Chapter 668： Try every means to brush up favorability

Who is the one?

Liu Zhangpeng asked curiously: "I just went over to say hello, didn't you accompany me for dinner?"

Liu Yunong shook his head: "No, it's just like what I said just now. I just said hello. I didn't know each other at all. But because the dishes are so good, I was called by Chef Kang to meet."

Liu Zhangpeng couldn't help asking: "Boss, who are you talking about?"

Liu Yunong said: "Xiao Fu, Chef Kang went to Maxima for dinner a few days ago."

Liu Zhangpeng suddenly realized that it was Fu Yu!

Then no wonder

Wait, why did I feel that it was only right when I knew it was Fu Yu?

Be good!

what happened?

Wang Yulong next to him was also a little curious, how did Fu Yu accurately judge Kang Guijie's eating preferences through Kang Guijie's dining situation?

After all, he was suddenly called over to say hello, so his attention should stay on Kang Guijie.

Even if you take a look at the dining situation deliberately, what can you tell with a few simple words?

Thinking of this, Wang Yulong asked: "How did Xiao Fu judge Kang Chu's food preferences?"

Liu Yunong said truthfully: "Because Chef Kang thought he was good at cooking, so he called him over to get to know him. He judged from the leftovers on the table that Chef Kang's dietary preferences were probably five or six. Minutes, after all, the back kitchen is very busy, and we didn't know each other at first, so we just said hello."

Wang Yulong and Master Liu Zhangpeng looked at each other.

Liu Zhangpeng swallowed his saliva, what kind of master is this Maxima that can make a person improve so fast?

Wang Yulong: "Is there any taboo place?"

Liu Yunong nodded: "Well, no, Chef Kang was quite happy just now, saying that he avoided all the taboos and was very satisfied with the food."

Wang Yulong was quite emotional in his heart, and couldn't help but look at the apprentices around him more.

look at others

Liu Yunong looked at the crowd and said: "Chef Kang is very satisfied with today's table, especially because the dishes are completely customized according to his preferences, so he expressed his gratitude, but this also gave us a hint in disguise."

"Small payment, even without communication and inquiries, can know the customer's food preferences like the back of the palm of your hand, but everyone ask yourself, can you make an accurate judgment based on the customer's dining situation?"

In one sentence, everyone was silenced.

Liu Zhangpeng couldn't help but conduct a self-examination.

To be honest, if he didn't know the customer's preferences in advance, he wouldn't think of observing the customer's dining situation.

Not only because he is in the back kitchen, there are not many opportunities to contact customers, but also because he has no awareness of this at all.

Not only Liu Zhangpeng, but even other small workers couldn't help but reflect.

If you observe carefully, maybe you can do it yourself

Liu Yunong looked serious, and said seriously: "As a chef, I am currently working in the back kitchen. If the store is reformed in the future, a cooking area will be set up in the front hall to cook in front of customers. There will be no waiter service at that time. It’s all up to the chef to deal with it himself. In such a situation, can he still ask the customer what to eat or not while cooking? It’s okay if the customer is willing to cooperate. According to the dining situation, give customers some suitable ordering suggestions?"

Speaking of this, Liu Yunong's eyes even brightened.

Many chefs today have lost the ability to innovate independently, and spend all day sitting in front of the kitchen counter, cooking behind closed doors according to various order lists.

"I'm not saying that everyone's cooking is not good enough. I think that every chef, since you have entered this industry, must strive to improve your cooking skills and serve customers better. At the same time, you must not forget to always Pay attention to customers' dining preferences, and innovate and improve the taste and presentation of dishes."

"No matter when, only by better catering to customers' preferences can we always stand at the forefront of the catering industry."

"Otherwise, all colleagues will laugh at us. They only know how to use ancestral recipes, old flavors, old-fashioned dishes, old-fashioned tastes, old-fashioned presentation, and don't know how to innovate. Can you still be accepted by customers forever?"

When he said the last sentence, Liu Yunong's voice was obviously raised a bit!

This sentence echoed in everyone's mind, and they couldn't let it go for a long time.

"Without the ancestral cooking recipes in the store, can you still be accepted by customers forever?"

Everyone in the back kitchen couldn't help but clenched their fists.

These words were like a sharp needle, piercing their hearts fiercely.

Bring forth the new through the old.

Research improvements and innovations to existing dishes.

This is the most important thing for all kitchen staff.

It is also the practice of almost all the bosses to give advice, and even use various incentives to encourage and motivate the enthusiasm of the kitchen staff.

The times are advancing, and people's tastes have also begun to improve and change.

If you want to always have a lot of guests, it is very undesirable to stick to the stereotypes.

As long as we work hard to innovate, find ways to improve, and better cater to customers' dining habits and dietary preferences, we can always have a prosperous business and be recognized and loved by customers.

Liu Yunong announced: "I will communicate with Manager Li at the headquarters about this matter. In the future, I will also properly arrange the kitchen staff to make a specific analysis and judgment on the amount of leftovers on the day based on the situation after the customer's meal."

"We can tell us a lot of clues through the amount of leftovers from customers. This is all experience. Now the back kitchen has long stopped testing dishes in person, and is completely indifferent to customers' specific dining preferences. A qualified chef?"

After finishing speaking, she clapped her hands: "Okay, let's get busy first, we'll talk about this matter later."

Everyone responded, each busy.

But I couldn't help but start to reflect.

really.

Since when did they stop paying attention to the customer's dining situation?

In fact, at the very beginning, they would deliberately observe the amount of leftovers left by customers, so as to judge whether the dishes they cooked would be liked by customers.

If the customer clears the plate, they will know that the dish is to the customer's taste.

And if there are a lot of leftovers, sometimes, I will try the dishes myself to make sure if there is any problem with the taste, or the customer may prefer other dishes.

Use this to select the ten dishes on the next recipe.

Not to mention other people, even Liu Yunong himself has become a little slack.

Because the store's business has always been very good, she no longer pays attention to customers' dining preferences, but chooses the daily dish combination according to the season and mood.

Thinking about it carefully, it seems that the few restaurants under his control have been serious for quite a long time, and they have not launched innovative and improved versions of dishes, nor have they made any other improvements. They just repeat their daily work step by step.

And this kind of following the rules is completely contrary to the idea of ​​promoting the store in her plan.

I can no longer just muddle along like this.

She felt that she was really not paying attention these days. Seeing that the profit in the store was very considerable, she began to relax with peace of mind.

This is not going to work.

Liu Yunong made up his mind and planned to go back at night, so he contacted the person in charge of the main store to communicate with him.

Look at customizing a set of corresponding employee training activities to wake up all the staff during the off-season after the new year, or study whether there are any better incentive measures to improve everyone's work enthusiasm.

Especially in the back kitchen, we can no longer stick to the stereotypes and hold on to the family traditions and work behind closed doors. We also need to understand the current needs and development momentum of the catering industry.

Actually, the fact that Kang Guijie came to the restaurant to eat was just a fuse.

Liu Yunong is a very ambitious person.

She stayed in Beian during this time, accompanied by her younger sister.

The job is going well, the family is happy, and before I know it, I am a little too immersed in it.

It is not easy to run a catering company well.

Especially, she expects to open new branches next year, whether it is the selection of store locations, personnel training, or the operation and management of several other stores.

All of these require her to make overall arrangements that are time-consuming and labor-intensive.

She has really adapted to the busy and stressful work life, and now she has a rare leisure time, which instead makes her feel an indescribable sense of crisis.

I am afraid that my temporary slack will delay the development of the company and affect the realization of my goal of promoting ancestral dishes.

Liu Yunong is working **** his own, ready to continue to show his ambitions.

The kitchen staff cheered up.

Liu Yunong’s words are still very useful. At least now, every day when customers leave the table after eating, in the small work group, there will be photos of leftovers uploaded by waiters in real time.

If there is a dish that has hardly been touched, it will be brought to the back kitchen, and let the chef in charge taste it for himself. If there is any problem, think about it yourself.

If there is one, change it, if not, encourage it.

Don’t think that after working for a long time, relying on your rich experience, you feel that there is no problem in cooking.

The cooking of dishes is still very complicated. There are many dishes, and without repeated practice, the techniques will be somewhat rusty.

Therefore, it is necessary to strengthen the chef's seriousness in cooking details.

To rely too much on the feel is not really a safe thing.

Sometimes, a proper dish test is the truly responsible attitude towards a dish.

After all, the chef is not a robot, and has a set program.

No matter how good a chef is, he is still an ordinary person.

But people will have the possibility of making mistakes.

years ago was extremely busy at work.

Fu Yu’s daily work in Maxima was originally a two-point and one-line job in the back kitchen of the dormitory.

Since he went to Shangshi private restaurant to learn cooking every night, Fu Yu consciously got up early every day to cook staff meals for the back kitchen staff.

Cannibals have short mouths, and some of them feel uncomfortable. After eating delicious meals, they can't say any complaints.

But apart from making breakfast, Fu Yu now has one more task.

It is to take time every morning to get some snacks.

Today make a dish of dried tofu with sesame oil, and tomorrow use the leftover scraps from cooking to fry a few pieces of spiced fish fillets.

Then when Liu Yuqing came to deliver the takeaway order, he secretly gave her a snack to eat, and brushed up his favorability by the way.

The buyer ordered a batch of fresh peanuts yesterday.

Zhao Meng made a jar of raw pickled peanuts this morning.

Fu Yu saw that there was still a lot left, so he put out a small pot, and before the customers came to the door, he took the time to make a spicy peanut.

The quality of this batch of peanuts is particularly good, with full grains and uniform sizes.

Fu Yu picked up a few dried chili peppers, put a small spoonful of peppercorns in a pot, added water to boil, and turned off the heat.

Pour the peanuts into the pepper water and soak for half an hour.

Fish out the peanuts and peel them.

This is a bit troublesome, Fu Yu called Zhang Jinyu, and the two of them did it together.

Hearing that Fu Yu was going to make spicy peanuts, Zhang Jinyu's eyes lit up immediately.

No one in the back kitchen knows that Fu Yu learned the unique skill of frying peanuts from Zhao Meng.

Anyone who loves to drink has a lot of research on the side dishes that go with wine.

Especially Zhao Meng, who was originally a chef and has rich experience in this area.

Fu Yu's spicy peanuts were learned from Zhao Meng.

Before when Zhao Meng was not in charge of cooking, Zhao Meng was busy taking orders and didn’t have the time to do these things, so Fu Yu took over, and when he was not busy, he quietly occupied the kitchen counter to make side dishes with wine.

Finished, the master and apprentice nestled in Zhao Meng's dormitory room, ate some side dishes and drank some wine. The exhaustion from a tiring day seemed to melt into the aroma of the wine and gradually fade away.

Deliciousness is the source of motivation, Zhang Jinyu worked very hard, and the two of them handled a small pot of peanuts.

Fu Yu took the peeled peanuts, wiped off the surface moisture with kitchen paper towels, put them in a fresh-keeping bag, sealed them, and put them in the freezer to freeze.

Remove the seeds and chop the dried peppers, and prepare the peppercorns.

Heat the oil in the pot and pour in the frozen peanuts.

Slowly fry over medium-low heat until the peanuts float upwards, and there is a rattling sound in the pot to remove them.

Heat the oil again, pour in the peanuts and fry until golden, immediately remove and drain the oil.

Put a little oil in the frying pan, heat it up, pour in the peppercorns, and sauté the peppers slowly over low heat.

This step is very critical. If you do not master the heat, the dried chili will become burnt.

Pour in the fried peanuts and stir fry evenly.

When Fu Yu stir-fried peanuts, he didn't use a shovel, he just turned the spoon directly.

The peanuts in the pot are flying up and down, and the effect is very neat and beautiful.

Sprinkle salt and sugar before serving.

Fu Yu first served two small bowls of fried spicy peanuts.

One bowl is reserved for Zhao Meng, one bowl is waiting to be given to Liu Yuqing, and the rest is given to Zhang Jinyu.

Several people on Zhao Meng's side secretly shared the food.

As for when Liu Yuqing came over, Fu Yu sneaked out to lie down on the vegetable passing table, and sneakily stuffed food for the other party.

The cannibal has a short mouth, and everyone pretends to turn a blind eye.

However, Fu Yu's small stove is too diligent!

It must be guaranteed once every morning!

If there is something good to catch up with the back kitchen, sometimes I will come again in the afternoon!

Besides, this man's arms were heavy, and he lay down on the vegetable transfer table, and he didn't move his nest.

It was as if there was a huge magnet hidden on the serving table, which strongly attracted him, and he couldn't let go, he was addicted.

You have to chat with Liu Yuqing for a few days before you get over your addiction and get back to work.