“Today is the first day of opening, and it’s a good start,” Wang Jianye said. “But it’s just a new starting point. There’s still a long way to go and many challenges waiting for us.”

“Mr. Wang is right. We have to keep maintaining it and continue to improve.” Chen Yu echoed.

“Yes, as for dishes, we still need to continue to develop new ones to meet the different needs of customers,” said Chef Li.

After the branch had been operating stably for a while, Wang Jianye sat in his office, looking through the business data and customer feedback during this period. He frowned slightly, thinking about how to further improve the competitiveness of the restaurant. After a while, he picked up the phone and dialed Chen Yu’s number.

“Chen Yu, come to my office.” Wang Jianye said briefly.

Not long after, Chen Yu walked into the office. “Boss Wang, you’re looking for me?”

“Sit down. I’ve thought about it. We need to strengthen cooperation with suppliers and establish a closer supply chain system to ensure the quality and price advantage of the ingredients. You go talk to the suppliers and see if we can establish a long-term strategic partnership. We can make some concessions on purchase volume and payment methods in exchange for better prices and services.” Wang Jianye looked at Chen Yu and said seriously.

“Okay, Mr. Wang, I’ll do it right away. I’ll first make a negotiation outline and sort out our needs and the points where we can make concessions.” Chen Yu replied.

“Okay, do it as soon as possible. If you have any questions, feel free to tell me.” Wang Jianye said.

After Chen Yu left the office, Wang Jianye called Master Li again: “Master Li, please come to my office.”

Master Li came to the office soon. Wang Jianye said, “Master Li, we want to launch customized services for high-end members. You can think of a way to design some unique dishes and dining processes. We want high-end members to have a different experience from ordinary customers.”

“Okay, Mr. Wang, I will come up with a plan as soon as possible. I will first hold a meeting with the kitchen team to discuss and brainstorm.” Chef Li said.

Chen Yu returned to his office, sat at his desk, and began to make a negotiation outline. He picked up a pen and wrote down lines on paper: “Analysis of supplier needs”, “Our advantages and room for compromise”, “Price and service expectations”… As he wrote, he thought about the problems he had encountered in previous cooperation with suppliers and areas for improvement.

After a while, he picked up the phone and dialed the number of a seafood supplier he often cooperated with. “Hello, Boss Zhang, I’m Chen Yu from Wang’s All-in-One Restaurant. How’s business lately?” Chen Yu said with a smile.

“Manager Chen, everything is going well lately. Your branch has just opened, and business is booming, right?” Boss Zhang responded.

“Yes, I want to discuss something with you. We want to establish a long-term strategic partnership with you, and we will certainly have to purchase a lot in the future. As for the price and service, do you think you can give us some discounts and guarantees?” Chen Yu said straight to the point.

“Well, the price depends on your purchase volume and payment method. How do you plan to cooperate?” asked Boss Zhang.

“We can increase the purchase volume and negotiate the payment method as long as the price is right and the service is in place. For example, we can ensure the freshness of the seafood and deliver it on time,” said Chen Yu.

“Okay, Manager Chen, I need to discuss what you said with my partners and give you a reply in two days,” said Boss Zhang.

“Okay, Boss Zhang, thank you for your help. I’ll wait for your news.” Chen Yu hung up the phone and continued to contact other suppliers.

In the following days, Chen Yu communicated and negotiated with several suppliers. Some suppliers were very interested in cooperation, but there were still disagreements on price and service details; some suppliers put forward some new requirements. Chen Yu kept dealing with various suppliers, trying to find a cooperation plan that both parties could accept.

Finally, after many rounds of tough negotiations, Chen Yu reached a strategic cooperation agreement with several major suppliers. That day, Chen Yu walked into Wang Jianye’s office with the agreement.

“Mr. Wang, the strategic cooperation agreement with the supplier has been negotiated. Please take a look.” Chen Yu handed the agreement to Wang Jianye.

Wang Jianye took the agreement and read it carefully, nodding as he read: “Not bad, the price is much better than before, and the terms of service are also very complete. Thank you for your hard work, Xiao Chen.”

“It’s not hard, Mr. Wang, this is what I should do. The quality and price of the ingredients will be guaranteed in the future, which will definitely be of great help to the development of our restaurant.” Chen Yu said with a smile.

Meanwhile, Chef Li convened a meeting of the kitchen team in the small meeting area of ​​the kitchen. Everyone sat together with various ingredients and seasonings on the table.

“I called everyone here today to discuss designing customized dishes and dining processes for high-end members. Everyone please share your ideas,” said Chef Li.

“Master, I think we can use some top-quality ingredients, like Wagyu beef and deep-sea lobster, to make some high-end dishes.” Chef Xiao Wang spoke first.

“Well, this is a good idea. The ingredients must be top-notch. What about the cooking method and taste?” asked Master Li.

“We can add some creativity to the traditional Korean-Singapore fusion. For example, we can combine Korean bibimbap with Singaporean bak kut teh, use the bak kut teh broth to mix the rice, and then add wagyu beef and vegetables,” said Chef Xiao Zhang.

“This is interesting, but you have to pay attention to the balance of flavors and not let the two flavors conflict with each other,” said Master Li.

Everyone discussed for a long time and came up with many creative ideas. In the next few days, Chef Li and the kitchen team began to develop dishes based on these ideas. They kept trying in the kitchen, adjusting the combination of ingredients and cooking temperature.

After repeated trials, a series of high-end customized dishes were finally born. Each dish uses top-quality ingredients and is carefully cooked and presented. For example, a “sea and land feast” uses top-quality wagyu beef and deep-sea lobster. The wagyu beef is fried to perfection, tender and juicy, and the lobster is cooked in Singapore’s spicy way. The shrimp meat is chewy, spicy and tasty. With exquisite side dishes and unique sauces, the whole dish looks like a work of art. At the same time, they also designed a unique dining process. As soon as high-end members enter the door, they are greeted by exclusive waiters and guided to a special VIP area. During the meal, the waiter will introduce the ingredients, cooking methods and unique features of each dish in detail, and will also provide personalized services based on the members’ taste preferences.

“Mr. Wang, this is the customized service plan we designed for high-end members. Please take a look.” Master Li handed the thick plan to Wang Jianye.

Wang Jianye took the plan, sat at his desk, and read it carefully. He read it page by page, occasionally picking up a pen to make some marks on it. After reading it, he looked up and said, “Not bad, let’s implement it according to this plan. We must let high-end members feel our sincerity and uniqueness. Regarding the service details, I will remind the waiters to be meticulous.”

“Okay, Mr. Wang, I’ll arrange it right away.” said Master Li.

With the implementation of these new measures, the competitiveness of Wang’s entire hotel chain has been further enhanced. The number of members has continued to increase, especially the number of high-end members has increased significantly. In the hotel, high-end members can often be seen enjoying exclusive customized services in the VIP area, and they are full of praise for the dishes and services.

“This restaurant is so thoughtful. The customized service and dishes really make me feel special.” said a high-end member.

“Yeah, next time we treat people to a meal, we’ll come here,” another member agreed.

……

That day, Wang Jianye was sitting in his office as usual, carefully looking through the recent business reports, tapping his fingers on the desk, and thinking about the next development plan. Suddenly, his assistant Xiao Li came in hurriedly, holding a stack of documents in his hand, with a serious look on his face.

“Boss Wang, please take a look at this.” Xiao Li put the information on the table. “This is the latest promotion information of our former competitor, Flavor Restaurant. They have launched a very strong promotion and also imitated some of our signature dishes.”

Wang Jianye put down the report in his hand, picked up the information, and flipped through the pages, frowning. After reading it, he was silent for a moment, and then said: “This matter cannot be underestimated. Notify Chen Yu, Master Li and others to meet in the conference room immediately to discuss countermeasures.”

“Okay, Mr. Wang, I’ll go and inform them right away.” Xiao Li turned around and quickly left the office.

Not long after, Chen Yu, Master Li and other core team members walked into the conference room one after another. After everyone sat down, they all had puzzled expressions on their faces and whispered to each other.

Wang Jianye cleared his throat and said, “I called you all here today because there is an emergency. Our competitors have launched a more favorable promotion and imitated our dishes. Everyone, tell me, how should we deal with this?”

After listening to them, Chen Yu leaned forward slightly and spoke first: “Mr. Wang, I think we have to start with differentiated marketing. We can’t follow their pace, but should highlight the characteristics of our hotel. Our Korean-Singapore fusion cuisine is unique, and we need to magnify this feature. For example, we should increase publicity efforts and emphasize the unique flavor and fusion innovation of our dishes, so that when customers think of Korean-Singapore fusion cuisine, they will think of our Wang’s full-line hotel.”

“Well, what Chen Yu said makes sense.” Chef Li continued, “As for the dishes, I will speed up the research and development of new dishes. They can imitate our existing dishes, but they can’t imitate our ability to continuously innovate. I plan to work with the kitchen team in the next few days to launch a few new signature dishes as soon as possible to maintain our unique taste and keep customers feeling fresh.”

At this time, Xiao Zhao, who is in charge of member services, also spoke up: “I think we need to strengthen member services. Members are our loyal customer base, and improving their loyalty is crucial. We can launch some member-exclusive benefits, such as special birthday packages, priority booking rights, point doubling activities, etc., so that members can feel their special treatment.”

Everyone had a lively discussion. Some suggested cooperating with surrounding businesses to launch joint promotions to expand influence; others suggested conducting interactive activities on social media to attract more young customers.

Wang Jianye listened carefully to everyone’s speech, nodded from time to time, and wrote down the key points in his notebook. After everyone finished speaking, he said: “Everyone’s ideas are good, and we will act in this direction. Chen Yu, you are responsible for publicity, and you should formulate a detailed publicity plan as soon as possible; Master Li, the development of new dishes depends on you, and you can ask for anything; Xiao Zhao, you should speed up the implementation of member services and launch new member benefits as soon as possible.”

“Okay, Mr. Wang, I’ll arrange it right away.” Chen Yu replied.

“Don’t worry, Mr. Wang, the new dishes will be ready soon,” said Chef Li.

“I will sort out the new membership benefits as soon as possible and start implementing them.” Xiao Zhao also said.

After the meeting, Chen Yu returned to his office, sat at his desk, and began to think about the promotion plan. He picked up a pen and wrote down a few key words on a piece of paper: Korean-Singapore fusion, unique flavor, and innovation. Then, he called a colleague in the marketing department: “Hey, Xiao Zhang, come to my office right away, and let’s discuss the promotion plan together.”

After a while, Xiao Zhang walked into the office. Chen Yu explained the situation to him and then said, “This time, we need to highlight the characteristics of our restaurant. I want to make a series of promotional posters and videos to highlight our signature dishes and unique fusion culture. What do you think?”

“Manager Chen, I think we can highlight the preparation process of the dishes on the poster so that customers can have a more intuitive understanding of our cooking skills. As for the video, we can invite some customers to share their dining experience to increase credibility,” said Xiao Zhang.

“Well, that’s a good idea. Also, on social media, we should start discussions on topics such as ‘What is your idea of ​​Korean-Singapore fusion cuisine’ to attract more people to participate,” Chen Yu added.

The two discussed some details and determined the general framework of the promotion plan. Chen Yu said, “Okay, let’s follow this plan. You should quickly prepare the materials and try to launch the promotional content as soon as possible.”

Meanwhile, Chef Li returned to the kitchen and gathered the chefs together. He stood in front of them and said, “As you all know, our competitors are imitating our dishes. We can’t just sit there and wait for death. We need to speed up the development of new dishes. In the next few days, everyone should bring out their own ideas and study them together.”

Chef Xiao Wang spoke first: “Master, I want to combine Korean kimbap with Singaporean curry to make a curry kimbap, and add some special side dishes. What do you think?”

“Well, this idea is interesting.” Master Li said, “But you should pay attention that the taste of curry cannot be too strong, and it should blend well with the taste of kimbap. Does anyone have any other ideas?”

Chef Xiao Li said: “I want to make a dish that combines Korean kimchi and Singaporean chili shrimp. Combining the sour and spicy kimchi with the spicy chili shrimp will definitely be very distinctive.” (End of this chapter)