Hearing that Qin Huai was willing to work overtime, Foreman Cao became even more excited, and his eyes lit up when he looked at Qin Huai.

"It's great that Master Xiao Qin has such a heart. Now I want to talk about the second priority, which is the business hours of our Huangji."

"Master Huang, I think there is nothing wrong with the noon business hours, but the evening business hours are indeed a bit too short." Foreman Cao looked at Huang Shengli.

Huang Shengli remained silent and did not speak.

The last time Huang Ji changed its business hours was because of "Zhiwei".

"Now that we have determined the rules for limiting the amount of fruit, I can roughly calculate the daily sales volume of fruit based on the business hours and the passenger flow in the past few days."

"Considering that the production of fruit takes much longer than ordinary dim sum, I think we can gradually increase the business hours starting from tomorrow, first to 9 o'clock tomorrow, and then the day after tomorrow..."

"The ordering time has been extended to about 10 p.m." Huang Shengli interrupted Manager Cao, "The ordering will stop at ten o'clock, and the store will close at eleven o'clock. The business hours at noon will remain the same, and the ordering will stop at 1:30.

The chef preparing the dishes in the back kitchen has plenty of time to prepare the dishes.”

Foreman Cao has worked at Huang Kee for so many years and can calculate the number of customers and meals served. Naturally, Huang Shengli can also.

"10 o'clock is the limit. After 10 o'clock, even if Xiao Qin and I can deliver meals stably, the rest of the kitchen can't keep up with such a large volume of meals."

Foreman Cao quickly jotted it down in his notebook.

Huang Shengli looked at Qin Huai again: "Xiao Qin, you don't have to get off work until so late. You will go to work at 4:30 p.m., and it will be enough to work until 8 p.m. according to your meal delivery speed. But since you have to work at night, you can go to work at noon. Have a good rest. I asked Gong Liang to set up a VIP sleeping lounge in the bone setting shop. From now on, you can go there and take a nap after lunch every day to recharge your batteries."

Qin Huai knew what Huang Shengli meant. The biggest difference between Guoer snacks and other snacks is that it can be steamed repeatedly, and the taste of the resteamed food will not be much worse than when it was freshly cooked.

As a novel snack based on the apple-faced fruit, the fruit is originally shaped and steamed in a pot before being taken out and colored. After coloring, it is served directly to the guests, and the entrance temperature is just right.

After coloring, leave it there to cool. When the customer orders, steam it in a steamer for a few minutes. It will be delicious.

It is true that the production process of Guoer is very troublesome, and there are few people in Huang Ji's kitchen who can help Qin Huai.

When kneading the dough, Guoer needs a standard dough, which should be hard but not completely consistent. It needs to be slightly adjusted according to the characteristics of the pastries.

In this matter, Zheng Siyuan can't even help. Just because Zheng Siyuan can knead Guoer's noodles doesn't mean he can knead Guoer's noodles. He doesn't make this snack at all. He hasn't learned how to turn the spoon yet. Zheng Siyuan

I can't practice fruit.

Making stuffing is Huang Shengli's step. Let's not talk about anything else, just the big spoon required to stir-fry the stuffing. In Huangji and the entire Suzhou area, there is no one other than Huang Shengli who can handle it.

Shaping is relatively simple, but that's only relative.

If the shaping of mianguoer could be mastered by just a few days of practice by any chef, mianguoer would not become synonymous with top-notch dim sum.

What? You said Qin Huai didn't even practice for a few days, and he got started as soon as he practiced?

In this regard, Zheng Siyuan can only say that people and their physiques cannot be generalized.

Breaking down the steps of making the fruit, the only thing that a helper can help with is the final step of coloring.

Coloring is easy, all you need is your hands.

But the fruit is not ordinary colored.

Many people in Huangji Kitchen believe that Guoer’s appearance and that of Apple Noodle Guoer are simply two extremes, one is extreme aesthetics, and the other is violent and ugly.

The former requires certain aesthetic and artistic skills, and the latter also requires certain aesthetic and artistic skills.

When Qin Huai occasionally made guoer, no one in Huangji's kitchen had tried it, but no one could make the guoer uglier than Qin Huai.

Xu Cheng emphasized in the article that Guoer's appearance is ugly and outrageous.

What if the fruit served to the table is not ugly enough and the guests are disappointed?

This is not false propaganda.

The meeting between Qin and Huai lasted for more than an hour. Huang Shengli and foreman Cao were discussing the whole process, while Qin Huai listened on the side.

Huang Ji’s current business philosophy is very simple.

Grasp the customer base, retain the customer base, and create greater glory.

"Zhiwei" is published today. Domestic customers can arrive at noon and evening if they are fast. Foreign customers are a little slower and have to wait until tomorrow and the day after tomorrow.

It can be said that from January to the Chinese New Year, Huang Ji will definitely be full, and long queues are completely foreseeable.

And the queues waiting until then will not be the small fights of the past few days, they will be one to two hundred meters long every day to buy steamed buns.

By then, all the people queuing up for dinner would be dine-in customers, and the queuing time was long. It was possible to queue from 6 a.m. to 10 p.m.

Huang Shengli and the foreman Cao still remember that when Huang Ji first appeared on "Zhiwei", he did not strictly control the number of people queuing and the operating hours because he had no experience. As a result, many customers queued up all night to eat Huang Shengli's dishes, and in the early morning

Huang Kee is closed at two or three o'clock, but there is still a long queue outside Huang Kee.

Not to mention the ensuing scalpers, queue jumping, quarrels, and fights.

Why are the diners of Huangji and the surrounding neighbors so good at dealing with all kinds of unexpected situations that occur while queuing, and jumping out to carry out justice at any time?

Those were all practiced back then.

But times are different now. At that time, information was underdeveloped and even smartphones were not available. Many customers came here because of the reputation. They didn’t know that Huang Ji’s business was so good before they came to Huang Ji. They made a special trip but couldn’t bear to leave, so

We had to queue outside the store. It was cold in winter, and there were countless people wrapped in blankets and quilts.

If the queues hadn't been like this back then, Huang Shengli wouldn't have had the courage to increase his business hours and almost ended up in the hospital.

It's much better now. You can queue online and inform guests of the current queuing progress at any time, which greatly relieves the pressure of on-site queuing.

After the meeting, Qin Huai felt that he was not under great pressure as a fruiter, but that foreman Cao was under great pressure from management.

Increasing the business hours means that shifts, shifts, and rest days must all be rearranged. Everyone is a part-time worker. Some people like foreman Cao are very affectionate for Huang Ji, and some are just ordinary part-time workers who don’t want to work overtime.

.

How to determine overtime wages and how much to adjust the coefficient of bonuses are all the work of foreman Cao.

However, foreman Cao was very happy. After the meeting, he found a corner and actively worked on his watch. He also made phone calls from time to time. King Juan's true nature was undoubtedly exposed.

Foreman Cao went to a corner to make a watch, but Qin Huai and Huang Shengli did not leave the box and continued their small meeting.

"Master Huang, from tomorrow onwards I will only make fruit?" Qin Huai asked.

He has no objections to the adjustment of his working hours, nor to the adjustment of his main work content.

Qin Huai is very clear about his position, he is here to help.

Come to help Zheng Da, Zheng Siyuan and Huang Shengli.

When Qin Huai first came to Huang Ji, Zheng Siyuan asked Qin Huai to stay at Huang Ji for a while and help Huang Ji get through the difficult period when Huang Shengli's back injury was not healed.

Qin Huai agreed at the time and did the same thing, and he has done it now - Huang Shengli's waist is healed.

It stands to reason that Qin Huai has already fulfilled what he promised Zheng Siyuan, and now he can completely escape and return to Yunzhong Canteen to happily be the boss.

But Qin Huai knew that he couldn't leave now.

Now is when Huang Ji needs him most.

There is a passage in Xu Cheng's article that is right: Qin Huai is a thousand-mile horse, and Zheng Da and Huang Shengli are two talented people.

There was a Bo Le who wanted to be the master of a thousand-mile horse, so he devoted all his money to teach him.

There is a Bole who is pure and sincere in love, so he tries his best to give guidance.

No matter what the two Bo Le thought, their actions were selfless.

If you look at the people at Zhiweiju, you will know that the methods of Huang Shengli and Zheng Da are definitely very rare among cooking masters. Normal people who want to learn cooking should be like the people at Zhiweiju, be respectful, diligent, and busy.

Finally, study hard and practice hard, and then wait to be discovered by the masters, take them as apprentices or give them some pointers.

Master chefs usually only teach apprentices. Besides apprentices, the ones who teach the most are those related to cooking families like Tan Wei'an.

Even though Tan Wei'an's skills are average, he knows a lot of recipes.

But even for Tan Wei'an, it is impossible for him to say that he wants to learn just what the masters at Zhiweiju teach him.

Qin Huai, like Team Leader Cao, really wants to see Huang Ji become bigger and stronger and create greater glory.

Unconsciously, he has become like an old employee of Huangji.

"Do you want to do something else?" Huang Shengli asked, "Actually, there is one thing I didn't mention when Xiao Cao was here. Now that the fruit is limited, should the fermented steamed buns and three-pack buns also be limited?"

"You can leave the fermented steamed buns to Zheng Da. I know his business very well. There must be nothing to do recently. Otherwise, when you and Siyuan were studying the mince filling two days ago and he couldn't make it, you would have made excuses about it.

There is a problem in the factory, and the contract needs to be renegotiated somewhere. I won’t say anything about going home to retreat and study mince fillings.”

"Although you, Master Zheng, are a bit lazy, there is still no problem with your craftsmanship. He started making fermented rice dumplings when the state-owned restaurant first became a full-time official. He has been doing it for decades and his craftsmanship is not bad. Even if he makes it casually, there will be no problem.

.”

"What I'm more worried about is the Sanding Bao. This is much more troublesome than the fermented steamed buns. You, Master Zheng, may not be willing to make them."

Qin Huai said that he understood that Zheng Da had been lazy for so many years and was actually very conflicted when making snacks now.

He doesn't bother to make simple home-cooked snacks because they are too simple and there is no way to show his strength.

He was too lazy to make difficult and complicated dim sum because it was too troublesome. Unless he had a lot of motivation, Zheng Da didn't want to embarrass himself at an age when he was rich and free.

So now Zheng Da very often fishes for three days and works online for two days. After taking a shot of chicken blood, he couldn't hold on for a few days and then quit.

"I can be responsible for the triple bag." Qin Huai said, "Although I don't know very well how the customer flow and meal volume are calculated, but I just listened briefly and I feel that if there is a limit, Guoer's daily meal volume is not

Extremely big.”
To be continued...