National Tide 1980.

Chapter 462 Civilian Wisdom
"Okay, I've been talking about some useless nonsense, let's get on with the serious stuff..."

After teasing his apprentice enough, Kang Shude took another sip of tea, moistened his throat, and continued to talk.

"I said so much earlier, you should understand the operating characteristics of the restaurant, right? The key is that the price is cheap and saves time. This kind of restaurant has almost ready-made food for you to eat without trouble. Simply process it, and you can't wait. You can fill your hunger after a while. But eating in a restaurant is just a matter of time, mainly to fill your stomach."

"Under normal circumstances, half a catty of shredded pork fried cakes and a bowl of hot and sour soup are the consumption level of one person. For two or three people, they may order dumplings, soup noodles, and some small wine and side dishes. A few people in a family, young and old, Only home-cooked food and rice are required. Therefore, the profit of this kind of restaurant lies in diversified operations, convenience, and small profits. On the premise of meeting the needs of customers with various tastes, it must be trouble-free, cheap and affordable.”

Ning Weimin nodded frequently.

My heart said, isn't this the Chinese fast food in the future.

Such as Chengdu snacks, Shaxian snacks, hometown meat pies, Nanchengxiang, real kung fu, Yonghe beans, almost all of them.

But Kang Shude saw his apprentice like this, but he didn't think that Ning Weimin could understand everything.

"Don't rush to nod, do you really understand?"

So Ning Weimin showed off his common sense of modern fast food.

"Understood, there's nothing I don't understand. This kind of small shop is a business with small profits but quick turnover. How to increase the number of customers and speed up the cooking speed of the kitchen is very important. For example, there are many types of products and low prices. It is nothing more than a means to attract customers. Kitchen cooking must also be simple and fast, so that one group of customers will leave quickly after eating, and then another group will eat. In the West, this is called turnover rate. Meal time is limited , in a limited time, if a table can receive three groups of guests, it is of course more cost-effective than only one group."

"However, I really have a different opinion. I can understand the thinking of these shops. It is nothing more than the words 'increasing income and reducing expenditure'. But I think that saving money can't save rent. Let's talk about the location of this shop first, listen to you The meaning of the words is that since restaurants are all chain stores, they should be private houses for people to live in. This is not in a commercial area or in a busy city, how can there be so many customers?"

"In my opinion, instead of being imprisoned in the alley and doing business with the neighbors, the purpose is to save the rent. It is better to open a shop in the downtown area. Even if the big shop becomes a small shop, and the small shop becomes a small stall, it must be able to occupy the customer flow The convenience of quantity is also cost-effective. This kind of cost cannot be saved. Because more things are sold, more profits are made, and the purchase volume is larger, but the price of raw materials can be lowered. This is a legitimate way to increase revenue and reduce expenditure.”

"In addition, I don't think that the more complete the products of this restaurant, the better. If there are more types of things sold, more kitchen utensils will be purchased, and more labor costs will be added, which will increase unnecessary costs. In addition, if you only have complete pictures, you will not have your own It is difficult for chefs to be proficient in making, and it is easy to lose sight of others. Instead, it is better to make one or two things that are easy to eat and fast.”

"So I think we should only sell one or two of the most popular products, and at most add a little extra variety based on the main business varieties. This is also saving money. We should even prepare a large number of semi-finished products. Customers order It can be sold simply by heating it up, which is of course the best."

Sure enough, his remarks were well received by Kang Shude.

"Well, you're pretty smart. You've never done a job before, and you can see the key points of profitability, what is the turnover rate, and you can even think of semi-finished products. Not bad, you are born like a piece of business material ..."

However, Ning Weimin had just been complacent for a while, and what Kang Shude said later made him ashamed.

"However, what you don't agree with is a bit taken for granted. In the past, the rent in the downtown area was not as cheap as it is now. What's more, it is the big front door where buyers and sellers are willing to come. Big businesses are piled here, not only an inch of land It’s a lot of money, many people buy land and build houses by themselves, how can a store with no strength squeeze in? If a restaurant can get in now, it’s not a restaurant. Right?”

"Another point is that the market is not smooth. You, a small restaurant, forcefully squeezed into the downtown area and went hand in hand with the big business, you are looking for death. Among other things, you can't be sure in a bad year or a famine year. A rise or fall in food prices will cause you to die. It can make you lose customers and close at a loss. The ability of small businesses to resist risks is too poor. It’s impossible to play at all.”

"So, eating in the downtown area has always been divided into up and down, except for the real restaurants, which are street food. The so-called convenience restaurants only existed after liberation. And they are all in the small alleys in the downtown area. "

"Another thing, the ordinary people in the past were not as rich as today's people. Who can eat out all the time? The labor in the past was not considered money. Apprentices work for nothing, just eat and drink. Then for restaurants He said, you can only do business with neighbors nearby, and you must not be afraid of trouble. Is it not possible to do everything? It must be complete. Maybe people occasionally want to eat at your place, so you have to have what you want to eat In order to attract customers and continue to operate with a reputation. Otherwise, if people come to eat pot stickers, if you go back and talk about it, next time someone else wants to eat pot stickers and will not come to you. The number of customers will naturally decrease. "

"Speaking of which, there is another name for the big restaurant in the capital, Erhunpu. Do you know what it means? Erhun actually means that the raw materials for cooking come from two sources. One is the regular ingredients prepared by the shop, and the other is It’s the ingredients brought by the guests, and they’re handed over to the chef to cook. This is called ‘stir-fried vegetables’, and you can earn money for processing. Is it okay to be afraid of trouble? If you’re afraid of trouble, you won’t have customers. How about calling it Qinxing.”

"Let's not talk about ordinary restaurants, let's just talk about small chicken and duck shops like Bianyifang and Judequan, and chicken and duck stalls. In the past, there were not only roast ducks, such as barrel chicken, clear sauce meat, boxed vegetables, raw vegetables, etc. Chicken and duck embryos, do everything you can, and earn money. And not only sell but also deliver. Try to curry favor with big customers. Deliver goods to big families and other dealers. Only in this way can they gradually grow. You can only see that 'Judequan' is in a good location now, and it was a house built on land after the business grew. It used to be imprisoned in a small alley in a corner."

"And the sheep's head horse, only sell twenty white water sheep's heads every day, don't sell any more, cook it in the morning, and push a small cart out in the afternoon, with an ox horn on his waist, and the white hat and white coat are spotless. Don't shout Well, regular customers must be waiting for him at the old place by the hour. He lives in Nanheng Street, from Nanheng Street to Langfang Santiao, before four o'clock, twenty sheep heads will be sold out. He just relies on This snack, lives in a courtyard house, has three wives, and supports a large family. You said he earns so much money, why doesn’t he open a shop? Is he stupid?”

"He is not stupid at all. He knows that this mutton head meat is delicious, and people will not want to eat it every day. If you cook too much, it will be worthless. Open a shop? The rent has increased the price of mutton heads. Others don't buy it, and he just I can’t do it by myself. So people sell their handicrafts on the street in a down-to-earth manner. The sales are limited at fixed times and places, and they are willing to stick to the grade of snacks forever. On the contrary, it is the most cost-effective. So there is a difference between the past and today. Some of your ideas are good, and they probably work today, but they didn’t work in the past. This is determined by social conditions.”

If we say that Ning Weimin was born out of the modern management method of the western fast food industry, it is very scientific and can adapt to any situation.

However, because of Kang Shude's few words, he suddenly realized that there might be unrealistic possibilities, which made him feel somewhat frustrated when he hit a wall.

Then Kang Shude gave a few more casual examples later, which opened his eyes even more, and made his sense of superiority from time travel all disappear without a trace.

Because he really had to obey the business wisdom and methods of his predecessors.

"There is one more thing. Although it is true that there is a reason to specialize in the art industry. But the restaurant is not blindly looking for everything, without its own characteristics. In other words, the restaurant without characteristics can only be because the store owner is lazy and doesn't use his brain. Actually In fact, although restaurants are only at the level of everyday food, we can't ask too much. But after all, it is food, so it is impossible not to care about the taste. In fact, in order to survive, all restaurants are trying to improve the quality of food and create their own flavor. At the same time, you have to keep the price low and think hard about it.”

"Let's make an analogy. There used to be Heji Restaurant in Xidan Rongxian Hutong. His own two-story building was rented out to a mutton bed downstairs, and he sold noodles upstairs. The shopkeeper knew how to do business. I negotiated with the mutton bed downstairs that the unsalable meat and muscles would be part of the rent and let him bring back beef noodles and mutton noodles for big bowls of clear soup. It turned out that the soup was fat because of the meat. Hutchison's business was very good back then, and every time there was a meal, it was bound to be full."

"There is also the Longsheng Rice Shop in Longfu Temple. The owner of the small restaurant is named Wen, who is from Shanxi. Shanxi people are known for their refined pasta. The stretched noodles of Wen's family can stretch a noodle into a bowl of filaments, commonly known as "a nest." Silk'. This kind of stretched noodles is smooth and chewy, not sticky or soft, and has a refreshing taste. Because the next door is next to Baikui, the owner surnamed Wen went to discuss with Baikui. When selling roasted mutton in summer, he would bring some roasted mutton and soup every day The juice is specially mixed with noodles and sold to customers. As a result, this move not only makes the two families good friends and benefits together, but also allows the people of the capital to have an extra delicious meal - 'Roasted Mutton Noodles'."

"Especially the owner of the shop surnamed Wen is kind and righteous. Not only did he build a row of stoves on the east wall of the shop for customers to cook and heat dishes, but he didn't even let the staff close the fire at night, so that the beggars who gathered here to escape the cold It's convenient, so I got the nickname 'Zaowen'. No one remembers my real name 'Longsheng'."

"As for the ones near our house, do you like to eat them in Ruibin's bagged bag? It was originally a restaurant opened by the couple. Due to their livelihood, the couple had to use the craftsmanship they learned from the opening. Although It broke the rule that restaurants are not allowed to open, but the bag bag industry is thriving, it is affordable and satisfying the gluttony, so the business quickly expanded.”

"There are also stir-fried lumps and fried cat's ears at Hufangqiao Guangfu Restaurant. The mother and daughter of the widow, Mrs. Mu, suffered from the lack of customers, so they changed the shape of ordinary noodles, and changed from boiled to fried to create innovative food. They later specialized in Work hard on the transformation of non-staple meat dishes. The fried lumps can be used as rice and vegetables. It is delicious and not expensive. It has a unique flavor. Because of this characteristic, Guangfu restaurant is famous , Since then, there are no empty seats, and it is nicknamed "Mu's Village" by the people of the capital."

"However, the most common method is that many Errou shops use leftovers to make dishes. For example, make good use of pig skin. The fat of pig skin can be scraped off and stewed into a pulp. Served with chili paste and garlic juice , make marinade for noodles. This is called rotten meat noodles. This thing is shaped like braised noodles. The marinade made with pig skin fat is light and unique in flavor. It can be eaten with boneless meat alone. The price is the cheapest Yes, it’s quick to make, and it sells best among poor customers, so it’s often in short supply.”

"Don't look at the cheap ones, there are a lot of specialties in your mouth. If you want to eat rotten meat noodles at the shop, the clerk will have to ask you whether you want to eat the stewed meat, the stewed meat, or the stewed meat. The simplest thing is to put the brine according to the rules. Lazy brine means that you don’t need marinade, but you need rotten meat (deboned meat) and a small bowl of fried sauce. Clear brine is usually the brine in a large tank before the fire is turned off and the shop is closed. The juice has been sold out, and if it is not enough to thicken the noodles, soy sauce is used instead, which is called clear stew. The stew is deducted, so that customers don’t ask for marinade, and they are afraid that it will be too heavy.”

"As for the rest of the pork skin, Erhunpu can be used for deep-frying and stir-frying, as well as pork skin jelly and spicy pork skin jelly. Therefore, if people in the capital want to eat the most authentic rotten pork noodles and pork skin jelly, they have to go to Erhupu. The locals are not smelly. Like Tongquanyong in Liubukou, and the head of Fengyuan in Gangwa City, they are especially good at this. Whether they make meat jelly or marinade, they all use large crock pots. Every day The rotten garlic has to be pounded several catties, and the guy who stretches the noodles always cooks one pot after another. In this way, the pots are dry and the pots are empty.”

"Anyway, let's put it this way, the restaurant's housekeeping skills lie in how to find a balance between taste and price, and how to innovate from everyday meals. This ability is somewhat similar to Kouzi's craftsmanship. Therefore, the restaurant can be successful and outstanding. The food they eat is either staple food or cooked food. They are all quite affordable and a bit rough. Because of this, they are not afraid of bad location, as long as there are houses around, it is really good wine and not afraid of deep alleys. .”

Kang Shude came to an end here, and took a cup of tea to moisten his throat.

Ning Weimin was so engrossed in listening that he was so engrossed in his work that he forgot to refill the old man's cup of tea.

For nothing else, the harvest is far more than expected.

After listening to this paragraph, although Ning Weimin has not resolved his doubts, he already thinks that it is worth giving the old man these wines today.

He was completely shocked by the business history of those ordinary people in the past!

Even though it's just some small restaurants that can't be smaller, even though it's just ordinary civilians.

But those tricks are not only amazing, but even a little touching.

Because from the past events that the old man said, he not only saw the hard work and forge ahead of ordinary people, but also saw wisdom and benevolence.

Only then did he realize that the fried lumps and fried cat ears that he thought should have existed all the time were invented and created in this way.

Only then did he realize that a bowl of roasted mutton noodles still soaked in the friendship between the two shopkeepers, which was the result of the businessmen helping each other.

Especially the business philosophy of these restaurants looking downwards when doing business.

Even if you bring a piece of pancake into the store and ask for it to be processed, the store will not despise it, and will make it for the customer in a down-to-earth manner, charging a processing fee.

This is in stark contrast to what he remembers, that 20 years from now restaurants will have "No BYO drinks" posted on their doors, and 30 years from now large amusement parks will have "NO BYO food and beverages" posted.

Not to mention eating a bowl of chop suey after 30 years is actually more expensive than eating decent stir-fried vegetables...

What a pity!
The modern history of our country is too bumpy, with many disasters and disasters.

Otherwise, if these small businessmen survive normally, who can say that there will not be a few more time-honored brands?

Stores that can survive and develop in the harsh social environment like in the past.

Who can say that they will not be able to compete with foreign fast food when they are operating normally?

cut!It is said that Salia is a great pioneering work of the Japanese, breaking the restriction that the place of business must be a prosperous place.

Thirty years later, those economists will be ignorant enough. This is called ignorance.

The co-author of our small restaurant had already started playing this hand before liberation.

Isn't it just changing the way to carry out the cheapness to the end?

And it also has the concept of serving the community...

(End of this chapter)