Chapter 125
Chapter 125
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Translator: penny
Chapter: 125
Chapter Title: Shanghai Noodle House on the Inspection List
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"Looking at this undercover inspection list, the Shanghai Noodle House has a pretty high ratio. Is there something specific bothering you?"
"You're sharp as always, Team Leader Jo."
"I noticed you're scrutinizing it more intensely than the other brands, so I had to ask. If you share the details, we can manage it better."
I gave a faint smile at Jo Yi-ruk's words. Of course I had to pay attention.
"The Shanghai Noodle House... it was launched before the Song Cafe, right? So it's a relatively new brand. Aren't you just keeping a closer eye because it's still in the early stages?"
Hyun Ye-won ventured an opinion.
Just moments ago, she could barely meet my eyes, frozen stiff. But as soon as business talk started, she switched to a serious expression like it never happened.
"That's certainly part of it. The other places are settling in, and we've proven through multiple inspections that their quality is consistent."
"Exactly..."
"But that's not all."
I hadn't been this vigilant with other franchise brands I'd launched besides the Shanghai Noodle House.
Not that I'd been negligent. It was just that this one had me on extra high alert.
"The reason is simple. It's Chinese food."
"Pardon?"
When we first announced the Shanghai Noodle House, Andric had given me a subtle look, and Jeong Ha-neul had secretly whispered to me when no one else was around.
-It's not going to be easy. Of course, Chef Song knows that and started anyway...
It was a concern he could voice because he was a Chinese food master, deeply knowledgeable about the industry, and had experienced the struggles of running a restaurant himself.
"Chinese cuisine has high barriers to entry and requires pretty advanced skills, so it relies heavily on the head chef."
"Really?"
"Of course. Ye-won, if you had to pick between opening a black bean noodle shop or a spicy stir-fried chicken place, which would you choose?"
"Ah..."
Hyun Ye-won let out a small sigh at my question. She got it right away.
"Most people would go with spicy stir-fried chicken. Not because it's easier to run, but because the accessibility is totally different. Lots of people make it at home, but black bean noodles? Hardly anyone tries that."
"True."
Hyun Ye-won nodded repeatedly in agreement.
Chinese food is trickier to make at home than other cuisines. That's why, unless you've spent your life wielding a wok in a Chinese restaurant, it's tough to jump into opening one.
"That's why Chinese restaurant spots usually have low or no key money. The people interested are pretty much set—only those already in the industry."
"Makes sense."
"That's why. I thought the Shanghai Noodle House had lower startup costs than others."
Jo Yi-ruk was heavily involved in new openings, so he'd know best.
It's all because of those barriers. Plenty of people say they'll retire and open a chicken joint, but nobody says they'll open a Chinese restaurant.
"So owners who can't cook suffer a ton even after opening. If the head chef walks out, there's no backup plan. They end up at the chef's mercy, and the food gradually morphs into whatever's easiest for the chef."
"...So that's why you're extra focused on the Shanghai Noodle House."
"Similar reason. Sure, we train franchisees to master every menu recipe and cooking method... but how many owners will actually man the kitchen themselves?"
Of course, they'd hustle at first.
Fresh off opening, eager to draw crowds, they'd rise before dawn without complaint, desperate to serve every customer the best dishes.
But all tragedies stem from boredom.
"Once the money starts rolling in, people want an easier life. So they look for someone to handle the kitchen."
It's an inevitable progression.
Except for a rare few with exceptional diligence, most ordinary folks end up that way.
"But the Shanghai Noodle House's profit structure doesn't allow paying head chefs top dollar."
"Right. It's set up on a thin-margin, high-volume model assuming the owner handles the kitchen."
"Chinese chefs can get more freedom and better pay at other spots, so why stick to the Shanghai Noodle House's strict manual for less money?"
"Ugh. Tough."
Hyun Ye-won clutched her head and muttered.
"So what do we do? The owner's sick of kitchen work, but can't find a chef?"
"Simple."
I knew exactly where this conversation was headed.
"They fill it with low-quality hires."
"Low-quality...? Pardon?"
Hyun Ye-won looked at me with slight surprise. I continued calmly.
"First type: head chefs blacklisted from other Chinese places."
"Gasp."
"They're not normal, obviously. If every restaurant turns them down, they've got issues—work ethic, dress, skills, hygiene... at least two or three problems."
"Yeah, probably."
"Second: shoving a clueless newbie part-timer into the head chef spot."
"What?"
Hyun Ye-won shook her head in disbelief.
"No way! I heard franchisee training is at least three months? Not just recipes—full days of it take a month minimum. How could a part-timer handle that?"
"That's the problem."
Turning a total novice franchisee kitchen-ready takes at least a month.
But training a part-timer for a full month in a busy shop? Absurd.
At best a week; if rushed, one or two days before throwing them in.
"We made the manual as detailed as possible for quick learning... but will they even read it?"
No doubt about it. A minimum-wage part-timer poring over the manual and following it to the letter? Fat chance.
So quality drops, customers dwindle, sales tank.
"That's what I see as the Shanghai Noodle House's biggest weakness. Owners abandoning the kitchen."
"..."
"We hammer it in during training, but we'll have to keep watching. Constant monitoring to keep them on their toes—that's part of your job too, Ye-won."
"Yes, sir!"
Hyun Ye-won nodded with a determined look.
"I'll do my best!"
Good. If she keeps that attitude, nothing more to ask.
As I nodded, the car pulled to a stop. Peering out, I saw the Shanghai Noodle House sign gleaming.
"We're here."
"Shall we?"
I pulled my pre-packed hat low over my eyes and stepped out.
The first undercover inspection of the Shanghai Noodle House was underway.
Ding-a-ling~.
"Welcome!"
The door opened to a rush of Chinese spicy pork noodle aroma. Not poor ventilation—just the natural scent from constant kitchen work.
'Mouth's watering already.'
Even the indifferent would be tempted. Plus points for appetite appeal.
'Business is decent. We came at an awkward time, though.'
Between lunch and dinner, the slowest slot, and still steady.
'Sales were solid here.'
"Three? This way, please~."
I quickly eyed the utensils on the table as we sat. Basic hygiene shows in spoons and chopsticks.
"Hm. Not bad."
I murmured briefly. Jo Yi-ruk nodded in agreement.
"I'll order appropriately to test the place. Need to gauge their skill."
"Yes!"
After whispering, I raised a hand for the server.
She brought water and simple sides, smiling brightly.
"Yes? Ready to order?"
"Chinese spicy pork noodles, one black bean noodles, one spicy seafood noodles, small sweet and sour pork, please."
"Okay, confirming: Chinese spicy pork noodles one, black bean noodles one, spicy seafood noodles one, small sweet and sour pork?"
I nodded, and she bowed, heading to the POS. Tick-tick—order printed in the kitchen.
'Kitchen's semi-open, but small window hides full view.'
Hard to inspect hygiene from here.
"Eat first, then decide."
No red flags so far. If food's good, quick hygiene check and out.
"Seems... surprisingly fine?"
Hyun Ye-won whispered low.
"Yeah."
Jo Yi-ruk agreed. I pondered, then asked her.
"Why'd this one get selected?"
"Oh, sauce orders way below sales volume. Half of similar shops..."
"Ah."
That explained it.
"We'll know after tasting."
Soon the server arrived with the orders.
Chinese spicy pork noodles, black bean noodles, spicy seafood noodles, sweet and sour pork lined up.
"Enjoy!"
She bowed and left. I started with the Chinese spicy pork noodles, chopsticks in.
Slurp!
"..."
As expected.
"H-how is it?"
Hyun Ye-won eyed my face cautiously. Silently, I switched to black bean noodles.
Lift, slurp.
Chewing confirmed my 'maybe' was 'definitely.'
"Try it."
At my words, Hyun Ye-won and Jo Yi-ruk each sampled the spicy pork and black bean.
"What do you think?"
"...Tasty, though?"
Hyun Ye-won tilted her head.
"It's just the black bean noodle taste I know."
"Right? Team Leader Jo?"
Jo Yi-ruk paused, then spoke slowly.
"...Not bad, but not the taste I know."
Exactly.
"Pardon?"
Hyun Ye-won blinked in confusion.
"It's slightly off from the Shanghai Noodle House sauce flavor."
Having eaten it dozens, hundreds of times, he nailed it instantly.
"Now I get why sauce orders are so low."
I chuckled dryly.
"They're mixing in other ingredients."