Red Net Moment News on February 6(Reporter Zeng Zhen Correspondent He Yang) "I can't let go of it, many people have not returned to their hometown to work in Chinese New Year's Eve, I am afraid that they will not be able to eat a hot breakfast." On the morning of February 6, Lin Shengli, the owner of Kaiyang Restaurant, who was cooking rice noodles, said. Breakfast is open until Chinese New Year's Eve, and lunch is open until 27, which is the tacit understanding between Lin Shengli and old customers for so many years.
Let low-income people and poor people afford to eat in the store, eat enough and eat at ease. This is a promise made by Lin Shengli, a 41-year-old laid-off female worker, in 1995. Over the past 28 years, she has provided more than 200,000 high-quality and inexpensive breakfast and lunch meals to low-income people every year.
In December 2023, Lin Shengli was awarded the title of "The Ninth Moral Model of Hunan Province", and also won the titles of "Shaoyang Moral Model" and "Hunan Good Man", and was listed on the "China Good Person List" in the second quarter of 2023.
28 years of low prices
In October 1995, Lin Shengli opened a Kaiyang restaurant in an alley on Hongqi Road in the city. The "lowest" ** in the market at that time was formulated - a bowl of noodles (noodles) at least 2 yuan for breakfast, and 5 yuan per person for Chinese buffet. This "lowest price" lasted until the end of 2007, and at the beginning of 2008, due to the rapid market prices, Lin Shengli was forced to adjust the noodles (noodles) to a minimum of 2 per bowl5 yuan, buffet adjusted to 6 yuan per person.
2.Is there any money to be made for a breakfast of 5 yuan? "Since the store opened, people often ask Lin Shengli. "A bowl can make a profit of three or four cents. As long as you don't lose money and can guarantee the wages of employees, you can do it! In Lin Shengli's view, opening a restaurant to realize her original intention is more important than making money.
The reason why we always adhere to the "lowest price" in the market and not increase prices is not only to adhere to integrity, but also to have more important reasons in Lin Shengli's heart: "Most of the old customers who come to the store to eat, they either have low income, or it is difficult to cook, and they need a place where they spend less money, eat enough, and eat at ease." ”
On the day of the 3rd New Year, we also specially added a dish of fried meat with chili peppers to make everyone eat better. Lin Shengli said with a smile.
28 years of quality assurance
I was introduced by a friend, and it was really clean and delicious. "It was really convenient, it was like eating at home. "This tofu is delicious today. "Customer, you talk to Lin Shengli, and the customer unconsciously becomes a ...... relatives and friends
Aunt Lin has very high requirements for the vegetables and ingredients purchased, and the vegetables must be the freshest. "My family has cooperated with Boss Lin for more than 20 years, and she trusts me very much, but she still beats me every day and asks me to deliver the best pork. Lin Shengli's requirements for ingredients are as strict as those of herself.
No matter how hard the work is, Lin Shengli has to clean the stove, pots and pans every day, and clean the restaurant every day and every week. She also made a rule: customers are not allowed to talk while they are serving food, and they do not leave leftovers when they close......Even the paper towels, disposable water cups and other supplies used in the store, she has to use them herself first.
There is no "advantage" in the quality of ingredients compared with peers, and in order to ensure the operation of the store, Lin Shengli has to "pick" profits from operating costs.
In order to strictly control labor costs, Lin Shengli only hired 3 people to help in the store, and she wore many hats herself - she got up at 4 o'clock in the morning every day to fry the ingredients, worked as a master and waiter during the peak breakfast period, and served as a cleaner after breakfast, quickly cleaned up the venue to prepare for Chinese food, and then rushed to the vegetable market non-stop to purchase ingredients for the next day, and was busy until the evening to take a breath and rest.
There are two posters on the wall of Kaiyang Restaurant, which read: "Civilized dining, until you are full, disc action, thank you for your cooperation", "Pay attention to nutrition, do not overeat; Cherish food and don't waste it; Put the residue into the plate, do not spit ......In order to guide customers to take meals on demand without waste, Lin Shengli divided the bowls into specifications and asked customers to eat as much as they want, but they must not waste it.
The original intention of 28 years has not changed
Now in addition to customers, I also have a group of friends who will come to rest, get water or have a hot meal, and I am very happy to be able to provide them with a little convenience. Recently, Kaiyang Restaurant has officially become a service station for labor union outdoor workers, and sanitation workers, couriers and delivery workers also frequent. Lin Shengli has always wanted to do more for everyone and provide a little more warmth.
In the first few years of the restaurant's opening, business was very bleak and there was no profit, but Sister Lin never paid us a lot. Especially during the SARS epidemic in 2003 and the new crown pneumonia epidemic in the last three years, restaurants were often closed and there was no income. Zhu Hanzhen and Yang Cui'e, who have been working with Lin Shengli since the first day of the birth of Kaiyang Restaurant, said.
does not owe employees wages; , many suppliers pay a penny. This is an "iron law" of management formulated by Lin Shengli for herself. For more than 20 years, no matter what the business situation of the store is, Lin Shengli has paid a penny from many suppliers, and has not owed the wages of restaurant employees, even if it is a loan or his retirement salary, he has to pay the employees on time according to the promised basic salary of 3,000 yuan per person per month.
Lin Shengli adheres to the good deeds of "allowing low-income people and poor people to go to the store to eat, eat full and eat with confidence", which not only affects many partners, but also drives many enthusiastic citizens to join the ranks of this "good deeds".
In recent years, as the fame of Kaiyang Restaurant continues to "become popular" in Shaoyang, the business of the restaurant is getting better and better, and the restaurant is becoming more and more busy. "I take advantage of the time difference between work and holidays, and come to the store from 6 a.m. to 9 a.m. to help my aunt keep the banner of Kaiyang Restaurant! Lin Shengli's nephew said.
In the past 28 years, the customer has become the "little luck" in her heart, and she has also become the "Aunt Lin" and "Grandma Lin" in the hearts of customers.