I fell through the tunnel and brought my family to live a good life - Chapter 237 Menu
By the time everything was ready, more than a month had passed. Xu Congyi and Tang Wenhao were both perfectionists, so they paid close attention to the details of the restaurant. So the one month they had originally thought would be more than enough ended up taking a month and a half. Fortunately, everything was worth it. Whether it was the lobby on the first floor or the private rooms on the second floor, or even the kitchen, everything was well-decorated.
In the past month and a half, the chickens of Xu Cong's family have also grown vigorously, laying eggs and eggs laying chickens, and the team is very large. When the adult chickens of their own family are almost used up, the chickens of the villagers can be replenished. Recently, because she has to go to the city frequently, Xu Congyi simply confessed to her family that the space can teleport instantly, otherwise she always needs Old Man Xu to drive the ox cart to send her, which is too tiring. Originally, I thought this would cause shock to my family, but unexpectedly, the Xu family did not show too much surprise, but accepted this fact with a calm and understanding attitude.
Finally, on the day when the restaurant was decorated, Xu Congyi, Shen Xiao and Tang Wenhao gathered in the lobby on the first floor of the restaurant to discuss a crucial matter - setting the menu. As the main dish of the restaurant, various pots are naturally indispensable. However, Xu Congyi encountered a problem with the issue of chicken feet as a base ingredient. Since a chicken has only two feet, the output is far from meeting the demand, and there is a great risk in purchasing directly from the space. Tang Wenhao knew something was wrong as long as he thought about it carefully. Therefore, after discussing with Shen Xiao, it was decided to use rice cakes as the base for each table for the time being. The glutinous rice cake strips are also a perfect match for pots.
After the three of them discussed, the restaurant decided to have three types of pots: whole chicken pot, chicken leg and chicken wing pot, and spare ribs pot. There are also some seasonal dishes that can be added, such as crab meat pot in crab season.
As one of the main dishes, the cost of raising a chicken is about 20 coins. In addition, a variety of side dishes such as rice cake strips, potato cubes, corn and tofu are added to the whole chicken pot, making this dish not only nutritious but also extremely rich in taste. In terms of pricing, Tang Wenhao, with his keen insight into the market, priced it at two coins of silver. At first, when Xu Cong heard this price, she thought it was a bit high and worried that it would scare away some customers. But after listening to Tang Wenhao's analysis of the pricing of similar dishes in other restaurants, she suddenly realized that this pricing was already quite conscientious. After all, their restaurant is not a people-friendly route. This price is just right, which not only guarantees the profit of the restaurant, but also does not make customers feel too expensive.
The chicken drumstick and chicken wing pot features carefully selected chicken drumsticks and chicken wings, which are tender and juicy. Paired with carefully selected side dishes, this dish has become a favorite of many diners. The price is three taels of silver, which is slightly higher than the whole chicken pot, but considering its unique taste and higher cost of ingredients, this price is reasonable.
As for the spare ribs pot, it is a high-end dish specially launched after the three people discussed. The price of spare ribs is relatively high, so Tang Wenhao specially found a reputable partner to ensure that fresh and high-quality spare ribs can be supplied every day. Due to the high cost of spare ribs pot, its price naturally rose, reaching six coins of silver. However, Tang Wenhao also knew the market potential of this dish, so he did not ask the restaurant to prepare a large number of spare ribs every day, but prepared to take the method of making reservations in advance, which not only ensured the quality of the dishes, but also avoided the waste of ingredients. At the same time, this also means that the restaurant does not need to raise the raw materials needed for spare ribs on a large scale, but instead ensures the timely supply of ingredients by establishing a stable cooperative relationship with butchers.
In addition to the hotpots, the three also discussed adding some vegetarian dishes and snacks. They decided that each table of customers would be given a small plate of kimchi as an appetizer for free when dining. This thoughtful move not only allows customers to enjoy a refreshing taste before tasting the main course, but also cleverly promotes Xu Congyi's cooking skills and increases customers' favorability towards the restaurant. Of course, if customers are full of praise for the kimchi and want to add another portion, they only need to pay ten coins.
In addition, they have carefully selected several refreshing cold dishes, such as cold kelp shreds, smashed cucumbers, garlic pork (although it contains meat, it is classified as a cold dish for its refreshing taste), etc. These cold dishes are also priced at ten coins per plate. These cold dishes are not only delicious, but also affordable, allowing customers to enjoy delicious food while also experiencing a value-for-money dining experience.
The three of them also spent a lot of time on the selection of drinks. Tang Wenhao used the resources of his own wine industry to carefully select three different price ranges of drinks for customers to choose from. These drinks are not only of high quality, but also have different tastes, which can meet the taste needs of different customers. At the same time, Xu Congyi also added drinks such as flower tea and fruit tea according to his own ideas. These drinks are not only refreshing and greasy, but also can add a pleasant mood to customers when dining. Modern people often like to drink a drink when eating, which can quench their thirst and increase the fun of dining.