Siheyuan: Starting as a Chef Apprentice

Chapter 613

Chen Yu immediately plunged into the intense work. He contacted Chinese people living in Cairo, local business associations and some scholars studying Egyptian culture through various channels. He collected information and analyzed data day and night, and frequently called contacts in Cairo.

“Hello, Professor Zhang! I’m Chen Yu from Wang’s All-Round Hotel. I’d like to learn from you about the catering market in Cairo, especially the local people’s acceptance of exotic food. In addition, what specific impact do local religious dietary regulations have on our store opening?” Chen Yu was holding the phone while taking notes quickly in his notebook.

Professor Zhang on the other end of the phone answered enthusiastically: “Xiao Chen, Cairo’s catering market is relatively traditional, but with the development of tourism in recent years, local people’s acceptance of exotic food is gradually increasing. However, you must pay special attention to the dietary regulations of Islam. Food must be halal, and pork and alcohol are strictly prohibited. In addition, local people pay great attention to the original flavor of food and are very particular about the use of spices.”

After Chen Yu asked in detail about the local food supply, rent level, consumption habits, etc., he hung up the phone. After several weeks of hard work, he compiled a thick research report. At the report meeting, Chen Yu showed his research results to Wang Jianye and Master Li.

“Mr. Wang, Chef Li, after my research, I think there are both opportunities and challenges in opening a store in Cairo. The locals are very passionate about food, and our fusion cuisine concept has the potential to attract customers who are looking for novel experiences. But we must strictly abide by halal regulations and be extra careful in purchasing ingredients and preparing dishes. In addition, I suggest that we choose a location in the city center of Cairo or near tourist attractions, where there is a large flow of people and many potential customers.” Chen Yu pointed to Cairo on the map and said seriously.

After listening to this, Chef Li said thoughtfully: “Then we can combine Korean-Singapore fusion cuisine with Egyptian characteristics, such as marinating Korean barbecue with Egyptian spices, combining Singaporean curry with chickpeas, and developing some dishes based on roast lamb. At the same time, we must ensure that all ingredients meet halal standards.”

Wang Jianye nodded with satisfaction. “Okay, let’s proceed in this direction. Xiao Chen, you continue to follow up on the store site selection and related procedures in Cairo; Lao Li, you start developing new dishes as soon as possible. I will contact the local business partners in Cairo.”

Chef Li returned to the kitchen and immediately called a meeting with the chef team. In the kitchen, all kinds of ingredients and kitchen utensils were neatly arranged, and the chefs sat together, looking focused.

Chef Li cleared his throat and said, “Guys, we are going to expand into the Cairo market. This time, the challenge is not small. We have to combine Korean and New Zealand cuisine with Egyptian characteristics, and make dishes that will be liked by Cairo people while complying with halal requirements. You can speak up if you have any ideas.”

Chef Xiao Wang scratched his head and said, “Master, will it be delicious if you combine Egyptian spices with Korean barbecue? I’m a little worried.”

Master Li smiled and said, “This is what we are going to try. Innovation means continuous breakthroughs, and there may be unexpected results. Let’s get started and start experimenting.”

In the following days, the kitchen became their testing ground. Chef Li and the chefs kept trying new combinations of ingredients and cooking methods. They used spices such as cumin, coriander, and mint from Egypt, combined with Korean barbecue sauce and kimchi, and Singaporean curry and coconut milk.

“Master, try this Korean barbecue marinated with Egyptian spices. I added some mint and it tastes very fresh.” Chef Xiao Zhang said as he held a plate of new dishes.

Master Li tasted it and his eyes lit up: “Not bad, the taste is very unique. The addition of mint gives the barbecue a different flavor. However, the proportion of spices can be adjusted to make the taste stronger.”

Through a friend’s introduction, Wang Jianye met Amir, an Egyptian businessman with extensive business connections in Cairo. Amir was tall, had a black beard, and his eyes were shrewd and enthusiastic. The two met for the first time at an international business exchange event.

Wang Jianye said enthusiastically, “Mr. Amir, it’s nice to meet you. Our Wang’s All-in-One Restaurant has opened branches in many countries and is doing very well. We hope to open a branch in Cairo and bring our fusion cuisine to our Egyptian friends.”

Amir smiled and responded, “Mr. Wang, I am very interested in your restaurant. Fusion cuisine is a new thing in Cairo and has great market potential. I can help you find a suitable store and use my connections to help you solve some local problems.”

After several rounds of communication, the two reached a cooperation intention. Amir began to look for a suitable store in Cairo, while Wang Jianye continued to prepare other matters for opening the store.

However, just when everything seemed to be going smoothly, problems arose. The first was the communication problem caused by cultural differences. When Chen Yu was communicating with the local architectural designer about the store decoration, he found that it was difficult for the other party to understand the fusion style he wanted. The designer always designed in the traditional Egyptian style, which was far from Chen Yu’s idea of ​​having both oriental charm and Egyptian elements.

“Mr. Chen, our Egyptian architectural style is very unique and beautiful. Why don’t we adopt our traditional style all the time?” the designer asked doubtfully.

Chen Yu patiently explained: “I understand the charm of the traditional Egyptian style, but we are a fusion restaurant, and we hope that the decoration will reflect the integration of multiple cultures, so that it can echo our dishes.”

After many communications and modifications to the design plan, we finally reached a result that satisfied both parties.

Then, there were problems with food procurement. Due to a lack of in-depth understanding of local food suppliers, the quality of a batch of chickpeas they purchased was problematic, which not only affected the taste of the dishes, but also almost caused the restaurant to be unable to open on time.

“What should we do, Mr. Wang? This batch of chickpeas cannot be used, and the new supplier has not been determined yet. The opening time is getting closer.” Chen Yu said anxiously.

Wang Jianye frowned, thought for a moment and said, “Xiao Chen, contact Amir and ask him to recommend a reliable supplier. We can’t lose our composure because of this little difficulty.”

With Amir’s help, they found a reliable food supplier and solved the food problem.

Finally, the day of the Cairo branch opening arrived. On the opening day, the store entrance was decorated with the national flags and ribbons of China and Egypt, creating a festive atmosphere. Although they had done a lot of publicity, Wang Jianye, Chen Yu and Chef Li were still a little nervous, wondering whether Cairo customers would accept their fusion cuisine.

In the early days of opening, there were not many customers. Occasionally, customers came into the store and gave mixed reviews on the dishes. “This tastes a bit strange, not quite the same as what I’ve had before,” said a local customer with a frown.

“I think it’s okay and quite creative, but I need to get used to some of the flavors,” said another customer.

Wang Jianye, Chen Yu and Chef Li were very anxious, so they decided to take the initiative to collect customer feedback and improve the dishes. Chen Yu arranged for the waiters to politely ask for customers’ opinions and suggestions after they had finished their meals.

After a few days of collection and analysis, they found that Cairo people have high taste requirements for dishes, and like strong flavors and rich tastes. Some dishes are not seasoned strongly enough to meet the taste needs of local people, and the portions of some dishes are too small for Cairo people.

In response to these problems, Chef Li immediately adjusted the dishes. He increased the seasoning of the dishes to highlight the flavor of the spices and increased the portion of the dishes. For example, he changed the original small portion of grilled meat to a large portion and paired it with more Egyptian side dishes, such as grilled vegetables and croquettes.

Chen Yu also readjusted his promotional strategy. He produced a new brochure that detailed the source of ingredients, cooking methods and characteristics of each dish, so that customers could better understand the dishes. At the same time, he also placed advertisements in local newspapers and radio stations, and invited some local food bloggers to the restaurant to try and recommend the food.

After a period of adjustment, the store’s business gradually picked up. After tasting the Korean barbecue marinated with Egyptian spices, a local office worker praised it highly: “This barbecue is so delicious, the spices are rich, the meat is tender, and the grilled vegetables are delicious.”

As word of mouth spread, more and more Cairo people came to the Cairo branch of Wang’s All-inclusive Restaurant. Gradually, more and more customers came to the restaurant, and business was getting better and better.

Wang Jianye, Chen Yu and Master Li were delighted to see the lively scene in the restaurant. They knew that opening a branch in Cairo was just another step in their global layout and they would face more challenges in the future, but they were confident that Wang’s entire restaurant chain would become a well-known catering brand in Cairo and even in Africa.

After the Cairo branch was running smoothly, they began to plan to open branches in other cities in Africa. Wang Jianye, Chen Yu and Master Li got together again to discuss the next development plan.

Wang Jianye looked at the map and said, “Cape Town, Nairobi and other cities are also important cities in Africa with great market potential. We can consider opening branches in these cities.”

Chen Yu nodded and said, “Mr. Wang, I agree. However, the culture and eating habits of these cities are different from those in Cairo. We still have to do market research again and adjust the dishes and business strategies according to local conditions.”

Chef Li also said: “Yes, every city has its own characteristics. We need to deeply understand the local special ingredients and taste preferences, and develop dishes that are more suitable for the local area.”

……

After the Cairo branch successfully established itself and business became increasingly prosperous, Wang Jianye, Chen Yu and Master Li did not stop their expansion. They set their sights on other important cities on the African continent, with Cape Town and Nairobi becoming their next targets.

On a sunny morning, the warm sunlight shines through the office window onto the three people. Wang Jianye sits behind his desk, tapping his fingers lightly on the tabletop, looking into the distance with a determined look, and says: “The success of the Cairo branch is just a good start for us in Africa. Cape Town and Nairobi, as the most influential cities in Africa, have huge market potential. We want to open all Wang’s restaurants there so that more people can taste our food.”

Chen Yu pushed his glasses and nodded slightly, his eyes revealing a wise light. He said, “Mr. Wang is right. However, the culture, eating habits and market environment of these two cities are very different from Cairo. We must conduct in-depth market research and fully understand the local situation before we can formulate a suitable business strategy.”

Chef Li crossed his arms, a serious look on his face, and said, “Yes, every city has its own unique food culture. We need to develop dishes that suit the tastes of local people. This is not an easy task and requires a lot of time and effort to research and experiment.”

After some discussion, the three of them quickly divided the work and each threw themselves into the intense work.

Chen Yu sat at his desk, with all kinds of information and documents piled in front of him. He frowned and focused on searching for information about Cape Town and Nairobi on his computer. Then he picked up the phone and contacted local people in Cape Town and Nairobi through various connections.

“Hello, I’m Chen Yu from Wang’s All-Round Restaurants. Thank you very much for taking the time to talk to me. I’d like to know how the local catering market in Cape Town (Nairobi) is developing at present? What are the consumers’ eating habits and taste preferences?” Chen Yu quickly wrote down the other party’s answer in his notebook while holding the phone.

When communicating with a local food critic in Cape Town, the other party introduced enthusiastically: “Mr. Chen, Cape Town is a beautiful coastal city with rich seafood resources. We locals love to eat seafood and like to pair seafood with local wine. In addition, we have high requirements for the freshness and quality of food.”

When communicating with a restaurant owner in Nairobi, he said: “In Nairobi, barbecue and various stews are our specialties. We are very particular about the use of spices, and different combinations of spices can create a variety of unique flavors. In addition, people here like a lively dining atmosphere, and the restaurant environment and service are also very important.”

After Chen Yu asked about the local food supply channels, rental levels, consumption habits, and competitors in detail, he hung up the phone. He sorted out his thoughts and decided to go to the two cities in person for a field investigation.

In Cape Town, Chen Yu strolled along the bustling streets, where the aroma of delicious food wafted from the restaurants on both sides of the street. He walked into each seafood restaurant, observing the restaurant’s decoration style, the customers’ dining habits, and the way the dishes were presented. He saw that the customers sat around the table, tasting fresh seafood, holding local wine in their hands, and their faces were filled with satisfied smiles.

Chen Yu sat in a corner and ordered a local seafood set meal. He tasted each dish carefully, feeling the freshness of the seafood and the mellowness of the wine. He also talked with the customers next to him, asking them about their opinions on the combination of seafood and wine. (End of this chapter)