Chapter 216 Answering Irrelevant Questions

• Nowadays, Wang Wenbin's store has a staggering daily turnover of thirteen thousand. However, Wang Wenbin also knows that this is already the limit for this store, as the space is limited. The market is there, but it is unlikely to expand further.
• However, Wang Wenbin has been continuously managing and making changes to this store. He is good at identifying and solving problems. Firstly, in terms of personnel, after a long period of operation, Wang Wenbin found that simply using student part-timers had significant issues. Firstly, they lacked professionalism. Secondly, their working hours were not fixed, and their work enthusiasm was not as high as full-time employees. Thirdly, they could not stay long-term. For example, in the second month, one student suddenly stopped coming to work because the school adjusted its schedule, and another student decided to quit after finishing the month due to exams. Taking into account various factors, Wang Wenbin believed that student part-timers could only serve as a supplement, not the main workforce. Therefore, Wang Wenbin has been trying various methods to recruit people. So far, he has hired two people: an apprentice in the kitchen, recommended by Old Liu, a distant relative from his hometown. This apprentice has been learning from Xiao Guo and is now able to handle tasks independently. The other is a front desk server, the sister of the kitchen student Xiao Luo. When she heard that Wang Wenbin was hiring, she immediately recommended her sister. Both of them come from impoverished mountainous areas. Wang Wenbin plans to hire another full-time server to serve as the core of the operation, supplemented by part-time students to ensure smooth operation of the store. The kitchen will mainly consist of full-time staff, with the exception of the outstanding part-time student Xiao Luo.
• Then it is to strictly control the ingredients in the store, ensuring freshness and safety. Next is to strive for excellence in the taste of the dishes. Every dish made in the kitchen is carefully inspected, and waiters often ask customers about the taste of each dish. The feedback is then compiled and given to the kitchen. If a dish receives many negative reviews, the chef responsible for that dish will be criticized and changes will be made to improve it. Every dish must be made to perfection.