During the preparation process for the new city branch, how to perfectly combine local characteristics with the style of Wang's full-line restaurants has become an important challenge for the chef team. They know that only by creating unique dishes that suit local tastes can they truly attract customers in new cities.

After in-depth market research, the chef team gained a deeper understanding of the local ingredients and traditional cuisine of the new city, which is located on the coast and has abundant seafood resources, as well as unique spices and cooking methods.

Chen Xiaoyang led the chefs to sit around the big table in the kitchen and started a heated discussion.

"Everyone, let's talk about how to combine the style of our Wang's entire hotel chain with the local characteristics here?" asked Chen Xiaoyang.

Young chef Xiao Wang immediately spoke up: "I think we can use local seafood to make a fusion dish. For example, we can combine our signature braised pork with seafood to create a new flavor."

Experienced chef Lao Li frowned and thought for a while, then said, "This is a good idea, but we need to pay attention to the balance of flavors. The freshness of the seafood cannot overwhelm the aroma of the braised pork, and at the same time, the braised pork cannot make the seafood lose its original characteristics."

Everyone nodded in agreement and began to discuss the specific production methods in depth.

After many attempts, they finally created a new dish called "Seafood Braised Pork Stew". This dish uses fresh local seafood such as crabs, shrimps and shellfish, and stews them with Wang's classic braised pork. In the cooking process, they cleverly use local specialty spices such as lemon leaves and lemongrass to add a unique flavor to this dish.

In order to make this dish more perfect, the chefs also put a lot of effort into the presentation of the dish. They used a large exquisite plate to arrange the braised meat and seafood in an orderly manner, and then used some local flowers and green leaves as decoration, making the dish look both delicious and artistic.

When this "Seafood Braised Pork Stew" was first introduced in the new city branch, it immediately aroused strong response from customers.

"This dish is so creative! The freshness of seafood and the mellowness of braised pork are perfectly combined, and it tastes really great!" a customer exclaimed.

"I never thought that seafood and braised pork could be paired like this. Wang's full range of restaurants really always brings us surprises." Another customer echoed.

In addition to this "Seafood Braised Pork Stew", the chef team also combined local specialty fruits to create a series of desserts. For example, the "Mango Passion Fruit Pudding" made with local mango and passion fruit has a delicate taste, sweet and sour, and is deeply loved by customers.

In the process of making these new dishes, the chef team also paid great attention to the balance between inheritance and innovation. They not only retained the classic cooking techniques and taste characteristics of Wang's full-line restaurants, but also incorporated local special elements, making each dish have both familiar taste and novel experience.

In order to let customers in the new cities better understand how these special dishes are made, Wang's All-inclusive Hotels also held some cooking courses and food events, in which chefs personally demonstrated how to make these special dishes and introduced the ingredients and cooking techniques of each dish to customers.

"Look everyone, we first cut the braised pork into small pieces, then wash the seafood and set aside. Next, we add some oil to the pot, put in the onion, ginger and garlic to stir-fry until fragrant, then put the braised pork into the pot and stir-fry until golden brown." Chef Xiao Li explained while operating.

Customers gathered around, watching and learning attentively. They asked questions from time to time, and the chefs patiently answered them one by one.

"Why do we have to stir-fry the braised pork first?" asked a customer.

Chef Xiao Li explained: "This will make the braised pork more flavorful and also remove some excess fat, making the taste more refreshing."

Through these cooking classes and food activities, customers not only learned the skills of making delicious food, but also gained a deeper understanding of the culture and philosophy of Wang's All-System Restaurants. They also became more fond of these special dishes and became loyal fans of Wang's All-System Restaurants.

……

After a period of intense preparation, the new branch finally opened. The opening day was very lively. The entrance of the restaurant was filled with flowers and ribbons, attracting the attention of many passers-by.

"Wow, this restaurant looks great!" said a passerby.

"I heard that this is a branch of the famous Wang's Restaurant. Let's go in and try it." Another passerby suggested.

As expected, the new branch attracted a large number of customers, who praised the restaurant's environment and dishes.

"The environment here is great and the food is delicious. There are also some local specialties that are very creative," said a customer.

In the process of operating the new branch, the hotel has continuously introduced new dishes and services. In the process of developing dishes, the chef team has come up with new ideas. They have combined food elements from different countries to create more fusion dishes.

In the kitchen, a place full of creativity and passion, chefs enthusiastically discuss ideas for new dishes.

"We can combine Italian pizza with Chinese roast duck and launch a 'roast duck pizza', which will definitely be very creative." Xiao Li, a young chef, said excitedly.

"This is a good idea, but how can we combine them to make the taste better?" another chef, Lao Zhang, raised the question.

Everyone began to express their opinions, and after many attempts and adjustments, the "Roast Duck Pizza" was finally launched.

When the "Roast Duck Pizza" was served to customers' tables for the first time, they all looked surprised.

"This roast duck pizza is so creative and tastes great!" a customer exclaimed.

"Yeah, I never thought roast duck could be combined with pizza, it's really delicious." Another customer agreed.

In terms of service, the hotel also pays more attention to details. They provide personalized services to customers, such as preparing special surprises for customers who have birthdays.

Once, a customer celebrated his birthday in the restaurant. The waiters prepared a birthday cake and flowers in advance and presented him with a surprise while he was dining.

The customer was so moved that tears welled up in his eyes. He looked at the waiters and said excitedly: "Your service is really thoughtful. I will definitely come here often in the future."

The waiter Xiao Wang smiled and said, "This is what we should do. Happy birthday to you, and I hope you have a great time here."

At the same time, Wang's full range of hotels also began to focus on cooperation with other enterprises. They cooperated with some local cultural institutions to hold food culture festivals and promote Chinese catering culture.

At the Food Culture Festival, all Wang's restaurants showcased their special dishes and exquisite cooking skills, attracting the attention of many viewers.

"Wang's All-in-One Restaurant is really great. They let us know more about Chinese food culture," said one audience member. "Yes, these dishes are not only delicious, but also contain rich cultural connotations," another audience member also praised.

Wang Jianye looked at the lively food culture festival with a sense of pride in his heart. He knew that they were not only running a restaurant, but also spreading Chinese food culture.

As time goes by, Wang's full range of restaurants have become more and more stable in the catering industry. With their efforts and innovations, they continue to write their own glorious chapters.

However, they were not satisfied with the status quo. Wang Jianye knew that in order to continue to develop in the fiercely competitive catering market, they must continue to make progress.

At a management meeting, Wang Jianye proposed a new development direction. "We can't just limit ourselves to the domestic market, we have to consider going global. Now that China's economy is becoming more and more open, we can open all Wang's restaurants abroad to let more people taste our food."

Wang Bingbing's eyes lit up and she said excitedly, "Dad, this is a great idea. We can first open branches in some countries and regions with a large Chinese population. This way, they will be more easily accepted."

Ma Hua also nodded in agreement: "Yes, we can first conduct market research to understand the local market demand and consumption habits, and then formulate a specific development plan."

Therefore, Wang's entire hotel chain started a new journey. They sent a team to conduct market research abroad to prepare for entering the international market.

……

As Wang's full-line restaurants in new cities became more and more popular, new challenges also quietly arrived. A local old-fashioned catering company felt the pressure from Wang's full-line restaurants and decided to launch a business war to try to regain market share.

This old catering enterprise is called "Yuehailou", which has deep roots and a wide customer base in the local area. Their boss Zhang Yuehai is a shrewd and capable businessman who is very wary of the rise of Wang's full-line restaurants.

Zhang Yuehai convened his management team to discuss countermeasures.

"The momentum of Wang's entire restaurant chain is very strong. We can't just sit back and watch. What do you think?" Zhang Yuehai asked.

A manager said: "We can launch some promotional activities to attract customers back. For example, discounts, coupons, etc."

Another manager suggested: “We can also improve our service quality, train our staff, and let customers feel our care.”

Zhang Yuehai thought for a moment and said, "We can try all these methods, but we still need more targeted strategies. I heard that the special dishes of Wang's full-line restaurants are very popular. We can imitate their dishes and launch similar dishes."

So, Yuehailou started to take action. They launched a series of promotional activities to attract many customers. At the same time, they also sent chefs to taste the special dishes of all Wang's restaurants and try to imitate the same taste.

All Wang's hotels soon noticed Yuehailou's move, and Wang Jianye held an emergency meeting to discuss countermeasures.

"Yue Hai Lou has started to imitate our dishes and has also launched promotional activities. We can't just sit there and wait for death. What do you think?" Wang Jianye asked.

Wang Bingbing said: "We can strengthen our brand promotion and let customers know that we are the authentic Wang's full-line restaurant. We can advertise in newspapers and radio stations to emphasize our characteristics and advantages."

Ma Hua also suggested: "We can also further innovate our dishes and introduce some new special dishes that they cannot imitate."

Chen Xiaoyang said: "We can't relax our service quality. We need to strengthen employee training, improve service levels, and let customers feel our professionalism and enthusiasm."

All Wang's restaurants began to take action. They stepped up their brand promotion efforts and placed a large number of advertisements in newspapers and radio stations. At the same time, the chef team also stepped up the development of new dishes, striving to surpass Yuehailou in taste and creativity.

In terms of service, they have conducted more rigorous training for employees, emphasizing smiling service, quick response, etc. The waiters serve customers more attentively, making customers feel the warmth of home.

After feeling the huge pressure from all Wang's hotels, Yuehailou decided to adopt a more radical strategy. Their boss Zhang Yuehai once again convened a management meeting to discuss the next steps.

"The momentum of Wang's entire restaurant chain is too strong, we can't just sit there and wait for death. Their brand promotion and new menu development do bring us great challenges. But we can't show weakness either, we must intensify our efforts to fight back." Zhang Yuehai said seriously.

A manager suggested: "We can continue to launch more promotional activities, and even lower the prices of dishes to attract customers with a low-price strategy. Consumers nowadays are very price-conscious, and we can take advantage of this to grab market share."

Another manager also agreed: "Yes, we can also increase the intensity of advertising to let more people know about our Yuehailou's promotions."

Zhang Yuehai nodded and said, "Okay, let's do it. We want to let customers know that Yuehailou is their best choice."

Therefore, Yuehailou started a new round of actions. They put a lot of advertisements in newspapers and radio stations to promote their discounts and low-priced dishes. At the same time, they also posted large posters at the entrance of the restaurant to attract the attention of passers-by.

"Yue Hai Lou has a big sale, 20% off on all dishes!"

“Enjoy delicious food at low prices at Yuehailou!”

These advertisements and posters attracted the attention of many customers. Some customers who originally planned to go to Wang's full-line restaurants changed their minds after seeing the preferential activities of Yuehailou.

"The prices at Yue Hai Lou are so cheap, let's go eat there." A customer said to his friend.

"Okay, the taste is almost the same anyway, and I can save some money," the friend responded.

All Wang's hotels soon noticed Yuehailou's move. Wang Jianye once again held an emergency meeting to discuss countermeasures.

"Yue Hai Lou has launched more promotional activities and lowered the prices of dishes. We can't just sit back and do nothing. What do you think?" Wang Jianye asked.

Wang Bingbing frowned and said, "Although they can attract some customers by doing this, it is not good for them in the long run. We can't follow their price cuts, as that will reduce our profits. We should stick to our quality and service and attract customers through innovation." (End of this chapter)