Online and functional make money is true and false

Online and functional make money is true and false

Elena nodded profusely. At last, she sincerely said, “I see! Branch Manager Lin, you have a deep understanding of food indeed. I’m amazed!”

Jessica was moved as well. “I will get rid of my prejudice against Chinese cuisine. So it’s not that it tastes horrible, but that other Chinese restaurants do not measure up.”

Lin Canrong smiled. “Not at all. I am just a struggling student, trying to understand the extensive and profound food culture.”

Elena said, “Branch Manager Lin, I am actually a food blogger. Can I write everything that I experienced today on my blog? You have a unique understanding of the food and beverage industry, and you’ve given me a whole new perspective.” Still smiling, Lin Canrong nodded. “Of course, you can.”

After sending the two foreign friends away, Jia Nuo wiped the sweat from his forehead. “Branch Manager, those two don’t seem like ordinary people. It’s a good thing that you make us memorize the details of every dish, or I might have made a fool of myself.

“Still, your final speech about the difference between Chinese and Western cuisine and culture was very well-put. I could see that our foreign friends were fully convinced.”

After a moment of silence, Lin Canrong said, “Actually, I only recently realized that by chance. Coincidentally, it came in handy today.” Jia Nuo was stunned. “You only realized that by chance? Branch Manager, that sudden realization really came at the right time, right?”

Lin Canrong looked stern. “It looks like a coincidence, but in reality... it was planned.

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“I looked for Boss Pei earlier, intending to open a new branch, but Boss Pei rejected my suggestion. After that, I went back to think hard about what Boss Pei thought Ming Yun Private Kitchen’s role was.

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“Subsequently, I understood. Ming Yun Private Kitchen is a unique restaurant that pursues quality over quantity. It’s meant to provide the best experience for all diners.

“The best experience, by nature, cannot be copied. Boss Pei kept emphasizing that Ming Yun Private Kitchen cannot set up another branch but has to spend as much money as possible on improving details. “I kept trying to find gaps to fill so that every aspect of this restaurant could be perfect. Our restaurant would not give foreigners special treatment. Instead, we will treat every customer equally and provide the perfect dining experience for all.

“Today, we only hosted two slightly pickier diners from overseas, but this means a lot because we have passed the test. As long as we take every day as our first day, treat every customer as our first customer, and value every diner’s feedback; we will become the best.

“I learned all of those things while reflecting on Boss Pei’s intentions, including the difference between Western and Chinese cuisine, as well as current developments in the food and beverage industry.