Chapter 180.1

For Xiao Roubao, going to kindergarten was like a fish in water. With so many little friends to play with, whenever he saw someone crying, he would go and comfort them, or if not, he would scare them from crying by raising his fists, and then happily lend them his toys to play with. In just half a day, he tamed the boys and became the leader of the class. Xiao Tangyuan was initially a bit hesitant, but with Tang Tiantian playing alongside her and Xiao Roubao protecting her, she quickly adapted to this new environment.

When Su Xiaoxiao and Han Cheng came to pick them up in the evening, they saw the children in the class respectfully bid farewell to Xiao Roubao. Xiao Roubao nodded with a smile, waving them off as if saying, “After bowing to your prince, you may return home,” asserting his dominance even more than Fantuan did back in the day.

Su Xiaoxiao and Han Cheng exchanged a glance, shaking their heads helplessly.

Oh well, Su Xiaoxiao and Han Cheng’s only request to Xiao Roubao was to not cause trouble. The teacher specifically came over to say that Han Chen and Han Xing are good role models worth learning from for the whole class, and they have already been awarded small red flowers. However, Han Chen’s appetite was a bit too big; perhaps he needed to pay for an extra portion of food, or else he wouldn’t be satisfied.

When Xiao Roubao enrolled, Su Xiaoxiao had already warned the teacher about his large appetite and had already paid for two portions of food in advance. Now, it seemed they needed to pay for another portion. Xiao Roubao’s appetite was like that of three people.

After all the little followers bid farewell to him, Xiao Roubao ran over and hugged his mother’s leg, raising his little head and saying, “Mommy, can I go eat some dumplings? I didn’t eat enough for lunch, and now I’m really hungry.”

Xiao Tangyuan said, “Third brother, you’ve eaten my fried rice cake too. Why are you still hungry?”

Xiao Roubao looked aggrieved, pointing his finger, “Still hungry~~~”

Su Xiaoxiao habitually prepared some snacks in the kids’ school bags. Even with Fantuan, who was older, she still maintained this habit. However, obviously, one or two fried rice cakes were not enough to fill Xiao Roubao’s appetite. There was still some time before dinner, so the couple had to take them to eat some dumplings first before going home.

This made Su Xiaoxiao even more determined to open the restaurant as soon as possible. That way, Fantuan and Xiao Doubao could come over for lunch, and she wouldn’t have to worry about them not eating enough at school.

Before Fantuan and Xiao Doubao started school, they had an additional task: designing their own family restaurant. There weren’t many changes to the courtyard. After a few days of dismantling and rebuilding walls and making adjustments to the stove, it would be completed. Su Xiaoxiao bought a lot of paint for the kids and gave them the overall framework to design the entire restaurant. She also planned to let them design the menu. Her requirement was to ensure that customers felt at home when they entered and that the dishes made their mouths water.

Fantuan said, “Mom, can we paint the exterior walls of the yard with delicious food and then draw two receptionist children who were carrying a banner with a ‘Welcome’ written on it?”

Su Xiaoxiao shook her head and said, “We can’t be so conspicuous for now. Let’s not worry about the exterior facade for now. Let’s focus on the interior and designing the menu.”

Xiao Zhuzi asked, “Auntie, will our menu never change?”

Su Xiaoxiao thought for a moment and said: “No, the first thing we need to do is to advertise. So, on the contrary, for the first week, let’s try a seven-day menu with no repeats. For example, Monday will be your Auntie Lan’s signature dish, braised noodles, Tuesday will be Uncle Old Yang’s signature dish, sour cabbage, and pig intestines noodles or noodles, Wednesday will be spicy hot pot, Thursday will be waxed meat clay pot rice, Friday will be hot and sour soup dumplings, Saturday will be braised pork rice, and Sunday will be a casual meal. Depending on the available ingredients, we’ll decide the menu for the day.

Furthermore, fresh vegetables should be stocked daily. On the day they supply meals, they’ll prepare a simple soup like egg and seaweed soup. Bai Lan’s various pickled radishes and Uncle Old Yang’s oil-splashed chili will be provided unlimited and free of charge, allowing guests to add according to their taste. For now, they’ll only sell one type of dish daily, which is relatively simple and suitable for eating on cold days. After understanding the customers’ preferences, they can gradually adjust.”

Su Xiaoxiao has explained to Bai Lan and Uncle Yang that, in order to keep the winter food sufficiently warm, they should serve dishes in hot clay pots as much as possible. This is also a distinctive feature of their small shop. The main customers of the small restaurant in this alley are from Peking University and nearby primary and secondary schools. 

The students of Peking University come from all over the world and may not be accustomed to the traditional flavors of the capital. Therefore, Su Xiaoxiao’s menu includes dishes from various cuisines, catering to the students’ desire for fresh and diverse food. Students who can afford to improve their meals usually come from well-off families, and even the most delicious food can become monotonous if eaten every day. 

The menu changes daily, with pictures of the dishes designed to make them look irresistible. This approach encourages customers to look forward to their next meal. When the next meal exceeds their expectations, they will anticipate the following one, creating a virtuous cycle that helps retain repeat customers.

It’s also thanks to Bai Lan and Uncle Yang’s excellent craftsmanship that each meal surpasses expectations. Once their signboard is up, customers will naturally think of their shop when they crave something delicious. 

For instance, if a guest on Wednesday longs for the pickled Chinese cabbage sausage powder served on Tuesday, they’ll eagerly anticipate it throughout the week, eagerly awaiting its return the following Tuesday. 

This anticipation, waiting a whole week for a desired dish, leaves a lasting impression. It becomes a cherished memory, likely recalled even decades later when reminiscing about their student days.

Once a certain number of customers have been hooked, it’s necessary to limit daily supplies. After all, the manpower available is limited, and there are no immediate plans to expand operations. It’s a must to pre-book all ingredients a day in advance. This approach helps control ingredient procurement, minimizing unnecessary consumption and waste. Wastage isn’t an option. 

Not to mention Xiao Roubao, who ranks among the top three. They have a sizable group to cater to, happily consuming any leftovers, regardless of quantity.

In terms of marketing, this could be considered a form of scarcity marketing.

When Su Xiaoxiao first shared these ideas with Bai Lan and Uncle Yang, they were both surprised and impressed. They held Su Xiaoxiao in the highest regard. Bai Lan remarked that being a college student, especially one from Peking University, sets Su Xiaoxiao apart from others. What kind of mind can conceive such innovative ideas? Despite the numerous small restaurants in the vicinity, none of them compare to what Su Xiaoxiao has envisioned. It’s not just that they haven’t seen it; they haven’t even heard of it before.

Su Xiaoxiao, who has been decades ahead of them in terms of her thinking, finds it difficult to explain to them that these are just “common sense” in the 21st century. Her vision for the culinary realm is expansive, but its realization remains in its infancy. This small shop hardly registers as a speck on the vast blueprint of her business aspirations. Yet she remains reticent about voicing these grand ambitions, fearing it might overwhelm those around her.

Most of the dishes on Su Xiaoxiao’s menu were already tried by the kids. Except for braised noodles, which they had eaten outside, Su Xiaoxiao had cooked all the others for them before. As they listened, the kids were already salivating. If Xiao Roubao and Xiao Tangyuan hadn’t gone to class, Xiao Roubao’s stomach would surely be growling by now.

Everything was prepared; they were just waiting for the right moment.

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