Du Shaojie said no more, and then went to Hongshan Road with the other party.
When he came to the private restaurant, Zhong Fuxiang looked around and was shocked by Du Shaojie's generosity. According to this decoration standard, it is estimated that he spent a lot of money.
He didn't know that the property rights of this building belonged to Du Shaojie. Almost no one in the unit knew about the land allocation and building, otherwise he would be more surprised.
"Master Zhong, I didn't lie to you, my business here is really bad."
There was no table of guests today. The waiters and back-of-house staff were so idle that they cleaned the house again and again. The inside and outside of the house were extremely clean.
Finally, Du Shaojie took Zhong Fuxiang to his office and asked the waiter to make a pot of tea and send it over.
"Business needs to be opened up slowly. You have to be mentally prepared to lose money for half a year to a year. I will help you contact them later. I dare not say more, but it is not a problem to add ten or eight tables a month."
Zhong Fuxiang is a well-known chef in the city after all, and he still has some connections.
He never makes empty promises. From the second day on, people came to make reservations one after another, and he actually attracted some business.
From that day on, Zhong Fuxiang spent most of his time in the private restaurant.
Du Shaojie was more than happy to accept it, and he offered him a monthly salary of 160 yuan. This salary standard is equivalent to the salary of level 13 at the moment, and many deputy department heads and county heads earn this amount each month.
Zhong Fuxiang's salary plus subsidies and allowances is just over 100 yuan, and Du Shaojie did not treat him unfairly.
"Manager Du, I can't accept such a high salary."
Zhong Fuxiang felt that business was not good now, and there was no need to add burden to others.
Of course, his original salary was still borne by the unit, and the extra part was Du Shaojie's expenditure.
However, the salary expenses and contracting expenses were intertwined, and it was really troublesome to calculate them clearly.
"Rules are rules, and they cannot be different for different people. Master Zhong, there is no need to talk about this matter, just do it as it should be."
Du Shaojie did not argue with the other party and directly brought out the rules and regulations.
Zhong Fuxiang had nothing to say. His monthly salary was about 50 yuan more than before, so he kept silent.
On the weekend.
Feng Qingsong entertained some friends from other provinces in the private restaurant. There were many guests, and the whole second-floor private room was full.
Du Shaojie and Zhong Fuxiang divided the work and cooperated with each other. They each showed their own special skills, and the guests all praised it. They never thought that they could meet such a high-level chef in this remote northwestern city.
Feng Qingsong was also a little surprised. It was not that he was shocked by Du Shaojie's cooking skills, but that he felt that today's dishes were very different from the past. The style of some of the dishes was not like Du Shaojie's.
Later, I asked and found out that the other party actually invited another chef to the private restaurant.
This is great!
In the future, he can rest assured to put some important banquets in the private restaurant.
Seeing that the business of the private restaurant is getting better day by day, even Zhong Fuxiang has a smile on his face.
Du Shaojie has another task every day, buying fresh ingredients. Private restaurants do not accept individual customers but only accept reservations, and reservations must be made at least two days in advance.
When he went to purchase goods, he often brought Zhang Qigong with him, and sometimes Zhong Fuxiang would go with him.
Zhang Qigong was a serious and responsible person who was proactive in his work, so Du Shaojie planned to train him. Although he didn't know much about identifying ingredients, he learned very quickly.
Du Shaojie patiently taught Zhang Qigong a lot of knowledge in this area, and also went to the bookstore to buy a few books for him to read carefully.
Gradually, the procurement was handed over to Zhang Qigong, who would check the quality and price of the ingredients from time to time. After a period of inspection, he was still very reassuring.
In addition, with Zhong Fuxiang in charge, the daily work of the restaurant was on the right track.
When it was busy, there were six tables a day, three tables at noon and three tables at night. Basically, every dish was carefully crafted by Du Shaojie and Zhong Fuxiang, and the quality of the dishes was praised by customers.
During this period, a guard was added to the guard room, a cook was added to the back kitchen, and a waiter was transferred. The total number of employees in the private restaurant reached 10.
The consumption level of private restaurants is far higher than the current average level. It is definitely high-end consumption, but people still flock to it.
In the first few years of reform and opening up, as long as you are bold and dare to do it, basically there is gold everywhere. At this time, you don’t even need academic qualifications or connections. Just rely on a sense of adventure to enter the ranks of ten thousand yuan households.
And his private restaurant can create two ten thousand yuan households with a net profit of one month.
In the busy life, Du Shaojie’s cooking skills have also made great progress. Now as long as he makes a move, most dishes can get a comprehensive evaluation of "good".
When he returned home that night, he entered the simulation training scene as usual to hone his cooking skills.
Today’s state is different from usual. I feel particularly good. No matter what dish I cook, it is like God’s help. Even the judging panel has nothing to complain about his work.
Du Shaojie was not satisfied. Taking advantage of his good state, he entered the [Simulation Chef Skills Competition Group B2] again.
He won the championship of Group B2 smoothly.
The dish he encountered in the final was one of his specialties, [Daqian Dry-fried Fish]. His level in this dish has surpassed Liao Yongxin, and he has the strength of a Sichuan cuisine master.
"Today, I seem to have some new ideas when making this dish. I am no longer bound by the traditional Sichuan cuisine techniques, but I have added my insights over such a long time. Perhaps, this is the opportunity for my breakthrough?"
Du Shaojie was so eager that he didn't care that it was already midnight, and went directly to the yard next door.
The yard next door used to be his first private restaurant, and later moved to Hongshan Road. Now it is vacant, and Du Shaojie regards it as his own private kitchen.
Sometimes he invites Dong Jun and others to eat here, and sometimes he and Su Dapeng have a drink here.
Although there is nothing missing in the kitchen, there is no place to buy ingredients in the middle of the night. But Du Shaojie didn't want to wait for a minute, and spent 1 exchange point to exchange for a grass carp.
He immediately began to process the ingredients, and every step was meticulous.
Time passed by, and he had completely devoted himself to the preparation of this dish.
That's right, he is now making [Daqian Dry-fried Fish].
The dish was served on a plate, Du Shaojie brought the dish into the house, then took out half a bottle of wine from the cabinet and poured himself a glass.
He stretched out his chopsticks, picked up a chopstick of fish, and put it in his mouth to taste it carefully.
The layers of flavors were clear and rich, and the various flavors blended perfectly, constantly stimulating his taste buds.
Du Shaojie felt that this was the highest level of dish he had ever made. In his joy, he couldn't help but pick up the wine glass and drink it all. He opened the light curtain to check, and he really broke through the bottleneck.
[Bound chef: Du Shaojie]
[Level: First-level chef]
[Current work: Daqian dry-fried fish]
[Overall evaluation: lingering fragrance]
[Bonus: Simulation chef skill competition duration (2000 hours)]
[Reward: Exchange points (200 points), simulation training duration (2000 hours)]
[Special reward: None]
Note 1: The current work has broken through the ceiling of the bound chef's cooking skills, and the new evaluation standard will be adopted immediately.
Note 2: The evaluation of the works is divided into: [Leave a fragrance], [Fragrance spreads ten miles], [Delicious food], [Exquisite delicacies], [Wind marrow dragon liver], [Leave a fragrance] The following works will not be evaluated and cannot receive rewards.
Note 3: The same work can only receive rewards once a day, and it will be reset at midnight every day.
Note 4: The mall is open from now on. Consuming 100 exchange points and 5,000 hours of time, the production level of a single dish can be instantly raised to the highest level (not exceeding the ceiling of one's own cooking skills).
Note 5: The exchange rate of the mall for physical goods is 1:1, that is, 1 exchange point can be exchanged for 1KG of physical goods, and the weight of the physical goods is rounded up.
Note 6: The exchange rate of the mall for cash is 1:100, that is, 1 exchange point can be exchanged for 100 yuan in cash.
[Exchange points: 4619 points\4666 points]
[Duration: 10100 hours\66996 hours]
Du Shaojie read it several times and thoroughly digested the information he obtained.
For a long time, the dishes he made basically received a comprehensive evaluation of "good", which brought him a lot of exchange points and time.
Now, his exchange point retention exceeds 4,600 points, and the remaining time exceeds 10,000 hours.
This breakthrough, the system adopted a new evaluation standard. In other words, the dishes that were previously rated as "above and below" have all become "low-class" works, and can neither be evaluated nor rewarded.
The mall, which has been upgraded simultaneously, has changed the exchange rate. The exchange rate for exchange points for physical objects is 1 exchange point for 1 kg of physical objects. The exchange rate for cash has been raised to 1 to 100, that is, 1 exchange point can be exchanged for 100 yuan in cash.
He now has 4,619 points of remaining exchange points. If all are exchanged for cash, it will be 461,900 yuan.
"I have become a millionaire in the blink of an eye?"
Du Shaojie thought of the grass carp that he exchanged before. At that time, he spent 1 exchange point, which was equivalent to buying a fish with 100 yuan?
It hurts to think about it.
But then he grinned. This weak chicken system has finally kept pace with the times. From the beginning of being stingy, it has become extremely arrogant now, which makes him love this guy to death.
However, he was happy for a while and slowly calmed down.
He is not short of money, and there is no need to exchange cash for the time being. This can wait. After all, there are other uses for exchange points, such as instantly upgrading a dish that has never been cooked to the highest level of one's own cooking skills.
According to the new evaluation standards, now a dish can be instantly upgraded to the level of [Leaving a Taste in the Mouth].
This is possible, but the problem is that it costs too much, which is equivalent to 10,000 yuan plus 5,000 hours to upgrade the level of a dish. It's
really expensive!
It may be of great use at a critical moment, but the price must be borne.
Du Shaojie actually didn't realize that from this moment on, his mentality has undergone a drastic change. (End of this chapter)
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