Stall setting starts from Malatang

Chapter 303 Chapter 303, New Hot Vegetable Worker 2
In the Internet age, the more you put on a show and show off, the more you can attract the attention of others.

In the past, customers only liked prudent and simple merchants, and they would subconsciously think that the premium of a store with a flamboyant temperament was high.

It's different now, there are more sensational stores, from the inside to the outside, from the quality to the service, they all reveal a sense of nonsense.

Some shops started marketing from the name, and deliberately called the fried chicken shop "Called Chicken".

Naturally, Lin Xiaojian would not engage in such vulgar routines. He felt that the promotional slogan "Hermes in Mala Tang" was quite good. His development in the direction of seafood casserole was tantamount to strengthening this concept and gradually breaking away from the old impression of low-end fast food.

He hurriedly sent an order WeChat to Boss Zhang, the second-hand equipment.

……

Today is Chen Dagang's first day at work. He came to the stall 10 minutes early. Lin Xiaojian has almost finished making the soup, and hot steam is rising from the stainless steel soup bucket exuding metallic luster.

He has eaten Xiaolin Malatang three times. The first time he felt nothing special, but the second time he was attracted by the hot business, so he specially ordered the Invincible Devil Spicy and Seafood Casserole to find out.This time I came here with a purpose, to find out the recipe of the soup base. If I can steal it, I can take it back to my hometown or go to other cities for development.

Nowadays, any formula can be found on the Internet, and it is no longer the era of self-preservation.As long as you are willing to spend money, boiled cabbage is not difficult to make.But the core of commercialization is to control costs. Chen Dagang drank this bowl of Mala Tang, which tasted similar to old hen soup, and came to two conclusions in his heart: either his tongue has a problem, or Boss Lin is here to do charity.

As an insider in the industry, he could tell at a glance that Boss Lin was in dire straits and needed help urgently, so he could break into the interior openly.The boss Wu Ming on the opposite side also wanted to know the recipe of Xiaolin Malatang, but he couldn't do so, so he could only sigh.

It's still early to leave the business, Lin Xiaojian prepares some dishes, and leaves the rest for Chen Dagang.According to the system appraisal, Chen Dagang's three-dimensional culinary skills are not weak, if it weren't for the system empowerment, Lin Xiaojian would not be as good as him.However, as the boss, Lin Xiaojian naturally needs to understand the true level of the employees so that he can arrange work reasonably in the future.

Every chef is upgraded step by step from playing lotus and side dishes, and some restaurants let newcomers start from slaughtering.There is no such thing as a chef who can shake the spoon but can't hold the kitchen knife steadily.

The salary of a cutting and serving worker is generally 3500-4000, and the benefits depend on the size of the restaurant. It seems a bit wasteful to ask a vegetable stewing worker with a monthly salary of 5500 to serve the dishes.But Xiaolin Malatang’s real business hours are only 2 hours at noon and 2 hours in the evening. After 20:00, there is basically no business. It’s better to let him come early in the morning to help with side dishes, which is better than idling in the stall at night.

Another way is to reduce working hours and reduce wages accordingly, but most people will not agree to this plan, and Lin Xiaojian did not mention it.

It was 5500 the year before last, so you can’t go up this year at most, you can’t go down, right?
Chen Dagang was very cooperative and very proactive. He poured out a handful of bamboo sticks and skewered the balls, and he was able to find work by himself without Lin Xiaojian's instructions.When Aunt Feng and Xiaohu came to the stall, they had already prepared all the dishes for today.

When customers appeared in front of the stall, Chen Dagang had already packed up the rotten vegetables and leaves, wiped off the water stains on the table, put on his apron and stood in front of the gas stove ready to go, with the aura of a professional chef.

After Lin Xiaojian told him the placement of commonly used tools and the seasoning ratio he was used to, he folded his hands in front of his chest and stood by the side watching him iron without saying a word.

Chen Dagang began to cook without showing any timidity, and the three casserole pots were fired at the same time without missing a second.Seeing that his ironing skills are very proficient, smoother than in the last night's assessment, Lin Xiaojian felt relieved, stopped staring, and took a small notebook to record the account for the customer.

The most important position in a restaurant is actually the cashier, and the salary for cooking is high only because the labor is more tiring and the threshold is higher.In the past, Lin Xiaojian asked Xiaohu to help him keep the accounts, but Xiaohu didn't like this job. His character was always forgetful, and he would miss customers' dishes from time to time.

The work of the cashier is too special, and it should be done right, but a wrong calculation is a real loss, unlike a milder taste, a heavier one, which has little effect.Most of the cash registers in individual restaurants are in the charge of the proprietress, even if they make a mistake, it is their own business, and no one else can blame it.

Hearing that he doesn't need to keep accounts by himself, Xiaohu nodded in haste.

"Hey, Boss Lin, did you hire a chef to cook the dishes? Are you free from now on?"

"When the evening rush hour is busy, I can't do without helpers. I really can't do it alone."

The regular customer, the big guy, hadn't seen him for a few days, and when he saw someone more in the stall, he made a joke with Lin Xiaojian.

Lin Xiaojian replied decently, and did not say that he would completely hand over the hot dishes to Chen Dagang in the future.In many people's minds, the dishes must be cooked by the master chef or the boss himself to be delicious, and it is not a proper job to hand them over to outsiders.

The business at noon was mediocre, so I sold a seafood casserole.Lin Xiaogang took this opportunity to demonstrate to Chen Dagang, Dagang nodded, it seemed that it was not difficult.

The most difficult part of fast food such as Malatang is not hot dishes, but procurement, storage and seasoning.Most people will not be disappointed by the bad taste of hot food. The bad reviews mainly focus on the stale dishes or service attitude.

Take takeaway as an example, go to the comment area, most of the bad reviews have nothing to do with the restaurant’s cooking skills: either the delivery was late, or the soup was spilled, or the food was missing, it was too expensive, more than 90% These are the four reasons.

The lunch time passed quickly, and it was rare for Lin Xiaojian to enjoy a leisurely lunch.

At 12:50, everyone packed up their things and got ready to leave work.Xiaohu took the last order of takeaway, Aunt Feng soaked the bowls she had just collected in water, Chen Dagang wiped all the pots and stoves, and everyone got off work on the hour.Everything seemed to be in order and began to take shape as a team.

Lin Xiaojian recently watched a lot of short videos related to business management, and was labeled by the platform as such. Afterwards, he kept recommending these videos to him, and received many advertisements for paid training.Now he is familiar with the words team, performance, and matrix, and occasionally thinks of them in his work life.

His understanding of the team is: they do the hands-on work, and do the brain work by themselves.

At night, Chen Dagang was finally overwhelmed, and managing eight casseroles at the same time was a severe test for his multi-line operation.Seeing this, Lin Xiaojian divided three pots for him, thinking about buying a small four-burner gas stove and putting it on the side, so that he can use it by himself during the peak period, or make a special seafood casserole.

After finishing the evening rush hour, the night market gradually fell into silence. After the three of them finished their work and got off work one after another, Lin Xiaojian began to take stock of today's harvest and the vegetables to be bought tomorrow.

(End of this chapter)