Seeing the business of the Toronto and Montreal branches growing day by day, Wang Jianye, Chen Yu and Master Li were filled with pride and satisfaction. However, they did not relax their vigilance because they knew that the catering industry was like sailing against the current. If they did not advance, they would retreat. They held regular meetings, and the atmosphere in the meeting room was serious and focused. The three of them sat around the conference table with various data reports and customer feedback records in front of them.

Wang Jianye said solemnly: “Although the current business of the branch is good, we cannot slack off. Customer needs are constantly changing. We must always pay attention to market trends and customer feedback and continuously optimize our dishes and services.”

Chen Yu continued, “That’s right, Mr. Wang. I have recently collected some feedback from customers and found that they have an increasing demand for innovation and personalization of dishes. We need to continue to develop new dishes to meet the tastes of different customers.”

Chef Li also nodded in agreement: “I will lead the chef team to continue to work hard to develop new dishes, and will also improve the existing dishes based on customer feedback.”

One day, an old customer who frequented the Toronto branch found the waiter after finishing his meal and made a sincere suggestion: “I think your restaurant can add some vegetarian dishes. Nowadays, the concept of healthy eating is becoming more and more popular, and the demand for vegetarian food is also increasing. I believe that if you introduce vegetarian dishes, it will definitely attract more customers.” The waiter promptly fed back this suggestion to Wang Jianye, Chen Yu and Master Li.

After hearing this, the three of them thought this suggestion was very valuable. Master Li immediately led the chef team to develop vegetarian dishes. They carefully selected fresh vegetables and beans at the local farmers’ market. These ingredients were bright in color and exuded a natural fragrance. After returning to the kitchen, Master Li and the chefs began to try to combine these ingredients with Korean and Singaporean cooking methods. When they developed Korean vegetable bibimbap, they conducted many experiments on the combination of vegetables and the preparation of sauces. Master Li said: “The combination of vegetables should pay attention to nutritional balance and rich taste, and the taste of the sauce should be just right, which can not only highlight the deliciousness of the vegetables, but also add a unique flavor.” After repeated attempts, they finally developed a series of delicious vegetarian dishes, such as Korean vegetable bibimbap, Singaporean curry tofu, etc.

Once these vegetarian dishes were launched, they were warmly welcomed by customers. A vegetarian customer walked into the restaurant and saw the vegetarian dishes on the menu, and his eyes lit up. He ordered a Korean vegetable bibimbap, and after tasting it, he said to the waiter with satisfaction: “I am so happy that I finally found so many delicious vegetarian dishes in your restaurant. You are really considerate and can consider the needs of different customers. I will definitely come here often in the future.”

As time goes by, Wang’s All-in-One Restaurant has become more and more well-known in Canada. It has not only become a popular choice for people to taste delicious food, but also an important platform for multicultural exchanges. On a sunny weekend, Wang Jianye, Chen Yu and Master Li stood at the door of the Toronto branch, watching the customers coming and going, with a lot of emotion in their hearts. Wang Jianye looked at the bustling streets and said with emotion: “We have gone through countless difficulties and challenges along the way, but we never gave up. I firmly believe that as long as we persist in innovation, continuous improvement and perfection, Wang’s All-in-One Restaurant will surely achieve greater success worldwide.”

……

In the Canadian catering market, Wang’s All-in-One Restaurant has become a shining star with the success of its branches in Vancouver, Toronto and Montreal. However, Wang Jianye, Chen Yu and Master Li are not satisfied with their ambitions. They know that in order to continue to develop in the fiercely competitive catering industry, they must continue to expand their territory and further expand the brand influence of Wang’s All-in-One Restaurant. So, on a sunny morning, the three of them gathered again in the office of the Vancouver branch to discuss the next development plan.

In the office, sunlight shines through the blinds onto the desk, creating streaks of light and shadow. Wang Jianye stands in front of a map, pointing to other cities in Canada, and says with a firm gaze: “We have already achieved certain results in these three cities, but this is just the beginning. There are still many cities in Canada waiting for us to explore, and we want to spread the signs of Wang’s entire hotel chain to every corner of the country.”

Chen Yu nodded, pushed up his glasses, and said, “Mr. Wang is right. However, if we want to continue opening branches, we need to solve many problems, among which the supply of ingredients and the quality of employees are the key. We must ensure that no matter which city we open a store, we can provide customers with consistently high-quality dishes and services.”

Chef Li also echoed: “That’s right, the freshness and quality of the ingredients directly affect the taste of the dishes, while the professional level of the employees determines the dining experience of the customers. We must work hard on these two aspects.”

After some discussion, they decided to start with strengthening cooperation with suppliers and increasing employee training to prepare for the opening of further branches.

Wang Jianye knows the importance of ingredients to restaurants, so he decided to visit the supplier’s farm and processing plant in person. On a sunny day, he set out on a journey to the supplier’s location. After a few hours’ drive, he arrived at a farm in the suburbs. The farm was full of life, with all kinds of vegetables and fruits growing vigorously in the sun.

Farmer John warmly welcomed Wang Jianye and took him on a tour of the farm, introducing the farm’s planting conditions as they walked. “Mr. Wang, our farm has always been committed to organic planting, and does not use any chemical fertilizers or pesticides to ensure that vegetables and fruits are natural and healthy,” said John.

Wang Jianye carefully observed every corner of the farm, squatting down from time to time to check the growth of vegetables. He picked up a fresh carrot, looked at it carefully, and then said, “Mr. John, I have very strict requirements on the quality of ingredients. If we want to maintain the high quality of our restaurant’s dishes, we must use the freshest and best quality ingredients. I hope you can continue to provide us with such ingredients.”

John patted his chest and said confidently: “Mr. Wang, please rest assured. We always put quality first. It is our honor to supply ingredients to a restaurant like yours that pays attention to quality. We will fully support you.”

Afterwards, Wang Jianye went to the supplier’s processing plant. In the processing plant, workers were busy working, and various ingredients were carefully processed and packaged. Wang Jianye walked into the processing workshop and communicated with the workers. He saw that the workers were very careful when handling the ingredients, and every link was strictly in accordance with the standards, which made him feel very satisfied.

After an in-depth conversation with the head of the supplier, the two sides reached a long-term and stable cooperative relationship. Wang Jianye said: “We believe that only through close cooperation can we ensure the quality of ingredients and the stability of supply. I hope we can work together and develop together.” The head of the supplier also said that he would fully cooperate with the needs of all Wang’s restaurants and provide them with the best quality ingredients.

While strengthening cooperation with suppliers, Chen Yu is also actively organizing employee training. He invited experts and senior people in the industry to open a series of professional training courses for employees. The training class was set up in a spacious conference room of the Vancouver branch. Employees sat neatly at the conference table, waiting for the course to begin with anticipation. The first expert to teach was a chef with many years of catering experience. He stood on the podium and vividly explained the knowledge of dishes. “Ladies and gentlemen, a good dish must not only have a delicious taste, but also be rich in nutrition and beautiful presentation. We must pay attention to the combination of ingredients and the use of cooking techniques to make each dish a work of art.” He said.

The employees listened very carefully and took notes from time to time. A young chef asked: “Teacher, how can we better preserve the nutrients of the ingredients during the cooking process?” The expert patiently replied: “This requires us to master the appropriate cooking methods. For example, steaming and boiling are relatively healthy cooking methods that can maximize the preservation of the nutrients of the ingredients. At the same time, we must also pay attention to the cooking time and heat to avoid overcooking.”

In addition to knowledge about dishes, the training course also includes service skills and teamwork. A senior service trainer explained to the employees how to communicate effectively with customers and how to provide quality service. “When we face customers, we must always keep smiling and infect them with enthusiasm and sincerity. We must learn to listen to customers’ needs and solve their problems in a timely manner,” said the trainer.

In the teamwork training, experts used some team activities to let employees deeply understand the importance of teamwork. Employees were divided into groups to complete some tasks together. In this process, they learned to cooperate and support each other.

After a period of training, the professional quality and service level of the employees have been significantly improved. They are more confident in their work and provide customers with high-quality services.

While working hard to develop the restaurant business, Wang Jianye, Chen Yu and Master Li have not forgotten to give back to the society. They actively participate in local community activities and hope to make some contributions to the community.

At a community cultural festival, the chef team of Wang’s All-inclusive Restaurant built a temporary kitchen on site. The kitchen was surrounded by curious residents who stopped to watch. The chefs, wearing neat chef uniforms, skillfully operated various kitchen utensils and demonstrated their superb cooking skills.

A young mother stood in the crowd with her child. The child looked at the chefs’ cooking with curiosity, his eyes full of anticipation. The chefs saw the child’s expression and invited them to come forward to taste the food with a smile. The child happily took the food handed over by the chef, took a bite, and said excitedly, “Mom, it’s delicious!” The mother also smiled and thanked the chefs.

The atmosphere was warm and harmonious. Residents were tasting the food and praising the chefs’ cooking skills. An elderly man gave a thumbs up and said, “The chefs at Wang’s All-Inclusive Restaurant are really great! Not only are they excellent cooks, but they are also very caring and willing to help with activities in our community.”

In addition to participating in community cultural festivals, Wang’s full-line restaurants also sponsored some charitable causes. On a cold winter day, with snowflakes floating in the sky, Wang Jianye led his employees to deliver steaming hot meals to poor families.

They came to a dilapidated apartment building and knocked on a door. The one who opened the door was a gray-haired old man. When he saw the food in Wang Jianye and his employees’ hands, a hint of surprise flashed in his eyes. “Thank you for thinking of us in such a cold day.” The old man said gratefully.

Wang Jianye smiled and said, “Uncle, this is what we should do. I hope these meals can make you feel warm.” As he said that, he and his employees brought the food into the house and set it up for the old man.

The old man was so moved that his eyes filled with tears. He held Wang Jianye’s hand tightly and said, “You not only brought us delicious food, but also made us feel the love and warmth of the society. You are a truly caring company, and we will always support you.”

Wang Jianye patted the old man’s hand and said, “Uncle, your support is our driving force. We will continue to work hard and make more contributions to the community.”

As time goes by, Wang’s All-in-One Restaurant has become more and more influential in Canada. They have also opened branches in other cities one after another. Each branch adheres to the concept of high-quality dishes and services and is loved by local customers.

At the opening ceremony of the new branch, Wang Jianye stood on the stage, looking at the enthusiastic customers and employees below, his heart was filled with emotion. “We have experienced many difficulties and challenges along the way, but we have never given up. We believe that as long as we insist on quality and keep innovating, we will be able to achieve our goals.” He said.

Chen Yu and Master Li stood beside him and also felt extremely proud. They knew that the success of Wang’s entire restaurant chain was inseparable from the efforts of every employee, as well as the support of customers and the community.

With the continuous increase in the number of branches, Wang’s whole chain of restaurants also faces some new challenges, such as how to maintain the same food quality and service standards in different cities, and how to cope with market competition in different regions.

In order to solve these problems, Wang Jianye, Chen Yu and Master Li decided to establish a complete management system. They set up a special quality control department to supervise and inspect the quality of dishes in each branch. The staff of the quality control department regularly visited each branch to conduct strict inspections on the raw materials, cooking process and finished products of the dishes. (End of this chapter)