Heidi is British. At first, she opened a bookstore in Notting Hill, London, with a wide variety of books, almost everything, but unfortunately the business was not ideal, which made her worry. When Heidi was about to give up, chef Ernie Bell came to the bookstore and asked, "Do you have Fish and Chips and the British Working Class in your bookstore?"

Heidi hurriedly said to him, "There should be, I'll take a look." After searching the bookshelf for a while, Heidi found the book "Fish and Chips and the British Working Class" from many books, and after purchasing the book Bell asked Hetty, "Is there a kitchen in your bookstore?" Heidi answered truthfully, "No."

Seeing Bell's disappointed expression, Heidi asked with doubts: "We open a bookstore, and we don't cook in it. Of course, we don't have a kitchen, but I just want to know, what do you need a kitchen for?" Bell explained sincerely: " What a wonderful thing it would be if there were kitchens in bookstores to be able to experiment with the recipes in the books."

Heidi thinks that Bell's wonderful idea, they can try it. Bell took the initiative to introduce to Heidi that he specialized in cooking, and if Heidi's bookstore had a kitchen, he would be willing to be a chef. Heidi promised Bell that he would leave the phone and call him as soon as the kitchen was done, hoping to have a good cooperation with each other.

Bell promised on the spot that when he came to Heidi's restaurant, he would try his best to work. After leaving the phone number, Bell took his beloved book and went home leisurely. Heidi brought in a few masters to renovate the bookstore, paint it a deep red hue, and design a beautiful kitchen inside. After the bookstore was renovated, she called Bell immediately.

"My bookstore will be called the Chef Bookstore in the future, and you are the chef of the bookstore." When Bell came to the bookstore, Heidi was full of confidence in the future: "I hope that with your help, the business of the Chef Bookstore will be better. Bell is full of confidence in the future: "With my predictions, the kitchen bookstore will definitely thrive."

The chef's bookstore is very compact, with an area of ​​only 20 square meters. The decoration of the store is simple and concise, without too many complicated designs, which makes people feel fresh and comfortable. In the chef's bookstore, the focus is on books on food. Books are classified according to food varieties. Desserts, soups, staple foods, meat, vegetables, and drinks each occupy two bookshelves. There are also sociology, history, nutrition, Diet health books and food novels.

In the innermost part of the chef's bookstore, there is a test kitchen specially opened by the bookstore, which can help readers to test whether the recipes are practical. Recipes are not ordinary books, and customers read recipes not only for spiritual enjoyment, but also to guide practice. The same dishes cannot keep the stomach of the guests, so the dishes in the inspection kitchen are often not the same.

Every day’s dishes are selected from the recipes sold in the bookstore by the resident chef Bell, who wears a white coat and a white hat, and is determined by the seasonal food in the vegetable market, and the dishes are not arranged in advance. Go to the bookstore to know what dishes can be eaten that day. The Chef Bookstore is open from Tuesday to Saturday from 10:00 to 18:00, and is closed for the other two days. On open days, the bookstore will hold cooking workshops and tasting activities with different themes every day, allowing customers to taste the flavors of all countries while reading.

Once, Mrs. Parry, the cover designer and illustrator, came to the bookstore to sign books and made her own rose cake. The top was decorated with lifelike cream roses, and the surface of the cake was also drizzled with rose juice. It looked pink and very attractive. Rose cake is an appetizer in bookstores, and customers can't help but try several bites after another. The dishes in the bookstore are 5 pounds for two courses, which are appetizers and main courses, and 7 pounds for three courses. Desserts are added on the basis of appetizers and main courses.

There are many readers who go to the chef bookstore every day. At any time, there will be customers holding recipes in their hands and waiting in a long queue to be seated. There are many books and recipes about food for sale in the chef's bookstore, and the food in the kitchen allows you to experience the joy of turning pictures into real objects. People who step into the bookstore almost have to buy books in the bookstore, and then go to the kitchen to eat.

Thanks to their hard work, the number of customers from all over the world is increasing day by day. The incomparably innovative chef's bookstore has rapidly grown into the best-tasting bookstore in the world, with an annual turnover of more than 10 million US dollars. Compared with creating an elegant reading atmosphere, the perfect combination of consumption and culture is the best way to operate. Stores close to the masses to facilitate customers, is a good strategy for business success.

Heidi is British. At first, she opened a bookstore in Notting Hill, London, with a wide variety of books, almost everything, but unfortunately the business was not ideal, which made her worry. When Heidi was about to give up, chef Ernie Bell came to the bookstore and asked, "Do you have Fish and Chips and the British Working Class in your bookstore?"

Heidi hurriedly said to him, "There should be, I'll take a look." After searching the bookshelf for a while, Heidi found the book "Fish and Chips and the British Working Class" from many books, and after purchasing the book Bell asked Hetty, "Is there a kitchen in your bookstore?" Heidi answered truthfully, "No."

Seeing Bell's disappointed expression, Heidi asked with doubts: "We open a bookstore, and we don't cook in it. Of course, we don't have a kitchen, but I just want to know, what do you need a kitchen for?" Bell explained sincerely: " What a wonderful thing it would be if there were kitchens in bookstores to be able to experiment with the recipes in the books."

Heidi thinks that Bell's wonderful idea, they can try it. Bell took the initiative to introduce to Heidi that he specialized in cooking, and if Heidi's bookstore had a kitchen, he would be willing to be a chef. Heidi promised Bell that he would leave the phone and call him as soon as the kitchen was done, hoping to have a good cooperation with each other.

Bell promised on the spot that when he came to Heidi's restaurant, he would try his best to work. After leaving the phone number, Bell took his beloved book and went home leisurely. Heidi brought in a few masters to renovate the bookstore, paint it a deep red hue, and design a beautiful kitchen inside. After the bookstore was renovated, she called Bell immediately.

"My bookstore will be called the Chef Bookstore in the future, and you are the chef of the bookstore." When Bell came to the bookstore, Heidi was full of confidence in the future: "I hope that with your help, the business of the Chef Bookstore will be better. Bell is full of confidence in the future: "With my predictions, the kitchen bookstore will definitely thrive."

The chef's bookstore is very compact, with an area of ​​only 20 square meters. The decoration of the store is simple and concise, without too many complicated designs, which makes people feel fresh and comfortable. In the chef's bookstore, the focus is on books on food. Books are classified according to food varieties. Desserts, soups, staple foods, meat, vegetables, and drinks each occupy two bookshelves. There are also sociology, history, nutrition, Diet health books and food novels.

In the innermost part of the chef's bookstore, there is a test kitchen specially opened by the bookstore, which can help readers to test whether the recipes are practical. Recipes are not ordinary books, and customers read recipes not only for spiritual enjoyment, but also to guide practice. The same dishes cannot keep the stomach of the guests, so the dishes in the inspection kitchen are often not the same.

Every day’s dishes are selected from the recipes sold in the bookstore by the resident chef Bell, who wears a white coat and a white hat, and is determined by the seasonal food in the vegetable market, and the dishes are not arranged in advance. Go to the bookstore to know what dishes can be eaten that day. The Chef Bookstore is open from Tuesday to Saturday from 10:00 to 18:00, and is closed for the other two days. On open days, the bookstore will hold cooking workshops and tasting activities with different themes every day, allowing customers to taste the flavors of all countries while reading.

Once, Mrs. Parry, the cover designer and illustrator, came to the bookstore to sign books and made her own rose cake. The top was decorated with lifelike cream roses, and the surface of the cake was also drizzled with rose juice. It looked pink and very attractive. Rose cake is an appetizer in bookstores, and customers can't help but try several bites after another. The dishes in the bookstore are 5 pounds for two courses, which are appetizers and main courses, and 7 pounds for three courses. Desserts are added on the basis of appetizers and main courses.

There are many readers who go to the chef bookstore every day. At any time, there will be customers holding recipes in their hands and waiting in a long queue to be seated. There are many books and recipes about food for sale in the chef's bookstore, and the food in the kitchen allows you to experience the joy of turning pictures into real objects. People who step into the bookstore almost have to buy books in the bookstore, and then go to the kitchen to eat.

Thanks to their hard work, the number of customers from all over the world is increasing day by day. The incomparably innovative chef's bookstore has rapidly grown into the best-tasting bookstore in the world, with an annual turnover of more than 10 million US dollars. Compared with creating an elegant reading atmosphere, the perfect combination of consumption and culture is the best way to operate. Stores close to the masses to facilitate customers, is a good strategy for business success.