In the kitchen of Wang's Quanxi Restaurant, Sha Zhu was busy with his work with full concentration.

The flames jumped on the stove, and the ingredients in the pot rolled around, emitting an enticing aroma.

However, Sha Zhu's brows furrowed slightly. During the cooking process, he gradually realized that some traditional cooking tools and methods did have shortcomings in efficiency.

Shazhu stopped what he was doing and began to think carefully about how to improve these tools and methods.

He recalled the advanced equipment he had seen in some modern kitchens, and gradually some ideas came to his mind.

After some in-depth research, he decided to borrow some modern technology to design a new type of stove.

Sha Zhu spent a lot of time and energy reading various materials and communicating with some professional engineers.

He kept experimenting and improving, and finally designed a new type of stove.

This type of stove can control the heat more accurately, and can easily handle both slow cooking over low heat and stir-frying over high heat.

Moreover, it heats up faster, greatly improving the efficiency and quality of cooking.

When Chen Xiaoyang and Ma Hua saw Sha Zhu's innovative achievements, they were filled with admiration and surprise.

They were also inspired to think about how to innovate in food processing.

They found that traditional food processing methods are often cumbersome and inefficient.

So they began to experiment with new food processing equipment.

Chen Xiaoyang and Ma Hua searched everywhere for food processing equipment suitable for use in the restaurant. They participated in various catering equipment exhibitions and had in-depth exchanges with suppliers.

Finally, they found some advanced equipment, such as high-speed vegetable cutters, multi-functional blenders, etc.

These devices can make the preparation of ingredients more efficient and meticulous, greatly saving time and manpower.

In the lobby, Qin Huairu was warmly welcoming foreign tourists.

She noticed that foreign tourists were very interested in traditional Chinese tableware and would often carefully observe and appreciate the exquisite craftsmanship of these tableware.

However, she also found that foreign tourists were somewhat uncomfortable using these tableware.

Qin Huairu's heart moved, she felt that this was an area that could be improved.

So she suggested to Wang Bingbing that they could design some tableware that has both Chinese characteristics and is in line with the usage habits of foreign tourists.

Wang Bingbing listened to Qin Huairu's suggestion and thought it was a very good idea. She immediately organized people to design and produce it.

Designers began to conduct in-depth research on the dining habits and preferences of foreign tourists, and at the same time combined the characteristics of traditional Chinese tableware to create innovative designs.

They tried different materials, shapes and patterns, and after many modifications and improvements, they finally designed a batch of new tableware.

Soon after, this batch of new tableware was launched and immediately received warm welcome from foreign tourists.

These tableware not only retains the exquisite craftsmanship and cultural connotations of traditional Chinese tableware, but is also designed to be more in line with the usage habits of foreign tourists, allowing them to feel the unique charm of Chinese culture while enjoying delicious food.

Wang Bingbing was filled with joy and pride when she saw the hotel’s innovative achievements.

She decided to increase investment in innovation to further promote the development of the hotel.

She set up an innovation award fund to encourage employees to come up with more innovative ideas and suggestions.

Employees responded one after another and actively participated in the innovation activities.

They came up with many creative ideas, such as adding some interactive elements to the restaurant’s decoration so that customers can better participate in the dining experience;
Develop a mobile app that allows customers to make online reservations, view menus, and learn about the latest events at the restaurant.

Wang Jianye strongly supports these innovative initiatives.

He realized that in today's fierce market competition, only continuous innovation can make the hotel invincible.

He began to cooperate with some scientific research institutions and universities to carry out food innovation research.

Wang Jianye led the hotel team to conduct in-depth exchanges and cooperation with experts from scientific research institutions and universities.

Together, they explored new ingredients, cooking methods and dining models, providing strong technical support for the hotel's future development.

However, innovation also brings some new problems.

New stoves and equipment require employees to relearn and adapt, which takes time and effort.

The new tableware also requires waiters to introduce and guide customers so that customers can understand the characteristics and usage of these tableware.

But everyone was not stumped by these problems, but actively learned and solved them.

Sha Zhu personally explained to the chefs how to use the new stove. He patiently demonstrated each step and answered the chefs' questions.

Chen Xiaoyang and Ma Hua also assisted and shared their experiences and techniques in using the new food processing equipment.

Qin Huairu patiently introduced the features and usage of the new tableware to customers.

She uses fluent English to explain the design concept and usage of these tableware to foreign tourists, allowing customers to better enjoy the food.

At the same time, she also collects customer feedback and communicates it to the kitchen and management in a timely manner so that the hotel can make corresponding adjustments.

During this process, the team of all Wang's hotels became more united.

Everyone worked together to overcome difficulties one after another. They learned from each other, supported each other, and worked together for the development of the hotel.

With the continuous advancement of innovation, the hotel's business is getting better and better.

Customers are attracted by the restaurant's innovative dishes, special tableware and high-quality service and come to dine here one after another.

The hotel's reputation is also spreading, attracting more customers to experience it.

But Wang Bingbing is not satisfied with the status quo.

She knows that market competition is fierce and only by continuous improvement can she maintain her leading position.

She began to pay attention to the latest developments in the industry and actively seek new development opportunities.

Wang Bingbing spends time every day reading news and reports on the catering industry to understand market trends and changes.

She also attends various catering industry seminars and forums to exchange experiences and share insights with peers.

In this process, she found that as people's living standards improve, the demand for healthy diet is growing. People pay more attention to the nutritional content and health value of food, hoping to maintain good health while enjoying delicious food.

Therefore, Wang Bingbing decided to launch a series of healthy food dishes in the restaurant to meet the needs of customers. She called Sha Zhu, Chen Xiaoyang and Ma Hua to discuss with them how to make the dishes healthier while ensuring deliciousness.

Sha Zhu, Chen Xiaoyang and Ma Hua began to study the concepts and methods of healthy eating in depth.

They used less oily and spicy spices and added more vegetables and fruits.

At the same time, they also pay attention to the combination of ingredients to make the dishes more nutritionally balanced.

They carefully select fresh organic vegetables, high-quality protein sources and healthy oils to ensure that every dish is both delicious and healthy.

They also tried some new cooking methods, such as steaming, boiling, and roasting, which reduced the intake of fat during the cooking process and retained the nutritional components of the ingredients.

Qin Huairu also actively recommends these healthy and delicious dishes to customers in the front hall.

She introduced the health value and delicious taste of these dishes to customers, allowing them to understand the importance of healthy eating.

She will also recommend suitable healthy food dishes to customers based on their needs and tastes.

With the launch of healthy and delicious dishes, all Wang's restaurants have ushered in new development opportunities.

More and more customers are attracted by these delicious and healthy dishes and come to taste them.

The restaurant's business is booming and has become a shining star in BJ's catering industry.

After Wang's full-line restaurants continuously innovated and launched healthy and delicious dishes, the business became more and more prosperous. However, when Sha Zhu was busy in the kitchen, he discovered a new problem.

Some food suppliers have begun to raise prices, which has put pressure on restaurants to control costs.

Sha Zhu immediately realized the seriousness of the problem.

He knew that if food prices continued to rise, it would have a great impact on the restaurant's operations.

So he immediately discussed countermeasures with Chen Xiaoyang and Ma Hua.

Chen Xiaoyang suggested finding new suppliers to reduce costs.

He believes that he can find some new suppliers with reasonable prices and reliable quality by participating in food exhibitions.

At the same time, he also suggested negotiating with existing suppliers for better prices.

Ma Hua believes that they can try to grow some common ingredients themselves to ensure the freshness and quality of the ingredients while reducing costs.

He suggested renting a piece of land near the hotel to build a small vegetable garden and grow some common ingredients such as vegetables, fruits and spices.

They told Wang Jianye and Wang Bingbing about this idea.

Wang Jianye thinks this idea is feasible. He believes that growing ingredients by himself can not only reduce costs but also ensure the freshness and quality of the ingredients, while also meeting customers' demands for healthy eating.

So, Wang Jianye decided to rent a piece of land near the hotel and build a small vegetable garden.

Sha Zhu, Chen Xiaoyang and Ma Hua led some employees to start growing vegetables themselves.

They carefully selected seeds, bought fertilizers and tools, and began their hard work.

They come to the vegetable garden early every day to water, fertilize and weed to ensure that the vegetables can thrive.

They also consulted some agricultural experts to learn how to grow vegetables scientifically to improve yield and quality.

In the front hall, Qin Huairu also felt the impact of rising costs. Some customers began to be dissatisfied with the price changes of dishes.

Qin Huairu patiently explained the reason to the customer. She told the customer that the rising prices of ingredients are a trend in the entire market and the restaurant is also working hard to find a solution.

At the same time, Qin Huairu also introduced some new preferential activities and special services launched by the hotel to ease the dissatisfaction of customers. She recommended some cost-effective dishes to customers, so that customers can feel the sincerity of the hotel while enjoying the food.

Qin Huairu also actively collects customer feedback and promptly communicates it to the kitchen and management so that the hotel can make corresponding adjustments.

She listens carefully to customers' suggestions and opinions, and constantly improves service quality to meet customers' needs.

Wang Bingbing realized that in addition to cost issues, the hotel also needed to continuously improve service quality to attract and retain customers. She began to provide more rigorous service training for employees, emphasizing the importance of details and personalized service.

Wang Bingbing personally trained the employees. She told them some successful service cases to let them know the importance of details and personalized service. She also formulated some service standards and specifications and required the employees to strictly abide by them.

For example, waiters should remember the preferences and special requests of regular customers and provide them with more considerate service; while customers are waiting for their dishes, they should be provided with some snacks and drinks to make them feel the hotel's care.

As the vegetables in the garden gradually matured, the restaurant began to use fresh vegetables grown by itself in its dishes. Customers tasted more delicious and healthier dishes, and their evaluation of the restaurant became higher and higher.

At the same time, through negotiations with suppliers and finding new suppliers, the restaurant's costs have been controlled to a certain extent. Sha Zhu, Chen Xiaoyang and Ma Hua are also constantly improving cooking methods to make the dishes more delicious.

However, as the restaurant business grew, competitors began to take notice of the success of Wang's entire chain of restaurants.

Some competitors have begun to imitate Wang's innovative initiatives and launch similar healthy food dishes and special services.

Wang Bingbing realized that in order to maintain its leading position in the fierce market competition, the hotel must continue to innovate and launch more unique and competitive products and services.

So she decided to organize a brainstorming meeting and invite all the hotel employees to participate in discussing new innovative ideas.

At the meeting, employees spoke actively and put forward many creative ideas.

Some employees suggested launching some themed packages, such as vegetarian packages and seafood packages, to meet the needs of different customers;
Some employees suggested holding some food events, such as cooking competitions and food festivals, to attract more customers to participate;
Other employees also suggested cooperating with some well-known brands to launch joint dishes to increase the restaurant's visibility and influence.

Wang Bingbing listened carefully to the employees' suggestions and organized relevant personnel to conduct in-depth research and analysis.

After some discussion and decision-making, the hotel decided to launch some themed packages and hold a cooking competition.

The hotel's chefs actively participated in the cooking competition, demonstrating their superb cooking skills and innovative spirit.

The atmosphere at the competition site was lively, attracting many customers to watch.

Finally, after careful selection by the judges, some outstanding chefs stood out and received generous rewards.

Through this cooking competition, the restaurant not only improved the cooking skills of its chefs, but also introduced some new dishes, attracting more customers to dine.

In the days to come, all Wang's hotels will continue to face various challenges and opportunities.

But with such a united and innovative team, they believe that no matter what difficulties they encounter, they can overcome them.

As time went by, Wang's full range of restaurants became more and more famous, attracting more and more customers to dine there.

In order to meet the needs of customers, the hotel decided to expand and open more branches. (End of this chapter)