Life is a Game

Sun Maocai was right, Jiang Feng really needed to adjust his mentality.

Jiang Feng understands the truth, but he feels that it may be difficult for him to adapt in a short time. He is a person who successfully cheated and finally got the script that the hero should have. I am used to being like an ordinary chef 996 who is busy in the back kitchen every day and can do a little bit of everything. I have never enjoyed the treatment of a small boss under the name of a small boss. Suddenly one day everyone told you, don’t do it, you have been promoted, you have been upgraded from 996 to a major shareholder, you can take a break every day after you come to check in, leave the rest to the employees, and other shareholders will also do things of.

Such a huge change...

It's pretty cool to think about it.

The first thing Jiang Feng had to do was to delete and modify the menu.

His dishes are too mixed.

From difficult dishes such as chickpea curds and eight-treasure chestnut pigeon, down to ground three delicacies, stir-fried bean sprouts, fried pork with peppers, and scrambled eggs with tomatoes are home-cooked dishes that can be bought in ordinary small restaurants. From Cantonese cuisine, Hunan cuisine, Sichuan cuisine, Hangzhou cuisine, and local cuisine, there are basically all kinds of dishes, which are miscellaneous and messy. Customers don't often order many dishes, but they just name them. These dishes are usually simple and convenient, and they are not cheap to buy. It only takes a few minutes for customers to order stir-fry, which is not a loss.

That was originally.

It's different now. I don't remember Jiang Feng's net worth for the time being. Even Pure Meat Wonton, a dish that is frightening except for the students of the Academy of Fine Arts, will be sought after by the first-time diners. Jiang Feng saw it yesterday when he was reading the comments. You Mengxin Kua Pure Meat Wonton really lived up to its reputation. It was so unpalatable that it made me cry. The five-star praise is a deceptive behavior of human beings.

All the limited buff dishes were sold out as soon as the noon business hours arrived in these two days. Some buffs were eaten and some were not. It is mixed sugar water) Whether this kind of big killer can be done or not depends on fate. After all, there is no shortage of immortals like Zheng Siyuan in this world whose buffs are almost stacked on top of their heads and are useless. Should they go back to make dim sum or go back to make dim sum?

Under Sun Maocai's suggestion, Jiang Feng's menu was greatly reduced. Sun Maocai felt that Jiang Feng's daily limited dishes were very good and had his own characteristics. Even if they were not very popular before, they could still be kept on the menu. As for other dishes, such as home-cooked dishes such as eggplant with minced meat that were previously sold in healthy stir-fry restaurants, Sun Maocai's suggestion is that you can cook it if you want, but you can't cook it every day.

F; N.

For example, on the 1st and 16th of each month, they sell local delicacies, on the 2nd and 19th they sell fried pork with peppers, on the 3rd and 11th they sell minced meat and eggplant, etc. Sell ​​everything in one to two days, as usual, that is, those two days will probably be busy.

Jiang Feng said that there is no need for it. He doesn't eat braised pork now, and the proficiency of these home-cooked dishes is far less than that of eight-treasure chestnut pigeon. Wanfu meat is a difficult dish, and the price-performance ratio is not good. If you don't make it, don't make it up.

It took almost two hours for Sun Mao to help Jiang Feng cut out a menu that finally looked like what a chef should have. Sun Maocai also said that these menus can be cut and changed at any time according to changes in seasons and moods. Appropriate changes in the menu are also one of the ways for a restaurant to maintain a good business.

After deleting and modifying the menu, Jiang Feng obviously had a lot more leisure at night, and finally returned to his normal workload.

The guests didn't react too much. It was useless because Jiang Feng didn't sell ground delicacies. He expressed his dissatisfaction when he scrambled eggs with tomatoes. It's okay, and it's much cheaper than Jiang Feng's.

Most of the customers who follow the trend want to eat Jiang Feng's dishes that are on the hot search. Jiang Feng was on the hot search together. But most of the guests usually retreat after seeing the price, and a few who are not intimidated by the price also have to retreat because they need to make an appointment in advance and all the reservations within a week have been fully booked.

Deleting and modifying menus can be done in just a few hours. A mentality change cannot be done in a few hours.

In the next few days, Jiang Feng was still the same as before. He went to the back kitchen with Wu Minqi at 8 o'clock every day to prepare the ingredients for clear soup and broth. Others give advice on what to do and what to do, and only the last step is done by oneself.

This requires process.

Jiang Feng felt that it might be difficult for him to adapt to this process in a short time.

What Jiang Feng didn't know was that because of Xu Cheng's long Weibo post, his chickpeas had become a god among the diners.

It has been many years since Xu Cheng spent so much pen and ink describing a dish. Such a high evaluation was written by Xu Cheng working overtime, and the effect can be seen to be mediocre. Some old diners who have retired and have money and leisure at home have heard of this dish even if they don’t surf the Internet or read Weibo, especially after hearing some friends who are more showy on weekdays bragging about this dish. Just want to try it.

Many of them are not natives of Beiping and live in other places, so they ask the younger generation at home to help them make reservations, and then go to Beiping for a special meal after the reservation is made. In their opinion, it takes a day to go to Beiping to eat a dish recommended by Xu Cheng. Still worth it.

Then their juniors, who inherited the family's daily management, sent assistants to make reservations.

It's a pity that not every domineering CEO can have an assistant that Xu Cheng envies like Boss Han.

Most assistants are unbookable.

Dear bosses: ? ? ?

Can't even order a dish? ? ?

After finally making a reservation, people arrived at Taifeng Building only to find out that most of the popular dishes were not guaranteed to be grabbed. It was even more difficult than making a reservation to grab food at noon. It is still hard to grab the goods on Double Eleven.

There are many such things, and Taifeng Restaurant has a wonderful reputation in the circle of diners from other places.

It is notoriously difficult to make reservations and grab food.

Fairy restaurant.

Of course, this is all for later.

Just when Taifeng Building's business was full every day, and Jiang Feng was trying to adapt to being a real big boss so that he could reveal that he was actually a big boss in every gesture, the two sisters Jiang Junqing and Jiang Junlian finally came to an end. The long and painful life of remedial classes during the summer vacation ran to Peiping happily like a piglet running to the trough after eating.

At noon on August 11, two sisters, Jiang Junqing and Jiang Junlian, and their fifth aunt arrived in Peiping.

Still Jiang Feng went to pick him up.

It's not because the fifth aunt and the twins are ranked, but because Jiang Feng is free today and he might as well pick them up. The two sisters insisted on bringing five suitcases, plus the fifth aunt's, a total of six suitcases. It's really hard to carry them back without anyone helping them.