In order to ensure the stability of the supply of alternative ingredients, purchasing staff have expanded the search scope of supply sources.

They are no longer satisfied with the limited "territory" of the local market, but have firmly set their sights on surrounding areas and even the national level.

This decision was not made overnight, but was a strategic adjustment made after in-depth analysis of the market situation and weighing the pros and cons.

The local market certainly has familiar suppliers and relatively convenient logistics and distribution, but as the impact of various uncontrollable factors on food supply becomes increasingly severe, relying solely on local resources has become inadequate.

The markets in surrounding areas and across the country are like a vast undeveloped land, rich in resources and unlimited possibilities.

Purchasing staff began looking for suitable suppliers in this wider field.

They actively participate in food exhibitions, agricultural product fairs and other activities in various places, and have face-to-face exchanges with suppliers from different regions.

Every communication is a collision of information and an exploration of cooperation opportunities.

They asked suppliers in detail about key information such as breeding scale, production capacity, quality control system and price fluctuation factors.

At the same time, they also introduced the brand positioning, menu features and strict requirements for ingredients of all Wang's restaurants to suppliers.

By establishing connections with multiple suppliers, they have carefully woven a wider supply network.

This network is like a huge and sophisticated spider web, with each node interconnected and supporting each other, ensuring the stability and diversity of food supply.

For example, for freshwater fish used to replace expensive seafood, in addition to local suppliers, they have also reached cooperation intentions with aquaculture farms in several surrounding cities.

These aquaculture farms are located in different geographical areas, each with its own advantages.

Some farms are located near mountain reservoirs with clear water and abundant water resources. The freshwater fish they raise are of high quality and delicious. Others are close to river estuaries. The freshwater fish they raise grow in a slightly brackish water environment and have a unique flavor.

Purchasing staff went to these farms for on-site inspections.

They check the water quality of the breeding ponds, understand the source of the fry and the feeding situation during the breeding process, and ensure that the freshwater fish supplied meet the hotel's high quality requirements.

They discussed the details of cooperation with the heads of the farms, including supply quantity, price range, delivery time and quality inspection standards.

After establishing a cooperative relationship, the hotel maintains close communication with these suppliers.

Purchasing staff regularly contacts suppliers to understand breeding conditions and market price trends.

They have also established an early warning mechanism so that when there are any signs that the local supply may affect the supply of food, such as production fluctuations caused by weather changes, temporary adjustments to transportation routes, etc., food can be allocated from other regions in a timely manner.

This multi-source supply model is like building a solid line of defense for the restaurant's food supply, effectively resisting the supply crisis that may be caused by problems with a single source of supply.

With the gradual implementation of these measures, the hotel has achieved certain results in cost control.

The cost reduction is like a shot of adrenaline for the hotel, giving it more confidence in the market competition.

However, the catering market is like an unpredictable battlefield, with new challenges always coming one after another.

Due to the fierce market competition, other catering companies are also constantly adjusting their strategies, and a fierce battle for market share has quietly begun.

Some competitors began to grab market share by dumping at low prices. These competitors were like a pack of hungry wolves, seeing the "fat meat" in the market, and pounced on it desperately.

They significantly reduced the prices of dishes, attracting some price-sensitive customers in a seemingly "killing one thousand enemies and losing eight hundred of their own" way.

These customers tend to pay more attention to the price of the dishes, and pay relatively less attention to factors such as brand, food quality and service.

When they saw the lower-priced dishes offered by other restaurants, they changed their dining choices without hesitation.

This situation has had a significant impact on the customer flow of all Wang's hotels.

The once bustling restaurant hall is no longer as crowded as usual.

Some of the originally fixed customer groups also began to divert, causing the hotel's operating pressure to increase sharply.

Wang Jianye convened a meeting again, and the atmosphere in the meeting room was a little solemn.

Everyone knows that the challenges we face this time cannot be underestimated, and we must discuss effective countermeasures as soon as possible.

Qin Huairu suggested that customer stickiness could be increased by launching special packages and membership systems. Her idea was like a ray of light in the darkness, providing a feasible direction for solving the current dilemma.

Special packages can be carefully designed according to different consumer groups and consumption scenarios.

The family meal package is designed to meet the needs of family gatherings.

When designing family packages, a variety of dishes are included, taking into account the age levels and taste differences of family members.

For example, there are sweet and delicious dishes that suit children's taste, such as the special sweet and sour pork tenderloin, which is tender and fresh, coated with sweet and sour sauce, crispy on the outside and tender on the inside, which makes children love it;

There are also classic dishes suitable for adults, such as the braised pork with great color, aroma and taste. It is made from selected high-quality pork belly that is slow-cooked. The skin is soft and glutinous, and the lean meat is tender and juicy. It is fat but not greasy and melts in your mouth.

Moreover, the portions of family packages are reasonably matched to ensure that the whole family can be well fed without causing excessive waste.

The couples' set menu is full of romantic atmosphere. The dishes are selected with emphasis on delicacy and uniqueness.

There may be a dish called couple shrimp balls made with fresh shrimps. The shape of the shrimp balls is small and cute, symbolizing the sweetness between lovers.

The shrimp meat has been specially processed, making it tender and chewy, and paired with a special sauce, it tastes very delicious.

In addition, the set meal also includes some desserts suitable for couples to share, such as heart-shaped tiramisu, which has a delicate taste, sweet but not greasy, and every bite is filled with rich coffee and cheese aroma.

These special packages offer certain price discounts while ensuring the richness of the dishes.

In this way, we can not only meet the diverse needs of customers, but also make them feel that they are getting great value for money.

The membership system is an effective means to attract customers in the long term. The membership system can provide members with a variety of privileges, and the points system is an important part of it.

When members consume in the restaurant, they can earn corresponding points based on the amount of consumption. The points can be accumulated and used to redeem dishes, vouchers or other special gifts provided by the restaurant.

Birthday discounts are also a major attraction for members. On the member’s birthday, the hotel will provide members with special discounts or give them a special dish, so that members can feel the hotel’s special care for them.

The priority reservation privilege helps members solve the problem of not being able to reserve a table during peak dining periods.

Members can reserve seats in advance by phone or other channels to ensure that they can enjoy the hotel's services at the time they want.

Through these membership privileges, customers are attracted to become members and increase consumption frequency.

At the same time, in order to further enhance the competitiveness of the hotel, Wang's entire hotel chain decided to strengthen brand building. The brand is like the soul of the hotel and is an important symbol that distinguishes it from other competitors.

They increased their publicity efforts in local media and community activities, striving to enhance the hotel's popularity and reputation. In terms of local media, they actively cooperated with newspapers, television stations, radio stations and other media.

A full-page advertisement is published in the newspaper. The content of the advertisement is not only a promotion of the dishes, but also an in-depth interpretation of the hotel culture, service concept and the stories behind the special dishes.

For example, introduce the historical origins of a signature dish. This dish may be a traditional delicacy inherited from old BJ. After careful improvement by the hotel's chef team, it retains the traditional flavor while incorporating modern cooking techniques.

In this way, customers can feel the profound cultural heritage while tasting the dishes.

On TV, they sponsor some food-related programs.

The chefs will participate in the recording of the program as guests and demonstrate the preparation process of their signature dishes on site.

During the demonstration, the chef will explain in detail the selection of ingredients, cooking techniques and the unique flavors of the dishes.

Audiences can visually see the creation process of delicious dishes through the TV screen, thus developing a strong interest in all Wang’s restaurants.

The radio station will play some advertisements about the restaurant's special dishes, special offers, customer reviews, etc.

The hotel also actively participates in community activities.

By participating in some public welfare activities, such as providing free meals for the elderly and widows in the community and sponsoring local cultural activities, we can establish a good corporate image.

Providing free meals to the elderly living alone in the community is a loving initiative. The hotel regularly organizes employees to deliver carefully prepared meals to the elderly’s homes, which are specially prepared according to the elderly’s tastes and nutritional needs.

During the meal delivery process, employees will also chat with the elderly, care about their living conditions, and let the elderly feel the warmth of society.

Sponsoring local cultural activities, such as traditional folk festivals and local opera performances, not only contributes to the inheritance and development of culture, but also helps the hotel establish a positive image in the minds of local residents.

In terms of dishes, in addition to continuing to optimize cost control and food substitution strategies, Chen Xiaoyang and others decided to launch some innovative and topical dishes.

These dishes will become the new highlight of the restaurant to attract customers, just like throwing colorful stones into a calm lake to create ripples.

They plan to launch a new dish that combines the characteristics of northern stews and southern soups. The research and development process of this dish is like a journey of integration of cross-regional food cultures.

The chefs have studied in depth the characteristics of northern stews and southern soups. Northern stews are famous for their rich taste, rich ingredients and long cooking time.

The ingredients in the stew are simmered for a long time, blending together to form a mellow flavor.

In the south, soup is made by focusing on the original flavor of the ingredients. By slow-cooking over low heat, the nutrients of the ingredients are fully released into the soup, and the soup has a light yet delicious taste.

To create this new dish, the chefs carefully selected the ingredients.

They chose spare ribs which are commonly used in northern stews. The ribs are tender and rich in protein and calcium.

At the same time, add ingredients common in southern soups such as yam, wolfberry, red dates, etc. These ingredients are not only nutritious, but also add a unique flavor to the dishes.

As for the cooking container, they used a special casserole.

The casserole has good thermal insulation and air permeability, which allows the ingredients to be heated evenly during the stewing process and better retains the nutrition and flavor of the ingredients.

The dish is also unique in its presentation. When the dish is served, the casserole is placed on an exquisite wooden tray, with the soup in the casserole still bubbling slightly, exuding an enticing aroma.

The spare ribs and other ingredients are arranged in an orderly manner in the casserole. The white color of the yam, the red color of the red dates and the bright color of the wolfberry set off the dark-colored spare ribs, forming an attractive picture.

When customers taste this dish, they will first be attracted by its unique appearance. Then, during the tasting process, they will be able to feel the perfect fusion of the rich and mellow flavor of northern stews and the light and delicious flavor of southern soups in their mouths. They can taste the soft and tasty spare ribs and the delicious flavor of the soup, while also experiencing the collision and fusion of different food cultures.

In addition to this dish, the chefs also plan to launch other dishes that integrate the culinary culture characteristics of different regions.

For example, an innovative dish that combines western lamb roasting techniques with eastern seafood cooking skills.

We select high-quality mutton from the west and first marinate it using the local traditional marinating method so that the mutton can fully absorb the flavors of various spices. Then, we use the wrapping and roasting method commonly used in seafood cooking in the east, wrapping the marinated mutton in a special seaweed paper and roasting it.

During the roasting process, the unique aroma of the seaweed paper will slowly penetrate into the mutton, and at the same time, some of the fat in the mutton will be absorbed by the seaweed paper, so that the roasted mutton retains the mellow flavor of western mutton and has the fresh scent of eastern seafood.

In terms of service quality, the hotel has strengthened employee training to improve the professionalism and personalization of services.

Employees received more systematic training in etiquette, customer communication skills and problem-solving skills.

In terms of etiquette training, strict regulations are implemented from employees' appearance to their words and deeds.

Employees are required to dress neatly, keep their hair tidy and clean, and greet every customer with a smile.

When receiving customers, you should use polite language, such as "Hello, welcome to Wang's Hotel", "Do you have a reservation?", "Thank you for coming, please take care", etc.

Their posture should be elegant and appropriate, with their backs straight when standing, light and steady when walking, and standard gestures when guiding customers to their seats.

Customer communication skills training focuses on cultivating employees' listening and expression skills. Employees should learn to patiently listen to customers' needs and opinions, and be open-minded in accepting customers' special requests for dishes or suggestions for services. (End of this chapter)