Gourmet: From a Stall in Northern Europe-Chapter 186 - 142: Creating the Menu and Promoting Great Xia Cuisine (Part 2)

He happened to have sold it before, and both the sales and reviews were quite good, with the recipes already on hand.

These two drinks don't take much time and can be fully automated.

"It seems unnecessary to have soup for breakfast? Then let's add two more appetizers, sort of like snacks, and decide on the main course first."

"It's just me handling the stove, so I must control my time well and not make anything too complicated. How about fried rice, let's do a seafood fried rice." 𝕗𝐫𝚎𝗲𝘄𝐞𝕓𝐧𝕠𝘃𝕖𝐥.𝐜𝚘𝚖

"Wait, what if someone has a seafood allergy? How about I cook it on the spot, using two woks, one for seafood fried rice and the other for egg fried rice."

"Since we have rice, isn't it reasonable to also stir-fry some noodles? I won't have time to make another main course, so let's just stick to this plan."

After deciding on the main course, he suddenly thought it might be good to add some seaweed egg drop soup for the guests to soothe their throats; it's simple enough that even Lucas can make it.

Then onto the appetizers.

"Wait, what kind of breakfast dishes will Jonathan prepare?"

He suddenly realized a problem.

What's the true purpose of the rules jointly created by Chef Marchello and Radisson?

According to the current process arrangement, it's definitely not a competitive relationship, which leaves just a cooperative one.

Yet, the other party hasn't shown up until now, clearly not a very responsible person, but to be selected as head chef, their cooking skills must be quite remarkable.

In this scenario, they will definitely choose the simplest, most direct dishes.

Western breakfast…

Images quickly flashed through his mind.

Salads, sandwiches, yogurt bowls, various breads, breakfast muffins, scrambled eggs…

"So, does this mean the dishes I provide shouldn't overlap with his to offer guests more choices, right?"

He felt he had grasped the core point somehow, and usually when he had such an intuition, the final result was not too far from his expectations.

Is the real challenge whether two unfamiliar teams of chefs and waiters can quickly establish teamwork and awareness?

Since the other team seemed indifferent, there was no need for him to worry too much either; just go for it boldly.

"Since I'm making Great Xia breakfast, I might as well stick to the Great Xia style and take on the world with a single iron wok."

He quickly decided that the appetizers would be stir-fried or mixed dishes, on the lighter side, that could be paired with fried rice or noodles, and most importantly, could be prepared quickly without requiring much of his time.

"Western meals have self-service salads, so I'll make two cold dishes: mixed celery with tofu skin, and Northeast mixed vegetables, then two stir-fried dishes… stir-fried bean sprouts and spicy beef with green peppers."

Three vegetarian dishes and one meat dish, both cold and hot, paired with seaweed egg drop soup, seafood fried rice, and noodles, along with freshly ground soy milk and chilled red bean soup.

He looked at the freshly prepared menu, nodding in satisfaction.

Compared to the overly common buns, dumplings, steamed buns, and porridge menu from before, this version 2.0 appeared much more appetizing while also showcasing the stir-fry characteristics of Chinese cuisine.

When Jonathan makes Western food and he makes Chinese food, they would have clear divisions of labor, not interfering with each other, and the dishes wouldn't clash or repeat, at least providing the guests with over twenty different food choices.

He listed all the necessary ingredients one by one, crossed off those already ordered, leaving those that needed to be ordered the next day.

The exact quantity will need to be determined after the hotel compiles the statistics tomorrow.

He turned the menu into a chart and sent it via email to Radisson's general manager, finally able to breathe a sigh of relief, as if a giant weight had been lifted off his chest.

"Wait a minute, no, there's also lunch to prepare!!"

Just as he was about to relax, he suddenly realized he had left out lunch and hurriedly got up for a brainstorming session.

"Eh? Got it, why not take out the popular dishes from the food truck before?"

Before coming here, he had been selling boxed lunches for a week straight, with hardly any repeated dishes each day, except for a few highly popular staples.

Since breakfast was stir-fried dishes, continuing with that theme for lunch made sense to align with the characteristic of Chinese cuisine.

The first week's operation is not suited for innovation, it must be built on the basics, with the main goal being to establish a customer reputation first.

He moved fast, listing a second chart in a few minutes, as these were dishes he had recently cooked, and sent it over.

"Hmm?"

A man lying on a beach chair enjoying chilled coconut water felt his phone vibrate twice in quick succession, took off his sunglasses in confusion.

"Isn't today Saturday? Everyone who's supposed to have time off is already off, who would be working so hard midday... What the hell?"

"Who is it?"

A woman tanning next to him casually asked.

"Who else works so hard even on the weekend other than our compatriots, it's the restaurant's head chef! He sent over the breakfast... and lunch menu."

"Hmm? Is it the guy who ran the food truck, what delicious dishes did he come up with, read them to me."

"Wait, let me open the chart...?"

He blinked, thinking he misread it, closed it, and opened it again.

"No, he's really going to make Chinese food??"

The woman couldn't stay lying down, hurriedly got up and leaned over: "Hey, what did I say? He's on the same wavelength as me! All stir-fried dishes, and all are mild or lightly-flavored dishes suitable with rice, obviously tailored to the tastes of foreigners after some study."

"If nothing unexpected happens, he probably gathered intelligence while operating his stall, otherwise he wouldn't be this confident to serve exclusively Chinese food in a Western restaurant right off the bat."

The man scratched the back of his head, slightly worried: "Making Chinese food is great, but can it really work? If customer feedback isn't good, it might impact the restaurant's reputation..."

"Aren't you Great Xia People? Can't you have a bit of confidence in our people and our ancestral culture? I trust his skills! Didn't you drink two big bowls yesterday yourself?"

"Alright! Just for those two big bowls of fish soup noodles, let's take a gamble; if this really works out, our restaurant will definitely boom!"

Dieppe attracts tourists from around the world with diverse, inclusive tastes, but being too close to the capital, tourists usually go there after exploring here, making the local traffic in international restaurants somewhat unstable.

They can still earn some, but rather than gambling on uncertain conditions, most restaurant owners opt for the more stable Paris.

This makes it quite difficult to find truly authentic other countries' dishes here, especially those from Asia.

If his restaurant could successfully make a strong first impression and actively promote, it could definitely dominate the local market for Asian tourists.

Sketching a simple blueprint in his mind, he didn't rush; when in a foreign country, follow the local customs, and first enjoy the vacation!

Considering the specific details, making a decision after dining on Monday all day isn't too late.

After waiting a few minutes without receiving a reply, Lin Chen straightforwardly closed the email.

Just by looking at the email name, he couldn't tell which country the person was from; since there's no reply, they might just be enjoying the weekend.

Anyway, he has completed his part of the work; next up is to decide whether to set up a stall today.

Should he just casually set up a stall or attempt a vegetarian challenge?

He reopened the vegetarian challenge interface to review for a bit; it's been so long he almost forgot.

"No use of animal and egg products, make vegetarian food containing dairy products, and receive more than a hundred positive reviews?"

Vegetarian food with dairy... Vegetarian dishes abound, but what about dairy?

Although the task didn't specify the range of dishes, based on past experiences, it definitely needs to be Chinese cuisine.

He had no interest in taking unnecessary risks.

"Dairy products, such as various animal milk, cream, cheese, butter, milk powder, condensed milk..."

"Cream, cheese, butter aren't typically used in Chinese food, I don't know if it would work if I combine them randomly; better consider something else first."

As he thought, a spark of inspiration flashed.

If dairy can be used, it appears to be considered vegetarian for some people, doesn't it?

Also, there's no rule that vegetarian food must be plant-based!

Then why doesn't he just directly make dairy products?