It was a little after eight o'clock the next morning.
Lu Rong then went to the vegetable market outside the school gate.
I've been buying groceries here a lot lately, so I'm quite familiar with the area.
Most people know which restaurant has the best ingredients.
Whether you're buying meat or vegetables, you can find the most suitable store in the shortest amount of time.
Because Lu Rong has now expanded the store area and increased the number of staff.
It's easy to imagine that they will be serving a huge amount of food at noon today.
Therefore, I need to buy groceries much more often than usual.
After calculation, and in conjunction with today's recipe.
After contacting several stalls, Lu Rong asked them to deliver the goods to his door.
Then, he returned to the original kitchen.
Unlike other places, Lu Rong has relatively lenient requirements for his employees.
As long as you arrive on time and do your job well, that's fine.
Around nine o'clock, all the ordered ingredients were delivered to the store.
It took several small vans to pull it.
These shop owners are very responsible; after the goods were delivered, they even helped carry them into the kitchen.
When everyone saw the ingredients arrive, they all came forward.
Looking at the boxes and boxes of freshly bought ingredients in front of her, Su Tingyun immediately directed the staff to process them.
"Zhang Dapeng, you're in charge of washing all these tomatoes."
"Li Ming, you're in charge of cutting all the chicken and putting it on a plate."
"Wang Mingkun, you are in charge of handling this kitchen waste."
………
Not only Su Tingyun, but Xu Fei also led and commanded in succession.
As for the chefs, these six newly recruited chefs were originally important figures in Yang Fan's canteen.
He is also a seasoned chef with extensive experience in cooking.
Familiar with all kitchen operations.
They were all very conscientious and joined in to help.
Around 10 o'clock, all the ingredients for the day had been prepared.
Next, we started cooking.
The students, acting as assistants, kept serving dishes and bowls, doing whatever tasks they could.
Several chefs each had their own spot and were constantly cooking.
Because during yesterday's training, Lu Rong had already assigned each of them their specific dishes to be prepared, and they had practiced them all day.
They are all easy to use.
Lu Rong also posted a notice in front of the store announcing the addition of chefs and staff today.
Many students also shared this information on the forum.
The general idea is that we have enough staff now, and Chuxin Kitchen can prepare plenty of meals every day.
Everyone is welcome to come and enjoy the delicious food.
No need to worry about not having enough food like before.
Everyone was overjoyed by Lu Rong's improvements.
They all expressed their determination to do so.
Considering that there will be a lot of people later, we need to prepare enough food in advance.
Lu Rong wasn't idle either.
He and Li Jinze were in the innermost position.
While cooking up sophisticated recipes, he would also take the time to check on the other chefs' work.
Problems should be identified and addressed promptly.
As the saying goes, many hands make light work. With so many more people added, the cooking efficiency of the entire Chuxin Kitchen is terrifying.
Not long after the cooking started, one dish after another was stir-fried.
Moreover, they are all highly complete and can satisfy the appetites of 99% of students without any problem.
Su Tingyun coordinated with the staff to place the prepared dishes on a countertop with heat preservation function.
Everything was proceeding in a tense but orderly manner, and the entire Chuxin Kitchen was bustling with activity.
But it is also very well organized.
Lu Rong also set prices for each dish based on its cost and cooking complexity.
Ensure comprehensive coverage of low, medium, and high-end markets.
No matter what the student's circumstances are, they should be able to find suitable meals at Chuxin Kitchen.
For dishes like scrambled eggs with chives and tomatoes, which have relatively low costs, the price is set at 14 yuan.
The ginger and scallion sliced chicken is priced at 18 yuan.
The delicious pickled fish is priced at 25 yuan.
Other dishes that were already sold at Chuxin Kitchen will remain at their original prices.
Because we had contacted the advertising company in advance, they printed out photos of each dish and the menu prices in no time.
It was delivered to the store and hung on the wall in the middle of the main hall of Chuxin Kitchen.
This way, as soon as people enter and queue, they can see what dishes are available in the store and how much each dish costs.
At the same time, a small display stand was also set up at the entrance of the store.
Everyone passing by can clearly see what dishes are available and how much they cost.
Because the food photos on Lu Rong's menu are all real shots, the photos are very well taken and make the food look very appetizing.
It immediately attracted many students who were passing by.
Around 11:30, students started arriving for lunch one after another.
This batch of students will not have classes.
As they approached the cafeteria, they were greeted by a variety of enticing aromas emanating from the Chuxin Kitchen.
Because the food at Chuxin Kitchen is prepared in various ways, including pan-frying, deep-frying, steaming, and stir-frying.
Therefore, the flavor of each dish is brought out to its fullest potential.
Unlike the food in the cafeteria, which is basically all cooked in large pots regardless of the dish, this place is different.
And it wasn't particularly fragrant either; it was just average.
It felt like it was being fed to pigs.
It's hard to make it taste better.
It doesn't have the same effect as Lu Rong, where people can smell the aroma from afar and unconsciously walk in.
This is why, even after Li Jinze improved the cafeteria's dishes, the taste was still vastly different from Lu Rong's.
My dear reader, there's more to this chapter! Please click the next page to continue reading—even more exciting content awaits!
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