Chapter 51. Food Tasting

     Li Yaolin looked at the three robots in front of her, which were 1.2 meters tall and shaped like customer service robots in the bank lobby. She couldn’t help but tap the APP: “What is this?”

 

     The little mermaid answered on behalf of the system: “Island owner, this is the latest multifunctional robot developed by the Sea God Island Talent Market. According to different models and settings, there are chef robots, kitchen assistant robots and health and safety review and supervision robots.”

 

     Li Yaolin: “…”

 

     Your system is also high-tech?

 

     Oh, the existence of the system does look like a product of the high-tech plane, but it seems a bit out of tune with the existence of the mythological system of the Sea God, right?

 

     When she was thinking about it, the sentence “The end of science is theology” appeared in Li Yaolin’s mind.

 

     She shook off these thoughts and doubted whether the robot could cook dishes well enough to be awarded the title of top chef.

 

     At this time, the screen of the chef robot lit up, and it said: “The chef robot ‘So Delicious’ is at your service, please select the ingredients you need to cook!”

 

     A table that you can’t see the bottom of appeared on the screen. Li Yaolin chose to manually input the 20 kinds of seafood provided by the Poseidon Market. After she submitted it, the screen immediately listed all the cooking methods of these 20 kinds of seafood in the eight major cuisines.

 

     Li Yaolin chose a dish of garlic oysters, requiring three servings. The robot reminded: “The following materials are missing, please add them!”

 

     This reminder lacks everything except oysters. Li Yaolin simply took them to the mobile board room where the cooking aunt usually cooks.

 

     After scanning the ingredients and sauces, the kitchen assistant robot immediately extended four mechanical arms from both sides of the body, quickly selected the oysters and took them to wash. After washing, it was handed over to the chef, and then chopped garlic and cut millet peppers. The whole process was very smooth and fast, unlike ordinary robots that have to react for a long time from receiving instructions to execution.

 

     The chef robot put the washed oysters into the steamer and began to cook according to the steps.

 

     During this period, it did not wait, but after the supervisor robot issued a health alarm, it went to clean up the surrounding area, and it also disinfected itself with the disinfectant it carried.

 

     It did not delay its cooking even though it was doing several things at the same time.

 

 

 

     Li Yaolin: “…”

 

 

 

     It was very professional indeed!

 

     The first oyster came out of the cage, and the chef robot skillfully opened the shell, added the auxiliary ingredients, completed the last step, and then neatly placed it on the plate for Li Yaolin to eat.

 

     Looking at the plump, colorful, fragrant and delicious oysters, Li Yaolin was tempted. She wore disposable gloves and swept the oyster meat and garlic into her mouth. When she bit it, the tender oyster meat burst with soup, and her mouth was full of the freshness of oysters.

 

     Li Yaolin thought that this might be because the seafood produced by Poseidon Market was too delicious and could not reflect the chef’s cooking skills, so she asked it to make a “fried beef river” that is a must-have in Cantonese restaurants.

 

     The chef robot lived up to expectations and fried the beef rice noodles with great aroma. The heat was also very well controlled. The beef was tender and delicious, and the rice noodles were chewy and not greasy. Passing tourists all asked if they could buy a box lunch.

 

     Li Yaolin made the decision: “Okay, you are hired!”

 

     The three robots cooperated very well to set off fireworks on the display screen.

 

     Li Yaolin called the hotel management team supervisor and related personnel, asked them to eat the remaining dishes, and then asked them for their evaluation.

 

     After eating, the supervisor had a lot of aftertaste and looked at the kitchen frequently: “Mr. Li, this chef’s cooking skills are good!”

 

     “Anything else? We want to eat more after we finish eating!” The other tasters also said one after another.

 

     “Mr. Li, why don’t you introduce the chef to us?” the supervisor asked.

 

     Li Yaolin smiled and asked them all to come into the kitchen. As a result, they looked around and didn’t see anyone inside.

 

     At this time, the supervisor found that something seemed to be moving behind the table. After a while, a robot came out from behind the table and greeted everyone enthusiastically: “Hello everyone, I am the chef robot ‘Good Delicious’!”

 

     The other two robots followed: “I am the kitchen assistant robot ‘Good Diligent’!”

 

     “I am the food safety and hygiene supervision robot ‘Good Safety’!”

 

 

 

     Everyone: “?”

 

     Supervisor: “!!!”

 

 

 

     Li Yaolin thought their reactions were very interesting and secretly recorded them.

 

     Little Mermaid: “Island Master, your expression at that time was the same as theirs.”

 

 

 

Li Yaolin: “…”

 

 

 

     As long as I pretended not to hear it, it would not happen.

 

     “Ahem, come back to your senses!” Li Yaolin reminded everyone.

 

     “Boss Li, did it cook all the dishes just now?”

 

     Li Yaolin nodded: “Yes.”

 

     Everyone was talking: “Oh my god, robots can cook!” 

 

     “Now robots are very advanced. They can not only chat with you, but also do housework and take care of children. What’s cooking?”

 

     The supervisor asked: “Boss Li, after the seafood buffet restaurant opens, will robots be responsible for cooking?”

 

     “Yes, ‘Hao Meiwei’ is the chef, mainly responsible for breakfast. Most people eat hot pot for lunch and dinner, which requires higher ingredients and does not test cooking skills. Let the other two chefs be responsible.”

 

     The supervisor asked again: “What dishes can it cook?”

 

     Li Yaolin showed her once: “It can cook dishes from eight major cuisines. We just need to choose the dishes to be supplied and the food to be provided. The corresponding amount and time period, prepare enough materials, and it will cook accurately according to the requirements. I took a quick look and found that it has more than 800 recipes stored here, which is more complete than a cooking APP. “

 

     The supervisor said: “Our breakfast is still mainly light, right? But some tourists from other provinces like to have a heavier taste, so we should also provide some foreign breakfast appropriately. In addition, Western pastries are easier to fill up, so we should prepare more Western pastries…”

 

     Li Yaolin learned the pricing lesson of the holiday cabin and said: “Our buffet restaurant takes the Chinese food route. If you want to eat Western pastries, go out to eat. The cost of making Chinese food is a bit high, but we just need to raise the price of the buffet. As long as our food is not unpalatable, there is no safety problem, and there is no problem with the service, there is no need to worry. “

 

 

 

    In the past, she was worried about her reputation and was afraid that people would say that the price was expensive and not delicious, so she had no confidence in opening a restaurant. Now she has great confidence in herself and the system. As long as the food is delicious and healthy, and the service is in place, there is no need to worry about being complained about because of the high price.

 

     The supervisor had no objection. Next, in order to test the cooperation between the robot and the chef, as well as their serving speed, Li Yaolin specially organized a tasting meeting and asked all employees to stay and taste the dishes.

 

     The first “dish” was served, and the supervisor who was responsible for hosting the tasting meeting said: “Speaking of breakfast, how can we miss porridge? So we will provide eight kinds of porridge. In addition to white porridge, there will be different porridges every day from Monday to Sunday. They are eight-treasure porridge, salted bone porridge, boat porridge, preserved egg and lean meat porridge, lettuce and fish slice porridge, champion porridge, and scallop and lobster porridge.”

 

     The side dishes are common pickled cabbage, pickled beans, shredded radish, dried preserved vegetables, and dried fish.

 

     Zheng Xuan whispered to Lin Qitong: “This preserved egg and lean meat porridge is really delicious. This is the first time I think preserved eggs are delicious!”

 

     Lin Qitong said: “Hey, this top scholar porridge is so authentic, you can try it later!”

 

     “Scallop and lobster porridge, won’t the restaurant go bankrupt if it’s eaten like this?”

 

     “What are you afraid of? Just put a lobster in a pot of porridge. It’s okay as long as it tastes like lobster.”

 

     “Why don’t you drink white porridge?” someone asked.

 

     “It’s rare to have a hearty breakfast. Who wants to eat white porridge?!”

 

 

 

     At this time, Manager Qi, who was drinking white porridge, shouted: “This white porridge is amazing. With dried preserved vegetables, I can drink ten bowls!”

 

     Everyone: “Don’t be so exaggerated. I thought you haven’t had white porridge for ten years.”

 

     After the porridge, the noodles were served. These noodles were neither fried nor boiled, because the noodles that needed to be fried and boiled were cooked on the spot. The noodles that were served for customers to take were “loaf noodles” for cold mixing. Next to the long and thin rice noodles is the sauce area, which has prepared soy sauce, as well as fragrant peanut oil, leek oil, sesame oil, etc.

 

     After eating porridge and noodles, almost everyone was full, and only a few people said with a smile: “Fortunately, we didn’t eat too much, so we wanted to save our stomachs for more.”

 

     In addition to breakfasts such as eggs, scallion pancakes, and shrimp wonton noodles, many of the dishes sold were Cantonese tea snacks, including steamed dumplings, steamed buns, steamed buns, brown sugar cakes, water chestnut cakes, steamed chicken feet, steamed spareribs, beef balls, glutinous rice chicken, etc. The dishes are very rich.

 

     “We go to the teahouse to order so many things, it costs hundreds of dollars, and I don’t know how the buffet restaurant should price it reasonably.”

 

     For example, steamed chicken feet and steamed spareribs, a small basket in the teahouse is generally 25 yuan. If customers only eat these two things and eat about four servings to be full, they will also spend 100 yuan. If the restaurant prices a few dozen yuan per person, then the restaurant will definitely lose money.

 

     “That’s definitely not the case. We can limit the quantity, for example, give everyone a paper card, and each person can only take one, and stamp the card after taking it…”

 

     Everyone talked about it, and Li Yaolin said: “The quantity is definitely limited, but not in this way. We limit the total amount, not the amount of consumption for each person, take one basket at a time, and take more after finishing. And there are different menus seven days a week, and there is no repetition.”

 

     What’s more, the teahouse’s snacks are more than 20 yuan per serving, but the cost is not that much! Diners will feel that they can make a profit from eating this way, and think that this price is worthwhile from the bottom of their hearts…

 

     “Indeed, general buffet restaurants are like this. If you limit each person to only take one, it is not called a buffet restaurant.”

 

 

 

…

 

 

     In addition to these snacks, there are also the most famous local mustard greens, which are crisp and refreshing. They feel slightly bitter at first, but not astringent. After tasting carefully, you will find that they will be sweet.

 

     The supplier of mustard greens was introduced by the angler Lao Li. That day, Li Yaolin was dealing with the recycling of seafood from anglers. Lao Li came over to ask after seeing the notice: “I see that you seem to be building a restaurant. Will there be food to eat in the future?”

 

     Li Yaolin smiled and said: “Yes, breakfast, lunch and dinner.”

 

     She asked casually: “Do a small survey, what vegetables do you like to eat?”

 

     Lao Li mentioned many vegetables, but he focused on “Boiled Mustard Greens”. He said: “The mustard greens in Biwan New District are famous throughout the country. Many tourists from Shenzhen have to buy dozens of kilograms after eating here and take them back to eat!”

 

     Another angler also joined the discussion: “Mustard greens are not easy to choose. Those who don’t know the business will easily pick bitter and old mustard greens.”

 

     Lao Li said: “I know a mustard greens grower. The mustard greens he grows are really delicious. I often buy from him!”

 

     Li Yaolin asked him for his contact information, and then asked Manager Song of the Logistics Department to be responsible for procurement.

 

     It turns out that Lao Li was right in his introduction. The mustard greens here are really delicious.

 

     The dishes for lunch and dinner are similar. There are more than 20 kinds of seafood and more than 20 kinds of common ingredients. Together, they can make nearly 100 dishes.

 

     After tasting, all the employees were so full that their stomachs were bloated and they needed to take digestive medicine to walk.

 

      Lin Qitong cried.

 

     Li Yaolin thought her reaction was too exaggerated: “Is it really that delicious?”

 

     Lin Qitong said: “It’s delicious, but I didn’t cry because it’s delicious, but because my stomach hurt.”

 

     “Then why don’t you eat less?”

 

     “It’s not that I want to eat seafood, but the seafood tastes so good! Whether it’s cooked by the chef or cooked by ourselves, the taste of the seafood itself will not change due to different cooking methods, which makes people want to eat it again!”

 

 

 

     Li Yaolin: “…”

 

 

 

     It’s her fault. She shouldn’t have let them try so many seafood at once.

 

 

 

——

 

 

 

     After confirming the dishes, it’s time to set the price.

 

According to the quantity supplied, combined with the capacity of tourists, tourist groups, consumption level, etc., the finance department calculated the cost and gave a price of 88 yuan per person for breakfast, half price for children under 12 years old, and free for infants aged 0-3 years old. The service time is from 7 am to 9 am.

 

     Lunch and dinner are both 318 yuan per person, and the price will be increased after more seafood is unlocked. – Children are half price, and infants aged 0-3 years old are free. Lunch is served from 11 am to 2 pm, and dinner is served from 4 pm to 7 pm.

 

     Breakfast is more for tourists who stay overnight on Xingzhou Island, because the earliest boat to the island is at 8:30, and they can’t catch up for breakfast.

 

     Given that there are only 30 holiday cabins at present, including eight standard rooms, eight twin rooms, three family rooms, six deluxe business rooms, and four single-family double-storey cabins, they can accommodate only about 70 tourists. Including camping sites, it is estimated that the number of tourists who will stay overnight only accounts for 20% of the total number of tourists.

 

     In other words, there is no need to prepare too much breakfast.

 

     The portions of lunch and dinner should be larger. According to the time that tourists have stayed on the island in the past, at least one-third of tourists will stay on the island for lunch.

 

     This data is still based on the conclusion that many tourists do not want to eat oden and are forced to leave for lunch. If lunch is provided on the island, the number of tourists who stay for lunch will double on this basis.

 

     After the chefs and waiters were in place, Li Yaolin asked the operation department to release the news that the seafood buffet restaurant will be open for reservation at the end of the month together with the holiday cabins and camping areas, and quietly open the reservation channel on the official website.

 

     Originally, she thought that no one would read the official website, so she took this opportunity to let someone debug the reservation function of the official account. As a result, the holiday cabin was fully booked after only one hour of this function being online.

 

     There are also tourists leaving messages in the comment area:

 

 

 

     [Why is the reservation permission only open for the evening of September 26? I want to stay until the end of the world! (Super loud .Jpg)]

 

     [Damn, I want to go there for National Day, but I’m afraid I can’t book it! Why are there so few cabins?]

 

     [I want to know what the camping area is like… Never mind, let’s book it first!]

 

 

 

     Li Yaolin: “?”

 

     Did you stay at the official website? Why are you so fast?