nycdaug Chapter 216 Discover problems and solve them
Chapter 216 Discover problems and solve them
Just then, the soft sound of a door opening shattered the quiet and peaceful atmosphere. A figure flashed through the restaurant's doors. A closer look revealed a man wearing an outlandish hat and a bizarre outfit. His face was brimming with unconcealed excitement, and upon entering, he gazed around with childlike curiosity. Suddenly, his eyes met mine, standing nearby. He dashed over like an arrow, grasping my hands tightly and excitedly declaring, "After watching your livestream last night, I can't wait to try it myself!" Before he could finish his words, a clamorous noise erupted from outside. More and more customers were pouring into the restaurant. They ranged from stylishly dressed urban professionals to ordinary families, and even a few with bizarre appearances resembling orcs. Suddenly, the spacious and bright restaurant became bustling with activity.
Like bees drawn to the delicious aroma, they swarmed towards the different hot pot areas. Each face was filled with anticipation and excitement, their eyes fixed on the bubbling, steaming hot pot. Seeing them eagerly adding various ingredients to the pot and devouring them with voracious mouthfuls, I couldn't help but feel an indescribable joy.
Just then, a distinctive figure caught everyone's attention. They had a pair of long, furry ears that swayed gently with their movements, making them look particularly adorable. Suddenly, the diner exclaimed, "I'd love to try using energy stones to cook hot pot!" This novel idea, like a pebble dropped into a calm lake, immediately caused ripples, and the people around them began to chatter and discuss.
Honestly, when I heard this proposal, even I was quite surprised and curious. On the one hand, this unprecedented attempt was truly exciting; on the other hand, I was worried about what might happen. Just as I was struggling with my decision, undecided about whether to go over and take a closer look, Manager Edward, who had been quietly observing everything nearby, stepped forward.
With a smile on his face, he walked calmly to the long-eared diner and said in a firm but gentle tone: "Since you have such an idea, we might as well give it a try." So, the staff quickly brought a few crystal clear energy stones and carefully put them into the pot.
Before long, something magical happened. The ordinary soup base began to emit a strange, vibrant light, a dreamlike spectacle. The light seemed to possess life, constantly dancing and flickering, leaving everyone present speechless and in awe.
Immediately, the first wave of customers, brave enough to try the new flavor, began to pick up the cooked food and put it into their mouths. Suddenly, a wave of praise erupted. "Wow, this tastes absolutely amazing!" "I've never had such a unique hot pot!" ... These words of praise flowed in all directions like a tide.
News spread across Snow Planet at breakneck speed. People spread the word and flocked to the Grand Hotel, eager to experience this unique hot pot cooked with energy stones. For a time, the Grand Hotel became the hottest topic on the planet, with discussions and praises of it everywhere, from the streets to social media platforms.
Of course, this unexpected success not only brought widespread fame to the Grand Hotel but also brought substantial profits to the restaurant. More and more customers flocked to the restaurant, making it incredibly popular. As a witness to this success, I was filled with pride and satisfaction.
As time went on, more and more people came to the restaurant. The dishes and hot pot base, which were originally expected to be enough to last a full day, were completely gone by 3 p.m.! Faced with this sudden situation, the restaurant was really caught off guard.
In desperation, after careful consideration, the restaurant decided to temporarily close for two hours after serving the last table of customers. This would allow the chefs, who had been working hard in the kitchen for most of the day, to take a break and relax. It would also allow the robots, which were constantly working to deliver meals, to return to their designated resting chambers to recharge and be in better condition for the rest of the day.
However, just as we were preparing for a break, Manager Edward, I, and several chefs from the kitchen gathered around a table to discuss a series of issues that had surfaced during the hot pot restaurant's day. The most prominent issue was the ordering process. Due to the novel, self-service QR code ordering method, some customers, out of curiosity, ordered large quantities of food but ultimately failed to finish it all, resulting in significant food waste. Secondly, there were challenges with preparing dipping sauces and controlling the blanching time for dishes. Some customers didn't know how to create a delicious dipping sauce, while others struggled to accurately determine the appropriate blanching time for different dishes. They either blanched the dishes too long, making them tough and difficult to chew, or blanched them too short, leaving them undercooked. Furthermore, even the robots that served the dishes had shortcomings: they failed to adjust the placement of dishes based on actual conditions.
After careful consideration, we've collectively decided to implement targeted measures to address these issues one by one. First, to address overordering, we plan to add a friendly reminder to customers to order in moderation and establish a specific order quantity limit. If a customer's order exceeds this limit, a confirmation prompt will automatically pop up, ensuring customers are fully aware of the reasonableness of their order.
As for the thorny issues of preparing dipping sauces and blanching times, we devised an effective solution: carefully crafted concise, easy-to-understand instructional videos and placed them on electronic screens next to each table, allowing them to play in a continuous loop. This way, guests can watch and learn at any time, quickly mastering the correct dipping sauce preparation methods and the precise control of blanching times. At the same time, we also place a small, exquisite timer on each table to facilitate customers' precise timing when blanching dishes, effectively preventing the taste and quality of dishes from being affected by improper timing.
However, the challenge of serving dishes with the robot was more daunting. After careful consideration, the team decided to rewrite the relevant program code, aiming to give the robot intelligent capabilities—it could automatically and flexibly adjust the placement and layout of dishes based on the specific type of dish. This would not only greatly improve serving efficiency but also ensure that each dish was presented to customers in the most perfect and appealing manner.