Wanjie Hotel: Iron Man is not allowed to charge

Chapter 25: Small Quantity is Valuable (Please Read)

"I understand. Keep recruiting. If necessary, hire temporary workers. I'll go to the catering department to help out later."

The increase in tenants is a happy trouble.

100 rooms means that today's accommodation revenue is at least US$50000. Adding the revenue from sea view rooms, executive suites and catering, it is likely to exceed US$70000.

But the demand for employees has also reached an extreme.

It’s a problem for so many people to eat, drink, defecate and urinate.

The pressure of eating tonight and tomorrow morning will be very high.

It’s a pity that I don’t have the super-large iron pot like the ones in my hometown, otherwise I could make some big pot dishes for foreigners to try.

"It's peak dining time now, so I'll go help."

Wen Ming was very happy with Susie's initiative, but he still shook his head and said, "Susie, you've been here since before seven in the morning, and you've been working for almost 11 hours. You need to rest.

Oh, and remember to add more staff to your HR department. I don’t want my good employees to get burned out.”

After becoming a boss, Wen Ming found that many of the things his former boss often said would now come out of his mouth fluently.

Wen Ming couldn't tell whether this feeling was good or bad, but if he wanted to be a good hotel owner, this was something he had to learn.

Seeing Wen Ming's refusal, Susie stopped insisting: "I'll send a few more invitations and then go back."

"I'll pay you overtime."

Wen Ming stood up, walked into the elevator and went to the first floor.

……

On the second day of its reopening, the Flatiron Hotel gradually returned to its former bustle and busyness.

People come and go, some are checking in, some are eating in the dining area, and some are preparing to go out for a trip.

Some people were walking dogs, and some were coaxing children.

The melodious music echoed in the hotel lobby, adding a touch of elegance to the scene before our eyes.

Compared to the busy but not chaotic front desk, the kitchen is in chaos.

Several chefs were serving dishes quickly, the handymen were constantly helping to wash vegetables and dishes, and the waiters were shuttling back and forth, constantly serving dishes to the restaurant.

There is also a buffet in the evening, but the main option is a la carte.

Because there is no chef, they can only provide some ordinary meals and pastries, which has caused some complaints from some tenants.

When Wen Ming arrived, the chefs were busy working and greeted him.

Wen Ming nodded, then called all the waiters over: "I'll be the head chef. Tell them outside that today's special is Eastern cuisine. Ask them if they can eat spicy food, and if there are any dietary restrictions."

As for what I said this morning that I wouldn’t come to cook dinner.

Well, it’s Susie’s fault for not hiring a chef for me.

I won’t take the blame for this.

I don’t know if the space crack can send me a good chef.

Hannibal, well, forget it.

Oleg, too dirty, cross it out.

The poison master's knife skills are said to be pretty good, but it's not good enough, otherwise something bad will happen.

How about the foul-mouthed Ramsay?
Forget it, let’s just go with Uncle Ba.

……

After the waiters left, Wen Ming put on an apron, a tall hat, and walked into the kitchen.

There is no super large iron pot like the one in my hometown, but the Flatiron Hotel still has a large iron pot. After all, in a five-star hotel, Eastern food is a must-have.

Without waiting for the waiter to ask for the result, Wen Ming had already taken out a large piece of pork belly, thrown it into the cold water, and quickly cut the green onion and ginger slices and threw them into the cold water pot together with the peppercorns.

While waiting for the water to boil, Wen Ming cut the peppers and other side dishes and set them aside.

Then turn on the fire, heat the oil pan to 50%, take out more than 20 beef ribs, put them into the oil pan one by one, fry them until they are colored, and remove them from the pan after locking in the moisture.

Use base oil to stir-fry onions, celery, and carrots until fragrant, add curry powder, soy sauce, and satay sauce. After the flavor comes out, add water, ginger, bay leaves, and then add the browned beef ribs.

A little rice wine.

Black pepper, a pinch. Salt, a pinch.

Sugar, a little.

Finally, pour the whole pot of meat and soup into the pressure cooker and start cooking.

After finishing all this, the pork belly over there has been cooked.

"Boss, the customers all said it's edible, but they suggest not making it too spicy."

Wen Ming nodded, took out the pork belly, soaked it in cold water, and then cut it into slices while it was still cold on the outside and warm on the inside.

Heat the pan, add a little oil, stir-fry chili peppers and peppercorns, then add the pork belly slices.

Whether the twice-cooked pork is delicious or not depends entirely on how well the oil temperature is controlled.

Wen Ming stir-fries the pork belly slices until they are in a curled shape, commonly known as "dengzhanwo", and then adds sweet bean paste and soy sauce.

Chicken essence, um, cross it out.

MSG, a little.

Add green peppers and other side dishes and stir-fry quickly over high heat.

The handyman nearby has already helped put the clean dishes on the counter.

Wen Ming took a look and shook his head.

"There are not enough dishes on the plate. This pot can produce at least 20 dishes."

……

What is a five-star hotel?
Do you really think the food is as good as the restaurants in your hometown, with large portions and affordable prices?

Do not!
Small quantities are valuable.

The correct way to arrange the dish is to use a large plate with only three or four slices of twice-cooked pork and two or three slices of green bell pepper, onion and chili pepper.

The level of coolness must be maximized.

Upon hearing this, the handymen immediately took out a few more plates to make a total of 20.

The twice-cooked pork was taken out of the pot, and the beautiful waiters came in immediately, carrying plates of twice-cooked pork and walked out to the outside.

Wen Ming glanced at their good figures and smacked his lips.

This uniform is a bit too bulky.

Negative Ratings.

Let’s ask the purchasing department to order a batch of cheongsams for them later.

……

Flora and her classmate Oriel were sitting at a square table by the window, chatting idly while enjoying today's delicious food.

"Where's Chef Louis from the Flatiron Hotel? Why didn't he come out to greet us?"

O'Neill, who was wearing a gray handmade suit, saw Flora looking around from time to time, looking a little absent-minded. He wanted to get her attention back, so he called the waiter over and asked.

"Louie has resigned. Today's head chef is Mr. Wen. He is preparing today's main course. Do you need me to call him over?"

The waiter asked in a low voice. Oliel glanced at Flora, and then saw Flora's eyes suddenly light up: "Didn't Wen Ming say that he wouldn't cook tonight?"

"I'm not sure about that. He just arrived in the kitchen not long ago. Do you need me to ask for you?"

The waiter didn't know what the relationship was between the blonde woman in the black halter dress and his boss, but he asked as usual.

"No, no, what's the main course he's making tonight?"

The excitement in Flora's eyes made O'Neill a little puzzled. She was just the chef of a five-star hotel, not the chef of Milin Restaurant. Why was Flora so happy?
"Mr. Wen didn't say, but let us ask, can you eat spicy food?"

Flora nodded immediately and said, "Okay."

The waiter looked at O'Neill, who nodded, "Me too."

As soon as the two finished talking, a waiter came over with a tray.

"Today's first main course is twice-cooked pork."

(End of this chapter)