The Northern Stories of Chef Lao Tan

Chapter 502
It must be said that Wang Shulan has strong social skills and a wide circle of contacts. She knows four of the fourteen members of the organizing committee, nearly one third.

People I know said that there are people in charge of well-known dumpling restaurants across the country to share every day. Although Aqiao was not listed, it is no problem to add one more, so Zhou Xiaomei's sharing was arranged for the morning of the third day.

There are experts in every industry, and the restaurant industry is no exception.

In addition, there are many experts nowadays, and it is often difficult to tell who is who and what they are doing, so they are called experts anyway.

Now there is a popular saying in the industry, saying that the one who kills you is not your peers but cross-border, and the one who destroys you is not your business but an expert.It sounds a bit extreme, but there are many such situations.

We are not afraid that experts are not professional, but we are afraid that experts will cross the border.

Some experts have never planted land or been to the countryside in their lives, but they dare to give advice to farmers and direct how to plant land.Listening to him is nonsense. If you don't listen, he is an expert. Where can I go to reason?

This is not bad, it is reasonable to lose a few acres of land production throughout the year.What I am most afraid of are those pseudo-experts who wear the name of medical experts. Listening to these people's mistakes will be fatal, and it is too late to regret.

There are better experts in the catering industry, at least they all come out of food, and the difference is not too bad. They all have a good appetite and a good belly.

There are 200 people participating in the forum, from all over the country.According to geographical location, there are more north of the Yangtze River, and less south of the Yangtze River. Most of the south are here to study and inspect.

The content of the first day is generally monotonous, mainly experts and food critics give speeches, analyze the current catering form and operation mode, the reasons for the sudden emergence of dumplings, and the future development trend.

One of the experts spoke very well, pointing out the three major development trends of the dumpling market.

First, traditional dumpling restaurants still dominate, and the future trend will be small, delicate and clever;

Second, the fast-food dumpling restaurant will be vigorously developed, which is characterized by short, flat and fast;

Third, small dumpling restaurants that not only retain tradition but also incorporate modern elements have great potential for development, and will appear in the form of community stores and chains of groups.

The expert also analyzed the profit of the dumpling market.

The competitive advantage of traditional dumpling restaurants is that they have deep foundations, strong culture, and are deeply loved by the people, but the profit point is not high, around 20.00%;
The advantages of fast-food dumpling restaurants are that they are chained, there are few types of products, it is easy to unify standards, there is a central kitchen to ensure quality, and it also saves costs. The profit is around 20.00%;

The advantage of the characteristic small dumpling restaurant is that it is small, with less investment and quick results. It can quickly form a chain of community stores, and it is convenient and down-to-earth to join. The profit can reach 30.00%.

His profit analysis is idealized, and the net profit of dumpling restaurants is not that high.

Let's put it this way, if the overall gross profit margin of a restaurant is 50.00%, excluding the cost of housing, water and electricity, personnel costs, decoration and equipment loss, and administrative operations, it can reach [-] points, which is a good restaurant. That has to be super hot or cut corners.

Take the Chishan Road store in the provincial capital of Aqiao as an example.With a storefront of 54 square meters, the daily turnover is [-] yuan, with an average monthly turnover of [-] yuan.

The gross profit rate is 50.00%, and the gross profit is 31.

The monthly rent is 130,000, gas, water and electricity add up to 180,000, employee wages are [-], operating expenses (office supplies, low-value consumables, external transactions, etc.) [-], and decoration loss (five years) [-] , these add up to [-] eight.

Taking 31 minus 180,000 120,000 equals 20.00 [-], which is pure profit, accounting for [-]% [-], which is not bad.

The high turnover of restaurants must be accompanied by high costs, because Chinese food is always a labor-intensive industry, unlike KFC and McDonald's, which can be mechanized.

Therefore, high turnover does not mean high profits. Restaurants do not have huge profits as imagined, only profits in management.

Hotels are risky, and investment needs to be cautious.

That night, the organizing committee organized the participants to have a dinner at a large seafood dumpling restaurant. Wang Shulan planned to go back to pick up her granddaughter who would not attend, but felt that it was inappropriate to leave Zhou Xiaomei there alone, so she called her ex-husband to pick up her granddaughter, and then she and Zhou Xiaomei went together.

Beautiful women are the focus of attention wherever they go, especially men, they always have to look twice more, and sometimes strike up a conversation if they have nothing to say, to show their hospitality.

Two beauties, Zhou Xiaomei and Wang Shulan, sat at a table with four members of the organizing committee they knew. As soon as the two of them sat down, three men came over to sit. One of them, a handsome man in a suit and leather shoes, took out a business card from his pocket and gave it to everyone present. Each of them sent one, and then introduced themselves.

"My surname is Zhang, Gongchang Zhang, and my full name is Zhang Liguo. I come from Zhengzhou. I have opened two restaurants and mainly sell dumplings. This time I came to learn." I said it very modestly and politely, and gave a good first impression.

Everyone present smiled and nodded in polite response.

Zhou Xiaomei looked at the business card in her hand, and couldn't help being surprised when she saw the words "Pearl Seafood Dumpling Restaurant" on it.They all make dumplings. I know a lot about the famous dumpling restaurants all over the country. This pearl seafood dumpling is one of the best in Zhengzhou. It is a high-end restaurant with a business area of ​​[-] square meters. The annual turnover of the two stores can reach [-] million.

It is rumored that his dumplings are famous for all varieties, exactly one hundred kinds, known as "inheriting a hundred dumplings, a hundred tastes and a hundred flavors".

Zhang Liguo then introduced the other two men who came with him, one was his general manager and the other was his technical director.

The four members of the organizing committee knew about Pearl Seafood Dumplings and introduced themselves politely.Next, Wang Shulan reported her family name and introduced herself and Zhou Xiaomei.

Obviously Zhang Liguo had never heard of Aqiao, but out of politeness and compliments to the beauty, he showed due enthusiasm.

The only woman among the four members of the organizing committee introduced to Zhang Liguo: "Ah Qiao is a rising star, and has developed very well in the past two years. The headquarters is in the provincial capital, and there are branches in Beijing, Suzhou, Hohhot, and Changsha.

You may not know about Aqiao, but you should be familiar with the founder of his family, Lao Tan, who operated Binhai Qinghua Pavilion back then. "

Although the Blue and White Pavilion is now in decline, the emaciated camel is bigger than the horse.Back then, there were more than [-] branches of Qinghua Pavilion across the country, including Qiqihar in the north, Urumqi in the west, Qingdao in the east, and Shanghai in the south. It was the leader in the dumpling industry.

In particular, the Qinghua Pavilion in Binhai was specially reported by Oriental Cuisine, and it was a sensation.

Zhang Liguo was a little surprised. Back then, he visited the Qinghua Pavilion in Binhai with the oriental food inspection group and listened to Lao Tan's speech, which left a deep impression on him.That is to say, I learned a lot through that inspection and rectified my own restaurant after I went back to achieve today's achievement.

"Really, Teacher Tan didn't come today?" Zhang Liguo asked.

"Tan Dong has been busy recently, so he didn't come to participate." Zhou Xiaomei said.

"Oh——" Zhang Liguo was a little disappointed, and then said: "The last time I saw him was ten years ago—Teacher Tan is amazing, he has a thorough research on dumplings, and he has a good management."

"You two know each other?" Wang Shulan asked.

"It should be said that I know him, but he may not know me." Zhang Liguo said: "I met him when I went to Binhai Qinghua Pavilion for inspection. Not bad either.

Just in time for the Red Kitchen Hat event organized by Oriental Gourmet, the event was to inspect the Qinghua Pavilion in Binhai, so I signed up and wanted to learn.

Qinghua Pavilion did a good job and learned a lot, especially the sharing of Teacher Tan, starting from the field, answering questions and solving doubts without reservation, which is very exciting. "

(End of this chapter)