With that in mind, I first went to a home improvement store and bought a yakiniku plate. It's the type of plate with holes that you can put water inside.
Then, thinking that I might as well get some tasty meat, I went to a store that specializes in Hida beef. Looking directly at the price tag can lead to indecision, so I try not to look at it and buy some A5 grade Hida beef.
Next, we went to Albis, a supermarket that brings the Hokuriku breeze to Nagoya, to buy some delicious seafood from the north. Then we drove to Bokumo.
I put my purchases in the fridge, go home, then hop on the subway back to the store (to consume some wine).
We gathered at 6pm and started by preparing the floor. We laid cardboard on the floor and covered the counters and bookshelves with plastic to protect against oil splatter.
Then we arranged the ingredients on the table and got started.
"You should start with A5 Hida beef!"
"Adding the chef's secret spices will take it to the next level!"
yes.
When the staff asked them in advance what they would like to eat, a male university student revealed his desires, saying, "Kalbi is good!", while a female alcohol-loving person from Shizuoka revealed, "I want to drink with squid as a snack!"
So I carefully prepared the dishes, thinking I would provide the young men with the most delicious meat to be served with rice, and seafood that would please the ladies who grew up on the sea.
In the end, everyone looked happy. The wine was just the right match. Oh, it was fun.
By the way, while I was making these preparations, something happened that made me stop and think.
It was at my first home improvement store.
As I was browsing, I suddenly saw my face reflected in the glass and burst out laughing.
It was the face of an older man who was having so much fun choosing items. His eyes were sparkling like a little kid who had wandered into a toy section.
Ah, this is a face I had almost forgotten.
We at the restaurant business are in the business of preparation. Our business is to have people enjoy what we have prepared. You could also say that we have people eat our preparations and drink our preparations.
During my normal business hours, when I'm making these crucial preparations, do I really look like the little old man reflected in the glass?
Maybe this type of plate would reduce the amount of smoke. I should buy some sausages for Mr. Appetite. Drinker-chan will need shrimp as well as squid as snacks.
The moment I'm imagining this is the most fun I can have. My heart is filled with the joy of entertaining others.
But what if it were something you do every day? Are you using your imagination?
When you imagine the people who come and enjoy themselves, do you get excited thinking about how you can make them have fun next time?
No, sometimes it's not like that. Sometimes I'm just doing my usual routine. There are times when I'm just thinking about the customer acquisition system.
That won't do.
When we eat or drink, we naturally sense the "traces of preparation" in the food we are eating. The enjoyment of the preparation is sure to be conveyed to the person receiving it.
So I have to think carefully about each step and think, "Will they look happy after all this preparation?" And enjoying that imagination is exactly what I do.
I have a unique job where the work I do is directly connected to the happiness of my customers, so I can't slack off on imagining things every day.
People are drawn to those who are good at entertaining. There's no doubt about that. I need to get better at it too.
This barbecue party made me realize this again.
