Siheyuan: The Counterattack of Passerby

Chapter 610 An instant success

His restaurant can be said to be the first private restaurant of such a large size in the city. This is definitely a new thing in the city, so the leaders are also willing to come and inspect to see how Lin Geng’s restaurant is decorated, how the food tastes, and what the service quality that Lin Geng mentioned is like.

In addition, Old Liu had retired from the army because of his old age, and he invited many old comrades to come and support Lin Geng. Even Aunt Zhang helped invite some old friends or colleagues from the previous unit to come and support Lin Geng.

Lin Geng also invited Yan Bugui and some old neighbors in the courtyard who had a good relationship with him to come and have a meal at the restaurant.

The ribbon-cutting ceremony was grand but not complicated. The leaders were also very happy. When they saw Lao Liu and a group of old comrades, they were all surprised. They knew that these old men were all senior generals in the army and had fought for the country. They couldn't help but sigh that Lin Geng actually had such a relationship.

But on second thought, they remembered that Lin Geng was the orphan of a martyr and his father had died gloriously on the battlefield on the peninsula, so it was normal for him to have a relationship with the military bigwigs. So they paid more attention to Lin Geng and greeted Lao Liu and other old generals very politely one by one.

After entering the hotel, they saw that it was decorated in an antique style, completely in Chinese style, elegant and grand, with exquisite materials. There were also many calligraphy and paintings hung on the walls, which made the hotel quite stylish. They couldn't help but praise Lin Geng's decoration. At least with this kind of decoration, except for the State Guesthouse, there are few state-owned hotels in the city that can compare with Lin Geng's Pinwei Xuan.

Lin Geng warmly and generously greeted the invited leaders and friends, and arranged everyone properly. No one felt left out, and everyone sat down happily.

After everyone was seated, a group of handsome young men began to serve the dishes, and dozens of young and beautiful waitresses began to serve the dishes. Their movements were generous and enthusiastic, and everyone had a smile on their face, making people feel like they were bathed in a spring breeze. Moreover, their service movements were uniform, and their service attitude was completely incomparable to those of today's state-owned restaurants, so they once again won unanimous praise from all the guests.

Including Yan Bugui and other old neighbors in the courtyard, they were all warmly received after arriving at the restaurant, which surprised them all.

There were also several young people of the right age in the yard who came to work in the hotel at this time, which made the people in the yard very grateful to Lin Geng, as he finally solved the employment problem for their children.

When the dishes were served, the guests started to pick up their chopsticks. After tasting the dishes one by one, the guests praised them endlessly. Sha Zhu's cooking skills were really not exaggerated. Although Sha Zhu's family cuisine is the Tan family cuisine, because Tan family cuisine is official cuisine, it requires carefully selected ingredients, meticulous workmanship, sufficient cooking time, and pure flavor. The key is that the ingredients are extremely particular and the preparation time is long, so it is not suitable as a main dish.

So after Lin Geng, Sha Zhu and Xu Damao discussed it, they decided that Pinwei Xuan would mainly serve Sichuan cuisine, supplemented by Shandong cuisine, and use Tan's cuisine as the boutique dishes to improve the grade. Sichuan cuisine was also the main cuisine that He Daqing and his fellow apprentices learned when they became his apprentices. Sha Zhu's Sichuan cuisine is quite authentic. Even the gourmet like Director Yang's big boss, who is a big supporter, praised Sha Zhu's Sichuan cuisine after tasting it. It can be seen that Sha Zhu's attainments in Sichuan cuisine are indeed extraordinary.

Of course, it would not be possible to serve only Sichuan cuisine. The tastes of various customers must be satisfied. Among the chefs they recruited, there happened to be an old master who was good at Shandong cuisine and his skills were quite good. Therefore, Lin Geng and his team finally decided on a menu with Sichuan cuisine as the main ingredient and Shandong cuisine as the supplement.

After tasting the dishes, most of the guests were very satisfied and praised Pinwei Xuan for its excellent dishes. Many leaders secretly decided on the spot that their units’ receptions would be held in Pinwei Xuan in the future.

After Pinwei Xuan opened, it became an instant hit just as Lin Geng had expected, and its fame spread quickly. From the second day of its opening, it was packed with customers. A dozen private rooms were not enough, and people called every day to reserve a room. For this reason, Lin Geng made preparations in advance. Before the opening, he used his connections to install a telephone for the hotel and assigned someone to answer the phone at all times and accept customer reservations.

There are not enough private rooms, and the business in the hall is also very good. Even though the prices of the dishes in Pinweixuan are not low, the place is well decorated and the service is much more considerate than that of a state-owned restaurant. The waiters are all young girls with pretty looks, which are very pleasing to the eye. Their service attitude is also very good, and they greet everyone with a smile.

Since we are eating, when we usually go to state-owned restaurants to eat, the waiters all have a sour face, as if everyone owes them money. Sometimes no one pays attention to you after you shout for a long time, and even no one brings the dishes, and you have to get the dishes yourself from the serving port. That's not all. If someone is blind and makes some suggestions, he will immediately be verbally abused by the waiters. If he talks back, he will definitely be beaten up by the waiters and the cooks.

This was also before the reform and opening up. In many supply and marketing cooperatives, restaurants, and shopping malls, you could often see signs hanging with the words "Do not beat customers at will" written on them. There were quite a few people who were beaten while buying things or eating. This shows that the service attitude of state-owned units was so poor that it was simply outrageous.

Comparing the two, since we are all paying for food, why go to a state-owned restaurant and spend money to enjoy the food? Why not come to Pinweixuan and enjoy the home-like service? So even though the price of Pinweixuan is relatively high, there are still many people who come here to try it out. Often before mealtime, the hall is already full, and there are still many people queuing outside the door.

Lin Geng saw so many people waiting outside the door to line up to eat in the restaurant, so he immediately asked Xu Damao to arrange people to send stools to the waiting guests and give them numbers to ensure that there would be no disputes over who came first and who came later. When the guests inside finished eating and turned over the table, they would be called to invite them in to eat.

In addition, Lin Geng also sent people to buy melon seeds and peanuts for the waiting guests to taste for free, so that they could kill time outside. Seeing that the weather was quite hot, he also thoughtfully asked Sha Zhu to arrange for someone to boil mung bean soup, add sugar, and send it out to the waiting guests for free, trying not to let the guests run away because of the queue.

With such a service attitude, even customers waiting in line outside the door have no complaints. They can drink sweet mung bean soup and eat melon seeds and peanuts as much as they want. Even if they are waiting in line outside the door, they feel very comfortable.

Lin Geng was a little surprised that Pinwei Xuan did so much business right after its opening, not to mention the front hall manager Xu Damao and the head chef Sha Zhu. After a few days of opening, Lin Geng called them together to count the accounts and found that the average daily turnover was as much as four to five thousand. Such a turnover shocked both Xu Damao and Sha Zhu.