Siheyuan: Starting to work in the security department

Sha Zhu considered it for two days, but finally couldn't resist the temptation of high salary and found Niu Ping'an.

"Niu Ping'an, I agree to work with you!"

Sha Zhu said arrogantly.

"OK!

Brother Zhuzi, since you have made up your mind, you can't hide your skills anymore!"

Niu Ping'an was not surprised at Sha Zhu's decision.

However, some things still need to be made clear first.

“Well, how many shares will you give me?”

Now that he has made the decision, Sha Zhu is not going to hide it anymore.

Besides, what Niu Ping'an said makes sense. He is not young anymore and won't be able to work for many more years.

"One percent!"

Niu Ping'an stretched out a finger and gestured.

A 10% stake is actually not a small amount.

"How much money is there?"

Sha Zhu had no idea about the 10% ratio, so he asked.

“Well, I don’t know the details, it depends on the business situation of the hotel.

Do you know the news about the first private restaurant in the city in the newspaper? "

Niu Ping'an didn't know how to explain it, and could only use the Yuebin Hotel for comparison.

After all, as the first private restaurant in the old city after the public-private partnership, Yuebin Hotel is still very famous.

"Know!"

Although Sha Zhu, a cook, doesn't like reading newspapers, he still hears some news about people in the same industry.

"That store can earn dozens of yuan a day, and the store I plan to open will be much larger than his.

Let's work hard and earn a few thousand dollars a month.

This way you can at least get a hundred, plus your salary, you can easily make two hundred a month."

Niu Ping'an painted a relatively conservative picture for Sha Zhu.

Although Yuebin Restaurant is small in scale, it can still earn dozens of yuan with four tables if it does business all day.

The store that Niu Ping'an wants to open is much larger than his.

However, Yuebin Hotel is still the first private hotel in the city since the public-private partnership.

After being reported and publicized, the company became famous and business naturally improved.

Although Niu Ping'an was optimistic, he was actually unsure.

The hotel is large in scale and has high expenses.

After all, Yuebin Restaurant is run by family members, and apart from the cost of ingredients, other expenses are limited.

However, Niu Pingan is still optimistic about the prospects of opening a restaurant.

The gap in this piece is really too big, and I also have confidence in Sha Zhu's craftsmanship.

"Okay, that's it!

If you can really earn that much, I will definitely work hard with you!"

Sha Zhu was also excited by the prospects described by Niu Ping'an.

"Relax, I won't let you down, Brother Zhuzi.

But you alone can't be the only cook, can you find me some more people in the kitchen?

You can use it yourself!"

After pacifying Sha Zhu, Niu Ping'an began to instruct on the establishment of the kitchen team.

Niu Ping'an doesn't want to trap himself in a restaurant.

According to his plan, the kitchen team will be managed by Sha Zhu, and the hall affairs will be handled by Yu Li.

As for their second thoughts, Niu Ping'an wouldn't care.

As long as nothing unexpected happens in the short term, it'll be fine.

"Then I'll go ask them what they think, how is the treatment?"

After thinking about it, Shazhu realized that this was indeed the case.

Fatty and Ma Hua are both his disciples and have followed him for many years.

Since I promised Niu Ping'an that I won't hide my skills, it would definitely be more cost-effective to teach my own people.

Besides, the colleagues in the kitchen have been working together for many years, and they are familiar with each other, so it is more convenient to do things.

"It's definitely higher than the factory's. I won't treat them unfairly."

If you want to poach a general, you must offer him a high salary.

Niu Ping'an still knows these principles.

After all, the benefits of private units cannot compare to those of state-owned units.

"Okay, just wait for my notification."

Sha Zhu nodded in response.

"Row."

“When will the new store open?”

Only after the general things were settled did Sha Zhu have time to ask Niu Ping'an about the opening time.

"There are a lot of things to do. It will take at least a month."

The cook has returned to his position, but Niu Ping'an still has to see what Yu Li has to say.

But Yu Li is just a bonus after all, and Niu Pingan won't waste too much time on her.

Now more and more people are entering the individual economy, and time is precious!

There are so many things to do, such as renting a store, applying for licenses, and decorating!

"Okay, I got it!"

Sha Zhu responded and the two of them said goodbye.

......

After dealing with Sha Zhu, Niu Pingan was in a good mood.

Unexpectedly, Yu Haitang sent another message saying that she and Yu Li had made an appointment to discuss the matter on Sunday.

Good news comes in waves.

Although Yu Li is not as important as Sha Zhu, she is still a good helper.

Niu Ping'an was not too worried about Sha Zhu.

Sha Zhu is a person who is relatively content with the status quo.

Yu Li is much more thoughtful and ambitious than Sha Zhu.

But then again, without Yan Bugui's support, Niu Ping'an didn't think Yu Li would have the ability to start a new business in a short period of time.

周日

Niu Ping'an chose the Sichuan Restaurant located in Xiruoxian Hutong, Xuanwumennei to entertain Yu Li.

I also came here with the intention of investigating and learning.

Sichuan Restaurant was established in 1959. Through years of inheritance and development, it mainly serves Sichuan cuisine, with more than 20 flavors including spicy, fish-flavored, red oil, litchi, etc.

Its traditional cooking techniques are characterized by the spicy, numb, and fragrant red flavors; the varied flavors of the white flavors include sweet, braised, and strange flavors.

The various flavors ultimately form the characteristics of "one dish, one style, hundreds of dishes, hundreds of flavors", "fresh, mellow, spicy and fragrant".

The chefs and waiters are all selected from Sichuan. In addition to having strong professional skills, they must also have reliable political qualities.

The ingredients for the restaurant’s main and side dishes are also purchased from Sichuan, ensuring the “authentic flavor” to the greatest extent.

The hotel is designed according to the layout of a royal palace, with three courtyards for business, a main lobby and two private rooms.

As you enter the courtyard, there is a garage on the left, which was later converted into a restaurant for individual customers, specializing in various snacks. The administrative area is on the right, and there is a parking lot inside the courtyard.

The main house in the second courtyard is a restaurant for individual guests, which can accommodate more than 120 people for dinner at the same time. The east room is for reserved banquets and a la carte dishes, and the west room is a restaurant for foreign guests.

The third courtyard is the core of dining and reception. Whether it is the main hall, the north room or the east and west wing rooms, they are all used to receive foreign guests. Foreign heads of state who visit the hotel all have their meals here.

Normally, the doors of the central halls of each courtyard are closed, and guests enter the dining room from the corridor.

Only when there are high-level banquets, the main door to the central hall will be opened and a large red carpet will be laid out, so that guests can walk directly from the first courtyard into the hall of the third courtyard, which is solemn, elegant and a magnificent sight.

Sichuan Restaurant has many famous dishes: boiled cabbage, camphor tea duck, fish-flavored pork shreds, Kung Pao chicken, boiled pork slices, husband and wife lung slices, strange-flavored chicken shreds, twice-cooked pork, Dongpo pork elbow, pot-baked chicken slices, bean curd duck breast, braised ox head, fish-flavored prawns, camphor tea duck, Kung Pao chicken, Mapo tofu, etc.

It also serves Sichuan snacks such as Dandan noodles, red oil dumplings, Sichuan cold noodles, and pearl dumplings.

Dandan noodles, clear soup noodles topped with pork sauce;

The wonton has thin skin and large fillings, and comes in two types: red oil and clear soup;

The fried glutinous rice cake is golden in color, and a spoonful of granulated sugar is added when eating;

The buns are filled with preserved vegetables and pork, and taste salty and sweet when you bite into them.

Niu Ping'an entertained Yu Li in the private room in the east house of the second courtyard. Xu Damao and his wife were also with them, and of course his wife and children were not left behind.