The next day, just as Lao Tan was about to call Lao Si, Lao Si's call came in.
The fourth child said that the Guandong family of Wanfangmen had found a chef and asked him to take a look.
The fourth brother is the production director of a restaurant chain in the provincial capital. He is very good and famous. He was his brother when he and Lao Tan learned to cook together. There were four brothers in total at the time. Now the eldest and second brother no longer work in this industry. Only he and
The fourth child is still doing it.
The Guandong family is located at Wanfangmen in Bei Santaizi, three kilometers away from Songshan Road. It was formerly a kindergarten, and the predecessor of the kindergarten was Laogen Villa. At that time, Lao Tan was the chef of the resort and Zhang Li was the manager.
After SARS came, the boss bought the villa out and turned it into a kindergarten. Now that the kindergarten has become obsolete, it has become a hotel, and Zhang Li is the manager there.
Zhang Li is Lao Tan's old partner when he was working in the provincial capital. The two have collaborated together on Xueyueshan Barbecue, Lao Gen Villa, and Linjiang Xuan. They have not collaborated since Lao Tan went abroad.
After answering Lao Si's call, Lao Tan figured out that Zhang Li was the manager of a Guandong family. He should know the situation and call her first to ask.
Zhang Li said that she didn't know about the recruitment of the head chef, and that it might have been a temporary decision by the boss. She told Lao Tan that the current head chef was a brother who had worked with the boss for more than ten years, and it was impossible to change. Then she introduced the current situation of the Guandong family's kitchen.
There are more than 60 people, and the scale is quite large. They sell local home-cooked dishes and rural dishes. The highlights are the small stupid chickens and wild fish in the reservoir. The most attractive ones are the small donkey grinding, water tofu, and tofu brains.
Make.
The existing problems are that the quality of the dishes in the kitchen cannot be improved, the serving speed is slow, the guests have a serious problem of pressing the dishes, and the cooperation with the front desk is not in place, and there is a disconnection.
Currently, the business is over RMB 1.2 million per month, neither losing money nor making money. But the potential is great. It should be possible to sell RMB 1.5 million per month. If managed well, RMB 1.8 million will not be a problem.
The overall investment in the hotel is 4 million, and the annual rent is 800,000.
The boss's surname is Xu and he is forty years old. The person in charge of personnel is named Zhang Juan, an old subordinate of the boss. The purchasing is the boss's uncle, the accountant is the boss's friend Sister Li, and the treasury manager is the boss's aunt.
Zhang Li was appointed as the front desk manager, Li Shuang was appointed as the floor manager, and Zhou Xiaomei agreed to become the marketing manager.
Li Shuang, an old subordinate of Zhang Li, was the floor manager when she was at Laogen Villa, and she was the branch manager when Lao Tan was at Binhai.
Zhou Xiaomei, a classmate and relative of Lao Tan, is called Uncle Lao Tan in the book. She was the general store manager in Binhai, and she and Zhang Li are good sisters.
After introducing the basic situation of Guandong Family to Lao Tan, Zhang Li said: "Come over and have a look and talk to the boss. I think this place is good and has development potential. We both could do it in the past at Lao Gen Villa.
This can also be done.”
Lao Tan said: "Okay, I'll go over and take a look later."
According to Zhang Li, there is a chef in the Guandong family now, and he is the brother of the boss, so it is impossible to change. But the fourth child said that there is a chef there, what does that mean?
No matter what, go and take a look first.
Half an hour later, Lao Tan stood at the gate of Guandong people's house.
It is different from the old Laogen Villa. At the time of Laogen Villa, there was a tall gatehouse at the entrance, with red lanterns hanging on both sides of the gatehouse, and a solid wood plaque hanging in the middle - Laogen Villa.
Now that the gatehouse is no longer there, there are two antique doorposts on both sides of the gate, with black and gold solid wood slats hanging on them, forming a couplet.
The first couplet is: three acres of land, one cow;
The second line is: Wife and children are on the hot bed.
The horizontal batch is on the main building at the back: Guandong people.
Lao Tan is very familiar with everything here. After all, he has worked for a year. The original Lao Gen Villa was the first store in the national chain. He was the first head chef and was also very famous. Return to the place where he worked in the past
, can’t help but feel a little emotional.
After walking through the gate, I didn't rush into the main building. I walked around the main building first.
To the east of the main building is the employee garage, to the west is the security room, and at the back is the employee dormitory.
The staff dormitory is a small 40-meter-long second floor building. In the past, employees lived on the second floor, and the rooms below were all unused. Now the second floor is still dormitory, and the first floor from west to east is the fire water tank room and the breeding room.
, warehouse, vegetable room and staff restaurant.
The door of the breeding room was open, and a black donkey was grazing. When he saw a stranger standing at the door, he sneezed loudly. Old Tan laughed and thought it was good. The donkey made the compound look like a crop yard.
It has a country flavor.
After walking around, he returned to the door of the main building, opened the door and went in.
The receptionist wearing a blue floral jacket smiled and asked: "Hello sir, do you have a reservation?"
"No, come and talk to the boss about something," Lao Tan said.
"Hello, our boss is in the office on the fourth floor. I will take you up."
"No, I'll go up by myself. You can do your work. I'll take a look first."
The greeter smiled and nodded, and Lao Tan walked in, thinking that the greeter had been trained well by Zhang Li and was qualified.
In the center of the hall is a food display stand. On the left side of the stand is a large stew stall, on the right is a tofu shop, and behind it are cold dishes and noodles, forming an arc-shaped ordering area.
Next to the ordering area is a chicken coop and a fish pond. The chicken coop is home to more than 30 little stupid chickens. The fish pond is home to carp, catfish, black carp, and grass carp. There are two wooden barrels next to the fish pond, which contain wild giant carp.
Loach and bullfrog.
The style of the entire ordering area is very Guandong, with solid wood decoration, giving people a rough and bold feeling.
The food display stand is rectangular, with a bottom height of 80 centimeters, and three levels of stepped food stalls on the top, with forty dishes on each level.
Lao Tan walked around the booth twice. Ninety percent of the dishes on it were home-cooked dishes, including pot-wrapped pork, pork slices, sweet and sour pork loin, sweet and sour pork ribs, mu shu pork, soft-fried pork loin, braised pork ribs, etc.
etc., there are also a few trendy dishes, such as Moonlight over the Lotus Pond, Cashew Nuts and Celery.
Zhang Li said that the serving speed is slow and the guests always rush for the food. There are reasons for the slow serving time. First, the chef is not strong enough to stir-fry; second, there are too many complicated dishes that cannot be cooked in a long time. Desserts are troublesome dishes and generally
They are all done slowly and take time.
Lao Tan took a closer look at the dessert dishes on the booth, including shredded sweet potato, shredded yam, shredded three kinds, shredded jujube, colorful glutinous rice jujube, shredded taro, turned taro, and snowy bean paste, a total of eight desserts.
Lao Tan thought that there were too many dessert dishes. Ordering just one for each table would keep the chef busy, which would definitely affect the speed of serving. There is also snowy bean paste, which is the most troublesome dish. It would be nice to be able to serve it when you are busy. In addition,
There are also many dishes, one hundred and twenty, and this is just hot dishes, not including cold dishes and noodles, and there will be more cold dishes and noodles.
Although the store is large, 5,000 square meters, there are too many dishes. This results in too much preparation, a heavy workload on the chopping board, and a waste of time on side dishes. The raw materials cannot be sold every day, forming a backlog, and the business is booming but no money is made.
Phenomenon.
The cost is all on the raw materials, and if the freezers are not sold out, there will be no profit.
There are too many desserts and too many dishes, which may be the reason for the slow service. But without seeing the inside of the kitchen, Lao Tan did not dare to draw conclusions easily.
He came to the big pot stew stall.
Standing inside was a woman in her forties, wearing a blue floral scarf on her head, a blue floral jacket, and a floral apron around her waist. The clothes were dressed like a sister-in-law in a northeastern rural area, and she was clean and neat.
Hit the eyes.
There are three large pots at the stall. The first pot is stewed with sauerkraut and big bones, the second pot is stewed with chicken and mushrooms, and the third pot is for hospitality dishes.
Lao Tan laughed when he saw the dish for entertaining guests. This dish was studied by him when he was at Laogen Villa. It became popular in Santaizi after selling fire, and gradually spread to the city. It was also very popular at first, and many restaurants came to learn from it. etc.
When arriving at Binhai, some of the guests didn't recognize it, as many dishes still have local differences.
Taking a closer look at the dishes in the pot, Lao Tan shook his head a little. The food was out of shape, the porridge was too long, and the taste was not good. The meatballs were the right size, but they were not the meatballs he requested. It looked like a picture at first glance.
It is made with ready-made meat fillings to save trouble. It has no texture. The eggs are also cooked and put in directly without being fried and smoldering. It is no different from boiled eggs, which is a bit superficial.
There is another biggest failure - big oil.
Then we came to the cold dish stall.
The cold vegetable room is a bit small. There are five employees in front of it. Some are setting up stalls and some are peeling cucumbers. There is a basket of cucumbers and a bag of radishes piled in the middle of the floor. Due to the small space, the employees are walking back and forth from above, making it look like
Crowded and messy.
There is a display stall outside the open glass, and four pots of side dishes have been placed. They are Laba garlic, soy sauce side dishes, Maggi radish and home-made kimchi.
There are also four stainless steel square plates, two of which are filled with freshly smoked pig trotters and chicken feet, and the other two are empty, and there should be some that have not been smoked.
The cold dish room is next to the pastry room, and there are five employees in the pastry room, all of whom are doing preparation work.
There were no stoves in the cold dish room and the pastry room. Lao Tan thought that it would be inconvenient to work without hot processing and would delay things. This was a design mistake during the decoration, which was a flaw for the kitchen.
There are cornmeal pancakes, pickled cabbage steamed dumplings, celery steamed dumplings, golden silk pancakes, cornmeal steamed cakes, black rice flour steamed cakes and small steamed buns on the pastry stall.
They are all coarse grain staple foods, which look good and have a farm-like feel.
Come to the tofu shop.
The entire tofu shop is completely designed according to the rural tofu shop, and it has a very pyrotechnic atmosphere.
There are two rooms in total. There is an old stone mill in the middle of the outer room. There is a donkey harness on the stone mill pole. The donkey harness buns are hung on the wall. There is a door near the window. It is estimated that the black donkey came through this door.
There is no need to walk through the hall to enter or exit. There is a banner hanging next to the door, which says "Excellent employees who work hard and never complain".
Lao Tan laughed and said to himself that he would not work without complaint, even a donkey would not dare to resist.
Near the south wall of the back room is a large pot for boiling soy milk, with tofu pressed on it. A middle-aged couple is inside, the man is picking up the pressed tofu from the tofu cage, and the woman is cleaning.
There are two large thermal buckets at the door, containing tofu brain and water tofu.
Chicken coops, fish ponds, and tofu shops are all connected together. Going here is like going to a farmyard, and it has a very rural atmosphere.
This area is the highlight of the entire a la carte area and the most attractive. Most children in the city have never seen a donkey. It should be a treat to see a donkey when eating here.
It's a very happy thing, and you can also see the entire production process of tofu, and eat fresh tofu and tofu, which is an extraordinary experience.
After viewing the entire ordering area, Lao Tan was about to go upstairs. Zhang Li happened to come down from the second floor and saw him walking over with a smile.
Lao Tan looked at Zhang Li walking over with a smile on his face. He hadn't seen her in five years and this woman was even more beautiful.
A decent professional attire outlines a woman's figure very well, and her curvy figure exudes a mature flavor. She has short short hair, raised eyebrows, a pair of beautiful eyes full of warmth and wisdom, and the raised corners of her mouth convey the joy in her heart.
Revealed without reservation.
The two people walked up to each other, smiled at each other, stretched out their hands in unison, and held each other tightly.