Building a Conglomerate in Another World-Chapter 153: Grand Opening

One of the first challenges was consistency. While most of the dishes were prepared well, there were occasional hiccups—an undercooked piece of chicken, fries that were too salty, or burgers that lacked the right balance of toppings. Matthew spent hours in the kitchen, working side-by-side with the staff.

"The secret to success is consistency," he said during a morning meeting with the cooks. "Every piece of chicken, every burger, every batch of fries has to meet the same high standard. If we can’t deliver that, people won’t come back."

He implemented stricter guidelines, from measuring ingredients precisely to timing every cooking step. To help the staff adjust, he simplified some of the recipes and added visual guides to the kitchen—a chart showing the ideal size of a burger patty, a diagram of how to assemble a sandwich, and a timer schedule for frying chicken and fries.

Amber, meanwhile, focused on the front of house. She noticed that during busy hours, the lines at the counter grew too long, and customers occasionally grew frustrated. She reorganized the flow of the dining area, adding an extra cashier during peak hours and streamlining the seating arrangements to accommodate more people efficiently.

"We need to make every visit smooth and enjoyable," she explained to the team. "A happy customer is a returning customer."

As they worked to improve operations, Matthew and Amber also reconsidered the restaurant’s name. "Hesh Express" had been functional, but it lacked the sense of identity and recognition they wanted. After several brainstorming sessions, they decided on a simpler, more memorable name: Hesh.

"It’s clean, it’s bold, and it represents us," Amber said when they finalized the decision. "It’s more than just a restaurant—it’s a symbol of everything we’re building."

Matthew agreed. "It’s a name people will remember. And one day, it’ll be synonymous with quality and innovation."

They had the signage redone, with the new name displayed in bold letters above the entrance. The updated branding extended to the menus, uniforms, and even the packaging for takeout orders. The clean, modern design reflected their vision of a fresh, accessible dining experience.

With the grand opening approaching, Matthew and Amber doubled down on staff training. They introduced daily briefings where they reviewed the previous day’s performance and addressed any concerns. Role-playing exercises helped the team prepare for challenging situations, from handling special requests to managing dissatisfied customers.

"We’re not just serving food," Amber reminded them during one session. "We’re creating an experience. Every interaction matters."

The team responded well to the training, growing more confident and efficient with each passing day. By the end of the second week, the staff operated like a well-oiled machine, ready to handle the grand opening rush.

Amber spearheaded the marketing campaign for the grand opening. Posters and flyers were distributed throughout Amsterdam, and advertisements ran in local newspapers. The messaging emphasized the restaurant’s core values: fast service, high-quality food, and an inviting atmosphere.

"Come see the future of dining," one advertisement proclaimed, featuring a vibrant image of a family enjoying a meal together.

To build excitement, they also announced a special promotion: the first 100 customers on opening day would receive a free meal. The news spread quickly, and by the evening before the grand opening, there was already a buzz of anticipation in the city.

The morning of the grand opening was crisp and clear. Matthew and Amber arrived early to ensure everything was in place. The staff was energized but nervous, and Matthew took a moment to address them before the doors opened.

"You’ve all worked incredibly hard to get us here," he said, his voice steady and encouraging. "Today, we show the world what Hesh is all about. Trust in your training, support each other, and remember why we’re here—to make people’s lives a little better, one meal at a time."

Amber added, "And no matter how busy it gets, don’t forget to smile. A little kindness goes a long way."

At 10:00 a.m., the doors opened to a crowd that had already begun to gather outside. The first customers streamed in, greeted warmly by the staff. The dining area quickly filled with families, office workers, and curious locals eager to see what the excitement was about.

The new name and branding made an immediate impact. Customers commented on the sleek design of the menus and the striking signage. The simplified ordering process and efficient service impressed even the skeptics.

A young boy tugged on his mother’s sleeve, pointing to the bright red packaging of his meal. "Mom, look! It says ’Hesh.’ That’s a cool name!"

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The kitchen staff worked tirelessly to keep up with the demand, churning out trays of crispy fried chicken, juicy burgers, and golden fries. The milkshake machine whirred constantly, delivering creamy, chilled treats that delighted customers of all ages.

At one table, a group of office workers shared their impressions. "The chicken is perfectly seasoned," one man said, holding up a drumstick. "And it’s fast—I didn’t think it was possible to get food this good so quickly."

Another customer, a young woman, sipped her milkshake and smiled. "It’s affordable too. I can see myself coming here regularly."

As the day progressed, the buzz around Hesh only grew louder. Customers continued to pour in, some drawn by curiosity, others by word of mouth. Families laughed together over meals, workers enjoyed their quick yet satisfying lunches, and even skeptical diners left with smiles and full bellies.

At the front counter, Amber kept an eye on the lines, stepping in to assist whenever needed. "Can I help the next guest?" she called out with a warm smile, effortlessly handling orders as the cashiers focused on keeping the flow smooth.

Matthew moved between the kitchen and dining area, his sharp eyes scanning for any bottlenecks. When he noticed the fryers starting to run low on chicken during a rush, he calmly stepped in.

"Let’s speed up the breading line."

The staff adjusted immediately, their practice and training kicking in like clockwork.

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By mid-afternoon, the atmosphere inside Hesh was electric. A journalist from The Amsterdam Chronicle approached Matthew with a notepad in hand. "Mr. Hesh, your restaurant has caused quite a stir. What’s next for you?"

Matthew smiled, wiping his hands on a towel. "Next? We’ll keep listening to our customers, improving every day. Today is just the first step of many."

Amber, overhearing the exchange, stepped beside Matthew. "Our goal has always been to bring people together over good food," she added. "Seeing that happen here today is the real success. And—as long as I live, I will revolutionize the way of life of the Amerathian people."