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Grand Opening

One of the first challenges was consistency. While most of the dishes were prepared well, there were occasional hiccups—an undercooked piece of chicken, fries that were too salty, or burgers that lacked the right balance of toppings. Matthew spent hours in the kitchen, working side-by-side with the staff.

"The secret to success is consistency," he said during a morning meeting with the cooks. "Every piece of chicken, every burger, every batch of fries has to meet the same high standard. If we can't deliver that, people won't come back."

He implemented stricter guidelines, from measuring ingredients precisely to timing every cooking step. To help the staff adjust, he simplified some of the recipes and added visual guides to the kitchen—a chart showing the ideal size of a burger patty, a diagram of how to assemble a sandwich, and a timer schedule for frying chicken and fries.

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