Return To 1977 Chapter 986: Popular

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October 21, 1984 is a Sunday.

This day has been overcast since the morning, with a light north wind blowing and the temperature dropping by five to six degrees.

And it rained that day.

No matter how you look at it, this is not considered good weather.

But I have to say, this is indeed a good day.

Because this day is the day when "Polar Bear Restaurant" and "Hong Kee Wine Tank" jointly opened.

What’s interesting is that at the opening scene, the Hong family’s father and son had completely opposite attitudes.

Hong Yanwu deliberately adopted a big-picture style this time.

Not only did we ask the leaders of the factory to cut the ribbon, but also asked someone to make flower baskets, beat gongs and drums at the door, and set off a fireworks salute.

For a price of fifty yuan, Liu Fugen, a "hustler" who worked in the 541 Factory, was specially asked to help.

Invite the "lion dance team" from their factory, which adheres to the tradition of "Taishi Laohui", to add to the fun.

It was so lively with the beating of gongs and drums.

This effort attracted more people than when the store opened.

The police station even dispatched four policemen to help maintain order at the scene.

But such grandeur is not for the common people to see, but for the heads of various public offices nearby.

Because you must know that, let alone this year, even today, public consumption still accounts for the majority of catering consumption and is the main source of huge profits in this industry.

So Hong Yanwu invited guests widely and posted posts everywhere.

Whether you know them or not, under the guise of "tasting", we invited leaders from the nearby police stations, streets, industry and commerce, taxation, government agencies, and factories.

Even his second brother asked him to come over and said that a table had been prepared.

This is called being reluctant to let go of children and not being able to trap the wolf. In order to win over the heads of these public agencies and hope that they will become repeat customers, the bait of a few tables of banquets has to be laid.

On the contrary, Hong Lucheng was so low-key that he was almost silent.

In addition to posting in advance, the old man sent messages to the three in-laws, Shou Jingfang, Director Song, Director Chang, Chang Xianzhang, Mr. Shan, Wang Hanping, Zhang Dashao, Master Pang, and Lao Bian, Lao Su and Lao Ding of the East Hospital. A neighbor, no one else was invited to the scene.

Even to the street director Li, he just asked Aunt Bian to tell him that he was welcome to guide the work at any time.

The only celebration ceremony for the opening was for Li Fu to hold Huang Dao Jishi and lead the clerk to release two large whips.

At the same time, I asked Hong Yan to use the camera to take a group photo of the guys in front of the store.

Don't talk about it, whether it's Hong Yanwu's restaurant or the old man's shop.

What these two stores have in common is that they are crowded with customers and the business is really good.

On the first day of opening, Hong Yanwu’s place was undoubtedly the busiest.

Because at noon and evening, all three private rooms were occupied by his guests, and two extra tables were opened outside.

Not a single one of the twenty-five dishes on the menu was left out, and the stir-frying and frying were all in their element.

And because there are "specials" in the cafeteria, it is indeed more affordable than other restaurants.

Even the open seats were full, and the queue stretched all the way outside.

Even if it rains outside, people are willing to wait with umbrellas.

Some people were pushing bicycles, some were holding net bags in their hands, there were young men smoking and chatting, and there were couples with children.

In short, the kitchen has been very busy this day.

Not to mention that Zhang Dashao and Hua Ying were implicated by Hong Yanwu and were tired. Even the cafeteria was sweet and distressed. .

Because the restaurant business is so hot.

In order to maintain the scene, Master Pang and the others not only temporarily recruited people to cook additional dishes at noon and evening that day, but also sent several pots of dishes supplied to the staff canteen.

Of course the factory workers have opinions.

So, as soon as the business ended that day, Master Pang discussed with Hong Yanwu about adding more people.

He said that he had arranged too many foreign jobs. He was really making money and everyone was happy, but it was really too much to bear.

Hong Yanwu thought about it. Every day, self-employed people rented a restaurant, Donghuamen Night Market, plus a service company’s staple food counter and restaurant. Even if there are sixty or seventy people in the big cafeteria, it would be quite difficult to keep spinning without a break.

He promised to recruit thirty contract workers for the canteen as soon as possible.

Master Pang was relieved.

Although newcomers have to be taught slowly, they are not of great use for the time being.

But when all the chores are done, others can be freed up, which also frees up the labor force.

But having said that, on the other hand, your hard work is really not in vain. This restaurant also has rave reviews.

Because there is really a shortage of restaurants these days.

The long-term system has restricted the development of the catering industry, and the educated youth returning to the city have caused the capital's population to explode rapidly.

Under such a contradiction between supply and demand, if the people in the capital want to have a meal outside, it will be even harder than climbing to the sky.

I only get this opportunity once in a while, but the experience is not good.

Because ordinary people often have to endure rolling eyes and scolding when going to restaurants, and they have to fight for seats and queue up on their own.

It can’t be done well. I’m full before I eat. How can I still have an appetite?

So Hong Yanwu opened this restaurant at the right time.

In an era when our public officials and a group of people became rich first, eating and drinking were their greatest enjoyment.

In the context of rapid economic development, a bumper harvest, and farmers pouring into cities like a tide.

Not only are the various restrictions in the past beginning to break and disappear, but the demand for catering is also increasing day by day.

How can it be possible that the business is not going well?

Not to mention they still have four major killer weapons.

The craftsmanship taught by "Zhang Dashao"; the benefits brought by the "big canteen"; the friendly and kind service attitude; the clean and odorless toilets and sinks.

Everything about these things is praised by people, and they are praised again and again.

In this restaurant, the owner who entered the private room praised the elegant environment, attentive service, and the superb taste of the stir-fried dishes here.

As for individual travelers, they are pleased to know that they don’t have to worry about seats at all, because there will be dedicated personnel to issue seats.

It doesn’t matter if you drink too much, the toilet can solve the problem of kidney transplantation at any time.

The most important thing is that the "specials" are delicious and affordable.

You can also buy half a portion without waiting, which is very friendly to the common people.

No need to say anything, just look at how many old men and women who live nearby, come here to buy lion heads and roasted eggplants with steel pots in hand.

Just listen to "Excuse me, please, let me take away the table! I'll clean it for you and then you can sit down."

"Borrow, borrow, borrow! Wrong body! Hey, please be careful not to touch..."

This is enough to explain the bustling business and bustling business here.

As for the "Hong Kee Wine Tank". The popularity of trading is indeed a bit worse.

On the day of the opening, the attendance rate was probably 80%, which also included acquaintances who were invited to show their support.

There are also many flaws in the service.

Because the guys are a little confused when they first start practicing.

Sometimes things are delivered to the wrong table.

Sometimes, because of the language barrier, it is difficult to understand what the drinkers are saying, and the response is slow.

Even the chef is not very good at it.

Get busy, the supply of roasted pork, roasted mutton and rotten meat noodles is a little short.

The heat is almost meaningless.

It’s either that the noodles are undercooked, the mutton is a bit mushy, or it’s that the fire has not heated it through...

But this, in turn, is precisely Hong Lucheng's shrewdness.

It was because he had long expected that this kind of "chaos" would be inevitable, and he had to give his employees a period of experience before they could adapt.

He didn't do any advertising for the opening.

And a connoisseur is a connoisseur.

With the old man and Li Fu helping me along, the impact of these problems on the business was minimized.

Not only did the drinkers show a tolerant attitude, no one cared about it.

The popularity and excitement in the big wine tank have not diminished at all.

It is even fair to say that in terms of the level of joy, it far exceeds that of Hong Yanwu.

Hey, don’t believe it, it’s absolutely true.

Not to mention anything else, just relying on Hong Lucheng's calculations to make him look like a **** is an eye-catching spectacle.

The old man has the ability to do two things at once, and he has always been able to make accounts with both hands.

If two tables check out at the same time, he can calculate it at the same time.

As for Li Fu, he also has the ability to "clean things up with one mouthful".

It would be easier if he came to settle the accounts, and there would be no need for a man to run away.

In front of the owner of the food, no abacus or pen is needed, the drinks are served first, the cold dishes are served second, and the staple food is served last.

After quoting the prices one by one, calculate the total, and also sing out the amount of money given by the customer and the amount of money received.

The most important thing is that it sounds good, just like singing. It really fulfills the saying "well spoken is not as good as well sung".

This brings blessing to the eyes and ears of the drinkers, and trust and fun arise spontaneously.

But the most interesting thing is that both Hong Lucheng and Li Fu love to joke.

For example, if an older guest comes in, he will directly ask for something from the cabinet.

"The shopkeeper gives you 22 cents and a bowl of noodles."

Hong Lucheng likes to greet the chef with a different emphasis.

"Have a bowl of ox-headed horse."

Then he pours the wine to the waiter, asks him to serve it, and says another word to the guest.

"Your 678" is here.

These two sentences are called "borrowing words to point out the end".

The first sentence omits "face", and the second sentence omits "nine".

If the customer is knowledgeable, he will smile knowingly.

Sometimes, a guest will even make a joke.

"Boss, if we have money, we don't want to buy a drag strip."

Hong Lucheng will answer immediately.

"Our business is honest, don't worry. We will not mix metal, wood, fire and earth."

This will trigger more laughter on the spot.

As for Li Fu, his customary method is to say "money" when the customer pays the bill below fifty cents, and "payment" when the price is above fifty cents.

Singing the same account, but using different words, once he repeats it more than once, others will discover his hidden "jokes".

Some people want to ask because they are curious.

"Hey, you are interesting. If you have less money, you say "pay", and if you have more money, you say "pay". Are you treating them differently here?"

Li Fu was happy to hear this.

"You have good ears, but don't get me wrong. The key is that I'm afraid that you guys will hear it boringly. In fact, paying money is not the same thing? The important thing is to treat everyone equally, so that you can drink and be happy. Just talk and be satisfied. Is it you? ”

What is this called? This is called "having nothing to do to amuse the bored child".

In short, sincerity and enthusiasm.

Hong Lucheng and Li Fuhui appropriately carry out emotional public relations with customers by making daily routines and making jokes.

This is the place where the big wine vat is difficult for others to reach.

Although this kind of "joke" is artificially created, it really makes the drinkers feel comfortable.

Successfully created the friendly and lively atmosphere that a pub should have.