Survival rules for restaurants: cooking and eating melons at the same time

Chapter 18 Anqiao's Initial Marketing Methods

A few days later, the Dali Temple was busy tracking down the whereabouts of the little maid. Anqiao's second floor had been renovated and they were starting work on the first floor. Kyoto Restaurant stopped serving breakfast and officially closed.

A few days ago, Anqiao found several carpenters, bamboo weaving masters, and seal carving masters to make dozens of tableware, portable kettles and seals, and even found several people to write hundreds of collection cards. Today, everything was done, and Anqiao asked Yiyi and Qitao to go together.

It had rained for two days in a row, and today there was finally a sense of sunshine after the rain. The three of them walked towards South City under the shade of the trees. It had just rained, but the wind today was hotter and stuffier than the previous two days. They felt even their sleeves were sticky. After finally getting the things back from South City, the three of them were already sweating profusely.

Looking at the shop which was still under renovation, An Qiao counted the money. After the renovation, there was little left of the money he had earned some time ago. Add in the money he made from brewing wine and making sauce, and it seemed that there was only fifteen taels of silver left, and he had to feed and drink the whole room.

He let out a long sigh. Well, he could only consider buying a carriage later.

When they entered the house, they picked up the ice jelly that Aunt Tong had just made and started to eat it in a daze. It was said that in the first few days after the opening, no one in the Tong family wanted to sit at the table to eat, and they were always cautious in what they said and did. Seeing that Jinli and Qitao were not respectful to each other, they really thought they were Anqiao's younger brothers and sisters.

Later, An Qiao threatened to kill them if they didn't come to the table to eat. Then the Tong family members huddled together with their bowls and ate as if they didn't exist.

An Qiao was not feeling well, and several members of the Tong family were also not feeling well.

After a few days of adapting, they felt better, but Tong Shan and Aunt Tong were still nervous. An Qiao stopped making things difficult for them and let them do whatever they wanted.

Everyone was relieved by this, except Tong Yiyi who indulged himself occasionally. Most of the time, although they were not as careful as they were in the homes of high-ranking nobles, they were not too casual either.

Qi Tao and Jinli saw this and realized that they had been too naughty with the young lady, so they followed the example of the Tong family and focused on being servants. An Qiao was helpless and explained a lot of reasons. If they were to eat like this, it would be too comfortable. Isn't eating to be happy?

Qitao and Koi returned to their previous state, eating and drinking as usual.

A few of them sat in the yard and finished eating the ice jelly. After the heat from their bodies had dissipated a lot, An Qiao began to look at the things they had brought back today.

Although the food box and kettle are not exquisite, they look full of wildness. There is a mark on the front of the food box, which is the small map drawn by Wu Huan. In fact, An Qiao wanted the master to carve them one by one with a knife at the beginning, but the cost was too high and An Qiao could not afford it. In addition, the small bamboo food box would cost more if carved with a knife.

So in the end, the food boxes, kettles and bamboo baskets were all branded with red-hot iron. An Qiao also took back the shaped iron sheet so that it would be convenient to check for missing parts and fill in the gaps later.

Looking at the hundreds of collection cards, An Qiao specially bought the best rice paper, wrote Kyoto Restaurants on the back of each card, and left the front blank. After the customers registered their names, she would collect the cards one by one into the box to stimulate consumption.

Today we have to taste the food. Although it is a food taster, everyone in the restaurant is very excited. The young lady said that we have to taste the food, so we have to eat again. Today, Anqiao plans to try shrimp dumplings, rice rolls, chicken feet, steamed pork ribs with yam, red rice rolls, and some tea, soy milk and porridge.

An Qiao thought that in the future, she would make Cantonese-style breakfast, adding some local specialties. After coming in, she could order many kinds of breakfast, such as spicy soup, mutton soup with steamed buns, thin rice noodles, and fried vermicelli and fried noodles.

The main consideration is that the business will most likely be open 24 hours a day in the future. In addition to dinner, breakfast will probably be very popular. Plus, people with a hangover probably don't want to eat spicy food, so Cantonese-style snacks are best.

At noon, we mainly serve home-cooked dishes. In modern times, I have eaten all over mainland China. I have always found the way of ordering food in Yunnan very interesting. You stand in front of the freezer and order what dishes are available every day. If you are not a local, you will not know how to cook.

Although there were no freezers in ancient times, there was a large cork board where you could write down all the vegetables you bought today, cook whatever you ordered, and steam a pot of rice and steamed buns. You didn’t have to worry about the recipe, just order the dishes and flavors you wanted. If you don’t know what’s available, you can enjoy it just like opening a blind box.

In addition to the various dishes for lunch, we also make some big dishes such as hot pot, Bobo chicken, roast chicken, roast duck, and braised dishes for dinner. All the dishes are posted on the wooden board every day, and the diners who come in can experience the fun.

In addition, with the introduction of take-out lunch boxes, each person has to pay 20 cents for the lunch box. From now on, take-out can only use the restaurant's food. On the one hand, it is convenient to control the quantity, and on the other hand, it is just a complete publicity and monopoly.

As long as you take out, whether it is food or drink, you can go to the front desk to get a stamp. If it is less than five cents, you can get one stamp, and if it is more than five cents, you can get two stamps. If the takeout is large, you can get more stamps. Collecting ten stamps can be exchanged for a takeout breakfast or a 5% discount on the next meal.

You can also accumulate them. If you collect enough, you can get a 10% discount or even get it for free.

The midnight snacks are just like the convenience stores in the past. They make some oden, sell some stewed food, and tea eggs. There are also some corn, sweet potatoes, baked potatoes, etc., plus some fried skewers that are different every day. If there are more people eating midnight snacks in the future, barbecue can also be added.

In addition to these, An Qiao also thought of collection cards for dine-in, and planned to use red and black inks. The red one is for dine-in, and the black one is for take-out. The benefits will also be distributed separately.

Although this mechanism is not perfect, it can be modified while being used. It is not clear where the problem lies at the moment.

Just thinking about it makes her happy. While An Qiao was calculating in her mind, she had already prepared a table of food.

No one had ever seen shrimp dumplings before, and every bite was amazing.

The shrimp dumpling is made of thin skin, and you can see the tender red shrimp meat inside from the outside. It has no fishy smell in your mouth, but a sweet taste. Coupled with the thin skin on the outside, you can only wish you didn't have several mouths. The elastic shrimp meat and the soft, glutinous and slightly sticky skin on the outside are constantly colliding, which is so fragrant. Whatever the lady cooks is so delicious.

The chicken feet were stewed until soft and tasty, and even the peanuts were soft and sticky. As soon as they were put into the mouth, they felt that the chicken feet melted in the mouth. The chicken feet were also sweet. The children were at the age where they loved sweets, and they couldn't stop eating these dishes and almost licked the plates.

Today's meals are mostly soft, tender, fresh and sweet, which is different from the southwestern dishes that the young lady loved to cook in the past. It is really an eye-opener. It is said that it will surely sell for a good price. Everyone is looking forward to the day when Kyoto Restaurant will become Kyoto Restaurant.