Rebirth 1981 starts with saving the sisters from the neighboring village.

"Xiao Xu, please have some snacks and try again."

Teacher Li Jie saw her laughing and couldn't help but cover her forehead and said.

"Ouch, my stomach hurts from laughing."

Chen Xiaoxu covered his stomach and couldn't get up for a long time.

Rehearsed again, the effect was very average.

The main reason is that Chen Xiaoxu is not in the right state. She has a father for nothing and she has not yet entered the state.

Teacher Li Jie didn't blame her too much. After all, in the beginning, he admired Peng Wanhua even more.

This guy is simply fed by God. Every move he makes while sitting there has the temperament of an ancient person.

It’s lunch time.

Peng Wanhua went to dinner with everyone.

Several people saw that the clear soup was watery, and no one had an appetite.

Seeing this, Peng Wanhua rummaged through his pocket and took out a glass bottle as big as an adult's fist.

"what is this?"

Chen Xiaoxu's sharp eyes saw a big drooling tongue printed on the glass bottle, with the word "True Fragrance" written in big letters next to it.

Peng Wanhua smiled mysteriously and opened the lid, "The magic dish for rice, chicken diced black bean sauce."

This was sent by Tian Xingguo a few days ago. It was sent to him to taste as soon as it was mass-produced.

"Wow~ It smells so good."

Zhang Li on the side sniffed it, and suddenly felt her mouth watering and her appetite whetted.

Peng Wanhua took a pair of clean chopsticks and gave her a portion, half black bean sauce and half meat.

Compared with those sauce packets where there is no diced meat in a bottle of sauce and a package of beef noodles without a diced beef, it can be called a conscientious work.

The diced fried chicken wrapped in red oil is rosy and plump in color, making you mouth-watering.

"It's delicious!"

Zhang Li immediately started to enjoy the meal.

Zhang Mingming hurriedly said: "There's still me, give me some!"

Others couldn't help but ask him to get a share quickly.

Peng Wanhua smiled and divided the portions among several girls. It was just a small bottle and a few chopsticks for each person.

"There's still me, leave some for me."

Ma Guangru, who had packed the meal last, squeezed over after smelling the aroma, and quickly asked someone to leave some for him.

Yuan Mei sheepishly handed him the empty bottle, "I'm so sorry, I just dug out the chopsticks and it was gone."

Ma Guangru looked at the empty bottle with tears in his eyes. He could only make some soup, shake it in, pour it into his own bowl and eat it.

Peng Wanhua looked at how many people were eating deliciously, especially his own Bai Yueguang, who was so thin that his face was wet, and suddenly felt a little sad.

He made up his mind to build a restaurant when he got back.

……

Peng Wanhua returned to the alley and met Tian Xingguo at the entrance of the alley.

Tian Xingguo smiled and said, "Brother, I have found the chef you asked me to find two days ago."

"I heard that this guy's craftsmanship was passed down from his ancestors, and he was from the royal kitchen of the former dynasty. He doesn't sound very good at it."

Tian Xingguo added.

Peng Wanhua said with a smile: "It's a mule or a horse. You'll know if you take it out for a walk. There are two yards in the alley next door, which are specially set aside for cooking. Let him do it for a few days and see."

You can also make arrangements for purchasing, bill collection, and service staff, and strive to open within these two days. I will try the craftsmanship later when I have time. "

"Okay, I'll make arrangements now."

Tian Xingguo responded and left.

Peng Wanhua thought for a while and called Zhang Bin.

Although Chinese food is good, in fact, if Western food comes in these days, it may be more popular.

With the invasion of Western culture, more and more people are accepting everything from the West, including Western food, Western clothes, etc.

He remembered that the first KFC opened three years later in his previous life, at No. 1 Zhengyang Market, Qianmen West Street.

The store covers an area of ​​1460 square meters and has three floors. The set meal consists of two pieces of original chicken, one chicken gravy mashed potatoes, and one colorful salad. A small meal package costs seven or eight yuan.

In this era when the average monthly salary is tens of yuan, the average daily sales of this KFC store are more than 4 yuan. Annual sales reached more than 1430 million yuan, and the cost was recovered within one year of opening.

It’s not much money at all!

KFC has not yet entered the market. This is a blank market, and it goes without saying how much potential it has.

"Brother, what do you want from me?"

The call was connected, and Zhang Bin's voice came from the other end.

"Well, do you know Western fast food?"

Peng Wanhua asked briefly and concisely.

"I know that there is McDonald's here in Xiangjiang, occupying 20% ​​of the market share in the fast food field."

Zhang Bin usually eats out, and most of his understanding of the catering industry comes from Lin Laifu, the owner of Fuji Restaurant.

As competition in catering intensified, Lin Laifu once thought about changing his business philosophy from making complicated and high-cost Chinese food to fast Western food.

This not only saves the cost of selecting and stocking a variety of ingredients, but also saves chef labor costs.

As we all know, Western-style fast food does not require a chef, as long as it is made according to standard procedures.

Take roast chicken, for example, everything is standardized including the ingredients used, the temperature, and the roasting time.

The taste is stable and the hygiene is better controlled.

In the end, Lin Laifu did not completely make up his mind to transform because Zhang Bin and other old customers often came to visit.

Although he did not do this, his younger brother Lin Shifu has begun to learn how to make Western-style fast food and is preparing to enter Western-style fast food restaurants.

"As the pace of life becomes faster and faster, people are becoming more and more accepting of Western food. Do you think there is a market for Western fast food here in Beijing?"

Peng Wanhua expressed his thoughts.

Zhang Bin's eyes lit up.

If the catering industry in Xiangjiang is a red ocean, then the Beijing side is a blue ocean.

"Brother, let me talk to the brothers Lin Laifu and Lin Shifu, the owners of Fuji Restaurant, and ask them if they are willing to open a store in the capital.

I'll give you a reply in the next two days at most. Just wait for my news. If they are not happy, I will find someone else here. "

Within a few days.

The Lin brothers came to the capital in person.

After two days of investigation, we decided to open a Western-style fast food restaurant in Beijing.

The address was at the Zhengyang Market on Qianmen West Street recommended to them by Peng Wanhua.

The name was also decided, and it was called Hua Laishi.

Peng Wanhua and Zhang Bin are the major and second shareholders, and Lin Laifu and Lin Shifu are the third and fourth shareholders.

The Western restaurant needs to be decorated in a Western style, which takes a certain amount of time. In addition, the raw materials are imported from Xiangjiang, which takes a certain amount of time.

When Hualaishi was undergoing intensive renovation, there were not so many requirements for Chinese food.

Soon a Chinese restaurant called Huafu Private Kitchen became famous around Haiding District, and soon spread throughout the capital.

Its authentic taste, high standards and high style make people who come here for the first time unable to help but linger.

Compared with many restaurants where cockroaches crawl around and hygiene is worrisome, this restaurant invented a transparent kitchen from the beginning.

From the outside, you can see the food preparation and cooking inside through the glass window.

The tables, chairs, and floors were wiped clean and spotless.

Not to mention the unique landscape of the large courtyard is carefully crafted, which makes people know that this store is high-end at a glance, and everyone who comes here feels that it is more prestigious.

People in Beijing are good at noodles.

Huafu Private Kitchen meets customers' all-round needs for dishes, taste, hygiene, and style.

Within a few days of opening, the phone calls for ordering food were almost overwhelming.

The queue even lasted half a month.

Of course, Peng Wanhua is still the majority shareholder of this store.