If you spend all your time, you can make a good Cantonese restaurant at most.

Especially in terms of labor costs, almost all the staff in his restaurant are Japanese or overseas Chinese who are naturalized in Japan. 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 has a better reputation and a better reputation. In addition, it is more familiar with Japanese suppliers and gets more favorable prices.

But these conditions are not static and cannot be pursued.

On the other hand, Ning Weimin, even though he is a foreigner, has many inherent advantages.

First of all, the fact that Tan Gong Restaurant specializes in palace cuisine and official banquets is enough to deceive people.

Because the Japanese revere the emperor, they prefer royal service to their core than anyone else. Who wouldn’t want to taste the delicacies that the Chinese emperor and the Queen Mother once enjoyed?

In particular, the "Empress Dowager of the West" series of films produced by director Li Da are also box office hits in Japan. This is a big IP.

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

concept.

Naturally, Japanese people who rarely see a lot of strange things are amazed at the first sight, and think that Danguo Restaurant is very "high-class".

Often, first-time guests are already impressed and excited even before they taste it.

In addition, Tan Gong Restaurant does have real ingredients. Let alone other things, Ning Weimin’s resources are not comparable to those of any Chinese restaurant opened overseas. Let’s talk about the chef.

As the capital of the country, Beijing has attracted famous restaurants and chefs from all over the country to transplant to the capital 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 and recruited famous chefs who had retired from major famous restaurants for long-term re-employment with generous salaries. At the same time, he also deliberately cultivated his own young chefs, which resulted in the team of chefs he brought out being the best in the country.

He can definitely be regarded as an ace soldier who can fight well.

To put it bluntly, he almost used half of China's cuisine and brought out half of the country's famous chefs to open a restaurant, so who can compare with him?

Not only do these chefs have skills and unique skills, any one of them is qualified to play a leading role in other Chinese restaurants.

However, the wages of these people are extremely cheap. How can a Chinese restaurant in Japan be used?

To be honest, the chef of Dan Gong Restaurant can make almost all Japanese people look dumbfounded with just one dish of "three-no-stick" stir-fried with eggs and sugar.

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

It's a good thing that the chefs living in the country didn't know about this, otherwise they would have cried in anger.

It's the same with a big spoon and hard work, but I can only sell it for one and a half RMB if I use it for a few hundred times, while others can sell it for 200 RMB for a few hundred times.

Where the hell is this reasonable?

The price difference is more than a hundred times!

This is nothing. In addition, Ning Weimin’s exclusive ingredients and gimmicks put it on par with many Chinese restaurants in Japan.

You know, this year Ning Weimin has been very relaxed in order to open a branch.

Last year's ducks were not enough to sell, so he had already informed his duck suppliers that he needed duck farmers in Japan to increase his production of special Kyoto ducks. As a result, this year's Kyoto roast duck, the main dish of the three branches, became the most popular dish.

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

Moreover, Ning Weimin also raised the price to 24,000 yen a piece. Now he can earn 9 million yen just from selling roast ducks every day, causing the sales and profits to skyrocket, and the performance growth is very stable.

Such pure Beijing roast duck can now be exclusively served by Ning Weimin's Tan Gong Restaurant in the whole of Japan.
Chapter completed!