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Yi Xiaohai has given Fei Xiaosong full authority to handle the Forbes matter.
The best thing to do is to buy it and nip this matter in the cradle. If the other party doesn't sell it, then he can only admit defeat.
Because of the Forbes incident, Yi Xiaohai was a little depressed.
Fortunately, Li Xuanyu made him happy, and he quickly put the matter behind him.
¡¡
The beginning of a new week happens to be the first day of November, also known as Little Singles¡¯ Day.
This year, Yi Xiaohai has successfully left the single family and can show off her dog food.
Those bachelors could only itch with hatred. Yi Xiaohai's mood improved a lot.
¡¡
On the second day of Singles¡¯ Day, the Fujian cuisine restaurant of tof resort hotel officially opened, and Yi Xiaohai personally participated.
Chef Wang Chuanjiang, Yanhu Road main store kitchen manager Lao Wu, Xinhua Road kitchen manager Lao Zhang, Guanghua Road store kitchen manager Lao Li, and the four guardians were also with him.
It is true that Yi Xiaohai is a foodie and knows a lot, but after all, he is a non-professional player. He needs the four kings to analyze the cooking level of TOF hotel from a professional perspective.
From the moment he entered the door, Yi Xiaohai looked around and entered observation mode
The decoration style of the hotel is very characteristic of the decoration style of the early 1990s, with Roman columns, decorative lights, wooden walls, European style, and retro style.
??When these popular elements are piled together, no matter whether they are harmonious or natural,
As long as it is popular and can show class, everything is copied without any integrity.
To put it simply, it is not concise enough, too exaggerated, and uncoordinated, and the overall feeling is nondescript.
If the perfect score is 10, Yi Xiaohai reluctantly gives 5 points.
However, based on the current aesthetics, it is estimated that it can score 6 points, which is considered just passing.
The environment is average, and the hotel's design also has fatal flaws.
The functional area is very vague. The rest business area and bar are combined into one, without taking into account the difference in needs between the two.
Secondly, the moving lines of the hotel are even more difficult to understand.
The front desk is in the back. After checking in, you need to go back and take the elevator. Both safety and efficiency are open to question.
the last point,
There are two ways to get to the Fujian restaurant on the third floor.
The first is to take the elevator, which requires entering the hotel and passing through most of the lobby.
The second one is even more exaggerated. Go through the entire lobby and take the stairs to the innermost part.
This should not be a hotel, but a maze.
Not to mention other factors, just entering the restaurant's moving line, the restaurant of the TOF Hotel, can never reach the height of the Yi's Resort Hotel.
Because it is inconvenient for hotel guests to go to restaurants, let alone people who don¡¯t stay in the hotel and just come to eat.
Yi's Resort Hotel fully considers the humanistic aspect and has set up a separate external elevator to facilitate non-hotel residents to go to the restaurant.
Comparing the two, the details are perfect.
There were many people coming to cheer today, and an elevator was simply not enough. Yi Xiaohai chose to climb the stairs as a pre-meal exercise.
The environment of the restaurant is pretty good.
The style is completely different from the lobby. It is simple and elegant. It must have been renovated later.
There were quite a lot of people in the restaurant. Yi Xiaohai and the others ordered a lot of dishes, but the serving speed was a bit slow.
¡°Senior Brother, if our hotel is full, will the food service be so slow?¡±
"It will definitely be slow when the seats are full. After all, the kitchen configuration cannot be matched, and the cost is too high. However, our speed of serving food will not exceed 20 minutes. They have been waiting for half an hour. It seems that there is a little shortage of manpower or lack of preparation."
Yi Xiaohai nodded.
Managing a restaurant in a large hotel requires a wealth of experience.
When will the inventory be replenished, how to control the purchase quantity, what needs to be prepared in advance before starting the meal, how to coordinate the distribution of cold dishes, hot dishes, stir-fried dishes, and introduce new dishes from time to time
It is enough to see that the executive chef of a hotel not only cooks delicious food, but also has rich experience in management.
Wang Chuanjiang has been studying for more than ten years, but Wang Youjin is still not at ease with him, which shows how strict he is.
Purely from the perspective of the speed of serving, the executive chef of tof hotel is a little short of cooking.
Actually, Yi Xiaohai guessed wrong. The executive chef of tof hotel is very experienced and qualified.
It¡¯s just that Sun Zhengtao ordered the kitchen, and those people Qin Junlong invited to support him were served first, while other tables were placed at the back.
CookingThe dishes are strictly prepared to ensure that each table is served at the same time, so that guests will not have to wait too long.
Sun Zhengtao¡¯s order directly resulted in some being fast and some being very slow.
Forty minutes later, Yi Xiaohai and the others started to serve the first dish. In 20 minutes, all the dishes were served.
In other words, they waited for almost an hour.
¡°Eldest brother, and you all, let¡¯s have a taste.¡±
None of the four of them moved,
The boss, Yi Xiaohai, didn¡¯t move his chopsticks, so they couldn¡¯t do it.
Although Yi Xiaohai was very polite to them and had no airs, the rules should not be broken.
"Xiaohai, you come first."
Wang Chuanjiang is Yi Xiaohai's senior brother, so he should be more or less close to him. Even so, he is not easy to use chopsticks.
Yi Xiaohai doesn¡¯t like too many rules, but if he doesn¡¯t move, others will definitely not move.
"Then I'll come first."
Yi Xiaohai opened the lid.
When the jar is not opened, there is almost no fragrance at all.
After lifting the lotus leaves and opening the jar, the aroma of the wine hits your nose and goes straight into your heart and spleen.
"Just smelling the fragrance will increase your appetite."
Yi Xiaohai was the first to fill a bowl and took a bite of the fish lips first.
The fish lips are tender and smooth in the mouth, fat but not greasy, and the heat is perfect.
Wang Chuanjiang followed closely and began to taste.
"How about it?"
Yi Xiaohai asked.
¡°Buddha Jumps Over the Wall pays attention to simmering, the soup should be thick and brown, the aroma of wine and ingredients should be mixed, it should be rotten but not rotten, and the heat should be done carefully"
"Dozens of raw materials are simmered in one jar, which not only has a common meaty taste, but also maintains their own characteristics. The processing and cutting time of the ingredients need to be accurately controlled,"
"The ingredients of this Buddha Jumping Over the Wall are soft and tender, rich in meaty aroma, meaty but not greasy. The ingredients are interpenetrated with each other, and the taste is delicious. It is enough to show that the chef has very deep skills."
Buddha Jumps Over the Wall can be said to be the number one dish in Fujian cuisine. It is a great test of the chef¡¯s ingredient handling and heat control.
Wang Chuanjiang and the others almost unanimously praised it. It seems that the chef invited by tof has some real skills.
Yi Xiaohai also put away his contempt.
The environment and layout of tof hotels do have big flaws, and they may be much worse at attracting customers.
But the most important thing about a restaurant is the taste of the food.
As long as the food tastes good, most people¡¯s requirements for the environment will take a back seat.
Besides, the environment of tof is not so bad that it makes people lose their appetite.
so,
The tof Fujian cuisine restaurant will have a big impact on the business of Yi's Resort Hotel.
But with just one dish, this threat will be much smaller.
Yi Xiaohai needs to look at the level of other dishes and then comprehensively consider what the threat coefficient is
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