How difficult it is to be a female boss
September 2002: and family to invest 1.60 million to run, “Yi Xuan Lan” restaurants, both corporate and private white-collar restaurant operator’s double identity.
Fortunately, my mother helped me cope with all the annoying red tape details
Even if it is done in advance of the expert is prepared, there will be a lot of unexpected events, like let him by surprise, not to mention I am a bit “cobbled-together” nature of the layman. Full of joy to do a sketch design of the restaurant, close their eyes and dream of their own cafes, it seems, has been completed, and totally forgot just delivered the hands of even just a glass shop and ceilings are not the semi-finished products. Word-of-mouth to find the industry’s best decoration company is not done down, you have to supervision, right? Room pots and pans, and even chopsticks planes have to table its own election, right? Attendants from the chef to have to interview you? When everything into operation, I came to realize that, when their spare time would like to have a “female boss” of the idea of addiction is too naive!
The most fatal is that during this period, numerous beforehand not heard from the quality inspection departments come to visit - Check fire channel, and environment assessment, checking the amount of Clutch Bags, “recommend” you buy designated purifier - was later learned that as long as the dry food, all need to go through these complicated procedures. Each person must be above the master himself “riding with”,Fortunately, there are a lot of my mother’s leisure time is that she has in the store staring at all the things, otherwise the normal work schedule, I really do not know how to spare some time to cope with all these.
Lack of relevant working experience I pay the tuition fees
Management graduate, also has been a major international firm to work I had to manage a restaurant a few dozen confidence, but the real face when I found they had let their pride in their capital, it seems, is how the pediatrician. No matter how decent jobs in the past glory, for restaurants do not feel I am just a novice Road, yet it is under the chef’s “bullying”! Since it was unclear what kind of kitchen chefs are relatively easy to use, then let them buy with, they are “this, that, this” place of a stretch, pull a long list of string.
Fortunately, my mother helped me cope with all the annoying red tape details
Even if it is done in advance of the expert is prepared, there will be a lot of unexpected events, like let him by surprise, not to mention I am a bit “cobbled-together” nature of the layman. Full of joy to do a sketch design of the restaurant, close their eyes and dream of their own cafes, it seems, has been completed, and totally forgot just delivered the hands of even just a glass shop and ceilings are not the semi-finished products. Word-of-mouth to find the industry’s best decoration company is not done down, you have to supervision, right? Room pots and pans, and even chopsticks planes have to table its own election, right? Attendants from the chef to have to interview you? When everything into operation, I came to realize that, when their spare time would like to have a “female boss” of the idea of addiction is too naive!
The most fatal is that during this period, numerous beforehand not heard from the quality inspection departments come to visit - Check fire channel, and environment assessment, checking the amount of Clutch Bags, “recommend” you buy designated purifier - was later learned that as long as the dry food, all need to go through these complicated procedures. Each person must be above the master himself “riding with”,Fortunately, there are a lot of my mother’s leisure time is that she has in the store staring at all the things, otherwise the normal work schedule, I really do not know how to spare some time to cope with all these.
Lack of relevant working experience I pay the tuition fees
Management graduate, also has been a major international firm to work I had to manage a restaurant a few dozen confidence, but the real face when I found they had let their pride in their capital, it seems, is how the pediatrician. No matter how decent jobs in the past glory, for restaurants do not feel I am just a novice Road, yet it is under the chef’s “bullying”! Since it was unclear what kind of kitchen chefs are relatively easy to use, then let them buy with, they are “this, that, this” place of a stretch, pull a long list of string.
In the mother’s repeated request to streamline the half, or spent more than 30,000 yuan. Deep-fried potato chips, but also with a pot of deep-fried, until now, there are still a lot of kitchen time not used.
Even more outrageous is that the chef see we have not done this trip, even the kitchen will not let us into the kitchen by the chef said that management is introduced to the rules. We have a very famous mashed potatoes, they used force supermarkets to sell the production of potato powder, I said, ah such high costs, or cost-effective use of potatoes. Who knows chef doubled neglected: You know what! Vegetables to improve the well! The more I pondered the more bad that he spent so much money to open the restaurant,
Even more outrageous is that the chef see we have not done this trip, even the kitchen will not let us into the kitchen by the chef said that management is introduced to the rules. We have a very famous mashed potatoes, they used force supermarkets to sell the production of potato powder, I said, ah such high costs, or cost-effective use of potatoes. Who knows chef doubled neglected: You know what! Vegetables to improve the well! The more I pondered the more bad that he spent so much money to open the restaurant,
Even the kitchen do not have the right, must not sit and be bullied. Eventually quit the first group of cooks, although they are friends overnight.
Spent together-for-food scandal
Had eyes on this land because the whole street culture. This near Cheng I like all the bars, there of “Ladies Bags,” ready to open for business in other restaurants, are also under the banner of “food culture” signs, guests are near the office’s white-collar workers , the overall levels are relatively high. So me and her boyfriend decided to restaurants as cafes, fashionable and affordable romantic. With great difficulty to survive the “SARS”, restaurant operators for a period of time, they found that far from being perceived as prosperous, these high-rise in the white-collar workers, they talk about Cafe, think of it is “Jinhu” ,Is “not to leave”, although our food that is no smaller than them, but after all, unknown. Moreover, the surrounding restaurants, all have a personality in the restaurant.
So we started to reconsider the positioning of the restaurant. This is a difficult process, the main dishes can not be pushed in and around the restaurants identical, or alone at the open space to set up their own competitors. But look around, Sichuan, Shandong, Guangdong, the edge that makes up almost all of the several. Fish is the enduring theme of her boyfriend with a pile of Hong Kong magazine diet, while her mother made a “private Beijing cuisine” idea. We have private cooking practices and boyfriend reservations “in Cantonese hotpot, freshwater, health, the concept of” integrated into a piece, and finally set a fine Beijing dishes private positioning, and developed this family alone, “WEN Gong-fish.”
Business has finally started to turn for the better, I know, could go today, because they are all around us.
Spent together-for-food scandal
Had eyes on this land because the whole street culture. This near Cheng I like all the bars, there of “Ladies Bags,” ready to open for business in other restaurants, are also under the banner of “food culture” signs, guests are near the office’s white-collar workers , the overall levels are relatively high. So me and her boyfriend decided to restaurants as cafes, fashionable and affordable romantic. With great difficulty to survive the “SARS”, restaurant operators for a period of time, they found that far from being perceived as prosperous, these high-rise in the white-collar workers, they talk about Cafe, think of it is “Jinhu” ,Is “not to leave”, although our food that is no smaller than them, but after all, unknown. Moreover, the surrounding restaurants, all have a personality in the restaurant.
So we started to reconsider the positioning of the restaurant. This is a difficult process, the main dishes can not be pushed in and around the restaurants identical, or alone at the open space to set up their own competitors. But look around, Sichuan, Shandong, Guangdong, the edge that makes up almost all of the several. Fish is the enduring theme of her boyfriend with a pile of Hong Kong magazine diet, while her mother made a “private Beijing cuisine” idea. We have private cooking practices and boyfriend reservations “in Cantonese hotpot, freshwater, health, the concept of” integrated into a piece, and finally set a fine Beijing dishes private positioning, and developed this family alone, “WEN Gong-fish.”
Business has finally started to turn for the better, I know, could go today, because they are all around us.
