National Tide 1980.

It's hard to turn down the hospitality, and it's hard to escape the wine game.

Ning Weimin really couldn't refuse, so he had no choice but to follow everyone's wish.

Then he inquired about Qiao Wanlin, and heard that the Representative Service Bureau was also located here.

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

Not to mention, Zhang Shihui and Du Yang really did not exaggerate.

Now the business of Tangong Restaurant is indeed as they described, and the business of this fire has reached a new level.

The dim sum shop on the first floor is nothing to behold.

Anyway, the export window is queuing up as usual, like a long queue, stretching more than ten meters away.

Old noodle steamed buns, silver thread rolls, Baiwei fresh steamed buns, pea yellow, noodle buns, aiwowo, kidney bean rolls, croquettes, fried pork chops, small meat rice, and sour soup are still selling well.

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

In fact, this kind of full-load operation situation has been like this since last year.

So no matter how good the business is, that's it. At most, the line in front of the door is a little longer.

If Ning Weimin could really feel the difference, it was the catering business on the second floor.

If nothing else, just look at the cars piled up in front of the door.

In the past, at noon on a normal working day, it would be great if there were ten or eight cars parked at the gate.

Now, around the restaurant and on both sides of the road, almost all of them are parked.

The number of cars seems to have more than doubled than in the past, even during the holidays in the past.

This is only on the surface, the internal changes are even more astonishing.

According to Zhang Shihui's introduction, nowadays, reservations for private rooms in restaurants have to be made three days in advance.

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

And even the scattered seats are full every day, people come before the meal time, regardless of noon or night, the tables are turned over at least three times.

Therefore, the staff in the front office can no longer meet the requirements of the guests on the two shifts, so they can only be changed to the morning and evening shifts.

The kitchen is extremely busy, and I have to work the night shift.

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

Thanks to Tan Gong Restaurant's plan to open a branch, they have been continuously expanding their team of chefs.

Since the opening of the business, it has also paid great attention to the training of the chef team, at least there is no shortage of staff.

Especially this time, most of the master chefs rehired by Zhang Shihui are all masters of the stoves in famous shops.

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

In this way, naturally, the profits are considerable.

The current Tangong Restaurant, including the two-story building and Beishen Kitchen, has a combined monthly turnover of more than 50 yuan and a gross profit of more than 30 yuan.

Like the 150 million cash Du Yang mentioned.

That's not counting the investment that Tan Gong exchanged for Japanese yen before, and the net profit newly earned by the restaurant after Ning Weimin went abroad.

Moreover, it is the balance after paying 20 dividends to all shareholders on New Year's Day.

Therefore, it can be said that the operation level of Tangong Restaurant has reached the acme of the current domestic catering industry.

It was only 1986, and he already earned more than 300 million yuan a year!
I'm afraid Beihai Fangshan and Tingli Pavilion are tied together, and if they gather in a group from all over Canada, they will not be able to keep up with half of the profit of Tangong.

But having said that, any good thing has advantages and disadvantages, and it is impossible to be comprehensive.

The side effect of the fire of buying and selling is that the Tangong Restaurant, which is currently providing meals for tour groups, can't do it anymore.

That's right, there is no need to worry about manpower, but the space is limited.

So at present, the business in this area can only be transferred to the banquet department of Beishenchu's Altar Palace Restaurant.

As a result, Beishenchu ​​has no free time now.

The door has to be opened every day, and even if there is no banquet, a hall has to be reserved for tourist groups.

But this is still not a long-term solution.

You know, once a major banquet is held, especially one with official participation.

In order to ensure the style, Beishen Kitchen has to give priority to the needs of the banquet, and has to clear the venue.

And once the entry of idlers 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 shortage, Zhang Shihui and Du Yang came up with the idea of ​​opening another restaurant in the Temple of Heaven, which would be responsible for the catering services for tour groups.

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

It also happened that the Temple of Heaven Park found that the antique teahouse at the Spring Festival Garden Party was so popular with tourists, and it became more and more thought that it was a good idea, and it was worth normalizing this project.

The idea of ​​opening a tea house in the garden also came up, so the two sides hit it off again on this matter.

Finally, after deliberation, it was decided to simply have a two-in-one.

Funded by the Tangong Restaurant, the Temple of Heaven Park will find an open space in the outer altar of the East Tianmen of the park to build a Chinese-style two-story building and set up an antique tea house.

This kind of tea house mainly sells tea, and also sells snacks and meals.

The difference from a serious restaurant is not only that most of the teahouses have shade canopies at the front and back of the building, but the teahouses with rattan tables and rattan chairs under the canopy must be located in places with beautiful scenery.

It can set against the blue sky far away and reflect the red wall up close. You can watch flowers, listen to cicadas, enjoy the cool air, gossip, rest your feet, 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 the park, customers spend money to drink tea, and there is no time limit.

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 at night.

If you're halfway through, it's okay to go for a walk or eat elsewhere.

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

And when tasting tea, you can also borrow newspapers and periodicals, and the newspaper delivery person of the exclusive tea house will deliver the newspapers to the table.

In addition to general daily and evening papers, there are also pictorials and periodicals, and newspaper deliverers provide roving services, which can be changed as you look at them.

This is the most popular place for this kind of tea house.

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

In addition, the tea house to be held in Tiantan Park has its own characteristics.

It is to entertain customers with the costumes of the service staff, and to provide folk performances to entertain tourists.

I also know that this kind of dining experience will definitely be welcomed by tourists, and there is a lot to do.

All in all, listening to Zhang Shihui and Du Yang's work reports like this, and being received by the management of Temple of Heaven Park, Qiao Wanlin, and Tangong Restaurant, they were warmly and cordially welcomed.

Ning Weimin's first meal at Tangong Restaurant after returning to China made him feel extremely comfortable before he could eat it.

He was relieved to find that it was true that the three stinkbugs would beat Zhuge Liang.

It seems that Lao Chao really doesn't have to worry about it.

Just because Zhang Shihui and Du Yang are so smart and capable, just because they can put aside their previous suspicions at work and have a good deal.

Just because Qiao Wanlin was taking care of him at the service bureau, he kept such a harmonious and cooperative relationship between the Temple of Heaven Park and the Temple of Heaven.

It is impossible for Tangong Restaurant not to make money, and it is impossible to do well in operation.

It seems that from now on, he only needs to be a high-ranking mascot.

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

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

Thinking about it this way, soon, the dishes carefully prepared by the back kitchen began to be served.

I don't know if the back kitchen knows that it is the top leader of the restaurant. The new and old chefs have used all their abilities.

When Ning Weimin tasted it with his chopsticks, he looked at Zhang Shihui and Du Yang especially pleasing to the eye.

Hehe, these two boys are really not bragging. The restaurant is managed really well by them, and the level of the chef they hired is not to mention.

As a foodie, Ning Weimin knew once he tasted it that not only the restaurant's original signature dishes have improved.

And the Sichuan cuisine, Cantonese cuisine, and vegetarian cuisine that I ate today are really almost the same as those he went to eat in those famous restaurants.

No matter how you think about this deal, you will feel that it is extremely cost-effective.

This is also equivalent to saying that in addition to the Lu cuisine and court cuisine that Tan Gong is good at in the future, it will also be able to make many signature dishes of well-known restaurants.

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

Such a miracle in the world is simply a paradise for foodies, so it is no wonder that customers are willing to buy it and cheer so much.

Who says dry catering is just a small business?
From Ning Weimin's point of view, the altar and palace are now in a clear climate, and they can be called an iron-clad camp.

Next, as long as you don't make fatal mistakes in management, you don't do your best to die.

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

It is actually nothing if the temporary profit growth hits the ceiling.

Facing the general environment of inflation brought about by economic development, most catering companies have begun to raise prices, and they can do so after a while.

What's more, after the Tangong restaurant in Tokyo opens, there will be Du Yang's branch.

At that time, it will be another scene and pattern.

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

Not to mention that they also have rich court culture as background and gimmicks, and they also have famous partners as support.

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

Open branches all over the country's royal gardens and first-tier cities across the country.

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

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

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

The more Ning Weimin thinks about it, the more beautiful he becomes. The bright prospect of the future is accompanied by the growth of ambition, which makes him feel excited.

In his opinion, the current operating conditions of Tangong Restaurant could not make him more satisfied.

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

They not only ensured the healthy operation of the altar palace restaurant during the time he was away from the capital.

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

Moreover, it has also achieved additional development beyond expectations, laying the foundation for the further expansion of the altar palace.

So since this is the case, he must be rewarded.

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 Tangong Restaurant, he officially announced the business plan of Tangong Restaurant to open another branch in China after the Tokyo branch.

And officially appointed Du Yang to be fully responsible for this matter.

At the same time, it is also proposed that investors can approve the incentive plan of 5.00% dividends for restaurant managers.

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

It can be seen only from the applause and cheers during the banquet, from the laughter and laughter, and from everyone's cups and toasts.

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

Gathering together is like a family, with one heart and one heart, and it is fun.

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

So no matter from the high spirits of Zhang Shihui and Du Yang, or from the unanimous congratulations of all the shareholder representatives of the altar palace.

In fact, it is enough to indicate that this year's Tangong Restaurant will have a good harvest and a fruitful year.

The situation here is just in stark contrast to those old and famous restaurants where the master chefs have retired and the apprentices are in charge, and the prices of dishes are still rising desperately while the taste is declining.

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

Even the catering companies responsible for managing these old stores and their superior 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 spurned by the people.

At least after many years, the common people in the capital questioned why century-old stores always inevitably decline.

At least someone will remember clearly and give a clear answer.

They will tell people that in the mid-80s, a large number of old chefs retired, their apprentices were not qualified enough, and newcomers were weak in succession.

As a result, the level of catering services in Beijing has deteriorated sharply, which is the root cause of the decline of old state-owned restaurants in Beijing and gradually falling into business difficulties.

Even Shundonglai and Judequan are well-known stores at home and abroad.

Since then, they have become famous restaurants that people in the capital avoid and no longer have repeat customers.

Yes, 1986 was the most critical time turning point.

Although the old stores in the capital still exist, the tradition and craftsmanship that can sustain the signboard, as well as the courage to innovate, have gradually disappeared since this year.

But fortunately in this time and space, because of Ning Weimin, there was an extra Tangong restaurant that didn't exist before, which became the only exception.