She Only Cares About Cultivation -
Chapter 110: 【110】90s cook 110 (first update)
Chapter 110: 【110】90s cook 110 (first update)
Last month, she was both recruiting and training the new hires. The students’ skills were not high, having just passed the Primary level, but they were still very young, in their early twenties, so they had plenty of room to improve. The lead chef was forty years old this year and had decided to leave his previous job because the salary wasn’t high.
That’s why having a craft means you don’t have to fear wherever you go. Another place was offering him three thousand yuan a month, but here he was arranged to have a three-month internship with a salary of three thousand five hundred yuan, and if he became a regular employee, his salary would be negotiated based on his abilities. The chef, surnamed Xiang, agreed to her suggestion.
The young student was named Qin Keqiang, twenty-three years old this year. After graduating from junior high school, he went out to work and learned to assist in the kitchen at a restaurant. After saving enough money, he attended culinary school and got his license. Gong Mingxia offered him a salary of one thousand five hundred yuan a month, two thousand after becoming a regular.
The waitstaff were paid eight hundred yuan during the probation period, and one thousand when they became permanent. The assistant cooks received the same salary.
If one did the math, during the opening phase, namely the three-month internship, she would have to shell out 11,400 yuan per month just for salaries, not to mention utilities, gas, and property management fees. It would surely reach twelve thousand yuan.
It was a good thing that the property was hers and without a mortgage; otherwise, she would have had to add rent to the costs, just thinking about it made her feel tremendously pressured.
At the beginning of June, Xiao Xiao’s fast food restaurant began its trial run. In the Shuiyunjian community, most of the houses were still being decorated, and not many had finished setting up their storefronts as quickly as they did. Because the occupancy rate had not yet reached half, many storefronts were still in the remodeling phase.
Exactly because of this, their restaurant, selling meals all day, did not do as poorly in business as she had imagined once they opened their doors.
In the morning, her place sold pan-fried buns, steamed buns, a variety of porridges, Spicy Soup, fried dough sticks, soy milk, tofu pudding, and other items, with a combination of southern and northern flavors.
With a wide variety, customers had plenty of options, and there were indeed quite a few patrons.
The main dishes at Noon were rice with stir-fried dishes, braised chicken rice, rice with various toppings, noodles with toppings, and also added Cold Rice Noodles and cold noodles for summer.
Gong Mingxia brought her experience from a snack shop in a later era, so she put a lot of effort into the combination of foods as well as the innovation and creation of derivatives.
For example, at Noon, she would prepare a big pot of marinade, including marinated sausages, marinated eggs, marinated chicken legs, marinated duck legs, and another pot containing marinated beef. In the kitchen, they would keep a steamer, placing cushion bowls inside it with fish, crispy meat, and lotus zi. In the fridge, they kept beer and soft drinks...
The menu was clearly posted on the wall, with red background and yellow characters. Under the glass of each table, there was also a menu.
To avoid confusion in ordering, in an era without paging devices, she wrote out order slips, keeping one copy for herself, marking down a number for the customer, and giving the other copy to the kitchen according to the number to ensure there were no wrong or missing orders.
Under her orderly management, Xiao Xiao’s fast food restaurant received good feedback during its trial operation. After all, what to add to the menu was researched together with the main and assistant chefs, and the taste was approved through their combined efforts.
"Our principle is to operate with integrity. We must ensure cleanliness and hygiene, never keep leftovers for the next day. It’s better to make less than to overproduce."
Those who have worked in restaurants know how tough it is, especially since they also sell breakfast, which makes it even harder. They had to be in the kitchen to help as early as four in the morning.
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