The market research team acted quickly and visited several surrounding cities to understand the local catering market demand, consumer taste preferences and competitor situations.

The market research team was led by the experienced Lao Zhang.

The first stop was an ancient city with a long history. This city has a strong cultural atmosphere and unique local cuisine. Zhang and his friends walked along the ancient streets, feeling the unique charm of this city.

"Lao Zhang, do you think there will be opportunities for our restaurant to develop in this city?" Xiao Li asked curiously.

After thinking for a moment, Lao Zhang said, "It's hard to say. We need to have a deeper understanding of the catering market demand and consumer taste preferences here. But from the current situation, the catering market in this city seems to have great potential."

They began to visit local restaurants, food stalls and markets, communicate with local residents and businesses, and learn about their eating habits and catering needs. In a traditional snack bar, they chatted with the owner.

"Boss, what kind of food do people here usually like to eat?" Xiao Wang asked.

The shop owner replied enthusiastically: "People here like to eat food with stronger flavors. Spicy and salty food are very popular. But now many people are beginning to like to try new flavors."

Through communication with the store owners, they learned that the residents of this city have a high passion for food, but the local catering market is relatively traditional and lacks some innovative and international elements. This made Lao Zhang and his team see the opportunity for Wang's full-line restaurants to develop here.

However, they also encountered some difficulties and challenges during the research process. Once, when they visited a well-known local restaurant, they were coldly received by the owner.

"What are you doing? You come here asking all kinds of questions and affecting our business." The owner said impatiently.

Xiao Li was a little embarrassed, but Lao Zhang calmly explained: "Boss, we are market researchers for a restaurant. We just want to understand the catering market here. We have no other intentions."

After listening to Lao Zhang's explanation, the owner's attitude softened a little, but he was still reluctant to cooperate with their research.

Lao Zhang and his friends did not give up and continued to communicate with the store owner patiently. Eventually, the store owner was moved by their sincerity and began to share some of his views and experiences on the local catering market.

After investigating this ancient city for a while, they came to a modern industrial city, where people live at a fast pace and have more diverse demands for food and beverage.

"This place is completely different from the ancient city we visited before." Xiao Wang exclaimed.

Lao Zhang nodded and said, "Yes, people here may pay more attention to efficiency and convenience. If our restaurant wants to develop here, we need to consider how to meet their needs."

They visited local office buildings, factories and commercial areas to understand the dining needs of office workers and workers. At a fast food restaurant near an office building, they chatted with an office worker.

"Where do you usually eat? Do you have any requirements for food?" Xiao Li asked.

The office worker replied: "We usually have lunch at nearby fast food restaurants or food stalls, mainly because it is convenient and fast. But sometimes we also want to try some special food."

Through communication with office workers, they learned that people in this city have certain demands for convenience and distinctiveness in dining. This made Lao Zhang and his team start to think about how to highlight the characteristics of Wang's full range of restaurants while ensuring convenience.

During the research, they also found some competitors. There is a local chain restaurant that is very popular in the city. Their dishes are mainly local specialties, affordable and the service is very thoughtful.

"This restaurant chain seems very competitive. If we want to develop here, we have to find a way to highlight our advantages." Xiao Wang said worriedly.

Lao Zhang said confidently: "Don't worry, our Wang's full range of restaurants has its own characteristics and advantages. Our fusion dishes and international services can attract consumers who pursue freshness and high quality of life."

After a period of research, the market research team gained a deeper understanding of the surrounding cities and identified several cities with potential as the next expansion targets.

Some of these cities have a strong cultural atmosphere and passion for food, while others are full of modernity and demand for convenience.

After returning to the hotel, Lao Zhang and his colleagues reported the results of the investigation to Wang Jianye.

"Mr. Wang, we have visited many surrounding cities and discovered some markets with great potential. People in these cities have different demands for food, but we believe that the fusion cuisine and high-quality services of Wang's full range of restaurants can find their own development space in these cities," said Lao Zhang.

Wang Jianye was very satisfied after listening to the report. He decided to gradually expand the business scope of Wang's All-Series Restaurant according to the suggestions of the market research team, so that more people can taste the food of Wang's All-Series Restaurant.

In the catering world in the early 1990s, Wang's full range of restaurants was like a shining star, emitting a unique radiance. With the continuous expansion of the market and increasingly fierce competition, the chef team shouldered a major mission and invested intensively in the research and development of new dishes.

In spring, the earth revives and everything sprouts new vitality. The members of the chef team gathered together to discuss the development direction of spring dishes.

"Spring is a season full of hope. We have to launch some fresh and refreshing dishes to let customers feel the breath of spring." said chef Chen Xiaoyang.

The young chef Xiao Li said excitedly: "I think spring bamboo shoots are a very good ingredient. They are fresh, tender and delicious, and have rich nutritional value."

Experienced chef Lao Zhang nodded in agreement: "Yes, spring bamboo shoots are indeed a good choice. There are also wild vegetables. People nowadays like to eat some natural food, and wild vegetables just meet their needs."

Therefore, the chefs began to study the characteristics of spring bamboo shoots and wild vegetables in depth. They visited local farmers' markets and communicated with vegetable vendors to understand the quality and characteristics of different varieties of spring bamboo shoots and wild vegetables.

"Master, how about this spring bamboo shoots? What dish can they be used for?" Xiao Li asked an old vegetable vendor.

The old vegetable vendor enthusiastically introduced: "This kind of spring bamboo shoots are very tender, and they are very good for stir-frying meat or stewing soup. As for wild vegetables, shepherd's purse can be used to make dumplings, and purslane can be used for cold dishes."

The chefs carefully wrote down these suggestions and began to try different methods after returning to the kitchen. After many attempts and adjustments, they finally launched a series of fresh and refreshing dishes with spring bamboo shoots and wild vegetables as the main ingredients.

There is a dish called "Stir-fried Spring Bamboo Shoots with Shrimp", which features fresh spring bamboo shoots and delicious shrimps, with a fresh color and a crisp taste. There is also a "Wild Vegetable Salad", which features a variety of fresh wild vegetables with homemade sauces, which is both healthy and delicious.

When these dishes were presented to customers for the first time, they immediately aroused their interest.

"Wow, these dishes look so spring-like!" exclaimed a customer.

“It tastes very refreshing and is perfect for spring,” another customer agreed.

However, the process of launching spring dishes is not always smooth sailing. Once, when the chefs tried to make a dish with a new wild vegetable, they encountered a problem.

"Why does this dish taste a bit strange?" Xiao Li frowned after taking a bite.

Chen Xiaoyang also tasted it and said solemnly: "This kind of wild vegetable may not be suitable for this method. We have to readjust it."

So the chefs started a new round of attempts. They consulted a lot of information, consulted some food experts, and finally found the right method.

In summer, the hot weather makes people lose their appetite. The chef team began to think about how to launch dishes that can cool down and relieve the heat.

"It's so hot in the summer, we need to make some dishes that can cool people down," said Chen Xiaoyang. "Watermelon and cucumber are both good ingredients, which are both refreshing and thirst-quenching," Xiao Li suggested.

Chefs began to study the properties of watermelon and cucumber. They found that watermelon can be used to make juice and salad, and cucumber can be made into cold dishes and soups.

"We can use watermelon to make a watermelon smoothie, which will definitely be popular," said Lao Zhang.

“There is also cold jellyfish with cucumber, which is refreshing and delicious,” added another chef.

After continuous experimentation and innovation, they launched a series of refreshing and heat-relief dishes with watermelon, cucumber and other ingredients as the main ingredients.

There is a dish called "Watermelon Juice with Fresh Shrimp Salad", which is fresh watermelon juice with fresh shrimp and various vegetables, which is both refreshing and nutritious. There is also "Cucumber and Egg Soup", which is light and refreshing and very suitable for summer consumption.

These dishes were warmly welcomed by customers as soon as they were launched. The air conditioner in the restaurant was turned on very high, and customers enjoyed the cool food while feeling the comfortable environment.

"The food here is really suitable for summer, and it makes me feel a lot cooler," said a customer.

"Yeah, I'll eat here in the summer from now on," another customer agreed.

However, ingredients in summer are prone to spoilage, which poses a great challenge to chefs.

"Why does this watermelon look a little stale?" Xiao Li discovered the problem when he was preparing watermelon juice.

Chen Xiaoyang came over to check and said seriously, "Ingredients are easy to spoil in summer. We must strengthen the management of ingredients to ensure their freshness."

As a result, the chefs began to strictly control the procurement and storage of ingredients. They established a closer cooperative relationship with suppliers to ensure that they received fresh ingredients every day. At the same time, they also strengthened the hygiene management of the kitchen to prevent the ingredients from being contaminated.

Autumn is the season of harvest, and the chef team turned their attention to pumpkin, persimmon and other ingredients.

"The pumpkins and persimmons in autumn are very sweet. We can use them to make some sweet and nourishing dishes." said Chen Xiaoyang.

"Pumpkin can be made into pumpkin pie and pumpkin porridge, and persimmon can be made into persimmon cake." Xiao Li said excitedly.

Chefs began to try to make various delicacies with pumpkin and persimmon. They found that pumpkin has a soft and glutinous texture, suitable for desserts and porridge; persimmon has a sweet taste, suitable for cakes and jams.

"We can make a pumpkin and persimmon cake, combining the advantages of pumpkin and persimmon," suggested Lao Zhang.

"There's also pumpkin porridge with persimmon sauce, which must be delicious," said another chef.

After repeated attempts, they launched a series of sweet and nourishing dishes with pumpkin, persimmon and other main ingredients.

There is a "Pumpkin Persimmon Cake" with a delicate taste, sweet and delicious. There is also a "Pumpkin Porridge with Persimmon Sauce", which is rich in nutrition and very suitable for autumn consumption.

These dishes were well received by customers. The aroma of pumpkin and persimmon filled the restaurant, making people feel the warmth of autumn and the joy of harvest.

"This cake is so delicious. I have never eaten such a delicious cake." A customer exclaimed.

"Pumpkin porridge is also very good and nutritious." Another customer agreed.

However, although autumn ingredients are abundant, they can also easily lead to aesthetic fatigue. Chefs realize that they need to keep innovating to attract customers.

"We can't always make these traditional dishes, we have to come up with some new ideas," said Chen Xiaoyang.

"We can use pumpkin and persimmon to make some creative dishes, such as pumpkin and persimmon pizza," Xiao Li suggested.

Chefs began to experiment with making pizza with pumpkin and persimmon, and they found that the sweetness of pumpkin and persimmon combined with the saltiness of pizza produced a unique taste.

“This pumpkin and persimmon pizza is really creative and tastes great,” said a customer after tasting it.

In winter, the cold weather makes people crave warm food. The chef team decided to launch warm and stomach-warming dishes with lamb, radish and other ingredients as the main ingredients.

"Eating mutton and radish is the warmest thing in winter," said Chen Xiaoyang.

"We can make dishes such as mutton and radish soup and braised mutton," said Lao Zhang.

Chefs began to study the cooking methods of mutton and radish. They found that mutton needed to be stewed for a long time to become soft, and radish had to be stewed with mutton to absorb the aroma of mutton.

"We can use a casserole to stew the mutton and radish soup, so that we can keep the temperature of the soup." Xiao Li suggested.

"And the braised lamb can be made more flavorful so that customers can enjoy it more," added another chef.

After careful cooking, they have launched a series of warm and stomach-warming dishes with lamb, radish and other main ingredients.

There is a dish called "mutton and radish soup", which is steaming hot and fragrant, and "braised mutton", which is bright red in color and mellow in taste.

These dishes make customers feel warm and satisfied in the cold winter. The aroma of mutton and radish fills the restaurant, which greatly increases people's appetite.

"The mutton and radish soup here is so delicious. I feel warm all over after drinking it." said a customer.

"The braised lamb is also very good and chewy," agreed another customer.

In the process of launching winter dishes, chefs also encountered some challenges. The high price of lamb has put off some customers.

"Mutton is so expensive, will it affect our business?" Xiao Li said worriedly.

After thinking for a while, Chen Xiaoyang said: "We can launch some set meals, combining mutton with other ingredients, which can not only reduce costs but also allow customers to taste more delicious food."

As a result, chefs began to design various meal packages. They combined mutton with radishes, potatoes, cabbage and other ingredients to launch different meal packages. These meal packages were both affordable and delicious, and were well received by customers.

...(End of chapter)