Food: Senior year internship, you take over the university cafeteria

Chapter 37 No Way

[Su Hang: (Replys instantly) ? Let me see! Tsk, looks good, plenty of ingredients! Boss Wang's execution is impressive! I'll come over at noon to try the finished product!]

The breakfast rush was busier and more hectic than ever before. The last portion of reserved porridge was used up, and the time struck 8:40.

[The Trial of the Congee King] Progress: 89/200 sold so far!

Nearly 90 bowls were sold during one breakfast period! This doesn't even include the many that were sold out and couldn't be bought.

Based on this trend, coupled with the possibility of increasing stock tomorrow, and the potential sales during lunch and late-night snack periods (if expanded), the goal of 200 bowls a week doesn't seem too difficult!

Wang Sheng was thrilled. This not only meant the mission reward was within reach, but also proved the enormous potential of porridge as a new growth point!

After finishing work in the morning, we tallied the sales figures. Driven by the addition of porridge (which has a higher unit price), the total breakfast sales revenue broke records again, exceeding 15000 yuan once more!

Profits naturally increased as well.

Popularity: 41233 (Steady growth)

A very fruitful experience!

Around noon, Su Hang indeed strolled over, carrying his camera.

"Boss Wang, business is booming!" he greeted with a grin, sniffing the air. "Hmm, the porridge still smells good. Looks like it's really sold out?"

"Thanks to you, the first batch of trial sales went very well," Wang Sheng said with a smile, taking out a bowl of specially reserved boat congee from the warming cabinet. "I saved this for you. Try it and see if it's any different from what you taught me."

Su Hang didn't stand on ceremony. He took the bowl, carefully examined the appearance and ingredients, nodded, then scooped up a spoonful, blew on it to cool it, and put it in his mouth.

He closed his eyes and savored the moment.

After a while, he opened his eyes, a hint of surprise and admiration flashing in them.

"Great job, Boss Wang!" Su Hang slapped his thigh. "It's only been a morning, and you've already got it all figured out! The smoothness of the congee base is excellent, the heat control is precise, and the freshness of the ingredients is just right—especially the flavor of these marinade ingredients, it seems even more harmonious than what I taught you yesterday? The fishy smell is removed more thoroughly, and the umami flavor is more prominent."

Little did he know that this was a micro-correction and optimization made by the system during Wang Sheng's learning process. Although it had not yet reached five-star perfection, it had already achieved the ultimate in the current conditions in terms of "basic standards".

"I made a few minor changes, let's see how it goes," Wang Sheng said vaguely.

"The results are fantastic!" Su Hang gave a thumbs up, genuinely admiring Wang Sheng's learning and fine-tuning abilities. He quickly finished his porridge, still wanting more.

"Oh, right," Su Hang said, his expression turning slightly amused, "Boss Wang, once your porridge becomes a hit, I bet soon there will be copycats, or—troublemakers."

"Oh?" Wang Sheng raised an eyebrow.

"In the food and beverage industry, especially with popular items, there's always someone envious. Your boat congee uses high-quality ingredients and sells for 15 yuan, so the profit margin seems quite large, but the costs are also there. I estimate that by tomorrow at the latest, other vendors selling 'seafood congee' or 'boat congee' will probably pop up near your stall, with prices possibly lower, but as for the ingredients—well, that's hard to say."

Su Hang analyzed that he had been in this circle for a long time and had seen similar situations many times.

"Also," he lowered his voice, "on my way here, I was browsing local food groups and saw some people complaining, saying things like, 'How dare they sell cafeteria porridge for 15 yuan? Who knows if the ingredients are fresh?' and 'They're all pre-made seasoning packets,' etc. Although it's not a big deal, it's still something to be wary of. The bigger the tree, the more the wind will blow."

Wang Sheng nodded, indicating his understanding. Competition and skepticism are inevitable companions to success. He wasn't afraid.

"I have confidence in the ingredients. The price is based on cost and quality," Wang Sheng said calmly. "As for following trends—let them follow. The taste can't be faked."

With his "eye for ingredients," he can always get the freshest and highest quality raw materials. With his systematic skills (soon to be perfected) and constantly improving craftsmanship, he has absolute confidence in the taste of his products.

"So cool!" Su Hang exclaimed admiringly. "I love your confidence! If you need my help to set things up, or if you need me to make a video to clarify things, just let me know!"

"Thanks in advance," Wang Sheng said with a smile. Making Su Hang as a friend was definitely worthwhile.

As the two were chatting, a slightly slick voice suddenly came from outside the window: "Hey, Boss Wang, busy, huh?"

Wang Sheng turned his head and saw a middle-aged man wearing a floral shirt, with slicked-back hair and a big smile standing outside the window. He was the owner of another area of ​​the cafeteria, which had a large area and specialized in "home-style stir-fries". His surname was Qian. The students called him "Qian the Skinflint" in private because his dishes were not cheap, but he was often stingy with the ingredients and had a mediocre reputation.

"Boss Qian, what's up?" Wang Sheng asked in a flat tone.

"Nothing serious, just heard that you, Boss Wang, have a new thing going on here—boat congee? It's selling pretty well?" Boss Qian rubbed his hands together, glancing into the kitchen. "15 yuan a bowl? Wow, Boss Wang, you've got guts at that pricing! This congee—the cost must be high, right? Those shrimp and fish slices have to be fresh, otherwise there's bound to be problems."

His words, seemingly concerned, actually revealed a hint of probing and a subtle sourness.

Wang Sheng sneered inwardly, but his expression remained unchanged: "Thank you for your trouble, Boss Qian. I've always been particular about the ingredients I use."

"That's right, that's right. Everyone in our cafeteria knows about Boss Wang's skills and reputation," Boss Qian chuckled dryly, then changed the subject, "But, Boss Wang, the breakfast market is only so big. With your steamed buns, rice noodles, and porridge, you're drawing all the customers away, making life tough for the rest of us. You see, how about we share some profits? For example, we could exchange information about the porridge recipe or the supply channels. We can all make money together!"

The true intentions are revealed. Is this a case of someone seeing the congee's popularity and wanting to steal the recipe or source the ingredients, or even try to get a piece of the pie?

Or, to find out the truth and prepare to launch a similar, cheaper version themselves.

Before Wang Sheng could speak, Su Hang, who was standing next to him, couldn't stand it anymore. He was a bit of a rascal with a strong sense of justice, and he couldn't stand this kind of weirdo who wanted to get something for nothing.

He stepped forward, blocking the window, arms crossed, and glanced sideways at Boss Qian, his tone indifferent: "Oh, Boss Qian, are you jealous of Boss Wang's success? Trying to get something for nothing? Recipes and distribution channels are the lifeblood of restaurateurs. Do you think you can just take them away with a few words like 'let's have a chat'?"

Mr. Qian was taken aback by the sudden appearance of a stranger, and one who was so rude. His face darkened. "Who are you? What business is it of yours if I'm talking to Mr. Wang?"

Su Hang pulled out his phone and waved it. It showed his food blogger profile, with a striking number of followers: "Me? Food blogger, Su Hang. Currently working on a feature on Boss Wang's place. What, Boss Qian also wants me to 'exchange ideas' with you, to film your ingredients and cooking techniques?"

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