As the number of customers increases, the requirements for dishes become more diverse.

As the popularity of Wang's restaurants continues to grow, more and more young customers are beginning to flock in.

These young customers are full of energy and have unique pursuits for food. They hope to eat more dishes with innovative elements based on traditional dishes.

As the head chef of the hotel, Chen Xiaoyang felt this pressure keenly.

One day, he called his team of chefs to the kitchen and said seriously, "As everyone knows, our restaurant has many young customers now, and their needs are different from those of previous customers. We cannot be satisfied with the status quo and must continue to innovate our dishes, otherwise we will be eliminated by the market."

The chefs nodded in agreement. One of the young chefs, Xiao Li, asked, "Master Chen, where do we start to innovate?"

Chen Xiaoyang thought for a moment and replied: "You can try to combine ingredients or cooking methods from different regions to make new dishes. This can not only satisfy young customers' pursuit of novel tastes, but also make our dishes more distinctive."

At this time, another chef, Lao Zhang, raised a question: "Master Chen, will it be weird to combine ingredients and cooking methods from different regions?"

Chen Xiaoyang smiled and said, "This requires us to try and explore. We need to find the right combination point to blend different elements together and create a unique flavor. Just like an ensemble in music, different instruments make different sounds, but when combined together they can produce a beautiful piece of music."

Everyone fell into deep thought and began to think about how to innovate. After a while, a chef suggested: "We can combine the spicy elements of Sichuan cuisine with the exquisite cooking methods of Cantonese cuisine to make a spicy seafood dish. Use fresh shrimp, shellfish and other seafood, add Sichuan peppers, peppercorns and other seasonings, and use Cantonese cooking methods to ensure that the seafood is fresh and tender, and has a spicy and stimulating taste."

As soon as this idea was put forward, it immediately aroused discussion among everyone.

"That's a great idea! Sichuan cuisine is very spicy and Cantonese cuisine focuses on the original flavor of the ingredients. Combining the two will definitely be very unique."

"But isn't it too risky? What if the customers don't accept it?"

Chen Xiaoyang listened to everyone's discussion and said, "Innovation always has risks, but if we don't try, we will never know the results. We can make some samples first and let everyone try them. If the response is good, we will launch this new dish."

So the chefs started to get busy. They carefully selected fresh seafood and prepared Sichuan peppers, peppercorns and other seasonings. During the cooking process, they carefully controlled the heat and the amount of seasonings to achieve the best taste.

When the first spicy seafood sample came out of the pot, the aroma filled the air, and the chefs gathered together, eager to taste it.

"Wow, this taste is really unique! The freshness of seafood and the spicy stimulation are perfectly combined."

"I think you can add some more chili to make it spicier."

"No, too much spiciness will cover up the freshness of the seafood. This level is better now."

Everyone discussed and adjusted the taste of the dish. After many attempts and improvements, the final recipe was finally determined.

After the new dishes were launched, they were loved by many young customers. One day, a young couple walked into the restaurant and the waiter warmly welcomed them to sit down.

"Welcome to Wang's Quanxi Restaurant. What would you like to eat?" asked the waiter with a smile.

The girl looked at the menu and her eyes lit up: "Wow, this spicy seafood looks good, let's order this."

The boy nodded: "Okay, I want to try it too."

Soon, the spicy seafood was served. The girl picked up a shrimp and put it in her mouth. She immediately showed a surprised expression: "This tastes really great! It has the freshness of seafood and the stimulation of spicy, so delicious."

The boy also tasted it and praised it highly: "It's really good. This restaurant is really creative. We will come here to eat again in the future."

In terms of service, the increase in the number of customers has also brought some problems.

Sometimes waiters may not provide timely service or may not be enthusiastic enough because they are too busy.

As the manager of the hotel, Qin Huairu quickly realized this problem.

She gathered the waiters together and said seriously, "Everyone knows that our service is one of our signature features. Even if there are many customers, we must maintain a warm and thoughtful service attitude. Every customer is our God, and we cannot ignore the feelings of customers because of temporary busyness."

The waiter Xiao Wang said aggrievedly: "Manager Qin, we also want to provide good service, but sometimes we are too busy to take care of it."

Qin Huairu understands everyone's difficulties, but she also knows that the quality of service cannot be reduced. "I know everyone is working hard, but we cannot lower the service standards just because we are busy. We must find ways to improve service efficiency and let customers feel our dedication."

She developed a more detailed service process and assessment criteria. "From now on, after customers are seated, menus must be handed over and tea service must be provided within one minute; when customers make requests, waiters must respond within three minutes. If there are special circumstances that prevent customers from meeting their needs in a timely manner, we must explain it clearly to the customers and resolve the problem as soon as possible."

The waiters listened attentively and said they would try their best to provide good service.

However, in actual operation, some problems still occurred. One day at noon, there were many customers in the restaurant and the waiters were very busy. A customer waited for a long time but the waiter did not hand over the menu, and he became impatient.

"Waiter! Why haven't you given me the menu yet? I've been waiting for a long time." the customer shouted.

After hearing this, the waiter Xiao Li ran over and said, "Sorry, sir, we kept you waiting for so long. There are many customers today, so we are a bit overwhelmed. Here is the menu, take a look at what you would like to eat."

The customer frowned and said, "Isn't your service too slow? I've been waiting for so long." Xiao Li quickly apologized, "I'm so sorry, sir. We will improve it as soon as possible. Please take a look at the menu first, and call me if you need anything."

This incident made Qin Huairu realize that it was not enough to simply establish service processes and assessment standards, but that it was also necessary to strengthen the training and supervision of waiters.

She called the waiters to a meeting again: "Everyone must remember that service quality is the lifeline of our hotel. We cannot relax our requirements for ourselves just because we are busy for a while. From now on, we must strengthen training to improve everyone's service awareness and service skills. At the same time, I will check everyone's service situation from time to time. If I find that the service is not timely or the attitude is not good, I will deal with it seriously."

In the following days, Qin Huairu personally supervised the service of the waiters and organized a series of training activities.

She invited professional service trainers to teach the waiters service skills and communication methods.

In a training class, the trainer said to the waiters: "Service is not as simple as handing out menus and serving dishes. What's more important is to feel the needs of customers and provide them with personalized services. For example, when you see an elderly person eating alone, you can take the initiative to find a quiet place for him and pour him a cup of hot water so that he can feel our care."

The waiters listened attentively and said they benefited a lot.

After a period of training and supervision, the service quality of the waiters has improved significantly, and customers are becoming more and more satisfied with the hotel's services.

One day, an old customer came to the restaurant and said to Qin Huairu: "Manager Qin, your hotel's service is really getting better and better. Every time I come here to eat, I can feel your enthusiasm and thoughtfulness. I will always support you."

Qin Huairu smiled and said, "Thank you for your support and encouragement. We will continue to work hard to provide better services for everyone."

With the joint efforts of all the staff of Wang's restaurants, the business of the restaurants is getting more and more prosperous. They continue to innovate dishes, improve service quality, gain a firm foothold in the fiercely competitive catering market, and move towards higher goals.

At the same time, in order to improve service efficiency, the hotel introduced an electronic calling system. Customers only need to press the button on the table and the waiter will receive a notification in time.

……

As the hotel business became better and better, Wang Jianye sat in his office, looking at the business report in his hand, his heart full of joy, but at the same time new thoughts also emerged.

He knows very well that he cannot be satisfied with the immediate success and must keep making progress in order to remain invincible in the fierce market competition.

Therefore, Wang Jianye decided to gather the team members together to discuss the next development plan.

In the conference room, Wang Jianye looked at everyone and said seriously: "We now have a certain foundation in the local area. I am wondering if we can open a branch. As everyone knows, the catering market is highly competitive and we cannot stand still. But the location of a branch is very important. What do you think?"

Ma Hua was the first to speak. He pushed his glasses and said seriously, "Boss, I think we can consider choosing a location near some emerging commercial centers or large residential areas. Emerging commercial centers have a large flow of people, and the consumer groups are relatively young and fashionable, which is in line with our current positioning. Large residential areas have a stable source of customers, and there is a greater demand for family gatherings."

Sha Zhu continued what Ma Hua said, "Yes, what Ma Hua said makes sense. But we also have to consider the surrounding competition. If there are already many similar restaurants around, we will be under great pressure. We have to find a place with relatively less competition and more development potential."

Wang Jianye nodded and said, "What you said makes sense. Then let's do some market research and analysis to see which areas meet our requirements."

In the following days, team members split up into several groups and began to conduct in-depth market research on various potential sites.

They visited several emerging commercial centers and large residential areas to observe factors such as traffic flow, consumer groups, and surrounding competition.

At a team meeting, everyone reported their research results.

"I visited several emerging commercial centers and found one of them has great development potential. There are many office buildings, many office workers and relatively strong spending power. There are also shopping malls and entertainment venues around, so the flow of people is considerable," said a member.

Another member continued, "I looked at several large residential areas, and one of them was very large with a large population, and there weren't many restaurants of the same type around. If we open a branch there, it should be able to attract many customers who come for family dinners."

Everyone enthusiastically discussed the pros and cons of various locations. After fierce debate and analysis, they finally decided to look for a store in an emerging commercial center.

After unremitting efforts, they found a suitable store in this emerging commercial center. This store is located in the core of the commercial center, surrounded by office buildings, shopping malls and entertainment venues, and the flow of people is indeed very considerable.

Wang Jianye brought his team members to this store. Everyone looked at the spacious space with anticipation in their hearts.

“This location is really good, with a large flow of people and a strong business atmosphere around it,” Ma Hua said excitedly.

Sha Zhu also nodded in agreement: "Yes, this place will definitely attract a lot of customers. However, we have to plan the decoration style of this store carefully."

However, the decoration style of the new store became a focus of discussion. Everyone sat together and expressed their opinions.

Wang Bingbing spoke first: "The customer group of this new store may be younger and more fashionable. Our decoration style can be more modern and avant-garde, but we still have to retain our traditional cultural elements. This will not only attract young customers, but also reflect the characteristics of our hotel."

Chen Xiaoyang thought for a moment and said, "I think Bingbing is right. We can adopt some modern design techniques, such as using a lot of glass, metal and other materials to create a fashionable and bright sense of space. At the same time, we can incorporate our traditional cultural elements into the details, such as hanging some traditional old photos and folk paintings on the walls to show the history and traditional culture of our hotel."

Ma Hua asked: "Will this style of decoration be very expensive? We have to consider the budget."

Wang Jianye replied: "Cost is indeed an issue that needs to be considered, but we cannot just look at the current cost, we must consider long-term development. A good decoration style can attract more customers and improve our competitiveness. As long as we plan reasonably and control costs, it should be achievable."

In order to determine the final decoration plan, they invited several designers to make suggestions. The designers came to the store and carefully observed the surrounding environment and the structure of the store. (End of this chapter)