded approvingly and said sincerely: "Other people are doing waiter marketing, yours is doing dish marketing, let the dishes speak for themselves, good! It's great! It's worth learning."
"Mr. Tan praised me. What we have created is indeed food marketing. Mr. Tan summed it up well and hit the nail on the head, letting the dishes speak for themselves. I have to write it down. It was so well said." Wang Zhengdao.
"Your family not only successfully built an open kitchen, but also led the trend. The concept of direct marketing of dishes will be the development trend of the catering industry in the future." Lao Tan sincerely commented, "It seems that I came to the right place this time. I must do a good job."
Learn to learn.”
"Mr. Tan is humble. You are a senior. Your dumpling restaurant is better than ours. We should learn from you."
Lao Tan looked at Wang Zheng with admiration and said, "Your master has accepted a good disciple."
Then Lao Tan asked a few more professional questions.
"The stove is so close to the guests, so the noise should be quite high?"
"Yes, the noise problem was taken into consideration during the design. There were two solutions at the time, one was to use an induction cooktop, and the other was to use a low-noise cooktop. Induction cookers have no noise, but they are expensive and consume a lot of power. The Electricity Bureau
If you don't increase the capacity, you won't be able to use it even if you buy it.
There was no other way, so my master had to talk to the kitchen equipment factory, and with extra money, they designed this energy-saving low-noise gas and oil-fired stove. Although there was still noise, it was much smaller, and it hardly affected the guests' dining.
"
After Wang Zheng finished speaking, he asked a master to light the stove, turn on the fire to the maximum, and not stir the pot. The "buzzing" sound coming from the stove was indeed not loud, and it was completely acceptable to stand outside. This was not stir-frying.
As for the effect of the pot, the sound of placing the stir-fry pot on the burner is much quieter and has almost no effect.
"How much does a set of stoves cost?" Lao Tan asked.
"It was expensive at first because it was specially designed for our family, with a set of 5,000. Now it is cheaper, and many restaurants are using it. It is mass-produced and comes with a set of 3,000." Wang Zheng replied.
"The exhaust design of your home is also reasonable. Oil fumes don't overflow, and guests can't smell it."
"Haha, to tell you the truth, I took a lot of trouble when designing the exhaust. The four sets of stoves are all separate and located in the front. They are not like the kitchens in the past that were connected together against the wall to make a set of hoods and install them.
A large power wind cabinet will suffice.
It is unrealistic to install a separate air hood for each of the four sets of stoves and four hoods. It is possible to install a fan, but you cannot poke four holes in the wall. And you cannot install four oil fume purifiers."
"How did you solve it in the end?" Lao Tan asked.
"I couldn't solve the problem by installing the exhaust, so I finally found a professional to design it. It's actually simple. The smoke collecting boxes on the four sets of stove hoods are slightly longer, and they become a large smoke collecting box at the exit position. Install a
Hanging five point zero wind cabinet.
The flue exits the kitchen and goes upstairs. My house is on the sixth floor. There is a 7:00 air hood on the roof. In front of the air hood is a purifier, all of which are made silent. The entire exhaust system costs 200,000 yuan, which is not cheap.
." Wang Zheng said.
"Well, it's indeed not low." Lao Tan nodded.
"All of the equipment in my home is custom-made, even the console freezer."
Only then did Lao Tan notice that the freezer behind the chef was indeed different. Normal freezers have double doors, but this freezer has no doors, but drawers.
"We have a chef who cooks five dishes, and the freezer has exactly six drawers, five of which are equipped with raw materials, and one for small ingredients. The drawers are equivalent to large fresh-keeping boxes. We don't have a counter at home, so the first thing the chef does when he gets to work is to cut into small pieces.
materials, move plates, and then process semi-finished products. The chopping board is responsible for setting the stalls.
Our family specializes in local cuisine, and each dish comes with specific tableware and does not require plate decorations. In addition, the dishes are served directly on the stand, which eliminates the need for handling.”