The restaurant was almost ready, but Matthew knew that its success would hinge on the efficiency and dedication of the staff. Over the next two weeks, he spent his days and evenings training the newly hired crew, ensuring they understood the importance of speed, consistency, and customer service.
In the kitchen, Matthew stood with a group of young cooks around the fryers and grills. "Remember," he said, demonstrating the process, "every piece of chicken must be breaded evenly. It's not just about taste—it's about presentation. Customers will notice if one piece looks different from another."
One of the cooks nodded eagerly, dipping a drumstick into the buttermilk and rolling it in the seasoned flour. "Like this, Mr. Hesh?"
"Exactly," Matthew said, inspecting the piece. "Now, into the fryer. Keep the oil temperature steady, or the chicken won't cook properly."
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