National Tide 1980.

The improvement of Japan's capital market, coupled with the generous year-end bonuses distributed by major companies in December, has undoubtedly ignited Japan's year-end consumer market.

Economic prosperity and a bullish stock market do promote consumption, at least on a psychological level, making people more willing to spend money.

Originally, I could be full with just a bowl of ramen at night.

But the world is so good that I subconsciously ordered a fried dumpling set meal, with eggs and beer.

After all, in an economically relaxed environment, people don’t know how to cherish money that is easy to earn.

I thought that by simply buying and selling stocks a few times, or taking on an extra job, I could easily earn back the money I spent.

The result is that everyone becomes a millionaire in his own imagination and spends money without hesitation.

Sometimes, even if you spend money on a whim, it doesn’t matter if it exceeds what you earn from your own labor.

At worst, just use a credit card.

It doesn’t matter if you don’t have a credit card, there are small consumer loan companies everywhere.

What if I can’t pay it back?
How is it possible that I can’t pay it back?

This is Tokyo, Japan, the economic center of the world.

In Tokyo right now, there are only low-paying jobs that no one wants to do, so how can someone not be able to find a job?

As long as you have a job, paying off your consumer debts is easy!

As a result, all entertainment venues in Tokyo were crowded, including restaurants, bars, various high-end and low-end nightclubs, and Snack Bars.

In places like Roppongi and Shinjuku where young people gather, the popular discos add extra bright colors to the night.

A man named Masahiro Orikuchi went from having nothing to earning 7 billion yen a year in recent years, all by opening a discotheque.

At that time, Japanese young people were crazy about this entertainment activity, although the number of discotheques was increasing rapidly.

But you have to queue up at the door of almost every discotheque, which is even more popular than karaoke.

In addition, the department store retail industry is booming, with large shopping malls and supermarkets packed with customers. Even the sales of postal shopping and New Year's cards are higher than in previous years.

In fact, this year alone, the amount of New Year's cards purchased by Mamasan Maria Chixia amounted to 1.52 million yen.

From her personal perspective, she has already broken the highest record of previous years.

She had to write all these cards by hand and then send them to the customers in the store.

So not only are the people in the Japanese postal department exhausted, the end of the year is also Maria's busiest time. Her wrists ache from daily fatigue, so naturally she has no time to respond to Takahashi Osaka's pursuit.

Ning Weimin had the experience of last year, so he followed the local customs this year and bought several hundred New Year's cards.

But he was more casual about it. He would give out more than 20 pieces of his own handwriting as New Year gifts to important Japanese clients and friends.

Other business relationships, such as those with suppliers, service providers, and partners, were all handed over to the Japanese employees of Daito Trading Company to write and send out, just as a formality.

That’s not all. Even the NHK toll collectors, who were once the most hated, could clearly feel the atmosphere of loose economy.

Because they suddenly found that their work became much easier.

Many people who have made money in the stock market no longer care about the annual NHK fee of more than 13,000 yen.

As a result, the "NHK toll collectors" who were once treated like rats and looked down upon by everyone can now collect money without having to pester or threaten people verbally.

Moreover, in the past, even if you ran around a building, you might not be able to knock on the doors of half the households and catch two suckers.

Now it is easier to knock on other people's doors, and basically, if you knock on seven or eight doors, you can get money from one or two houses.

Even if the other party's attitude is still full of disgust, as if sending away a beggar.

But this job has obviously become more affordable, which has made NHK fee collectors overjoyed.

With their 30% commission rate, they can earn 20,000 to 30,000 yen by serving five or six households a day.

If you work hard, make more effort, and make every effort, it is possible to earn 40,000 yen or even 50,000 yen a day.

In this way, their monthly income can be as high as one million yuan, which is at least twice that of ordinary white-collar workers. Who can believe it?
As a result, experienced NHK fee collectors have even changed their past practice of harassing and pestering customers every few days.

They also became more polite and courteous.

Because they found that, in fact, they only need to take advantage of people's vanity and politely say to the people who knock on the door, "Several of your neighbors have signed contracts and paid money. They seem to be stock experts and have really made a fortune. It's so enviable, isn't it? Oh, by the way, is your family having any financial difficulties? For example, you have recently lost money in stock trading. If so, please tell me directly, and I won't bother you anymore recently..."

In this way, the customer's attitude will usually change and he or she will sign the contract and get the money immediately.

After all, everyone wants to save face, and if someone really makes money, no one wants to be looked down upon by their neighbors.

Even those who don’t make any money, or even suffer losses, are unwilling to let their neighbors know about their financial difficulties through these “toll collectors” who go from door to door and alley, and have them accused of being stingy.

What's more, there is a British proverb that goes, "Nothing can upset you more than your friend or neighbor getting rich."

This is even more of a true saying that describes human nature. When you see someone you know getting rich, it makes you feel the most envious, jealous and hateful.

Therefore, even whether or not to pay NHK's television fees can create a chain of contempt. This result naturally surprised the top executives of NHK.

Suddenly they found that the fees charged were rising sharply, breaking the previous high.

The key point is that the Japanese people don’t seem to have much resentment. On the contrary, the relationship between the people and the NHK toll collectors seems to have become much more harmonious.

Happiness comes so suddenly, it's really strange and makes people a little confused.

Needless to say, Ning Weimin, who had planned for two years, benefited greatly from Japan's year-end bonus this year.

In today's Japan, the source of funds that injects the greatest vitality into the catering industry is first and foremost corporate personnel recruitment consumption.

During the bubble era, Japanese corporate dining standards for entertaining and socializing had already reached the point where a meal for two people would not allow the conversation to continue unless it cost 100,000 yen.

Therefore, right now, any mid-range hotel or restaurant can earn a million per night.

In addition, according to some Japanese media reports, the total social expenses of Japanese companies in 1987 exceeded trillion yen, of which nearly % went into the pockets of the restaurant and hotel industry. It is conceivable how prosperous Japan's catering industry is at the moment.

Moreover, the Japanese are going further and further in the pursuit of luxury and Western style, and are pursuing more and more luxurious food ingredients.

They are eager to try any expensive thing, as long as it is famous and novel.

The Japanese are willing to spend money to taste such high-end ingredients as French foie gras, flower of salt, Spanish Iberian ham, Japanese wagyu beef, Russian caviar, Korean ginseng, American bluefin tuna, Australian champagne crab, Italian Parmesan cheese, and bird's nest, ginseng, abalone and shark's fin that are highly praised by Chinese cuisine.

Therefore, Dangu Restaurant under Ning Weimin also had a big performance boom at the end of the year. Not only were the three branches in Tokyo, Osaka, and Kyoto full of customers again, but the negative impact of the conflict with Suho Ikuo some time ago has been completely eliminated, as if it had never happened.

The daily sales and profits of the two new stores are also considerable.

The Osaka branch is about 250 square meters, with daily sales of 5.6 million yen and a net profit of approximately 500,000 US dollars per month.

The Kyoto branch is 320 square meters, with daily sales of 7.3 million yen and a net profit of 650,000 US dollars per month.

So even though the two new stores have only been open for less than four months, the capital invested has been recovered and the money is starting to pay off. By the time we return to Beijing during the Spring Festival, it will surely be enough to satisfy the investors.

But the most exaggerated one is the 700-square-meter Tokyo branch.

As the largest flagship store of Dangu Restaurant in Japan, the Tokyo branch's daily sales have broken the business record at the end of last year, reaching an astonishing average of 18.5 million yen per day.

And this does not count you. The key is that it has effectively increased profits, with gross profit reaching about 60%, bringing net profit up to the level of 1.5 million US dollars per month.

Is this the highest daily turnover among all high-end catering companies in Japan?

Ning Weimin himself doesn't know.

But he was almost certain that, at least in the Chinese restaurant industry in Japan, he should be the number one in terms of income.

6◇9◇Book◇Bar

His basis is Pinzhenlou, the most famous Chinese restaurant in Yokohama Chinatown. When being interviewed by NHK reporters, its owner revealed rough operating data in front of the camera.

The overseas Chinese said that the 1,000-square-meter Pinzhenlou main store in Yokohama has a daily turnover of about 15 million yen, while the Pinzhenlou branch in Hibiya, Tokyo, which is more than 200 square meters, has a daily turnover of about 4 to 5 million yen.

This is the Chinese restaurant where the Crown Prince and Crown Princess of Japan once came to dine and praised the food highly.

It is definitely ranked number one in Yokohama, and having been deeply involved in the Japanese market for many years, it has already possessed a fixed customer base.

And because Japan's tax policy is very strict, it is unlikely that the boss would brag or tell lies.

It is conceivable that Ning Weimin was able to open three branches in just two years in Japan.

Moreover, whether in terms of total profit or daily sales of a single store, he has left the local tyrant so far behind, so he has enough reason to be proud of himself.

Especially from the perspective of recovering costs from an investment standpoint, he has created a miracle in the Chinese restaurant industry.

In fact, it is not surprising that such results were achieved.

No matter how well Pinzhenlou does business and how famous it is in Japan, it is still Chinese cuisine with roots in Japan and has improved its taste.

Moreover, the business model it follows is relatively traditional, and it can only develop slowly and steadily.

Especially in terms of the shortage of excellent chefs and the cultural attributes of the dishes, Pinzhenlou, as a "mixed-race" restaurant, suffers a great disadvantage and always gives real foodies a feeling of inauthenticity.

His best chef was hired from Hong Kong at a high price.

At best, it can be turned into a good Cantonese restaurant.

Especially in terms of labor costs, almost all the staff in his restaurant are Japanese or naturalized Chinese immigrants in Japan, so the labor costs are quite expensive.

In terms of these basic conditions alone, he cannot compare with Ning Weimin.

The only advantage that Pinzhenlou has is that it is naturally more famous and has a better reputation. In addition, it is more familiar with Japanese suppliers and can get more favorable prices.

But these conditions are not static and cannot be pursued.

On the other hand, Ning Weimin, although he is an outsider, he has many innate advantages.

First of all, the reputation of Tangong Restaurant, which specializes in palace cuisine and official banquets, is impressive enough.

Because the Japanese people revere the emperor, they rely on royal favors more than anyone else. Who wouldn't want to taste the delicacies that the Chinese emperor and the Empress Dowager Cixi once enjoyed?

In particular, the "Empress Dowager" series of films directed by Director Li were also a big hit in Japan. This is a big IP.

In addition, Ning Weimin also understands the essence of theme restaurants. He skillfully uses movie props, costumes, traditional Beijing arts and crafts, and many real cultural relics to further enhance the concept of this big IP in the layout and decoration of the restaurant.

Naturally, the Japanese, who were accustomed to seeing many things, were amazed at first sight and felt that the Dangu Restaurant was very "high-end".

First-time guests are often impressed and expectant even before they have tasted the food.

In addition, Tan Gong Restaurant does have real ingredients. Let’s not talk about anything else, just take the chef, Ning Weimin’s resources are incomparable to any other Chinese restaurant opened overseas.

As the capital of the country, Beijing has attracted famous restaurants and chefs from all over the country to move to Beijing since the founding of the People's Republic of China.

The chefs in Beijing can almost represent the cooking level of the whole country.

In particular, Ning Weimin seized the opportunity to recruit retired famous chefs from major famous restaurants by offering them long-term re-employment with generous treatment. At the same time, he also deliberately cultivated his own young chefs. As a result, the team of chefs he brought out was completely the essence of the country.

It is definitely an ace army that can fight and battle well.

To put it bluntly, he used almost half of China's cuisine and brought in famous chefs from half of the country to open his restaurant. Who can compare to him?

Not only do these chefs have their own unique skills, any one of them is qualified to be the leading chef in other Chinese restaurants.

But these people’s wages are so cheap. How can Chinese restaurants in Japan operate?

To be honest, the chef of Dangu Restaurant can amaze almost all Japanese with just one dish, "Three No-Stick" made by stir-frying eggs and sugar.

Moreover, those Japanese people kept saying it was delicious and were willing to spend 4,000 yen for it. How could this business not make money?

Fortunately, the chefs at Tongheju in China didn’t know about this, otherwise they would have been so angry that they would have cried.

They both use a big spoon and do the hard work, but they only make 1.5 RMB after doing a few hundred strokes, while others can make 200 RMB after doing a few hundred strokes.

Where the hell is this making sense?

The price difference is more than a hundred times!
That’s not all. In addition, the exclusive ingredients and gimmicks that Ning Weimin got made him surpass all the Chinese restaurants in Japan.

You know, this year Ning Weimin has really put in a lot of effort to open branches.

Last year, there were not enough ducks to sell, so he informed his duck suppliers long ago that he needed Japanese duck farmers to increase the production of special Kyoto ducks for him. As a result, the Beijing roast duck, which is the main dish of the three branches this year, has become the most popular dish.

Because the supply is sufficient, the three stores can now sell a total of more than 400 pieces every day.

Ning Weimin also raised the price to 24,000 yen per duck. Now he can earn 9 million yen just from selling roast duck every day, causing the turnover and profits to soar, and the performance growth is very stable.

Such authentic Beijing roast duck is now exclusively provided by Ning Weimin’s Dangu Restaurant in Japan.

Even people from the embassy have become regular customers of the store, so how can we not make money? (End of this chapter)