"I've recruited over ten waiters, and I plan to hire three chefs: one to assist, one as a sous chef to prepare set meals for white-collar workers, and one head chef for dishes served in the private rooms. Our dishes are tasty, but the skill of the chef can make a significant difference."
This difference was apparent in both Zhenzhen and Yinan's cooking. Zhenzhen's dishes showcased the natural flavors of the food, while Yinan's not only did the same, but his craftsmanship was also impressive. Even if the ingredients were the same, Yinan's dishes would come out on top. Wouldn't hiring a new head chef be like giving wings to a tiger?