Sha Zhu scratched his head and said, "Then the purchaser must be reliable and can't pass off inferior products as good ones."

Chen Xiaoyang went on to say: "We can also formulate some inspection standards and conduct strict inspections on the purchased ingredients."

After heated discussions, a detailed food procurement management system was finally determined, which stipulated the responsibilities and authority of procurement personnel, clarified the procurement process and standards, and ensured that every branch could use safe ingredients.

In terms of food preparation, Wang Jianye stressed the importance of standardization. "Our classic dishes must maintain consistent taste and quality in all branches, which requires us to develop strict production processes and standards."

Ma Hua said: "We can ask Senior Brother Chen Xiaoyang to demonstrate to everyone, record the preparation steps of each dish in detail, and send them to the chefs of each branch for learning."

Chen Xiaoyang nodded and said, "No problem, I will explain every detail clearly so that everyone can make the same delicious dishes."

So, they began to develop standardized production processes for the restaurant’s classic dishes.

From the amount of ingredients, cooking time to the proportion of seasonings, precise regulations have been made.

At the same time, a quality supervision mechanism has been established to conduct regular sampling inspections of dishes in each branch to ensure consistency in taste and quality.

Wang Jianye also established clear systems for employee management.

He stipulated the recruitment standards, training content and assessment methods for employees. "We want to recruit employees who are responsible and service-minded, and provide them with systematic training so that they understand our hotel's culture and service standards."

Qin Huairu said: "During the training, we can let some excellent employees share their experiences, which will be more effective."

Wang Bingbing also said: "The assessment should be strict, employees with outstanding performance should be rewarded, and those who do not meet the standards should be retrained or transferred to other positions."

Wang Jianye has put a lot of effort into clarifying the responsibilities and authorities of each position.

He carefully analyzed the work content and importance of each position and developed a detailed job description for each position.

At the same time, authority is reasonably allocated according to job responsibilities and employee capabilities to ensure that everyone can play the greatest role in their position.

"We cannot allow a situation where responsibilities and authority are unclear, as this will lead to management chaos," Wang Jianye said firmly.

In order to ensure that these management systems and processes can be effectively implemented, Wang Jianye also regularly organizes meetings for branch managers. These meetings have become an important platform for everyone to exchange experiences and solve problems.

At a branch manager meeting, everyone sat together and the atmosphere was lively.

"Recently our branch has encountered some customer complaints, mainly because the food is served too slowly," said a branch manager.

Managers of other branches also said they encountered similar problems.

Wang Jianye listened carefully to everyone's speeches, and then said, "The slow serving speed is a big problem, and we must find a way to solve it. What good solutions do you have?"

Wang Bingbing thought for a moment and said, "We can optimize the layout of the kitchen and improve the chefs' work efficiency. At the same time, we can strengthen the communication between waiters and chefs to ensure that orders can be delivered in a timely manner."

Sha Zhu also made his own suggestion: "We can add more waiters to speed up the serving of food."

Everyone expressed their opinions, and after discussion, they finally determined a series of measures to increase the speed of serving food.

In the process of solving problems, everyone will also share their experiences and lessons in the management process.

A branch manager said: "Our branch recently launched a special service, which is to provide customers with free birthday cakes. The effect is very good and customer satisfaction has greatly increased."

Other branch managers expressed their desire to learn from this experience. Wang Jianye was also very happy to see that everyone could learn from each other and make progress together.

With the continuous improvement of the management system, the operation of all branches of Wang's Hotel gradually got on the right track. However, new challenges quietly came.

As market competition becomes increasingly fierce, some new catering brands have begun to emerge, attracting many customers with their novel dishes and fashionable decorations.

All this made Wang Jianye fall into deep thought again.

He sat alone in the office, looking solemnly at the bustling streets outside the window. He knew in his heart that in this ever-changing catering market, if Wang's restaurants were to remain invincible, they must continue to innovate and improve.

Just like rowing against the current, if you don't move forward you will fall behind. He knows very well that if he just clings to his past glory, the restaurant will sooner or later be eliminated by the market.

Wang Jianye decided to lead the team to conduct market research, a journey to deeply explore customer needs and market trends.

From bustling commercial streets to quiet alleys, from lively markets to peaceful residential areas, they do not miss any place where they may come into contact with customers.

They went into restaurant after restaurant, observing the food features, decoration styles, service models and customer reactions of other catering brands.

They talked to passers-by on the street, asking them about their food preferences and expectations;

They chat with the aunties and uncles who buy vegetables in the market and learn about the trends and changes in family diets;

They also went into residential areas and talked with housewives and office workers, asking them about their needs and ideas about dining out.

In the process, they heard a variety of voices and discovered many new trends.

"Customers nowadays pay more and more attention to healthy eating, so we can launch some dishes with low oil, low salt and low sugar content."

Wang Bingbing keenly noticed this trend during the research process, and her eyes were shining with excitement.

She continued: "Nowadays, many people are beginning to pay attention to their physical condition and have higher and higher requirements for healthy diet. If we can launch such dishes, it will not only meet the needs of customers, but also show that our hotel cares about the health of customers."

After listening to Wang Bingbing's words, Sha Zhu was also deeply inspired. He scratched his head, then his eyes lit up and he said, "We can improve some traditional Laosijiucheng snacks to make them more in line with modern people's tastes. Although Laosijiucheng snacks have a profound cultural heritage, some flavors may be a bit greasy or too sweet for today's customers who pursue light and healthy food. For example, for donkey rolls, we can reduce the sugar in the red bean paste filling and adjust the production method of glutinous rice balls to make it taste more refreshing. And for pea yellow, we can add less oil during the production process to make it less greasy. This will not only retain the characteristics of Laosijiucheng snacks, but also attract more customers."

Chen Xiaoyang and Ma Hua focused on innovations in cooking techniques and food combinations.

They spend the whole day in the kitchen, constantly trying out new combinations.

As Chen Xiaoyang fiddled with the ingredients, he said, "We can learn from some Western cooking methods, such as slow cooking at low temperatures. This method can retain the nutrients of the ingredients to the greatest extent, and the meat tastes very tender. We can use this method to process some traditional Chinese ingredients, such as beef and chicken, and then pair them with some Chinese seasonings and side dishes to create a brand new taste."

Ma Hua nodded in agreement and went on to say, "As for the combination of ingredients, we can combine some mountain delicacies and seafood. For example, pairing shiitake mushrooms and shrimps together. The mellow flavor of the mushrooms can enhance the freshness of the shrimps, and their nutrients can also complement each other. Add some fresh vegetables, like broccoli or asparagus, and the dish will have a rich taste and balanced nutrition." With everyone's joint efforts, Wang's full range of restaurants has launched a series of innovative dishes and services.

Once these new dishes were launched, these healthy dishes with low oil, low salt and low sugar content attracted many health-conscious customers with their unique flavor.

The improved old Sijiucheng snacks not only retain the traditional charm but also have new vitality, allowing old customers to taste the familiar yet fresh flavor, and also attracting many young customers to come and try it.

Innovative dishes that use new cooking techniques and unique ingredient combinations have become the focus on the table.

As the customers tasted the dishes, their eyes were filled with surprise and satisfaction.

The new service was also well received.

When customers order, waiters will provide reasonable dish recommendations based on their physical condition and taste preferences.

If customers have special dietary needs, such as being allergic to certain ingredients or needing to control calorie intake, the waiters will considerately adjust the dishes for them.

In addition, the hotel also provides free health tea, which is carefully blended according to different seasons and customers' physical conditions, so that customers can enjoy health care while tasting delicious food.

These new measures once again attracted the attention of many customers, and the hotel's business became even more prosperous.

Customers came in droves, not only old customers bringing new customers, but also many new faces who came here because of its reputation.

The restaurant is often packed and bustling.

However, success always brings new challenges.

As business prospers, the supply of ingredients begins to face pressure.

Although the original supplier has always provided a stable supply of ingredients, in the face of a sudden increase in demand, there is sometimes a shortage of supply or the ingredients are not fresh enough.

Wang Jianye realized the seriousness of the problem, and he urgently convened a meeting of team members to discuss countermeasures.

"Food supply is a big problem now, and we must solve it as soon as possible." There was a hint of urgency in Wang Jianye's tone.

Chen Xiaoyang said: "We can consider adding some suppliers, so as to spread the risk and ensure a stable supply of ingredients."

Ma Hua added: "We also need to strengthen the management of suppliers and regularly check the quality of the ingredients they provide. We cannot lower the quality requirements just because of the demand for quantity."

Wang Bingbing also put forward her own idea: "We can establish direct cooperative relationships with some local farmers, which can not only ensure the freshness of the ingredients, but also support the development of local agriculture."

After discussion, everyone unanimously decided to take a variety of measures to solve the problem of food supply.

They began looking for new suppliers and reached cooperation intentions with local farmers.

In order to ensure the quality of the ingredients, they have established a strict supplier evaluation and management system, regularly conduct random inspections on the ingredients provided by suppliers, and require suppliers to provide proof of origin and test reports of the ingredients.

While solving the problem of food supply, new situations also emerged in personnel management.

As the business expands, the hotel needs to hire more employees.

The influx of new employees has brought certain challenges to the hotel's management, as the skill levels and service awareness of different employees vary greatly.

Qin Huairu is responsible for employee training. After discovering this problem, she reported to Wang Jianye: "There are many new employees now, and the training task is heavy. We need to develop a more systematic and comprehensive training plan."

Wang Jianye nodded in agreement: "You are right. We need to let new employees adapt to our hotel's culture and work requirements as quickly as possible, and at the same time, we need to continuously improve the skills and service level of old employees."

So, Qin Huairu began to develop a new training plan.

She designed tiered training courses based on the different positions of employees.

For new waiters, the focus of training is on service etiquette, basic knowledge of dishes and customer communication skills; for waiters with a certain amount of experience, the training content is added in terms of handling special customer needs and service innovation; for the chef team, in addition to training to improve cooking skills, we also focus on cultivating their sense of innovation and teamwork ability.

In terms of training methods, Qin Huairu adopted a variety of means.

There are both traditional classroom lectures and practical exercises; there are both one-on-one master-apprentice teaching and group competition-style learning.

Through these methods, new employees can master work skills more quickly, and old employees can continuously improve their abilities.

As these problems are gradually resolved, Wang's entire chain of restaurants is moving forward steadily in the fiercely competitive catering market.

These new measures once again attracted the attention of many customers, and the hotel's business became even more prosperous.

……

With the advancement of urban construction, a number of new commercial and residential areas have emerged, which has led to changes in the city’s population distribution.

The customer flow of some branches originally located in the old city began to fluctuate.

Wang Jianye realized that the layout of the hotel needed to be adjusted according to urban development.

He called the team together again to discuss. "As you can see, the city is changing, and so are our customers. Although there are sentimental factors in the location of some old stores, from the perspective of long-term business development, we have to consider re-arranging them." Wang Jianye's eyes swept over everyone.

Wang Bingbing looked at the map and said, "We need to go to those emerging commercial areas and densely populated residential areas to check and see if there are suitable places to open new stores or relocate old stores."

Sha Zhu scratched his head and said, "But the cost of moving the old store is not low, and we also have to consider the feelings of old customers."

Qin Huairu nodded in agreement: "Shazhu is right, our old customers have feelings for the old store, we can't move easily."

After some discussion, they decided to first look for suitable stores near emerging commercial areas and large residential areas to open new branches, and at the same time conduct appropriate publicity and preferential activities for the old stores to attract more customers. (End of this chapter)