Gourmet: From a Stall in Northern Europe

Chapter 443 - 355: Win-Win Cooperation, Massive Benefits and Discounts

For Lin Chen, it was the first time experiencing so many people setting up stalls at the same time. The ultra-high efficiency made him a bit addicted, finally feeling the thrill of commanding a kitchen.

They were busy over here, when in the distance, the sound of car engines approached.

Two cars, one new and one old, drove along the road towards them, parking steadily in the dockside parking lot.

Lin Chen just glanced and immediately realized they should be two chefs.

Getting up early at five on a Sunday, who would have thought! Haha!!

Last night, he intentionally sent messages to both at midnight, informing them about the stall setup today, just to catch them off guard.

Nagishiro Sho was better, being from one of Asia’s three competitive countries, there’s hardly any concept of a rest day.

But for Raphael, getting up early on Sunday was just as unbearable as being killed.

As soon as he got out of the car, from a distance, one could see this guy with two dark circles under his eyes, full of resentment, walking quickly towards them.

Nagishiro Sho glanced at him, the corners of his mouth rising. Although unclear about the exact situation, he could vaguely guess the real source of this guy’s resentment.

"Morning you two chefs, I thought you’d arrive around eight or nine, but didn’t expect you so early."

"Why not sleep in a bit since it’s Sunday?"

Facing Lin Chen’s fake smile, Raphael resisted the urge to punch him, expressing his grievances on his face.

"If you come late, there are too many guests, not convenient, and only at the start of the stall setup can the cooking steps be most comprehensive."

Actually, long before deciding to come to Dieppe, he already knew Lin Chen was setting up stalls on Sundays, as though in this kid’s mind, there’s simply no such thing as a rest day.

It’s simply absurd.

But when Sunday at five in the morning came, he still couldn’t adjust to this sudden intensity.

Even though he hardly did anything yesterday, his body felt an unusual fatigue.

Because of this, he was full of complaints.

He couldn’t blame Lin Chen for setting up stalls so early on a Sunday, nor could he comfortably sleep in until naturally waking, only forcibly set an alarm to wake up early.

No place to vent!!

Couldn’t blame myself, right?

"Hmm? Who are these two?"

Rovena and the surrounding staff were surprised to hear Lin Chen calling them chefs, raising their eyebrows curiously and looking over.

To be called chef by a head chef, at least it’s someone of the same level of chef, right?

"Good morning everyone, I am the Head Chef at God’s Kiss Amiens Branch, also Lin’s chef. Although he is now the Head Chef at Radisson, he is also my sous chef."

"I am the Head Chef at Amiens Natsuki Longyin, specializing in fusion cuisine, I am Sakura People."

The two made a relatively formal self-introduction.

They were knowledgeable, instantly recognizing these employees were likely responsible for greeting guests at the dock, possibly including coaches leading guests to the fishing ground for diving and other activities.

First spread the advertisement, maybe when chatting with guests, they’ll casually promote their restaurant.

"Michelin Chef?!"

Upon hearing God’s Kiss, Rovena was shocked, instantly realizing who these two were.

Although he hadn’t eaten at God’s Kiss, the founder of the Paris flagship store, Chef Marchello, was quite famous.

As a dock supervisor, who could be considered a middle-level hotel employee, he was naturally aware of information unknown to ordinary employees.

For instance, Radisson’s restaurant was co-founded by Chef Marchello.

Calculating it this way, Chef Raphael was likely here to inspect the restaurant?

Add to that, as Lin Chen’s superior, Rovena instantly became very cautious.

The identity of a Michelin Chef abroad is genuine high society, carrying high respect and prestige.

Rovena was the first to step back two paces, making space for the two, and all other employees tactfully stepped back, willingly creating a straight path leading directly to the food truck window.

They all had paid, just waiting to eat, there’s no need to occupy the space.

"Don’t just stand here, go, bring over some tables and chairs, surely you don’t want to stand and eat?"

"No need, no need, we have it here."

Dais quickly waved, pointing at two stacks of plastic stools piled next to the table.

No need for the few girls to do it, employees voluntarily went forward, within seconds, arranging plastic stools of varying heights on the open space.

"Using high stools as tables, small stools for sitting? Hey, this idea is really brilliant."

"Didn’t expect to experience outdoor dining at the dock, morning sunlight is just right, warm, a light breeze feels incredibly comfortable."

These employees each picked their spots to sit down, starting to photograph each other, such a unique experience would be a pity not to share on social platforms.

Most importantly, there were three Michelin Chefs present!

Everyone’s eaten at food trucks, but a food truck run by Michelin Chefs, few have probably ever tried it.

Raphael and Nagishiro Sho respectively took out their business cards from their pockets, exchanging contact information with Rovena.

"Mr. Rovena, right? It’s a pleasure to meet you. I have a proposal, and I’m not sure if you would be interested."

Raphael glanced at Nagishiro Sho. Although there was no verbal exchange, with a simple exchange of eye contact, the two quickly reached an understanding.

"You want us to help promote your restaurants?"

Rovena smiled, instantly grasping the idea, pointing at the employees: "Of course, no problem. They’re all ship employees, equivalent to tour guides, and some are fishing and diving instructors. There’s another group that hasn’t come yet."

"Although our visitor flow isn’t large, those who come for fishing and diving usually have some money and enjoy social activities, so they’ll definitely be interested in your restaurants."

Raphael and Nagishiro Sho smiled, nodding in agreement.

"Talking to smart people saves effort. So, we won’t take advantage of you for nothing. We’ll provide some small benefits to everyone."

The employees on site had long been paying close attention to the conversation. Hearing about the benefits, their eyes lit up simultaneously.

"First of all, Mr. Rovena, it would be great if you could organize a list of employees for us. As long as they’re on the list and still employed at the dock, they can enjoy a 20% discount when dining at our restaurant."

"This is just the basic benefit. If you help recommend guests to dine at our restaurant, they can mention your names for the discount, or receive a complimentary drink or dessert."

"We’ll also keep a tally. When your names accumulate to five times, the dining discount increases to 30%; ten times, it becomes 40%; and twenty times, 50%."

"If it reaches one hundred times, you’ll receive a monthly cash offset of 100 Euros in value."

As soon as Raphael finished speaking, Nagishiro Sho followed up immediately.

"Besides dining at the restaurant itself, I also have a sushi food truck and am considering expanding into this market. If Mr. Rovena and everyone are willing to cooperate, I might deploy a food truck here specializing in sushi and simple box meals."

"The reward system proposed by Mr. Raphael also applies to my food truck, equivalent to providing everyone with free meals. How does that sound?"

"Really?!"

Rovena’s eyes widened in astonishment, hardly expecting such generous discounts from the two head chefs.

That’s a Michelin-level restaurant; dining there is certainly not cheap. A full course of appetizers, hot soup, main dishes, drinks, and desserts would definitely cost over a hundred Euros.

Leaving aside the 100 Euro voucher, even a 50% discount saves tens of Euros, and the more you order, the greater the discount.

Most importantly, you wouldn’t go to such a restaurant alone; you’d certainly bring companions.

With two or more people, it’s like getting one person’s meal for free.

If you use this benefit to impress someone...

It’s a winning deal!

In just a brief moment, not only Rovena but all the employees on site appeared tempted.

Having a half-price privilege at a Michelin restaurant, just thinking about it feels incredible!

"How exactly are these names tracked?"

Rovena quickly calmed down, focusing on the core point.

"Is it counted for each individual guest or for each group of guests?"

"Of course it’s for each group of guests, otherwise the benefit would be too easy to obtain, right?"

"Indeed."

Getting the expected answer from Raphael, Rovena privately breathed a sigh of relief.

That’s reasonable.

If the conditions offered seemed too easy, he would have to suspect if there’s any hidden issue.

"Everyone heard that, right?"

"Heard it!"

"Yes."

"Happy to serve both chefs!"

The employees raised their hands and cheered together; nobody would refuse such benefits.

After all, the number of hotel tourists will only increase, and when they go on trips by boat, they’re responsible for warming up and creating an atmosphere, making this topic quite suitable.

A day involves two or three trips, and each boat has two to three groups of guests, adding up to roughly ten groups per person daily.

Even if only one group of guests is interested, accumulating over time makes reaching the 50% discount privilege very achievable.

As for the 100 Euro cash offset value, although the difficulty is slightly higher, it’s only a matter of time.

At first glance, the 100 Euro offset seems less impactful than the 50% discount, but it’s all relative.

For those working in Dieppe, they typically wouldn’t go to Paris or Amiens frequently. Even if they do, it’s only on their two days off per week.

In total, it would be at most eight or nine days within a month.

Considering various unforeseen circumstances, managing to spare two or three days a month to dine there is already quite good.

From this perspective, the 100 Euro offset combined with the 50% discount virtually equates to free meals.

If accompanied by many people and splitting the bill, they could secretly use the benefit to get a free meal for themselves.

Not only saving a fortune but also earning the admiration of others, it feels incredibly satisfying!