National Tide 1980

It’s hard to refuse hospitality and hard to escape from a drinking party.

Ning Weimin really couldn't refuse, so he had no choice but to comply with everyone's wishes.

Then I asked about Qiao Wanlin and heard that the Representative Service Bureau was also based here.

He simply sent someone to invite Qiao Wanlin, and they went to a two-story building outside the park to taste new dishes.

Not to mention, Zhang Shihui and Du Yang really didn't exaggerate.

Nowadays, the business at Tan Gong Restaurant is exactly as they described. Trading this fire has reached a higher level.

Not much can be seen from the dim sum shop on the first floor.

Anyway, there was a queue at the export window as usual, a long queue, more than ten meters away.

Old noodle steamed buns, silver rolls, Baiweixian steamed buns, pea yellow, noodle warehouse, ai wowo, kidney bean rolls, fried meatballs, fried steak forks, small meat rice, sour soup, etc. are still popular.

Anyone who can enter the store to eat is either a very patient person, or a customer who comes from afar.

In fact, this situation of operating at full capacity has been going on since last year.

So no matter how good the business is, it's just like this. At most, the queue in front of the door is a little longer.

If Ning Weimin can really feel the difference, it is the banquet business on the second floor.

If nothing else, it’s amazing to see the cars piled up in front of the door.

In the past, at noon on weekdays, it would be great if ten or eight cars could park at the door.

Now, almost all the parking spaces around the restaurant and on both sides of the road are full.

The number of cars seems to have more than doubled than in the past. In the past, it was just like this even during the holidays.

This is just the surface, the inner changes are even more amazing.

According to Zhang Shihui, reservations for private rooms in restaurants now have to be made three days in advance by phone.

Even if five or six private rooms are reserved for each meal, it is not enough to take care of related households.

Moreover, even the private seats are full every day, and people come before dinner time. No matter whether it is noon or evening, the venue is turned over at least three times.

Therefore, the employees in the front office who work double shifts can no longer meet the requirements of the guests, so they can only work morning and evening shifts.

The kitchen is even more busy, and we have to work the night shift.

In order to ensure the normal operation of the restaurant, the kitchen needs to be replaced 24 hours a day, and the cold storage is full of ingredients.

Thanks to Tan Gong Restaurant's plan to open a branch, they have continued to expand their team of chefs.

Since the opening of the business, we have also attached great importance to the training of the chef team. At least there is no shortage of people on hand.

Especially this time, most of the master chefs who were hired back by Zhang Shihui are masters of the kitchens in major famous stores.

Otherwise, even if it is recognized by the market, Tan Gong Restaurant may not be able to sustain such a hot business.

In this way, naturally, the profits will be considerable.

The current Tan Gong Restaurant, which has a two-story building with Beishen Kitchen, has a combined monthly turnover of more than 500,000 yuan, and the gross profit has always remained above 300,000 yuan.

Like the 1.5 million in cash Du Yang mentioned.

That's not counting Tan Gong's previous investment in converting Japanese yen, and the restaurant's new net profit after Ning Weimin went abroad.

And it’s the balance after paying dividends of 200,000 to all shareholders on New Year’s Day.

Therefore, it can be said that the operating level of Tan Gong Restaurant has reached the highest level in the domestic catering industry.

This was only 1986, and he was already making over three million a year!

I'm afraid that even if Beihai Fangshan and Tingli Restaurant were tied together, and even if they all joined together to form a group, they wouldn't be able to catch up to half of Tan Palace's profits.

But then again, every good thing has pros and cons, and it’s impossible to be comprehensive.

A side effect of the boom in business is that the current restaurant that provides meals for tour groups can no longer operate.

Yes, there is no need to worry about manpower, but space is limited.

Therefore, at present, this aspect of business can only be transferred to the banquet department of Tan Palace Restaurant of Beishen Chef.

As a result, Beishen Chef now has no time to spare.

It has to open every day, and even if there is no banquet, a main hall has to be reserved specifically to receive tourist groups.

But this is still not a long-term solution.

You know, once a major banquet is held, especially if there is official participation.

In order to maintain the style and take care of the needs of the banquet, Beishen Chef had to clear the place.

Once the entry of people who have nothing to do with the meeting is prohibited, Beishen Kitchen will not be able to provide corresponding services.

In this way, in order to make up for the shortcomings, Zhang Shihui and Du Yang came up with the idea of ​​opening another restaurant in the Temple of Heaven Garden to provide catering services for tour groups.

Otherwise, if we deal with it like this for a long time, I'm afraid it will arouse the dissatisfaction of the travel agency and affect the cooperative relationship between them.

It just so happened that the Temple of Heaven Park discovered that the antique teahouse for the New Year Garden Party was so popular with tourists, and increasingly felt that it was a good idea and worthy of normalizing this project.

The idea of ​​opening a teahouse in the park also came up, so the two parties hit it off again.

After some discussion, we finally decided to do a two-in-one.

With the funding from the Tan Palace Restaurant, the Temple of Heaven Park found an open space in the outer altar of the east gate of the park to build a two-story Chinese-style building and an antique tea house.

This kind of teahouse mainly sells tea, as well as snacks and meals.

The difference from a formal restaurant is not only that most of the tea houses have shading canopies at the front and back of the building. Teahouses with rattan tables and chairs under the canopies must be located in places with beautiful scenery.

It can reflect the blue sky in the distance and the red wall in the distance. You can see flowers, listen to cicadas, enjoy the cool air, chat, rest and read newspapers.

In fact, the service of selling tea is different from that of ordinary teahouses.

Don’t forget, just because the tea house is located in a park, there is no time limit for customers to spend money to drink tea.

For example, if a guest comes in the morning and asks for a pot of tea, he can drink it until the lights go down and the garden is closed in the evening.

If you're half drunk, it doesn't matter if you go for a walk or eat somewhere else.

As long as you tell the teahouse, the teahouse can still be reserved.

Moreover, while enjoying tea, you can also borrow newspapers and periodicals, and the newspaper delivery person of the exclusive tea house will deliver them to the table.

In addition to the general daily newspapers and evening newspapers, there are also illustrated newspapers and periodicals. The newspaper delivery service is roving, and you can read and change them at any time.

This is the most popular part of this teahouse.

For example, Laijin Yuxuan in Zhongshan Park and Fangshan Restaurant in Beihai Park were actually just such teahouses in the past.

In addition, the teahouse to be opened in the Temple of Heaven Park has its own characteristics.

It uses the costumes of service staff to entertain customers, and also provides folk performances to entertain tourists.

I also know that this kind of dining experience will be welcomed by tourists, and there is a lot of potential for it.

All in all, I listened to the work reports of Zhang Shihui and Du Yang, and received a warm and cordial welcome from the management of the Temple of Heaven Park, Qiao Wanlin and Tan Gong Restaurant.

Ning Weimin's first meal at Tan Gong Restaurant after returning to China made him feel extremely comfortable even before he even took it into his mouth.

He was pleased to find that it was true that three bastards could rival Zhuge Liang.

It seems that I really don’t have to worry about it in my laochao.

It’s because Zhang Shihui and Du Yang are both so smart and capable, and it’s because they can put aside their past grievances at work and discuss matters with each other.

Qiao Wanlin is taking care of it at the service bureau, and the Temple of Heaven Park and Tan Palace maintain such a harmonious cooperative relationship.

It is impossible for Tan Gong Restaurant not to make money, and it is impossible to fail in management.

It seems that from now on, he will just be a high-ranking mascot.

In other words, as long as he retreats behind the scenes and becomes the hands-off man, he can sit back and enjoy his success with peace of mind.

He can completely concentrate on his own affairs until the layout of Japan is completed...

Thinking like this, soon the dishes carefully prepared by the kitchen began to be served.

I don’t know if the chef knew that the top boss of the restaurant was coming, but the old and new chefs all tried their best.

When Ning Weimin tasted the Kuaizi, he was even more pleased with Zhang Shihui and Du Yang.

Hey, these two guys really weren't boasting. The restaurant was managed really well by them, and the chefs they hired were not bad at all.

As a eater, Ning Weimin knew as soon as he tasted it that not only the restaurant's original signature dishes had improved, but also the quality of the restaurant's signature dishes had improved.

Moreover, the Sichuan, Cantonese, and vegetarian dishes he ate today were almost the same as those he went to eat at famous restaurants.

No matter how much I thought about this deal, I felt it was a great deal.

This also means that in the future, Tan Palace will be able to make many signature dishes of well-known restaurants in addition to the Shandong cuisine and palace cuisine that it is good at.

For guests, there is no need to change places when they come to Tan Palace, and they can basically eat all over the capital.

Such a miracle on earth is simply a paradise for foodies. It’s no wonder that customers are willing to buy it and support it so much.

Who said catering is just a small business?

In Ning Weimin's view, the current climate of Tan Palace has clearly matured, and it can be regarded as an iron-clad camp.

Next, as long as you don't make fatal mistakes in management and don't work hard to die.

If they continue to copy this model based on their existing successful experience, they will be able to dominate the domestic catering industry for at least ten years at a far-leading level.

It is actually nothing if temporary profit growth has hit a ceiling.

Facing the inflationary environment brought about by economic development, most catering companies have begun to raise prices. They can do so later.

What's more, after the Dan Palace Restaurant opens in Tokyo, there will be a branch of Du Yang to open.

When that time comes, it will be a different climate and pattern.

At least in theory, Tan Gong Restaurant, which has grown so early, has already taken advantage of the first mover advantage.

Not to mention that they also have rich palace culture as a foundation and gimmick, and they also have card partners to help.

No matter how you think about it, they are all capable enough to take the lead in developing a mature brand.

Open branches in all royal gardens and first-tier cities across the country.

By that time, what a huge deal it will be!

It is the first high-end restaurant that can represent Beijing!

If everything goes well, they may not be able to replace "Judequan" and become the first catering group listed on the A-share market...

Ning Weimin became more and more beautiful the more he thought about it. The beautiful prospects for the future accompanied by the growth of ambition made him feel excited.

In his opinion, the current operating conditions of Tan Gong Restaurant cannot satisfy him any more.

Neither Zhang Shihui nor Du Yang lived up to his trust and were indeed worthy of his trust.

During the time he left the capital, they not only ensured the healthy operation of Tan Gong Restaurant.

Still let every investor and every employee get tangible benefits from it.

Moreover, it has achieved additional development beyond expectations, laying the foundation for Tan Palace to further expand its territory.

So in this case, he must reward it.

So during the banquet, Ning Weimin not only praised Zhang Shihui and Du Yang in public, but also fulfilled his promise on the spot and began to divide power.

To the shareholder representatives of Tan Gong Restaurant, he officially announced the business plan of Tan Gong Restaurant to open another branch in China after the Tokyo branch.

Du Yang was formally appointed to take full charge of the matter.

At the same time, he also proposed that investors can approve an incentive plan of 50% dividend for restaurant managers.

As for whether these partners are satisfied or dissatisfied with his decision, whether they trust or distrust.

It can be seen from the applause and cheers at the banquet, from the laughter and from the exchange of glasses.

This was the first meal that the management and investors of Tan Gong Restaurant sat together after the Spring Festival this year.

Gathering together happily, we are like a family, everyone is united and happy.

As the saying goes, harmony makes money, and this is the most useful business theory.

Therefore, no matter from the high spirits of Zhang Shihui and Du Yang, or from the congratulations expressed by all the shareholder representatives of Tan Palace.

In fact, it is enough to indicate that this year will most likely be a bumper harvest and fruitful year for Tan Gong Restaurant.

The situation here is in sharp contrast to those old and famous restaurants where the master chefs have retired and the apprentices are in charge. However, while the taste of the dishes has declined, the prices of the dishes have continued to rise.

It's a pity that in this day and age, no one really cares about this except those customers who are complaining.

Even the catering companies responsible for managing these old stores and their parent service bureaus are the same.

Otherwise, it may be possible to save the reputation of some old stores and prevent them from being abandoned and cast aside by the people.

At least many years later, people in the capital questioned why centuries-old stores always inevitably decline.

At least someone will recall it clearly and give a clear answer.

They will tell people that in fact, in the mid-1980s, a large number of veteran chefs retired, their apprentices were not skilled enough, and newcomers were unable to succeed.

As a result, the level of catering services in Beijing has deteriorated sharply, which is the fundamental reason why the old state-owned restaurants in Beijing have declined and gradually fallen into business difficulties.

This is true even for famous stores such as Shun Dong Lai and Ju De Quan, which are famous both at home and abroad.

Since then, they have become a famous restaurant that people in Beijing avoid and no longer have repeat customers.

Yes, 1986 was the most critical turning point in time.

Although the old stores in the capital are still there, the tradition and craftsmanship that can sustain the signature, and the courage to innovate and bring forth the new, have gradually disappeared since this year.

Fortunately, in this time and space, because of Ning Weimin, there is an extra Tan Gong Restaurant that did not exist before, becoming the only exception.