Jack and Amy, staff members of the quality control department, came to the branch in Calgary for a routine inspection. Inside the store, customers were enjoying the food comfortably, and the air was filled with tempting aromas. Jack and Amy walked straight to the kitchen, their eyes swept over the busy chefs, and finally stopped in front of a signature dish that had just come out of the pot.

Jack frowned, picked up the spoon, scooped a small mouthful of food into his mouth, chewed it carefully, and turned to look at Amy, with a hint of worry in his eyes. Amy also tasted it and shook her head slightly. Jack immediately waved and called Tom, the chef of the branch, over.

Jack pointed at the dish and said seriously, “Tom, try this dish. Its taste is a bit different from the standard of the headquarters. We have always emphasized that no matter which branch we are in, every dish must maintain a uniform high quality.”

Tom had a puzzled look on his face. He quickly picked up the spoon and tasted it. Then he suddenly realized what was going on and said with a little guilt, “Oh, I’m so sorry. Maybe the new kitchen helper didn’t use the right amount of seasoning. I used to mix the seasoning myself, but I was a little busy today and neglected it.”

Amy patiently added, “Tom, the recipes and cooking methods at the headquarters have been determined after countless experiments. Strictly following these standards is the key to ensuring the quality of the dishes. When customers walk into any Wang’s restaurant, they expect to taste familiar and authentic flavors.”

Tom nodded quickly and said sincerely, “I understand. It was our mistake. I will immediately re-learn the seasoning ratio and cooking process with my team and ensure that it will be rectified as soon as possible so that such a problem will never occur again.”

In the next few days, Tom led the kitchen team to study day and night and conduct repeated experiments. They strictly followed the standards of the headquarters, accurately measured the amount of seasoning used in each spoonful, and carefully controlled the time and heat of each process. Finally, after unremitting efforts, the taste of this dish returned to its proper level, and even became better in details. When Jack and Amy came to check again, they tasted the improved dish and smiled with satisfaction. Jack patted Tom on the shoulder and said, “Well done, Tom! This rectification was very timely. I hope you can always maintain your high standards for quality.”

In addition to strictly controlling the quality of dishes, Wang’s entire chain of restaurants also puts a lot of effort into employee management. At the end of each month, each branch will usher in a tense and important performance appraisal moment. The appraisal items cover many key aspects such as dish preparation, service attitude, teamwork, etc. The appraisal results are directly related to the employee’s salary and promotion opportunities.

At the Vancouver branch, waiter Xiao Li is serving customers enthusiastically. He always has a sincere smile on his face, patiently introduces dishes to customers, and promptly responds to every need of customers. During the meal, a lady with a child accidentally spilled her drink. Xiao Li quickly brought a clean towel and helped clean it up while comforting her softly: “Ma’am, don’t worry, it’s okay, we will clean it up right away. I will serve you another drink.” His thoughtful service made the customers feel very warm, and the customers gave him a thumbs up.

In the kitchen, Chef Xiao Zhang showed his superb skills in cooking. He cut vegetables skillfully, and each piece of food was cut evenly and neatly; when cooking, he controlled the heat just right, and the dishes he made were delicious.

At the monthly summary meeting, the atmosphere in the conference room was warm and solemn. Chen Yu stood on the podium, holding the assessment report in his hand, and his eyes swept over the employees below the stage, finally landing on Xiao Li and Xiao Zhang, with a gratified smile on his face.

Chen Yu cleared his throat and said, “This month, two of our employees have performed exceptionally well and are worthy of learning. Xiao Li, your service attitude has won unanimous praise from customers. You have brought customers a high-quality dining experience with your enthusiasm and patience, allowing customers to feel the warmth of our Wang’s full-line restaurants. Xiao Zhang, your dishes are very exquisitely prepared, and each dish shows superb cooking skills and pursuit of quality. Your efforts and contributions are seen by everyone, and I hope you can continue to maintain and set an example for other employees.”

Xiao Li and Xiao Zhang stood up with proud smiles on their faces. There was warm applause from the audience, and other employees looked at them with envy and admiration. Xiao Li said excitedly: “Thank you for the praise from Manager Chen. I will continue to work hard to provide better service to customers!” Xiao Zhang also said firmly: “I will continue to improve my cooking skills and make more delicious dishes for the hotel!”

In the fiercely competitive catering market, Wang’s entire chain of restaurants has always maintained a keen insight into the market and continuously innovated to meet the increasingly diverse taste demands of customers.

Before preparing to open a new branch in Edmonton, Chef Li led his team of chefs to the city for in-depth research. The streets of Edmonton are full of vitality, and people’s faces are filled with enthusiasm. Chef Li and his team walked into local restaurants, tasted various delicacies, chatted with local residents, and learned about their eating habits and taste preferences.

After a few days of visits, they found that the locals were almost fanatical about seafood and were quite receptive to spicy food. After returning to the kitchen, Chef Li gathered the team members and said excitedly: “Guys, I think we have found new inspiration. Edmonton residents like seafood and spicy food. We can incorporate these two elements into our dishes and develop a new signature dish.”

The team members nodded one after another, their eyes full of anticipation and enthusiasm. In the following days, the kitchen became their innovation laboratory. The flames on the stove were blazing, and various seafood and seasonings were constantly colliding and blending in the pot. They kept trying different types of seafood combinations, adjusting the amount and type of chili, striving to achieve the most perfect taste balance.

After countless trials and improvements, a brand new dish, the spicy seafood hotpot, was born. As soon as this dish is served, the rich aroma immediately hits your nose, and the delicious shrimps, plump crabs, tender clams and other seafood are looming in the bright red spicy soup, making people salivate.

On the day the new branch opened, the store was bustling with people sitting in front of the table. When the spicy seafood pot was served, the customers’ attention was instantly attracted. A young man couldn’t wait to taste it, and a surprised expression appeared on his face. He exclaimed: “Wow, this tastes great! The seafood is super fresh, and the spiciness is just right. It’s simply delicious!” Other customers also nodded in praise. This spicy seafood pot quickly became a popular dish in the store, attracting more and more customers to taste it.

At the same time, Wang’s full range of hotels are well aware of the importance of brand building and actively promote through various channels, striving to improve brand awareness and reputation. On a sunny morning, Chen Yu sat in the office and discussed new promotion plans with the team members responsible for marketing. Outside the window, the city streets were bustling with traffic and full of vitality.

Chen Yu pointed to the information on the table and said, “We need to promote our brand in all aspects so that more people can know about all Wang’s restaurants. Newspapers and magazines are traditional promotional channels, and we will continue to place attractive advertisements. At the same time, social media has a huge influence now, and we must make full use of this platform to showcase our food and culture.”

As a result, in local newspapers and magazines, exquisite advertisements of Wang’s entire restaurant series came into the eyes of readers, showing tempting pictures of signature dishes and unique food concepts. On social media, professional photographers and video teams carefully shot a series of exquisite pictures of dishes and videos of the production process.

In a social media promotion, the team released a video showing the whole process of chefs making food. In the video, the chefs, dressed in neat chef uniforms, skillfully handled the ingredients, the flames jumped in the pot, and the dishes gradually took shape in their hands. Once the video was released, it quickly became popular on the Internet. The number of likes and reposts continued to rise, and the comment area was also very lively.

A customer named Anna left a message under the video: “After watching this video, my mouth is watering. I must go to Wang’s All-In-One Restaurant to taste these delicious dishes. I feel that every dish contains the chefs’ care and enthusiasm.” Other customers left messages asking about the branch’s address and business hours. The popularity of Wang’s All-In-One Restaurant has been greatly improved with the promotion of social media.

As the reputation of Wang’s All-inclusive Restaurant spreads, more and more outstanding talents are attracted. Mark, a chef from France, was attracted by the unique fusion cuisine concept and broad development prospects of Wang’s All-inclusive Restaurant when browsing the recruitment website. Mark has rich experience in French cuisine cooking and has worked in many well-known restaurants in France. He has a deep understanding and superb mastery of French cooking techniques.

After several rounds of interviews, Mark successfully joined the chef team of Wang’s All-inclusive Hotels. At a menu development meeting, the atmosphere in the conference room was lively, and everyone sat together to discuss new menu ideas. Mark stood up, his eyes sparkling with excitement, and said, “I have been thinking that our fusion cuisine can be more bold in integrating the essence of different cuisines. I have an idea to combine the cooking techniques of French cuisine with the fusion cuisine concept of Wang’s All-inclusive Hotels to launch a series of new dishes. For example, using the delicate French cooking techniques to process oriental ingredients, or combining classic French ingredients with unique Asian seasonings, may create unexpected delicacies.”

As soon as his words came out, they immediately aroused heated discussions. Chef Li nodded slightly, with an admiring look in his eyes: “Mark, this idea is very creative, we can try it. French cuisine is known for its exquisiteness and delicacy. If it can be perfectly integrated with our fusion cuisine concept, it will definitely bring customers a brand new taste experience.”

So, Mark and his team of chefs began the intense and challenging research and development work. They were busy shuttling back and forth in the kitchen, mixing various French spices and ingredients with oriental special seasonings. After countless attempts and adjustments, several amazing new dishes were born.

French foie gras with Korean kimchi. The foie gras is carefully fried, golden and crispy on the surface, and delicate and silky inside. It is paired with sour and spicy Korean kimchi. The freshness of kimchi eliminates the greasiness of the foie gras. The collision of two completely different flavors in the mouth produces a wonderful chemical reaction. French snails with Singaporean curry. The plump snails are wrapped in rich Singaporean curry. The spicy curry and the delicious snails blend with each other, plus the unique spice flavor, making this dish full of exotic flavor.

Once these new dishes were launched, they immediately caused a sensation among customers. One day, a couple came to the restaurant and ordered French foie gras with Korean kimchi. The girl gently cut a small piece of foie gras and put it in her mouth. Her eyes widened instantly, and a surprised expression appeared on her face. She said to the boy: “Dear, this dish is amazing! The delicate French foie gras and the sour and spicy Korean kimchi are perfectly combined, with a rich taste and distinct layers. I have never eaten such a special combination. Wang’s All-System Restaurant always brings me surprises.” The boy also nodded repeatedly and praised the dish.

With the success of these new dishes, the competitiveness of Wang’s entire restaurant chain in the catering market has been further enhanced.

……

Wang Jianye summoned Chen Yu and Master Li to his office again. The office was filled with a tense and excited atmosphere. A huge world map was hung on the wall. Wang Jianye stood in front of the map, pointed at the location of Cairo, and said with a firm look in his eyes: “Xiao Chen, Lao Li, our efforts in Canada have achieved good results, but we can’t stop here. I think Cairo is a market with great potential. What do you think of us opening a branch there?”

Chen Yu pushed his glasses and thought for a moment before saying, “Mr. Wang, Cairo is indeed a place worth trying. However, the culture and eating habits there are completely different from the markets we have explored before. Religious beliefs also have a great influence on diet. We have to do very detailed market research to understand local taboos and preferences. Moreover, opening a store in a foreign country also requires dealing with language, policies and other issues.”

Chef Li nodded slightly, with a solemn expression on his face: “Manager Chen is right, Mr. Wang. The dishes must be greatly changed. Egypt has unique spices and ingredients, such as cumin, chickpeas, roasted lamb, etc. We need to incorporate these into our fusion dishes. At the same time, we must comply with local religious dietary regulations, such as the requirements of halal food. This is not easy.”

Wang Jianye turned around, looked at the two of them, and said firmly: “I know it’s difficult, but we have overcome so many challenges along the way, and we will definitely succeed this time. Xiao Chen, you will be responsible for market research and preliminary preparations; Lao Li, you will focus on developing dishes that meet local tastes and religious requirements; I will contact local business partners and related institutions in Cairo. Do you have confidence?”

“Yes!” Chen Yu and Master Li answered in unison. (End of this chapter)