After confirming that the raw materials are the most authentic, the next step is to determine how he chooses the recipe.
Long Xiangtian decided to choose spicy chicken as the signature dish of his restaurant.
In addition, in order to enrich the category, more dishes need to be determined. However, he still hasn't thought it through yet, so he gave this important task to Zhao Ziru.
Although Zhao Ziru is quite busy, he can still find the positioning of the restaurant, and then use these factors to decide the restaurant's menu. How should he decide it
During that period of time, he didn't know what had happened to Long Xiangtian, and he didn't tell Long Xiangtian what had happened, but neither of them asked the other.
He is just a silent collaborator, because he thinks as long as both of them are doing well, there is no need to talk too much.
Another point is that they are now busy preparing for opening the store, so they don’t have the time to take care of so many things.
The decoration of the store is nearing completion, so he must finalize the menu as soon as possible. Only after the menu is launched can he start preparing for practical activities, and the next step is to prepare the raw materials.
They can start the trial operation. There are no similar restaurants nearby, so they must act quickly. Only if the store is opened early can they make a profit as soon as possible.
Because once there are too many similar shops nearby, it will be very difficult to operate. You went back to the breakfast shop first.
He had to go to the store first and explain to the employees that he might not go to the store much in the next few days.
So he asked them to prepare to welcome the customers who come every day. You are still quite confident in your staff.
Because the staff who stay in the restaurant now have all undergone long-term training and stayed in the restaurant for a long time, and each of them has his or her own advantages.
Everyone can be independent, but he always thinks he is the boss. If he doesn't go there, it would be a bit unreasonable, so he goes to the breakfast shop every day.
To be honest, he doesn't have to go there every day. He just needs to contact the person in charge of the store and replenish the raw materials in the store.
After all, their employees are now quite skilled in everything they do, and they don't really need Long Xiangtian's help and guidance. After all, Long Xiangtian has already given them a lot of guidance before.
They are now skilled in dealing with various problems. At the same time, there are also concerns about the operation of restaurants along the coast.
Now I am not particularly worried anymore because the restaurant business has entered a fixed mode, with almost fixed turnover every day.
So he wasn't too worried about what might happen if he didn't go. The key point was that he hadn't made any contribution in the store recently.
He just stayed there, and the cooking was left to other people, so there was no need for him to go there every day.
He then turned his full attention to the opening of the new store and added tofu pudding and shredded cabbage to the menu.
In this case, he has already decided on several recipes, and then he will see what surprises Zhao Ziru can bring him.
If Zhao Ziru can also come up with a lot of recipes, then their restaurant will have a place to stay.
Long Xiangtian and Fatty did not tell the restaurant about the idea of opening a new Hunan and Sichuan restaurant. He also did not tell Yunniang and Yan Bingbing.
So currently, there are only two of them taking care of this store, so Long Xiangtian doesn’t know which direction to work towards.
However, he is still proceeding step by step according to the plan. The reason why she didn't tell anyone else.
I just don't want them to come and help me. Firstly, it will cause trouble to them, and secondly, I won't know what to do with this store when the time comes.
The past two days were a nominal collaboration between him and Zhao Ziru, but more of it was the hard work that Zhao Ziru put in. If he brought more people in to talk about it at this time, he would not know how to explain it to Zhao Ziru.
It's not just a matter of a simple sentence. It's related to the interests and ownership of the restaurant, so I decided not to make it public for now and tell them when the restaurant is about to open.
I don’t know if they would make any major changes when they come over at that time, so the restaurant will be finalized.
At the same time, one thing that needs to be noted is that in the Sichuan restaurant he runs, the spiciness of the dishes needs to be slightly reduced, because people nowadays are not particularly able to eat spicy food.
Besides, people in Shanghai don't like spicy food. You have learned about this in advance, so it is a little risky for Zhao Ziru to open a Sichuan restaurant.
But in fact, no matter early or late, he has to take this step.
After all, opening a breakfast shop is not a long-term solution, as there are already many breakfast shops competing with them.
It takes a lot of courage to take a big step ahead and open a Sichuan restaurant, but Long Xiangtian and his team did it.
So far, everything seems to be going normally at the Sichuan restaurant, and Yinhai is still thinking about the menu provided by the Sichuan restaurant.
At the same time, one thing that needs to be noted is that if they really want to open a Sichuan cuisine restaurant, they also need to make sure that the ingredients are fresh.
Only fresh ingredients can bring customers the best experience. People come to the restaurant to eat and they definitely want to eat the most delicious food.
But the most delicious food must be made with the freshest ingredients. If you don’t use the freshest ingredients, all your subsequent efforts will be in vain.
Therefore, we must ensure that the food in the restaurant is the freshest. But this is a bit difficult for Hai.
Because there are not many places that can provide food raw materials now, he can only use things from the few existing places to see which place has the freshest ingredients.
He would use ingredients from wherever they were. He no longer cared about the travel costs. He just wanted the freshest ingredients.
In this way, the quality of the restaurant's entire dishes can be improved. I, Long Xiangtianyan, have actually considered the cost issue.
However, after he calculated, he found that as long as he could provide fresh ingredients as raw materials, no matter how much he invested in transportation costs and raw material purchasing costs, it would be worth it.
Because he will give back to himself in the form of customer flow and table turnover rate. In this way, he doesn't have to worry about these problems.
At present, he still needs to discuss with Zhao Ziru about the things to pay attention to in running this Sichuan restaurant.