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Not long after the news of Yang Maixiang's pregnancy spread, her mother came.

The old lady's surname was Li, and the neighbors all called her Aunt Li. She was over fifty years old and looked like she had come from a life of hardship.

She was carrying two large bundles, one containing a change of clothes and the other containing local specialties such as salted fish, cured meat, peanuts, and red dates, stuffing the bundles bulging.

Yang Maixiang was stunned when she opened the door. The last time her mother came was during the Chinese New Year. The mother and daughter had a bad argument because of her cousin Yang Lihua and said a few angry words. They hadn't been in contact since.

I thought her mother was still angry, but I didn't expect her to come on her own initiative.

"What are you standing there for? Won't you let me in?" Aunt Li stood at the door, her voice full of energy, not at all like someone in her fifties.

Yang Maixiang stepped aside and took the bundle from her hand. It was so heavy that she almost couldn't lift it.

After entering the house, Yang's mother changed her shoes and walked around the house, looking east and west, checking out the kitchen, bathroom, and bedroom.

After looking at it, he nodded and said, "It's alright, it's quite clean."

Yang Maixiang followed behind her mother, unsure of what to say. There seemed to be something between them, something visible yet intangible.

Yang's mother sat down on the sofa, picked up the tea that Yang Maixiang had poured, took a sip, and asked, "How many months pregnant?"

"It's been almost three months."

Yang's mother nodded. "I'll come and stay for a while and take care of you. It's inconvenient for you to be alone, and Su Ning is always out and about and can't take care of you."

Yang Maixiang wanted to say no, she could manage on her own, but she swallowed the words back.

Looking at my mother's wrinkled face, I suddenly felt a pang of sadness. "Okay."

Yang's mother settled down there.

I get up at six o'clock every morning to cook porridge, boil eggs, and steam buns, making breakfast for Yang Maixiang in various ways.

Yang Maixiang used to skip breakfast or just eat whatever was available, but after her mother came, she had no choice but to eat.

Yang's mother stood there watching, not letting her leave until she finished eating.

At noon, Yang's mother delivered lunch to Yang Maixiang's company. It consisted of four dishes and a soup, a balanced mix of meat and vegetables. The rice was cooked to the perfect consistency, and even the fruit was cut up and packed in a food storage container.

When the company employees saw this, they all said that Ms. Yang was so kind to you.

Yang Maixiang smiled, said nothing, and lowered her head to eat.

The relationship between the mother and daughter improved without them even realizing it.

It was through this daily interaction that the barrier between them gradually faded away.

Yang's mother washed Yang Maixiang's clothes, made soup for her, accompanied her to the hospital for prenatal checkups, and watched TV with her in the evenings, chatting casually about the past, their hometown, and their relatives and friends.

Yang Maixiang noticed that her mother had aged; the woman who used to speak like she was arguing had become gentle.

But the good days didn't last long before trouble struck.

Somehow the news of Yang's mother's arrival in Nanjing spread, and relatives and friends came to visit one after another.

First came Aunt Yang Maixiang, carrying a box of milk.

As soon as she entered, she grabbed Yang Maixiang's hand, looking her up and down, saying, "You've lost weight, you need to eat more."

After sitting for a short while, the topic changed. "Maixiang, your cousin has nothing to do back home and wants to come to Nanjing to find a job. Can you help him?"

Yang Maixiang couldn't refuse, "We can give it a try. Let him come first and see if there are any suitable positions available."

"Okay! Okay! I'll have him come see you tomorrow."

My aunt left, and my second uncle came.

My second uncle carried two old hens. "Maixiang, these are all raised by us. They're here to help you recover."

"Thank you, Second Uncle."

After sitting for a while, the topic changed. "Maixiang, my daughter-in-law is idle at home and wants to come to Nanjing to work. Do any of your shops need anyone?"

"If there's a shortage, let her handle it!"

"Great! I knew you wouldn't refuse to help, Maixiang."

"Second Uncle, after you arrive, you'll start from the bottom and have to undergo standardized training. If you do well, you'll get promoted and receive a raise; if you don't, you'll be fired."

"understand!"

My second uncle left, and my third aunt arrived.

Auntie San came empty-handed, without bringing anything. "Maixiang, my son-in-law was laid off from the factory and wants to try his luck in Nanjing. Could you arrange a job for him?"

Yang Maixiang thought for a moment, "Okay! Let him come! We're short-staffed in both the kitchen and the central kitchen."

……

Within a few days, Yang's mother received seven or eight groups of relatives, including close relatives, distant relatives, and so-called relatives who were not even remotely related.

Some people came to see Yang Maixiang, bringing eggs, milk, and fruit, offering words of comfort and asking after her well-being, but they would leave after sitting for a while.

Some people come specifically to look for work; once they sit down, they won't leave until you agree to their request.

Yang's mother was extremely busy, taking care of her daughter and receiving relatives, and even developed blisters on her lips.

But the smile on his face never left, after all, he was really feeling very proud right now.

……

Yang Maixiang, however, felt a terrible headache.

It's not that she doesn't want to help her relatives, but she's afraid that problems will arise after she helps them.

My cousin Yang Lihua's incident is still fresh in my mind. She made excessive demands right from the start and even threatened to report me.

Now there's a whole bunch of people, some want to be waiters, some want to be kitchen helpers, some want to be store managers, and some want to be general managers. Who do you give the job to and who don't?
Too much or too little? Too high or too low? It's all troublesome.

When Su Ning returned from Suzhou that evening, she entered the house and saw a room full of people. She was stunned for a moment, thinking she had gone to the wrong place.

Yang Maixiang pulled Su Ning into the bedroom, closed the door, and explained what had happened.

After listening, Su Ning sighed, leaned against the headboard, rubbed her temples, and remained silent for a long time.

"Su Ning, what do you suggest we do?" Yang Maixiang sat next to him, looking troubled.

Su Ning thought for a moment, "Work can be arranged, but the rules cannot be broken. Have them all report to the company, receive unified training, take an exam after the training, those who pass will start work, and those who fail will leave. After starting work, they will have the same three-month probation period as other employees. If they don't perform well, they will be dismissed. If they perform well, they will be promoted and given a raise, treated the same as outsiders, with no special treatment."

Yang Maixiang was taken aback. "Wouldn't this be too strict? They're all relatives, and we can't refuse them."

Su Ning shook his head. "Mai Xiang, it's not that I'm heartless. Think about it, they came today, I assigned them work, and tomorrow they don't do well. Should I say anything or not? If I say anything, they'll say I'm ungrateful; if I don't, the other employees will complain, and the store rules will be broken. The day after tomorrow they want a promotion and a raise. Should I give it to them or not? If I give it to them, others will be dissatisfied; if I don't, they'll say I don't care about family ties. In the end, either they leave, or I go out of business. Do you want to see that day?"

Yang Maixiang fell silent.

She knew Su Ning was right, logically correct, but emotionally she still found it difficult to express her feelings.

Those relatives have come all this way, and you expect them to undergo training, exams, and probation periods? What are they going to think?
People will think you're heartless, that you've become successful and no longer care about your poor relatives.

Su Ning saw Yang Maixiang's concerns. "Maixiang, it's not that I don't want to help them. The training is to teach them real skills, the exams are to test whether they've learned anything, and the probationary period is to help them adapt to the work environment. If they're truly capable, they won't be afraid of the training or exams, and they'll pass the probationary period. After that, they'll get promoted and receive raises as they deserve. I won't suppress them just because they're my relatives. If they're not capable and can't even pass the training or exams, then they can't blame me; they can only blame themselves for not learning anything."

Yang Maixiang thought about it and felt that although the method was a bit strict, it was fair.

Finally, Yang Maixiang nodded, "Okay, I'll talk to them tomorrow."

……

The next morning, Yang Maixiang gathered her relatives together and directly conveyed Su Ning's intentions.

Training, exams, probation period – everyone is treated equally, with no special treatment.

As Yang Maixiang spoke, she was feeling very anxious, afraid that they would be unhappy and that they would turn their backs and leave.

Unexpectedly, the relatives were not angry at all. Instead, they all patted their chests and promised that they would obey the management, work hard, and not embarrass their cousin.

My aunt said her son is hardworking and can do any kind of work.

My second uncle said his daughter-in-law is hardworking and can't stay idle at home.

My aunt said her son-in-law was honest and upright, and never caused trouble for his superiors.

Looking at those sincere faces, Yang Maixiang couldn't quite describe the feeling in her heart.

I don't know if they genuinely want to work hard, or if they're just saying nice things; things will be different later. But Yang Maixiang is willing to give them a chance, and also give herself a chance.

Relatives are relatives, and business is business. It's best to be able to distinguish between them, but if you can't, you should still give it a try.

Yang's mother stood to the side, without saying a word.

After all the relatives had left, Yang's mother finally spoke, "Maixiang, you did the right thing. Relatives' affairs are difficult to handle, but we can't just not handle them because they are difficult. You gave them a chance; whether they can seize it or not is their business. If they can't, don't blame others."

Yang Maixiang looked at her mother and suddenly smiled.

A mother is still the same mother; she may be fierce, but she understands things better than anyone else.

……

Before going to Suzhou, Suning made a special trip to the company to give instructions.

I specifically asked the AI ​​manager to oversee the new employee training program. There should be standards for who will train, what they will train, and how they will be assessed. It can't be left ambiguous.

The AI ​​manager nodded and wrote down all of Suning's requirements.

Suning then spoke a few words to the AI ​​robot in charge of training, telling it to be strict and not to go easy on the person just because they are relatives. If they are lenient during training, problems will arise after the person starts working, and the store's reputation will be damaged.

Suning left the company and rode his motorcycle to the train station.

Suning still has things to do in Suzhou; the renovation of the new store is in its final stages, and he needs to go and check on it in person.

On the way, I passed the Gulou store, where there was a long queue at the entrance, winding and turning like a long dragon.

Suning glanced at it, didn't stop, and rode past.

What happens next, let time and they themselves take care of it.

……

The Imperial Kitchen of the Ming Dynasty is progressing smoothly in Shanghai.

Suning personally selected all the store locations. The first store was located on a side street next to Nanjing Road. The location wasn't the best, but the rent was much cheaper.

Suning considered it for a long time and felt that there was no need to squeeze into the most expensive location. Shanghai people are picky, but they know their stuff. If the product is good, they can find it even if it is hidden in an alley.

The first batch of pre-cooked dishes was transported from the central kitchen in Nanjing the night before. The refrigerated truck traveled for most of the night and arrived at around 4 a.m.

As for the refrigerated trucks, they are also produced by Space World, and their refrigeration effect is absolutely top-notch.

The workers carried the boxes down one by one and neatly stacked them in the kitchen.

Standing at the door, looking at the cardboard boxes printed with the words "Imperial Kitchen of the Ming Dynasty," Su Ning felt a sense of inexplicable peace of mind.

In Nanjing, he feared no one, but Shanghai was a different story.

But Shanghai is a major port city, where all sorts of establishments, state-owned stores, and modern restaurants flock together.

As a self-employed individual from Nanjing, you're not even given a second glance.

But Suning isn't afraid; good food is never too late, and good shops are never too remote.

On the opening day, firecrackers went off in unison and drums resounded.

A red paper was pasted on the door, which read "Grand Opening of the Imperial Kitchen of the Ming Dynasty, 20% Discount for Three Days".

Shanghainese are shrewd; their eyes light up at the sight of "20% off," but they don't rush in. They stand at the door first, looking inside to check the ambiance, the prices, and what other people are ordering.

Someone took the lead and went in, and then the others followed, filling the room with people.

The waiters wore uniform Ming Dynasty-style Chinese work clothes, their hair was neatly tied up, and they had smiles on their faces. They served tea and towels and spoke softly, which was a completely different world from the indifferent waiters in those old-brand restaurants in Shanghai.

The dishes were pre-cooked, but people from Shanghai couldn't tell the difference.

It's not that they aren't picky eaters, but rather that pre-made dishes really do taste good.

Braised mutton and braised pork are stewed until tender and mushy, rich but not greasy, lean but not dry, and melt in your mouth.

The sweet and sour pork ribs are crispy on the outside and tender on the inside, with a perfect balance of sweet and sour flavors and the sauce coating them just right.

Fish-flavored shredded pork is savory, slightly spicy, with crunchy wood ear mushrooms, tender bamboo shoots, and smooth shredded pork. You can easily eat three bowls of rice with it.

The first group of customers finished eating, wiped their mouths, and said neither good nor bad, but they came back the next day, bringing their friends.

Shanghainese people don't like to make promises they can't keep, but they vote with their feet: if it's good, they'll come back; if it's not, they'll never come back.

Business was so-so in the first month.

It's not that it's bad, it's just that it's not good enough.

People in Shanghai don't recognize your brand and don't know where the Imperial Kitchen of the Ming Dynasty came from.

Suning is not in a hurry; he knows that reputation must be built up slowly and cannot be rushed.

In the second month, there were many repeat customers.

In the third month, a line started forming at the door, stretching from the store entrance to the street, and from the street to the other side, sometimes even turning a corner.

Shanghainese are famous for queuing. They queue to buy xiaolongbao (soup dumplings), butterfly pastries, and fresh meat mooncakes. Now, they even queue to eat at the Daming Imperial Kitchen.

The local residents were used to it; they would see the long, winding line around mealtimes, like a hibernating snake.

What makes Suning most proud is that the managers of those time-honored brands in Shanghai secretly came to eat.

They thought no one would recognize them, but when they started ordering, their old Shanghai accent gave them away.

They came once, then a second time, then a third time, not to cause trouble, but to learn from others.

They couldn't understand how a self-employed individual from Nanjing could win over the stomachs of Shanghainese.

They ordered all the dishes, tasted them one by one, and left without saying a word.

When I got back, their restaurant was still the same as before. The food tasted the same, the service was the same, nothing had changed.

It's not that we don't want to change, it's that we simply can't change.

Large ships are hard to turn around; their old methods are simply not working anymore.

The model of the Ming Dynasty Imperial Kitchen was unique in Shanghai.

Other shops operate independently, each with its own owner. The taste of the food and the level of service depend entirely on the owner's conscience and mood.

Daming Imperial Kitchen is a chain operation with a central kitchen for unified distribution, ensuring consistent food quality. The braised pork and stewed mutton you eat at the Nanjing store are exactly the same as those you eat at the Shanghai store, down to the exact amount of scallions on the plate.

Waiters receive standardized training, including proper posture when serving tea and water, tone of voice, and methods for handling complaints.

There was no other company in Shanghai operating under this model in the early 1980s.

After the success of its Nanjing Road branch in Shanghai, Suning did not rush to open a second one.

Instead, they reviewed the operational data of the first store repeatedly, analyzing the average order value, table turnover rate, repurchase rate, and cost structure. They identified problems, made adjustments, identified more problems, and made further adjustments until all indicators stabilized before starting to look for a store location for the second store.

His expansion pace was methodical, like an old tailor making clothes, neither hasty nor impatient.

The second store opened in Jing'an, the third store in Xuhui, and the fourth store in Huangpu.

He personally selected the locations for each store, focusing on foot traffic rather than feng shui, and on the flow of movement rather than the decor.

Suning requires that the kitchen layout of each store be exactly the same, with the positions of the stoves, refrigerators, and storage shelves all being standardized. This way, kitchen staff can get started in any store without having to readjust and can be transferred at any time.

The same applies to the front of house. The size of the tables, the height of the chairs, the color temperature of the lights, and the temperature of the air conditioning are all standardized. Customers will feel the same way no matter which store they enter.

People from Shanghai recognize this.

They don't like surprises or shocks; they prefer things that are stable, predictable, and reassuring.

The Ming Dynasty Imperial Kitchen provided them with this kind of thing and feeling.

Yang Maixiang encountered several regular customers at her shop on Nanjing Road in Shanghai. At first, she was a little surprised, but she got used to it later.

These regular customers were all traveling from Shanghai to Nanjing on business trips, or they would eat there once on their way and become repeat customers of the Imperial Kitchen of the Ming Dynasty.

Some even brought their colleagues to try it out, saying that this store is popular in Shanghai, but even more popular in Nanjing.

Yang Maixiang wanted to laugh when she heard this. The Imperial Kitchen of the Ming Dynasty was opened in Nanjing and then moved to Shanghai. How could it be made to sound like it was opened in Shanghai and then moved to Nanjing?
However, she didn't correct them; she let the guests do whatever made them happy.

...(End of this chapter)