Gourmet: From a Stall in Northern Europe Chapter 185 142: Setting the Menu and Promoting Great Xia Cu

Tomorrow, the breakfast buffet nu for next week needs to be provided to the hotel, which will then recomnd it to the guests and tally the daily reservation counts before reporting back to him and Jonathan.

The two chefs will decide on the quantity of food to prepare, since they're two teams with different styles.

Without knowing the supplier's inventory, it's impossible to create an accurate nu.

The hotel decided to release such crucial information on a Saturday, presumably to test the two head chefs' ability to adapt to changing circumstances.

When the pre-conceived nu doesn't match what the supplier actually offers, coming up with a new nu on short notice is no simple task.

"It's odd; the hotel manager hasn't shown up yet, and no one's reaching out to . Am I supposed to find soone to ask all by myself?"

The more he thought about it, the more restless he beca, so he took a quick shower, dressed in clean clothes, and headed straight to the first-floor lobby.

"Good morning, chef!"

Elise was still at the front desk, with dark circles glaringly visible on her face, clearly another unfortunate case of a night shift victim.

"Good morning."

Lin Chen approached, "When is the hotel manager coming? Do you know where to get the restaurant supplier information?"

"Manager? Oh, are you referring to our general manager? He arrived yesterday and had etings all day. He said he'll email both chefs at ten o'clock this morning, so there's no need to worry~"

Ten in the morning?

Guess I should go back and continue lounging in bed.

Exactly ten o'clock.

Sure enough, an unfamiliar email arrived on ti.

The content was straightforward, just his platform account, password, and related links.

With multiple suppliers collaborating on providing goods through such a platform, it typically requires an introduction from a familiar face or from the suppliers themselves; these platforms aren't usually well-known.

After logging in, he changed the password first, then returned to the main page and scanned the nas of several major suppliers.

Generally, a supplier's na relates directly to the type of goods they offer—simple and direct.

Seafood sellers have nas like xx Seafood or Fishery; at sellers might be called xx at Products or Farm Factory, all following a similar format.

"Hmm?"

He actually spotted a familiar na.

"Shunfu? Seems like they don't have a supermarket here. Can they supply?"

Shunfu Supermarket was the large-scale Chinese supermarket he used to source from daily back in Amiens, with goods overabundant beyond imagination, even keeping up with dostic trends.

Without hesitation, he clicked in for a quick look at the product listings, which were even more comprehensive than what he saw in the supermarket.

To be safe, he made a direct phone call.

"Ring... ring..."

"Hello? Who's this?"

"Hi, my surna is Lin. I'm one of the head chefs at the Dieppe Radisson Hotel restaurant..."

"Oh, so it's Chef Lin! My surna is Wang, and I'm the head of Shunfu's Romantic Area branch. It's a pleasure to et you! How can I assist you?"

"I wanted to ask, there's no Shunfu supermarket here in Dieppe, right? What's the supply thod?"

"That's correct, but Dieppe is within the Capital Circle; there are supermarkets and warehouses in several nearby cities, so door-to-door delivery only takes about an hour and a half—it's quite convenient."

"Initially, we didn't plan to expand business there due to the scarcity of Chinese restaurants, but Radisson reached out to us, and after brief talks, we decided to offer services anyway. With so many suppliers, they may or may not choose us."

The man's tone was sowhat surprised; evidently, he hadn't expected the restaurant's head chef to be a fellow countryman.

Lin Chen was equally surprised.

Shipping goods from nearby warehouses?

An hour and a half does seem quite convenient.

Normally, orders are sent the afternoon or evening before, and suppliers deliver the next day.

Given how close they are, it's possible he might receive delivery on the sa day, a pleasant surprise indeed.

The two had a brief chat, agreeing on tily delivery, and even early shipnts if possible, then Lin Chen began carefully browsing their product pages, adding all needed items to the cart.

Brother Renwang clearly stated that if he placed the order before afternoon, they could deliver it the sa day; if it was in the afternoon or evening, it would depend on the situation.

Usually, it's the next day, but for rush orders, there's express delivery at an extra cost.

It was precisely ten in the morning, with two hours until afternoon, so barring any unexpected circumstances, he could receive his order by the afternoon or evening.

He first selected various basic condints, dry goods, and spices, then foods with long shelf lives like frozen and pickled items—century eggs, pickled vegetables, and sauerkraut, for instance.

He planned to order fresh ingredients the next day for easier organization, avoiding unnecessary ti consumption.

After half an hour spent finalizing the order and checking it twice, he sent it out, then began formally crafting the nu.

The preliminary draft now seed too ordinary, lacking anything remarkable. You'd find similar fare casually offered at any Great Xia hotel.

This is a high-end restaurant after all; even for a buffet, it can't be too perfunctory.

"Foreigners dislike making choices; too many nu items lead to indecision, so it's best to select two to three options per category."

He first sketched out four sections on paper—appetizers, soups, main courses, and desserts/beverages.

"No need to make desserts for breakfast; freshly ground soy milk is a must-have, then what else? Maybe red bean soup, universally accepted worldwide."