Building The Strongest Family-Chapter 92: A Recipe for Success

The massive screen flickered, revealing the colossal blue visage of Evolon, composed of billions of data points. "Sir, here’s the latest on the Osborn Restaurant Group," it announced with a hint of excitement.

Arthur leaned in, intrigued. "How are we doing?" he asked, taking a sip of his coffee as he prepared for the numbers.

"Remarkably well! In just a short timeframe, we’ve launched 1,042 high-end restaurants throughout the Aurelian Federation, spanning every major city and affluent district," Evolon reported proudly.

Arthur nodded appreciatively. "What about foot traffic at these locations?"

"Consistently high!" Evolon continued enthusiastically. "Our flagship spots in Neo Haven, Vespera, and Lestria are attracting an average of 1,500 patrons daily. Even our smaller venues in secondary markets are running at an impressive 85% capacity."

"And how’s the reservation situation looking?" Arthur probed further.

"Fully booked weeks in advance! We’ve introduced a tiered membership system: exclusive access for top-tier clients, priority seating for mid-tier members, and a waiting list for everyone else.The demand has only surged since we opened our doors!"

Arthur smirked knowingly. "People do love exclusivity."

Evolon then expanded the display to showcase a stunning 3D model of one of their signature restaurants, a sleek space adorned with floor-to-ceiling windows that bathed the interior in natural light.

The ambiance was enhanced by soft lighting and an open kitchen where chefs worked like artists crafting culinary masterpieces.

"Our concept is simple yet luxurious: dining with impeccable service," Evolon explained. "Each restaurant reflects local culture while upholding Osborn’s high standards. freeweɓnøvel.com

Our menus are curated by world-renowned chefs using ingredients sourced from only the finest suppliers globally."

"Any standout dishes that I should know about?" Arthur’s eyes sparkled with curiosity.

"Oh yes! Our ’Black Truffle and Gold Leaf Risotto’ is our bestseller at $950 per plate. And don’t forget about the ’Diamond-Crusted Bloodline Steak’, we limit it to just five servings per location each night and have over 10,000 reservations on its waiting list!"

Arthur raised an eyebrow in surprise. "Diamond-crusted? Really?"

"Absolutely! We use edible diamond dust, not so much for flavor but more as a status symbol,"

Evolon explained with a knowing smile. "Social media influencers are even paying triple just to film themselves enjoying it!"

"Of course they are," Arthur chuckled while shaking his head incredulously.

The screen then shifted to reveal a detailed financial breakdown.

"In our first three months alone, Osborn Restaurant Group has generated $2.8 billion in revenue," Evolon reported confidently. "And our profit margin sits at an impressive 42%, which is exceptional for this industry."

"Break it down for me," Arthur said, a playful smirk tugging at the corners of his lips.

"Absolutely, sir!" Evolon replied, as the screen flickered to life with impressive figures.

Dining Sales: $2.1 billion (a whopping 75% of total revenue!)

Membership Fees: $450 million (for those exclusive access tiers)

Private Events: $250 million (think weddings, corporate gatherings, and celebrity bookings)

Arthur leaned in closer, curiosity piqued. "What about the costs?"

"Not much at all," Evolon explained confidently. "Thanks to our own supply chain, expenses are kept low.

Labor is our biggest cost, but our robust training programs ensure efficiency. Plus, our strong branding allows us to command premium pricing."

Arthur studied the numbers intently. "Are there any unexpected hurdles we should be aware of?"

"Just a few minor bumps," Evolon admitted. "We faced some supply delays during our first month as Osborn Supply Chain got off the ground, coordination was a bit rocky at first, but everything smoothed out quickly. There was also a brief controversy when a food critic accused us of ’overpriced minimalism.’"

Intrigued, Arthur raised an eyebrow and asked, "How did you handle that?"

"They invited him to a private tasting with Chef Laurent," Evolon replied with a grin. "He left raving about us and even secured lifetime reservation priority!"

Arthur chuckled softly. "That’s classic."

Evolon then zoomed out on the screen to reveal an ambitious map dotted with proposed new locations.

"We’re already in Phase Two! The company is targeting 500 additional openings over the next six months, including exciting international expansions into high-demand markets like Eurasia, Valkenburg, and Nazrani."

Arthur’s interest deepened as he asked, "Any pushback from local competitors?"

"A little," Evolon acknowledged casually. "But nothing we can’t handle! Our brand recognition is solid, and we’ve successfully recruited several top chefs from rival establishments."

"Good! Let’s keep that momentum going," Arthur nodded in satisfaction.

Evolon paused for effect before adding, "There’s also been interest from investors, several groups have approached us about franchising."

Arthur shook his head firmly. "No way! We maintain full control here, quality over quantity every time."

Evolon continued its report. "Customers love our restaurants. Many people post pictures of their meals online, which brings even more guests. Some famous chefs have asked to work with us too."

Arthur nodded. "Good. What else?"

"The staff are happy and well-trained. We’ve had no major problems, just small things like a wine delivery being late one time. Everything runs smoothly now."

"That’s what I like to hear," Arthur said, finishing his coffee. "Keep expanding, but don’t rush"

"Of course," Evolon replied. "I’ll send you updates as more locations are opened".

Arthur glanced at his watch. "Before we finish, how are customer reviews looking?"

Evolon brought up recent survey results. "Over 94% give us five stars. Guests especially love the dessert menu, our chocolate soufflé gets mentioned in 68% of positive reviews."

"That’s excellent," Arthur said. "Any complaints we should address?"

"Just the usual small things, a few guests said the music was too loud, others wanted more vegetarian options. We’re already adjusting those."

"Good. Keep listening to feedback." Arthur walked toward the window. "What about staff? Any issues there?"

"None at all. Turnover is less than 5%, which is very low for restaurants. We’ve had over 10,000 applications this month alone."

Keep this momentum going," Arthur said, standing to leave. "But never compromise on quality for popularity."

"Of course not," Evolon responded. "Excellence is always our first ingredient

Arthur nodded and thought of something and looked at Evolon and said, " Compiled all the problems and arwastof improvement and send it to the person in charge".

"Understood Sir !" Evolon replied.