Chapter 549: Working together
But this is not the end, because Master Pang extended this and raised a more important issue.
“Hey, everyone, this problem has been solved, but don’t be too quick to be happy. I have more important things to say. In fact, compared with these auxiliary ingredients, our kitchen is more The big loss is in the soup stove. "
"How much soup base is made from the chicken racks, duck racks, pork and lamb ribs, ribs, and bone bones every day. There are some leftovers every day. The key is that there are many stewed dishes like this, such as Buddha jumping over the wall, braised abalone, stewed fish maw, stewed topaz ginseng, stewed mutton tendons, and stewed cartilage. There are also leftovers for Su Pan. Braised pork dregs and gravy, these are the most expensive things.”
“Especially if you are planning to book a meal, you need to prepare more ingredients to prevent unexpected events. In the end, we can no longer use the extra food. In the past, we only shared it with others and took it home. How much money do we have to throw away every day?
After saying this, everyone resonated and fell into deep thought together again.
Yang Zi, who was in charge of the hanging stove, said first, "It's easy to say that the deboned meat is fried, then sprinkled with pepper and salt, and sold as fried food. The difficult thing to deal with is the soup base and stewed vegetables."
Master Gu agrees. "No, it's hard to leave the leftovers. The stock is good, it's good for cooking wontons, and everything below is delicious. But if you don't have much of anything left, and there are many kinds, then there's no way to use it, right? The same goes for braised pork dregs, they don’t have the same flavor. If mixed together, wouldn’t they become swill?”
Lao Cheng also shook his head, “Yes, this stuff is good, but it can’t be reused. The soup is so troublesome that it’s impossible to make fried food. What a pity! What should I do? Why don’t we just leave it for the next day and cook it for everyone..."
Jiang Dachun immediately shook his head after hearing this. "Don't say goodbye. Once the new rules are implemented, everyone is not allowed to eat or drink. They are just looking for food at work every day. Do you dare to give everyone the leftovers from the previous day? What's more, there are so many kinds of leftovers. I need to eat this Well, that one wants to eat this again, what should you do? Don't do this, otherwise the employees will definitely be dissatisfied..."
"Then what should we do?"
"I see no other way but to ask the superiors..."
At this point, everyone was suffering from the lack of good ideas and could not help but shake their heads and sigh.
Fortunately, Master Pang had his own backbone. At this time, he came up with the idea he had already thought of.
“Everyone, I have a solution that is not a solution. I’m afraid it has to focus on the stuffing. For me, if I don’t want to waste these things, I can only make steamed buns.”
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steamed stuffed bun?
Everyone was stunned.
Because as we just discussed, making stuffing is unrealistic.
Everyone is wondering, why does this come back again?
"Master Pang, didn't we just talk about it? If the stuffing is too complicated, we can't make it?"
Master Gu from the White Case Team kindly reminded me.
The other kitchen team leaders seemed a little impatient.
But Master Pang dares to say this, and of course he has his reasons.
“Hey, Master Gu, the scraps are one thing, but these soup bases and stews are another matter. Think about it carefully, the scraps are raw and we have to wash them. Let’s cut it, let’s make it. But aren’t they all ready-made? If they are used for stuffing, right?”
“Well, that’s right... ”
Seeing Master Gu nodding, he seemed to be waking up a little.
Master Pang showed a pleased expression and continued.
“So, these stews, soup bases and minced meat in sauces are actually only one step away from making steamed buns. In actual operation, we don’t have to worry about much. We just need to steam them after wrapping them. , it’s all together. And I guarantee that our steamed buns are delicious.”
“Think about it, the soup dumplings in the south are nothing more than pork belly with some chicken soup, jelly soup, and sauce. , marinade, but the ingredients used in ordinary soup dumplings are much better. They are all real high-end dishes, so how can they taste bad? Even though they are leftovers, they are still white if they are turned into steamed buns. Fragrant.”
Hmm! This makes more sense.
Everyone couldn't help but be touched and nodded.
But there is still a key problem that cannot be solved.
Master Gu said, "Master Pang, you are right. The beauty of steamed buns is that the leftovers do not look like leftovers, but if the fillings are too complex, , How can we sell it? There is too much of this, or there is too little of that, or the same stuffing every day, we can’t say it, and we can’t sell it.”
How could I know that Master Pang laughed, Then the answer to the problem was revealed.
"No, no, this is where you are going astray. In fact, we don't have to worry about what kind of stuffing is inside. The appearance of the buns is the same, right? That's it, isn't it?"
"Ah? Oh... that's right!"
You don't need to talk nonsense when talking to experts. As an experienced master of Bai An, Master Gu has already understood something.
But others still didn’t understand, so Jiang Dachun couldn’t help but ask, “Isn’t it right? Master Pang, what do you mean by that? Is the material you use made of sea cucumber? Is it fish maw, or is it Sauced pork or braised pork? You can't tell? How do you decide the price?"
"Hey..." Master Pang saw that this person really didn't make any mistakes. "Everyone, think about it, how does Jinfang's Yuanxiao sell? Can't he sell it separately or mixed with it? Let's also learn from him and sell assorted stuffings."
"No matter what kind of seafood buns, braised pork buns, or sauced meat buns, it doesn't really matter, they can all be sold together, whoever catches up will get what they want. As long as we have the same pricing, then there's nothing we can't buy or talk about, right?"
“Yes!”
Finally, all the chef leaders showed enlightenment and were quite happy.
Jiang Dachun even raised his thumb, "High, really high. Master Pang, I admire your skills."
For this reason, Master Pang's interest in explaining became even higher.
"A prize, a prize, let's put it this way, as long as our buns are not too expensive. I'm not afraid to tell the customers at the dim sum shop that this is what our kitchen makes with the leftover ingredients."
"This It's not leftovers that others have touched. Let's just make sure it's hygienic and clean. The key is that it's cheap. For example, the meat buns you can eat for 20 cents each are not necessarily good meat. It’s minced meat. We can probably eat seafood here, what else do we want?”
“Don’t worry about it. If you really want it, we won’t sell it.” They're gone. What's the big deal, can't I buy them all? I'll use them in our polar bear canteen, okay? Our factory workers will definitely appreciate me!"
Hey! There’s no cure!
Hearing this, everyone had no objections. They either raised their hands to cheer or applauded.
I decided to report these two things immediately.
The result is not obvious. Of course Ning Weimin will approve it.
These two ideas in the kitchen, together with Du Yang’s suggestions for the restaurant, are very feasible and good ideas.
In his eyes, it can be summed up in one word - Absolute!
So just criticizing is not enough, you also need to win awards.
In order to encourage this spirit and innovation of taking the initiative to think about the restaurant.
Ning Weimin adopted the method of buying horse bones for a thousand gold.
Bonuses were distributed to restaurants and restaurants in advance.
Except Master Gu, Master Pang has two hundred. The other kitchen team leaders each receive 100 yuan.
Pan Long in the restaurant has 200 yuan, the restaurant foreman has 50 yuan, and the employees have a total of 150 yuan.
And from this, Ning Weimin also saw the wisdom and potential contained in grassroots employees.
To be honest, this method cannot be proposed without sufficient work experience.
So in order to encourage employees to continue to maintain this interest and attitude of working together.
Ning Weimin not only set up a small mailbox at the door of the general manager's office so that employees can have a smoother channel for suggestions.
And he also officially announced that this kind of reward will be maintained for a long time, and as long as the restaurant adopts it, it will be rewarded.
At the same time, he also encouraged grassroots workers in kitchens and restaurants to hold relevant technical competitions every month starting from the New Year.
He is willing to allocate 500 yuan per month on behalf of the restaurant as a special bonus for the competition.
So "Tan Palace" made a sensation again.
For this reason, not only the many people who made suggestions have become the envy of many grassroots employees.
Ning Weimin also successfully aroused the enthusiasm of grassroots employees.
The employees also began to gear up for the chance to win prizes, and their working mood became even higher.
Who hasn’t been motivated yet?
In fact, what everyone is afraid of is that the threshold for climbing up is too high and that efforts will be in vain.
Maybe there is no chance of fair competition.
(End of this chapter)