Gourmet: From a Stall in Northern Europe-Chapter 117 - 108 Seafood on the Go, Spicy Edition

[Ding! Today's business settlement is completed. A total of 720 meals and 146 drinks were sold, earning 866 positive points, with a 100% positive rate. Received rewards: Recipe Exchange Voucher *2]

[You have achieved 100% positive feedback three times, unlocking the achievement: Beloved Vendor by Customers, and received a reward: Food Truck Upgrade Card *1]

Achievement?

It's been a while since I've seen this pop up, kind of missed it.

Clutching the golden Upgrade Card, I pulled up the food truck's 3D structure diagram.

If I remember correctly, up to now, I've upgraded nine times. One more time, and I can activate the second hidden set attribute.

I've been eyeing this set attribute for a while, so this time, I won't hold back. Let's use it directly since I have some free time recently, unlike the hectic pace before.

[Ding! The ice maker has been upgraded, increasing ice-making speed by 20%]

[Cumulative ten upgrades to the food truck achieved, unlocking the second set attribute]

The originally [Locked] grey text began to tremble as if shaking off surface dust, glowing in radiant colorful light.

[Attractiveness Aura: Increases the probability of pedestrians noticing the food truck within a hundred-meter radius by 20%. The closer they are, the stronger the effect]

"Whoa? Is this for real?"

It might not seem as powerful as freezing time, but when you think about it, the biggest worry in vending is not having customers.

As long as there are customers, everything else can be managed. The fear is when nobody is interested.

A hundred-meter range doesn't seem large, but I always choose spots with heavy pedestrian traffic, so this aura's effect can be quite formidable.

Conservatively estimated, the business should be booming if I set up the stall tomorrow.

Adding on today's oyster selling experience, I've decided to stock more goods tomorrow. While business hasn't picked up yet, earning a bit more is worth it.

As for the restaurant menu...

Oh right, the photos the two girls took haven't been thoroughly looked at yet. Damn, which chef has to work extra hours before bed?

The next morning, Lin Chen, waking up naturally, was washing up.

Looking at himself in the mirror, he had already started considering what dishes to sell today.

There's no need to think about the locals' tastes for now. Ingredients they've eaten since childhood may not pique their interest with a different preparation. Tourists are still the main target.

What tourists love is definitely showcased on the higher tiers of various apps.

"The most famous seafood in the Romantic Country: Gillardeau Oysters, Brittany Blue Lobster, mussels, scallops, razor clams, sardines, mackerels..."

A simple search will yield the related information. Currently, sardines and mackerels aren't a priority since they're more common in Western cuisine, but they can remain as backup options for the menu.

Today is Tuesday, five days away from Saturday. In theory, he could sell one of lobster, mussels, scallops, and razor clams each day, leaving a day as a buffer. However, he feels this schedule might be too tight.

Out of cautious habit, he feels he needs to reserve at least three days for menu development, meaning he needs to sell all four types of ingredients within two days.

Other seafood varieties can also be sold, but since these are the most famous near the Normandy Coast, they're definitely the most popular with tourists.

First, build a loyal customer base and a reputation, then gradually explore other ingredients. This is the vending approach Lin Chen has currently developed.

"Ding"

The phone lit up. It was a group message from Dais, asking about today's plan.

Lin Chen had already thought about it the night before.

Considering that the restaurant will later offer fishing, diving, picking, and hunting as ways to obtain ingredients, having the two girls experience what future customers will is undoubtedly the best approach.

Only those who've experienced it firsthand can empathize with customers who have similar experiences. This is one of the most crucial principles in the service industry.

Picked up the phone and quickly sent out a few messages.

[In the next two days, you two head over to the seafood farming area and farm owned by the hotel to experience the process of sourcing ingredients firsthand. Inform the hotel staff that you're restaurant employees and that I sent you, so it shouldn't cost anything]

[If there's a fee, temporarily charge it to me and keep the receipt. Place the ingredients you bring back in the restaurant's fridge, and I'll cook with them]

This hotel group even provides rooms for employees for free, so they shouldn't be stingy about a free experience, right?

That's how he thought, anyway.

When they heard Lin Chen was letting them "work" in the guise of having fun, the two girls immediately screamed with joy, bouncing around the room in jubilation.

Lin Chen indeed has a private room, being a Head Chef and all, with good perks.

The two of them, being waitstaff, share a suite — a two-bedroom, one-living room setup — allowing them to grow closer and work more cohesively.

Being the more experienced one at work, Dais quickly calmed down.

"Even though we're told to have fun, we still need to plan. Chef wants us to fish, dive, and catch seafood, definitely hoping we can scout the seafood types and difficulty of obtaining them at the fishing grounds firsthand, experiencing what future guests will."

"We should try to obtain as many different types of seafood as possible and ensure each type has more than two quantities as a buffer. That way, we can provide Chef with more inspiration."

"So here's the question: do you know how to fish or dive?"

Elsa's smile froze: "Um..."

"Damn, looks like we have to start by learning to dive. Lobsters are quite easy to catch, but there's no fast track for fishing. Let's go, skip the makeup or dressing up, and take the swimwear. Anyway, we have to go in the water."