The opening of Beimoting has attracted a lot of attention and created a lot of hype.
There are a lot of people here today, all of them are big shots, so many people just heard the news and came to join in the fun. Not long after they arrived, they started lining up for their seats.
Fang Miao tried her best to cope with the situation, running between the front hall and the kitchen, filling in wherever manpower was needed.
Jiang Sui was very satisfied with her performance.
Today, we are all here to join in the fun. When running a restaurant, long-term returning customers are the most important, so taste has to be paramount.
There is no limit on the quantity of today's signature dishes. Let everyone taste them first so that they can remember them.
Choose between roast chicken and spicy chicken, both are must-orders, as is roast duck. Prepare enough ingredients the day before.
Main dishes, hard dishes, stir-fries, cold dishes, desserts, stews, a total of fifty or sixty dishes for people to choose from.
The signature dishes are things that everyone has heard of or seen, not to mention fresh ways of eating them.
After the business stabilizes, Jiang Sui plans to introduce seafood. Jeju is far from the sea, so if he wants to open up the seafood supply, he has to find some canal transporters and find a way from there.
There are even more ways to eat seafood, so there will be no need to worry about customers getting tired of the dishes because there are no new ones.
As for the supply of ducks for roast duck, Jeju is so big that many families in the countryside raise ducks. They are all free-range ducks that do not eat feed and have tender meat, making them perfect for making roast duck.
Many people ordered roast duck but didn’t know how to eat it, so the guys taught them.
Wrap it in a roll, top it with cucumber strips, green onion shreds, and brush it with honey sauce. The taste is unique.
The skin must be crispy and not greasy when eaten. The roasting method is very particular. The stove for making roast duck is personally supervised by Jiang Sui, so there can be no mistakes.
Originally, many people thought that Beimoting just had a strong background, but in fact the dishes might be very average.
However, they were all wrong. Each of Beimoting's signature dishes is very novel, both in the way they are eaten and in the taste.
No one has ever eaten food like this. For example, the most common way to eat river shrimp is to blanch it, which is very light and tasteless, so it is relatively unpopular. But now Bei Moting has studied a way to eat it and made it into a hot pot. There is a charcoal fire under the stove, and it is flavored with garlic and chili sauce. The backs are also opened and the heads are removed. It is handled very cleanly, and the more it is stewed, the more flavorful it becomes.
The roast chicken is eaten with chili powder, which is very fragrant. When Jiang Sui asked someone to grind it, he added fried crispy peanuts and ground them together. The fragrance of the peanut powder is the soul of this chili powder.
There are also soups, with very simple ingredients, poached eggs and boneless meat. The soup is rich but not greasy. There is also crucian carp soup. I don’t know how it is made, but there is no fishy smell and the soup is milky white. Add a few wolfberries and red dates to garnish it, and it is delicious.
Hand-shredded spicy chicken can be eaten cold or dry-pot, each has its own flavor.
If you like sweet food, the honey-glazed barbecued pork and sweet and sour spare ribs will definitely capture your appetite.
Even for the simplest vegetarian dish, Jiang Sui prepared it in a unique way, by eating it raw.
After the peppers are roasted, they are made into chili oil, and then chopped peanuts are added to it. After the lettuce is shredded, it can be eaten raw.
You can also wrap it with pork belly. I've never heard of roasted pork belly. Wrap it with lettuce and it's refreshing and not greasy.
There are also many kinds of drinks, such as double skin milk and ginger milk. They are all served, both spicy and not spicy. It is hard to tell what cuisine they are from. Let’s call it the unique cuisine of Beimoting!
It has completely crushed the local cuisine.
Jeju people love noodles, and a dish of hot and sour pork dumpling soup is deeply rooted in the hearts of every local who comes to Moting for a meal.
Everyone who finished eating said it was delicious, and many even wanted to take the roast duck away. This portion of roast duck costs five taels, which is easily affordable for the poor people in South City.
However, the supply of roast duck for dine-in is already very tight. We have prepared 40 ducks, and most of them have been taken away. If we start selling take-out now, there will definitely not be enough for dine-in.
The main thing is that roast duck needs to be roasted in advance, and the timing and temperature are very important.
Fang Miao handled the situation very well. She explained the reason clearly to the customer and then gave the customer a discount when he/she checked out.
There was not enough food, so the kitchen staff came to her. She was a little flustered at first, but she quickly calmed down and began to calmly deal with these situations that would happen frequently in the future.
If something can be replenished, someone will be asked to restock it immediately. If something cannot be replenished, an estimate will be made first and the dish names will be removed from the ordering board.
Customers were constantly coming in and tables were constantly being turned over, and the eight waiters were overwhelmed to keep up.
Fang Miao started to do it herself. If the business continued to develop at this rate, eight people would definitely not be enough.
It seems that when closing the shop at night and taking inventory, we have to pay the guys some hard-earned money. Only by appeasing the hearts of the employees will they continue to work for a long time.
It is not difficult to recruit new people, but the difficulty lies in the fact that new people are slow to get started. They do not understand or know many things. Training takes time, and if they start working without being familiar with the job, it will slow down the pace of the team.
If the situation can be stabilized on the first day of opening, then there is no need to worry too much about the subsequent work. Jiang Sui is relieved to hand over Bei Mo Ting to Fang Miao.
But when she thought of Fang Miao's true background and identity, she felt a little uneasy, but she had to pretend that she didn't know.
Xiao Hechuan also knew that, and since he didn't refute or stop it, it meant that it didn't matter. For Fang Miao, it was also a kind of experience.
The restaurant closes relatively late because this is a wealthy area and there are still many people hanging out outside at night. There are fewer people in the restaurant at night, but it is not ruled out that there are none.
There is curfew at midnight, so just close your business before curfew.
At nightfall, it is the business hours of Hua Street. The restaurant can do inventory and start preparing goods for the next day. There is no limit on the quantity for the first three days, and only lunch and dinner are served. There is no need to open too early in the morning, as there is more than enough time in the kitchen to prepare the goods.
When the guys come in the morning, they mainly clean the house. Fresh flowers are delivered every three days, and the stale ones are replaced.
The flower-themed restaurant received rave reviews yesterday. Xiao Lanlan introduced a classmate from the Girls' School who studied horticulture. Jiang Sui hired her to Beimoting to be in charge of the care of the flowers and plants, including how to arrange them in vases.
While the guests are waiting for their dishes to be served, they listen to the songs and smell the fragrance of flowers, which makes their bodies and minds happy.
Many guests who arrived late yesterday were unable to enjoy the signature roast duck, so they came earlier today.
After Su Yanqing returned, he described Bei Mo Ting to Madam Su. This morning, she sent someone to reserve a private room, saying that she had invited a few ladies on good terms with her to come and taste the food.
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