Chapter 142: Chapter 142: Can’t Finish! Simply Can’t Finish!
The First-Rank Tofu and scallion-stewed sea cucumbers were extremely popular.
Inside the restaurant, exclamations of surprise were heard from time to time.
"This tofu is so delicious! It’s incredibly fragrant!"
"It’s my first time trying sea cucumbers. No wonder soccer players love them—I love them too!"
"I almost misjudged the sea cucumbers!"
"So tender and smooth, so fragrant!"
Outside, table after table of guests kept streaming in. From opening until three in the afternoon, the business hadn’t paused for a moment! This place was in a bustling downtown area, so there was no shortage of people. Jiang Feng was also well-known, so naturally, many visitors came.
「Meanwhile, in Executive Chef Jiang’s foodie group.」
A netizen posted a photo of the First-Rank Tofu and then commented, "Hurry and try it, it’s absolutely fantastic, so delicious! Sea cucumbers, matsutake, and abalone sauce—all things I’ve never eaten before! Executive Chef Jiang is only making this today; miss it and it’s gone!"
After he posted the photo, many people began sharing pictures of their meals.
"I’m at Jiangyue Terrace too!"
"To be honest, it’s really good!"
"Who would’ve thought that the stall owner is actually a restaurant owner!"
"An earnest recommendation! This sea cucumber is just delightful!"
Seeing these messages, many people couldn’t sit still anymore. Some were still at work, and the sight of the delicious food made them crave it so much they considered skipping out to go eat. But skipping work wasn’t practical, so they could only wait until after work to head there immediately.
The business remained brisk well into the afternoon.
Jiang Feng had hoped to take a break in the afternoon. Little did he know the orders just wouldn’t stop coming. There was no end in sight, absolutely no end! He didn’t even know how many sea cucumbers he had prepared. The First-Rank Tofu, once deep-fried, had its top layer lifted, the inner part scooped out, and then was filled with a delicious stuffing.
The waiters carried out dish after dish to the customers’ tables. Many people were taking pictures and checking in online.
Time ticked by. By around six in the evening, the dinner crowd usually started arriving. Many people had specifically taken the subway to support Jiangyue Terrace.
A young couple arrived at the restaurant entrance and said to the waiter, "Hello, I’d like to get a table. How many parties are ahead of us?"
The waiter glanced at the computer, smiled apologetically, and said, "There are over fifty parties ahead of you. I’m really sorry, it might be difficult to get a spot."
Hearing this, the couple was taken aback. "How many? Over fifty parties? Are that many people waiting?"
Looking around, they saw that all the waiting chairs were already occupied. It seemed normal for so many people to be waiting.
"Shall we come back tomorrow?" the man tentatively asked his girlfriend. "The restaurant will still be here; there’s no rush for tonight."
"But tomorrow it won’t be Executive Chef Jiang making the First-Rank Tofu. I saw the photos my friend took; that First-Rank Tofu looked incredibly delicious. If she could get a spot, I want to get one too."
Hearing his girlfriend, the man nodded. "Alright, let’s get in line first. Then we can go see a movie and do some shopping. We should be able to eat by around 9 p.m."
"Okay."
Having agreed, they told the waiter, "Please put us on the waiting list for a table."
"Certainly." The waiter gave them a ticket.
The business at Jiangyue Terrace was indeed remarkable, with more and more people lining up. This area was a bustling district, usually not overly crowded on weekdays, but lively on weekends and holidays. Today was a weekday, yet the place buzzed with such a clamor of people it felt like a weekend. Young couples in the city looking for something to do flocked to Jiangyue Terrace’s opening to join the excitement. Foodies from the online group who loved gourmet food also made their way over. The demand for the delicacies far outstripped the supply.
It was after 10 p.m. when, after attending to the last wave of customers, Jiang Feng finally stepped away from the stove. He sat down in a chair, and an employee poured him a cup of tea.
"Wow, that was really exhausting," Jiang Feng said. "Old Zhang, hurry up and find me a couple of chefs who can cook Shandong Cuisine. If they pass a cooking trial, I’ll hire them. Increase the salary of all service personnel by twenty percent and chefs by thirty percent. Executive chefs will receive an additional salary. Money is not an issue here; the remuneration is definitely among the best in the industry, as long as they have real skills."
Jiang Feng took a sip of water and looked at Zhang Hu.
"Okay, Boss, I’ll get in touch right away," Zhang Hu quickly agreed.
"I want genuinely talented ones; I need to assess them myself," Jiang Feng added. Although he treated his staff well, he wouldn’t lower his standards. He definitely wouldn’t keep anyone who wasn’t up to par.
"Don’t worry, Boss, I understand. The ones I find will definitely be top-notch," Zhang Hu replied.
"Also, I’m making Braised Four Treasures tomorrow. How is the fish maw rehydrating? And are the abalone and chicken breast ready?"
"Boss, they were prepared a long time ago. I’ve been keeping an eye on them."
Zhang Hu was indeed very reliable. Jiang Feng particularly appreciated that, as the head chef, Zhang Hu didn’t put on airs, pull rank, or have any of those common bad habits. Zhang Hu had said that in this day and age, people worked if they wanted to and left if they didn’t. It wasn’t like the old days when you had to serve a master, and he thought this was a good thing. Zhang Hu was the executive chef, and Jiang Feng paid him the highest salary among the chefs.
"Alright, then you keep an eye on the kitchen. I’m leaving."
Jiang Feng rested for a while, then took off his chef’s coat and changed his clothes. The restaurant had private rooms for resting, complete with showers. Jiang Feng freshened up and then went to the finance office to check the day’s earnings.
A daily turnover of more than 600,000? That’s high. Jiang Feng was somewhat surprised.
Generally speaking, a large, successful restaurant might have a monthly turnover of 6 million, with a net profit of 1 million. Jiang Feng’s internal target was to make one million a month. That was already quite a lot. And now, a single day’s turnover was over 600,000, and that was with all regular dishes at a 20% discount and his own special dishes at a 50% discount.
However, the actual situation was hard to predict. For one thing, it was the grand opening, so customers were streaming in continuously, and tables were never empty. For another, weekday and weekend customer flow were different. The specific revenue situation would depend on various factors.
Jiang Feng had specially hired an accountant, a graduate of Renmin University’s finance program, who was responsible for managing various reports and handling accounts. Nowadays, the financial system was open and transparent, so there was no worry of any foul play.
After reviewing the financial situation and giving a few brief instructions, Jiang Feng left contentedly.
「In the back kitchen.」
The chefs were cleaning the stoves and preparing ingredients for the next day.
"Our boss is really something," a young chef remarked. "Except for a short meal break, he was at it the whole time."
"That takes at least ten years of practice; otherwise, you wouldn’t have that kind of fundamental skill," another young chef marveled.
"Don’t be fooled by the boss’s young age; he’s a bona fide master chef. That First-Rank Tofu dish alone showcased his profound skill."
"When will I ever have skills like that and become a master chef too?"
The group discussed animatedly.
Jiang Feng’s Shandong Cuisine Restaurant was indeed a hit. Videos related to it quickly appeared online. It even made it to the local trending topics list.
「#Executive Chef Jiang’s Shandong Cuisine Restaurant Opening#」
This hashtag was now number one on the city’s trending list. Clicking on it, many people shared the delicious food they had eaten at Jiangyue Terrace. Numerous videos and photo sets specifically recounted their dining experiences.
"The atmosphere at Jiangyue Terrace is truly top-notch. It’s so ambient that two people eating in the main hall won’t be disturbed by those around them."
"The First-Rank Tofu is absolutely the best tofu I’ve ever had! Can you believe it has sea cucumber and matsutake mushrooms inside? It’s even covered with abalone sauce! My eyes were truly opened."
"What kind of food have I been eating all this time? Why haven’t I ever tasted such delicious dishes before? That sea cucumber dish is simply divine!"
"Executive Chef Jiang’s culinary skills are unquestionable; they’re stunning."
"This has been my most satisfying dining experience; the dishes were incredibly tasty. Apart from the two dishes by Executive Chef Jiang, I also recommend trying the Sweet and Sour Pork Fillet and Moo Shu Pork—they’re especially good with rice!"
Jiangyue Terrace’s opening day was thriving in every way. However, the first day’s performance didn’t necessarily prove much. Endurance was paramount. In the great sift of time, new restaurant brands emerge like bamboo shoots after a spring rain, but very few manage to last. Many brands quickly fade away, and even some century-old establishments are submerged in the modern culinary tide.
Jiang Feng had his own principles. In his eyes, the chefs were the most important thing. Being knowledgeable in culinary arts himself, he was always able to select the right chefs. With his refinements, the Shandong Cuisine they produced would not be subpar. As long as the dishes tasted good, there would be no lack of customers.
His principle for opening a restaurant came down to two words: "Delicious Food." Without any pompous corporate culture, being able to achieve "delicious food" was enough for Jiangyue Terrace to stand firm.
Jiang Feng returned home and fed Little Black. It was already 11 p.m. Seeing Little Black, Jiang Feng still took it out for a 20-minute walk.
"I’ve been really busy at the restaurant these past few days, and I have to go in early in the morning," Jiang Feng said to Little Black, holding its leash. "How about I let you stay at the ranch for a few days to recuperate? I’ll come pick you up afterward."
Little Black got along well with several Border Collies at the ranch and even enjoyed herding sheep, always having a cheerful time there.
Sure enough, as soon as Little Black heard the word "ranch," its tail wagged joyfully.
Seeing its reaction, Jiang Feng smiled as well.