Chapter 409: One Tells Ten, Ten Tell a Hundred

Chapter 409: Chapter 409: One Tells Ten, Ten Tell a Hundred

Ji’s Flavor Industry had thoroughly made a name for itself, and Hongfu Restaurant was packed every day.

A single cooking competition had actually resulted in a win-win situation.

Manager Hong was so happy he could have laughed in his sleep. That very afternoon, he eagerly signed a long-term cooperation contract with Ji Huan.

His head chef was even more grateful.

This was because not only had Ji Huan taught him all the dishes from the competition, but when he later visited to ask about using the seasonings, she held nothing back. She even offered some suggestions for the restaurant’s other dishes.

What Ji Huan considered casual remarks, the head chef treasured as if they were priceless gems.

After studying and refining the recipes, forgetting to eat or sleep, the results were remarkable. Every customer who tried the food gave a thumbs-up, all of them praising how different the restaurant was now.

Manager Hong had originally thought that after the cooking competition ended, the customer traffic would drop off sharply after a day or two at most.

But that didn’t happen. On the contrary, the restaurant was full to capacity every day.

Even though he added a few high-end dishes and adjusted the prices of others due to the new seasonings, the customers didn’t complain.

Speaking of the high-end dishes, he had Ji Huan to thank for those as well.

After signing the long-term contract, Ji Huan taught the head chef three new dishes as a thank-you to her first long-term client.

One was Spicy Diced Chicken.

Fiery red chilies were paired with chicken pieces fried to a golden brown, crispy on the outside and tender on the inside. The flavor was savory, aromatic, numbing, and spicy—utterly addictive and perfect for pairing with alcohol.

Another was Pear-Fried Chicken.

This was Manager Hong’s favorite, so he remembered the recipe most clearly.

You take a free-range chicken and butcher it. The breast meat is washed and sliced, then seasoned with salt, pepper, and ginger juice before being coated in a starch slurry.

A crisp pear is sliced, shiitake mushrooms are rehydrated, and wood ear mushrooms are torn into pieces. The scallions are cut diagonally. Then, you flash-fry Sichuan peppercorns in oil over high heat to infuse it, add the chicken slices, and stir-fry. Next, add the shiitake and wood ear mushrooms.

After deglazing with a little soy sauce, add the scallion segments and chili threads. Just before removing it from the wok, toss in the pear slices, stir until evenly mixed, and then plate the dish.

Before this, Manager Hong never knew chicken could be prepared this way!

The last dish was Water-Boiled Fish.

The fish fillets are coated in a slurry of scallion, ginger, salt, wine, and five-spice powder. Water is brought to a boil, and the fish is blanched until about eighty percent cooked, then removed. It’s placed in a shallow earthenware pot that has been prepared with a bottom layer of blanched soybean sprouts and tofu skin.

A wok is heated with a suitable amount of vegetable oil. Dried red chilies and some Sichuan peppercorns are added. When the chilies turn slightly dark, the hot oil is poured over the fish fillets, and the dish can be served immediately.

When the earthenware pot is brought to the customers’ table, the oil inside is still sputtering and sizzling—a presentation as lively as the dish is delicious.

As soon as the new dishes were released, they immediately attracted a large number of diners. Many people came specifically to try them after hearing the rave reviews, and the demand far outstripped the supply.

These three dishes, along with the previous Plain Boiled Pork, Stir-Fried Pork Kidney, and Mapo Tofu, became the signature dishes of Hongfu Restaurant.

And so, because they were simply too busy, the head chef’s two apprentices started cooking as well. In addition, they hired two or three more waiters, which was just enough to keep things running.

Manager Hong was beginning to vaguely understand what Ji Huan meant by "customer stickiness."

The low-price card was useful, but not a game-changer. In the end, improving product quality and upgrading service was the one true path to victory.

The situation on Ji Huan’s end was much the same.

After the shelves were stripped bare on the first day, Xu Laifu and Zhou stayed at the shop. They worked nonstop from the moment they closed, refilling sauce and vinegar bottles. Once the shelves were full, they started packaging the dry seasonings.

At home, Ji Huan and Guan Shan also worked late into the night after finishing dinner.

Between their combined efforts, they finally managed to restock the shelves. But to their surprise, less than half a day after opening the next morning, everything was gone again.

Most of them were customers who hadn’t been able to buy anything the day before. Others were people who had gone home after the cooking competition and told their friends and family, piquing their interest, which then turned into a shopping frenzy.

Word spread like wildfire, and the full impact of the event became apparent.

They worked around the clock like this for three whole days before the customer traffic finally began to subside.

Xu Laifu’s voice was hoarse from greeting customers over the past few days. He could finally take a breather, but he was just the type to worry.

Although the shop no longer had to worry about a lack of customers, the crowded, frantic scenes from the first three days hadn’t repeated. He couldn’t help but start to worry. ’Will the number of customers start to dwindle?’

Ji Huan waved her hand dismissively. "Events like grand openings or promotions can certainly draw huge crowds, but you can’t hold them every day. That’s just not realistic. Besides, we’re different from Hongfu Restaurant. People eat meals every day, but a single purchase of spices can last for many days. Think about those antique shops—’no business for three years, but one sale feeds you for three years.’ While we can’t be compared to them, the principle is the same. The current situation is normal. Our customer base is stabilizing, so we don’t have to be constantly overwhelmed."

She paused, then added, "But your worries aren’t entirely baseless. Temporary stability doesn’t guarantee permanent stability. Once this initial buzz dies down, the number of customers will decrease. And while many people came to watch the cooking competition, even more people didn’t. So we still need to find a way to retain our old customers and attract new ones."

"What kind of way?" Xu Laifu had a feeling that Ji Huan already had a plan in mind.

Sure enough, Ji Huan nodded.

"Actually, I had this idea even before the cooking competition. Here’s what I was thinking..."

Xu Laifu slapped his hands together. "That’s a great idea! It’ll promote our sauces, vinegars, and seasonings, and we can make money without worrying about costs. After all, we still have that empty storefront..."

Just as the two were about to discuss the details, someone else entered the shop.

"Manager Xu!"

It was the owners of the steamed bun shop across the street and the wonton stall in the adjacent alley.

Xu Laifu quickly stood up to greet them. After a few pleasantries, the two men stated their purpose.

"We heard the products you sell make stir-fries taste amazing, but we were wondering if they can be used for fillings?"

Xu Laifu laughed heartily. "Then you’ve definitely come to the right person! Our seasonings are perfect for everything: noodles, wontons, braised meat, braised eggs, roasted chicken, roasted duck, steamed bun fillings, dumpling fillings... you name it! There’s nothing you can’t use them for!"

His bold claims left the two men stunned.

"Well then... could we get a little to try?"

After them, a few more shopkeepers and waiters from other restaurants and eateries came by.

They didn’t buy much, but they bought a little of everything, clearly intending to test the waters.

No matter the size of the purchase, Xu Laifu greeted them with a smile, and Zhou diligently served them tea. They were confident that these customers would soon be back for more.

After seeing off the last group of customers, Xu Laifu showed Ji Huan the ledger from behind the counter.

The ledger recorded the day’s sales, which were still mostly from individual customers.

He had started a separate page specifically to record the owners from the food and beverage industry who had come to purchase supplies that day.

These were all potential major clients. As long as they approved of Ji’s Flavor Industry’s products, there was a possibility of long-term cooperation.

Just as Ji Huan had said, people eat every day, so restaurants would naturally use up seasonings faster than individual customers. With this group of long-term clients, they could establish a stable supply for them while continuing to serve walk-in customers. Then, they would truly have nothing to worry about.

"It’s a shame the two biggest restaurants haven’t shown any interest, though," Xu Laifu mused.

While Xu Laifu was lamenting that the big players were too complacent, one of those very players, Quanju Xuan, could no longer sit still.