Buffet, this form is accepted by the majority of diners, check the group buying list of each city, the top few are mostly buffets. The buffet started from twenty or thirty yuan many years ago and is now seventy or eighty yuan. The buffet at the star hotel costs hundreds of yuan.
After the epidemic, catering enterprises slowly recovered, the first to set sail are some small and micro catering enterprises, because the ship is small and good to turn around, like Hohhot Shangri-La aircraft carrier-level enterprises, how to grow against the trend in terms of catering? Exploring food, using different angles, exploring the cafeteria of Shangri-La Hotel in Hohhot, taking you to what buffet stalls are there, and how to save?
I am no stranger to Shangri-La Hotel, and I have had many contacts a few years ago. At that time, Mr. Yu was the general manager of Shangri-La Hotel, Baotou, and was polite and humble, and always got along well. Later, Yu Zong was transferred from Baotou to Work at Shangri-La Hotel, Hohhot, where he met less and occasionally interacted with the circle of friends.
A few days ago, I received a media task to visit the store in Hohhot, hohhot acquaintance with not many catering enterprises, so I contacted the general manager, Yu Shuang quickly responded, and arranged for the executive chef Master Deng to cooperate with my work.
At twelve o'clock in the afternoon, I sneaked to the lobby of Shangri-La Hotel, Hohhot, where two Mongolian-style yurts attracted me, and many guests stopped here to take pictures, and there were some Mongolian costumes around for guests from afar to wear and integrate.
Taking the elevator to the second floor, Master Deng greeted me at the elevator entrance, and I was very enthusiastic at first sight. Entering the cafeteria, the diners are full and it is very lively. The service staff trotted all the way and saw that Master Deng was too busy, so he asked him to take care of the work first and talk later.
Shangri-La Hotel, Hohhot's cafeteria is divided into several areas: teppanyaki stalls, noodle stalls, seafood stalls, dessert stalls, cold dishes, hot dishes, Mongolian food stalls, Japanese food stalls, drink stalls...
A big sister wears a mask, guards the noodle stall, from time to time there are diners ordering, the noodles are skilled in the water, the ingredients are fresh, and the noodles are rich. The eldest sister saw that I was taking pictures, slightly shy, and once again sorted out the neatly arranged noodle stalls, raised the consumed ingredients, and the awareness of cooperation was very good.
Near the iron plate stall, full of popularity, a young man is cooking steak, the meat next to the hot iron plate, making a seductive sound, the aroma also rises, diners stare at the food to be cooked, there is a kind of expectation, but also a kind of happiness. This stall is pasted with "grilled plate delicious", lamb chops and squid are erected in front of the stall, the visual impact is very strong, and the boys in the stall are very busy.
According to legend, teppanyaki is the evolution of Genghis Khan's grilled meat with an iron hat, and an iron plate stall is set up in a star hotel in Inner Mongolia, which is a delicious supplement, and people who understand the food culture can also chat about some food interest.
Opposite the teppanyaki stall is a spicy hot area that caters to young people, you can choose your own ingredients, self-seasoning, and a large container next to it is filled with ingredients that have already tasted, and the spicy temptation makes people can't help but swallow their saliva. There are not only Chinese dishes in this area, but also some Western cuisine and Inner Mongolian flavors.
Adjacent to here is the seafood and Japanese food area, there are cold and steamed, the Japanese food area of the chef non-stop roll sushi, the figure is relatively large, the face is cute, and I know a Western chef is very similar, in my subconscious, fat people cook delicious dishes, his roll of sushi, minute by minute is swept away, it seems to be really popular.
There is an aisle in the middle of the fruit and dessert stalls, the egg tarts in the dessert area are freshly baked, various mousse, small dots are varied in form, the utensils are exquisite, and the most memorable is a clock vessel for desserts.
After about a little while the diners slowly decreased, Chef Deng found me a seat, fried a few pieces of steak, took two glasses of juice, and began our lunch. Master Deng is proficient in French, German, Russian... This cafeteria can accommodate two or three hundred people to eat, there are not many kitchen staff, refined management and efficient team, so that this cafeteria is not wasteful, but also to meet the needs of diners.
Many of the dishes in Hohhot Shangri-La Cafeteria are made on the spot, and according to the number of diners, the freshness of the food is guaranteed and the cost is very good. For example, noodle stalls, iron plate stalls, Japanese food stalls, seafood stalls... Much so. Accompanied by Chef Deng at lunch, I once again walked into Shangri-La Hotel, the people of Shangri-La. I am Qianwei, understand the media, understand food, understand catering. How much do you know? Slightly understood, slightly understood, slightly understood...