Chapter 274 Establishment of Restaurant Alliance

Such a high table turnover rate makes all of you restaurant owners excited to try it.

Yue Ning returned to the stove. The duck had already absorbed most of the soup and became shiny and oily. The rich aroma filled the whole kitchen. She added minced garlic and green pepper to the pot. In an instant, the spicy and fragrant taste became stronger. She added seasonings and then slowly poured a bowl of duck blood into the pot. The duck blood slid down the edge of the pot and instantly wrapped every piece of duck meat.

The duck blood was getting drier and drier, and the aroma of duck, spicy, pepper and duck blood hit her face. She quickly took the food out of the pot and put it on a plate.

Pierre smelled the aroma: "It's really similar, but we use red wine and you use rice wine."

Yue Ning asked someone to bring the dishes out first, and then someone outside said that Mr. Yang Yuhe had arrived with Mr. Jin Shanming.

"Tell them to go to the private room for tea first. I'll come right over after I finish cooking."

Yue Ning made Hechuan pork slices, spicy chicken, pickled fish, rice crusted pork slices, braised three fresh delicacies and crispy pork soup in succession.

Yue Ning had dinner with everyone, and of course there were not only these few dishes on the table. There were also some of Baohualou's signature dishes, such as roast meats and braised pork platters, as well as the fresh scallops stuffed with hundreds of flowers made by A Zhong, the spring pancake rolls by A Bang and Fan Xiuqin, and finally a big bowl of Fan Xiuqin's noodles with soybean paste.

The dishes at Baohualou are not too particular in terms of presentation, but the taste is in no way inferior to Ningyan. After all, apart from the permanent head chef, the cooks still have to work in shifts.

After a few meals, Pierre and his friends also learned how to use chopsticks, although they were not very skilled. They picked up food and discussed restaurant management issues with Yue Ning.

Yue Ning looked out the window at the long queue at the Baohualou Second Store and said, "Different product lines have different positioning. Low-priced restaurants must have a high turnover rate, shortening the dining time of customers while making them willing to wait. Shortening the dining time of customers, also Baohualou, Hong'an Store is mainly for shopping customers, and we recommend set meals. Order quickly, the roast meat and marinated meat in the set meal can be served immediately, because the set meal is very similar, and cooking together can make the dishes come out faster. Our menu uses a disposable menu, and while waiting, let the customers choose first, and then come in to make recommendations. During peak dining hours, the music in our store is lively, and customers will also speed up their dining..."

"Wait a minute," Lucas asked, "Does the lively music affect the meal?"

"Yes, lively music can speed up dining, and soothing music can delay guests from leaving. If guests don't leave, the waiter can just give them more free refills of drinks. Moreover, our iced lemon tea is always refilled for free. Customers won't feel that we are driving them away, but they will leave."

“Then how do we keep the guests?”

"The premise is that your dishes are good. The next step is marketing. Don't just guard the store like a widow. Instead, attract new customers like a star. What should you do if customers come to your store and the queue is too long?" Yue Ning asked them to look at the queues in the second store.

Guests were sitting under parasols, and the friendly waiter was holding a basket and distributing freshly baked red bean cheese pastries.

"Is that a signboard?" Yan Xi asked Yue Ning, pointing at a board.

"Yes! There is a queue sign. By referring to the numbers on it, customers can roughly know the waiting time. They can choose to go shopping on the side, or sit here to drink tea. Biscuits and snacks are usually sold every fifteen minutes, etc. However, these small cakes are the products of my elder's company, and they asked me to promote them."

Old Mrs. Qiao gave her Yueying Dim Sum business to her daughter Qiao Shuyi, Cai Zhiyuan's mother, as a dowry.

Although Yueying Dim Sum is very well-known in the Hong Kong market, its products have been fixed in recent years and there are few new products, so the market response is not very good.

Seeing that Yue Ning and Cui Huiyi were working together and that Lide Food was now extremely popular, Qiao Shuyi also consulted with her two children.

Cui Huiyi helped her make suggestions for management reforms. Yue Ning and they developed several new products, which are now in the promotion period. In the next two days, they will promote this cheese pastry and another egg yolk pastry.

Ning Xiaochu and Baohualou have a large number of customers, and Yue Ning just happens to help her with the promotion.

"You also use your own store to promote other brands?" Lucas asked.

"yes!"

Yanxi said: "Her Ning Xiaochu has a series of instant noodles. They sell very well in Japan."

Pierre looked at Yue Ning and said, "You are not only a talented chef, but also a business genius."

Yue Ning didn't know how to respond to such comments. In fact, many of the measures were brought over from the previous life. In the previous life, all industries were involved, and they were involved to a pathological degree.

Companies that run affordable restaurants are all frantically trying to increase their table turnover rates. The higher the turnover rate, the greater the customer flow, the lower the cost, and the higher the profit margin.

Stores like Ning Shao La can enter shopping malls in second- and third-tier cities and choose any store location they want, with no rent and even free decoration fees. As the volume increases, the price of raw materials is low and efficiency is high.

For a while, she was trapped in the mantra of increasing the turnover rate.

Later, because her competitors were in a difficult situation and began to use a large number of pre-prepared meals, she suddenly realized that at a certain stage, there was no need to get bogged down in the data, and making good products was the most important thing.

Of course, she is now increasing the table turnover rate. Making money is secondary, and she wants to allow more customers to enjoy Baohualou’s food.

"Thank you for your compliment." Yue Ning raised his drink glass. "I would like to thank the chefs, Mr. Jin and Uncle Yuhe for visiting Baohualou."

Yue Ning clinked glasses with everyone.

Yue Ning never expected that in the next two days, the discussion on the alliance charter was quite simple, but the name of the alliance seemed wrong.

Miyamoto suggested using the Chinese seal script “味央”, which means “the center of the taste”, which the French scratched their heads and couldn’t understand.

The French used some elegant words, but the Chinese and Japanese felt they were meaningless.

Finally, Yue Ning proposed the name "Black Truffle Restaurant Alliance", using a black truffle as its logo, implying the "secret aroma" of the black truffle, which is a metaphor for the alliance's ultimate pursuit of the original taste of ingredients. The goal is to create a high-end restaurant that pursues the ultimate taste."

The name is simple and easy to remember, but black truffle is a representative high-end ingredient of French cuisine. The three French chefs think this is unfair to restaurants in Japan and Hong Kong.

"We want this alliance to grow and become influential. We want a name that most people in the world will think is a synonym for high-end. A good name must be memorable. Using Japanese kelp, Chinese tofu, or the very artistic names I just mentioned, people who are not in this cultural circle will not understand it. In today's culinary world, French cuisine has the highest status, and Pierre is the most influential chef among us. I think this name is more appropriate."

Rather than balancing the reputation of each initiator, Yue Ning hopes that this alliance can develop rapidly and have enough influence in the culinary world. Think about how much effort Ning Yan put into getting Michelin stars in his previous life? A lot of it was because the evaluation system at that time recognized Chinese food based on foreigners. At that time, an international metropolis like Shanghai had only one Michelin three-star restaurant, while Tokyo had twelve three-star restaurants at the same time.

The same goes for participating in cooking competitions. Even though she is already a top chef in the country, she can still only get 17th place.

In this life, she hopes that through this alliance, as the initiator of this alliance, she can make the world culinary community have a more correct understanding of Chinese cuisine.

Yanxi and Miyamoto also echoed Yue Ning's opinion. Miyamoto said, "I agree with Miss Yue. We set up this alliance in the hope that it can attract more outstanding restaurant operators so that we can communicate and do better together. Obviously, 'Black Truffle' is indeed easy to remember. Lucas is the proposer and Pierre is the most senior chef. I completely agree."

Yue Ning convinced them, and three days later, six chefs including Yue Ning held a press conference at the Hong'an Hotel to announce the establishment of the "Black Truffle" Restaurant Alliance.

Pierre stood behind the podium at the press conference, looking at the cameras below the stage, his eyes swept over Yue Ning, Miyamoto, Yan Xi and other members of the alliance in turn, with a smile on his face: "Ladies and gentlemen, today, we six chefs from different countries stand here to announce the establishment of the 'Black Truffle Restaurant Alliance'."

He paused and said, "Some people asked me if naming the alliance 'Black Truffle' would make oriental cuisine lose its voice? Just like the truffle slices on Chef Yue Ning's Wagyu foie gras and abalone rice, and the truffle crumbs in Mr. Miyamoto's chawanmushi, we are not imitating each other, but creating a new taste experience. Truffles need to coexist with oak trees. Real high-end cuisine always requires the roots of different cultures to entangle with each other. Today, we use truffles as a guide, but we want to be pioneers who break boundaries. I hope this alliance will become a global chef exchange platform, so that every heart that is serious about cooking can find their own hidden fragrance in each other's recipes."

Television stations, radio stations and newspapers all reported this explosive news that day.

Everyone knows that Yue Ning is very capable, but some people still don’t know how capable she is. Baohualou can actually form an alliance with three Michelin three-star restaurants and two top Japanese restaurants, and Baohualou will be one of the initiators.

Does this mean that Baohualou has a place in the world culinary world?

HTV had an exclusive interview with Yue Ning. Facing the camera, Yue Ning talked about their future plans, which include sending chefs and restaurant managers to each other's restaurants to learn.

The initial intention is that Pierre's son, the handsome boy Nicolas who has appeared in this trip, will come to Baohualou for a year of exchange. And Miyamoto's grandson, Miyamoto Takuya, who once competed with her in knife skills, will also come to Baohualou.

Both restaurants sent their successors to Baohualou to learn, which fully proved their affirmation of Baohualou and Yue Ning.

In Hong Kong, if a foreigner says hello to you, you will be praised to the sky. For a time, Yue Ning was the most popular person in Hong Kong, and all kinds of halos were added to his head.

This news was so explosive that when her grades came out, four A+s, including an A in English, which was an impressive result, no one was surprised.

Instead, another piece of news was reprinted everywhere: Yue Ning had sex in a car in Mong Kok, and Qiao Junxian knew nothing about it

The accompanying picture showed her riding a bicycle on a bumpy cobblestone road in Mong Kok.