Page 35 of Brutal King

“What are you writing?”

“When I was in Asia, I went to a few popular shops. They were small and simple, but they had food that really packed a punch... and the people loved those spots. They were a hit. The important thing is to remember that customers want to get good value for their dollar. People want food that is going to awaken their tastebuds. Many restaurants today cut corners and replace tasty spices and herbs with salt. But some of those restaurants... Taiwan, Japan, Thailand, Cambodia... Mmm. They crafted foods that made your palate curious and eager for more.”

“What do you want me to do?” Kobe said, seemingly out of his element.

“I have an idea,” I said. “I’ll give you the name of one of those Asian restaurants and you look it up on your phone and take a look at the menu. From there we’ll make our choices.”

For the next hour we examined various menus and came up with a first draft of an interesting menu.

“You really think that will get people in the door?” Kobe said.

“I do,” I said with complete confidence in our choices. “If we limit the menu to a few key dishes, with those dishes often using the same ingredients, it reduces the need for a large inventory and keeps our losses at a minimum.”

He looked at the menu again, his eyes narrowed with skepticism.

“Trust me, Kobe. If we have tasty food with fresh ingredients, a cool and interesting atmosphere with relaxing music and a staff that is efficient and friendly, we can’t lose.”

The hint of a smile curved his lips, but that skeptic scowl remained on his brow.

“With a smaller menu, and every dish a homerun, we can get going on a smaller budget.” I picked up my notepad. “Come on. Let’s go show what we have to Trent.”

“Why?” Kobe said. “He’s not the one who’s going to grade us.”

“Oh, stop being so childish, Kobe. We’ll be working with Trent for the coming weeks. You’re going to have to find a way to get along with him.”

Without giving him a chance to respond, I marched to Trent’s office and rapped lightly on the open door. “Might I bother you a moment.”

“Of course, Katrina. It’s no bother at all,” he said with a flirtatious smile. But once again, the smile disappeared as Kobe entered the office behind me.

“I just wanted to show you the menu that we’ve devised. It’s based off of the many shops I’ve visited in various parts of Asia.” I handed him my notepad.

Nodding his approval, Trent read the menu then looked up at me. “You did this in the brief hour that you were out there?”

I nodded.

“I helped, too,” Kobe inserted.

Trent acknowledged Kobe, but barely. His gaze quickly returned to me. “I’m impressed,” he said. “Stinky Tofu, Xiao Long Bao, Chicken Feet, Gua Bao. I’m familiar with some of this, but the others are very intriguing.”

“Of course, we’ll want to add our own little touch to each of this menu items... you know... make it our own.”

He nodded. “Very good.” He eyed me with new interest, as if struck with the realization that I was more than just a pretty face. “You know, I’ve seen restaurant owners slave away at menus, adding this, removing that, changing the other. But this looks solid, Katrina. Real solid. I’m impressed by your restraint. Most people want to offer more and more items.”

“I’m hoping to offer more with less.”

“Will the budget allow for a top chef?” Kobe said.

I looked at Kobe then Trent. “Didn’t you say that this is a Lee Family restaurant?”

“Yes. Yes, it is.”

“The Lee Family really has a great reputation. Do you think we could snatch some up and coming junior chef from another restaurant? I mean, what junior chef wouldn’t jump at the chance to be Head Chef at a new and innovative Lee Family restaurant.”

“That’s an interesting idea,” Trent said. “I’ll talk to Mr. Lee’s assistant.”

“And as far as the remaining staff is concerned... we’ll just have to manage with as few employees as we can.”

“And get cheap labor,” Kobe added.

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