Next, Ning Weimin came up with a renovation plan for the second floor of No. 87 Tiantan North Road.
The first draft of the renderings of this plan also lived up to everyone’s expectations.
It was drawn by the deputy director of the Decoration Department of the Academy of Arts and Crafts himself, meticulously and meticulously.
The technique is mature, the perspective relationship is accurate, and it is highly artistically expressive.
Although it is not possible to fully show all the decoration details in the picture.
It can be seen from the combination of color matching, corporate logo and other VI visual elements.
Everyone can already feel the overall effect of beauty, grandeur, and unity of color correlation.
Therefore, both the Temple of Heaven Garden and the District Service Bureau are extremely satisfied with this plan.
Director Jin even expressed his opinion in public, saying that he was looking forward to seeing what the construction would look like after it was completed.
As long as the difference between the actual effect and the drawing is not too big, it will be fine.
However, even if this solution visually pleases everyone, it is not completely without problems.
The most controversial point of contradiction is precisely the floor plan of the upper and lower floors.
Ning Weimin's division of various functional areas was very different from what the leaders had imagined.
It completely subverted everyone's perception.
what's up?
The ratio of kitchen area to business area is really contrary to common sense.
The second floor of No. 87 has an area of nearly 700 square meters on the first floor.
He, Ning Weimin, actually planned to use nearly 600 square meters as a kitchen.
Not to mention this, he still felt that there was insufficient space and wanted to extend the area underground.
We plan to go to war and have someone dig out a 200-square-meter basement to use as a civil cold storage.
Darling, such a large area, and it’s also on the first floor, is all used for cooking.
Now let alone Director Jin, who is in charge of the entire catering industry in Chongwen District, even a layman like the director of the Temple of Heaven Park can see that this is too abnormal!
It’s obvious! The kitchen takes up a lot of space, so doesn’t the area for entertaining guests be greatly reduced?
If you do this, it will definitely affect the business level of the restaurant!
So looking at Ning Weimin's floor plan, everyone suddenly frowned.
Everyone wanted to ask Ning Weimin immediately, but they were a little embarrassed to do so.
Because based on everyone’s understanding of Ning Weimin, they think that a business-minded person like him cannot be so confused? What is the purpose of this?
Fortunately, Ning Weimin didn't keep everyone waiting like this, and he quickly explained his good intentions to everyone.
The planning plan he claimed to have made was more about the future development direction, which was planned together with the needs of Beishen Kitchen.
The purpose is to build No. 87 into a central main kitchen.
In order to be able to take on the catering needs of both outside and inside the park at the same time in the future.
The reason for placing the kitchen completely on the first floor.
In addition to considering the need for space for cooking and production, it is also necessary to facilitate access, storage, transportation and handling.
In Ning Weimin's vision, Beishen Kitchen will be the main source of profit in the future.
But since it is Lengzhuangzi over there, it is impossible to send people to guard and operate it every day.
So once a large banquet is held, it is most reasonable to prepare the dishes at No. 87 in advance and then use a vehicle to transport them there on the day of the banquet.
Then, only dishes that require temporary processing on site will be made in Beishen Kitchen's kitchen.
There is no doubt that the many benefits of planning this way are obvious.
First of all, it can make the preparations for large banquets more efficient.
The chef will not be anxious because he is not familiar with the environment and the household, which will not delay the speed of serving food.
The banquet site must be well prepared so that all staff can be organized and confident.
Secondly, chefs, coal fires, stoves, ingredients, and all kitchen resources can be used centrally, which also avoids unnecessary daily consumption of Beishen Kitchen.
Operating costs will be reduced and work efficiency will be improved.
The most important thing is that doing so will also help protect ancient buildings and reduce fire hazards.
Beishen Kitchen is an ancient building after all.
It has finally been repaired, but if it burns down, who can take the responsibility?
Of course, the less likely it is to get into trouble, the better.
There is absolutely no need to open a big kitchen in Beishen Kitchen. Everything is busy there. Once a banquet is held, it will be smoky for several days.
If that were to happen, not only would it consume too much of the park's security forces, but the smoke could also damage the entire house.
Therefore, for this reason, we had to sacrifice some of the business area of No. 87.
Once these words were said, everyone had to admit that Ning Weimin's idea made sense.
The reasons he explained are remarkable in terms of functionality, safety, and long-term considerations for future development.
But the problem is, if this is really done, the business area sacrifice at No. 87 will be too great.
If the entire first floor is used for the kitchen, the remaining area of No. 87 will only be 120 square meters downstairs and 700 square meters upstairs.
But not all of this area can be used for entertaining guests.
An armful of reception space and the original staircase also had to be removed.
In addition, Ning Weimin also needs to buy three elevators, one for guests and two for the kitchen to serve dishes and transport goods upstairs.
In addition, two guest toilets will be built upstairs and downstairs, and a heating boiler room will be added downstairs.
Employees also need to have lockers, changing rooms, and storage rooms for various miscellaneous furniture upstairs.
Finally, there should be an office with a telephone to facilitate reconciliation between managers and accounting staff.
Therefore, after all calculations, the actual area that can be used to entertain guests is only about 70 square meters downstairs and about 520 square meters upstairs.
The total amount is less than 600 square meters.
However, Ning Weimin did disguised advertising in order to gain popularity and reputation.
They also insisted on treating Yilu as a convenience dim sum shop and not cooking dishes.
It only provides some quick porridge noodles and palace snacks for tourists visiting the Temple of Heaven and the people nearby.
In this way, if two rows of private rooms are set up upstairs, at most, twenty-six large round tables can be placed.
In other words, if Mou works hard, No. 87 will be able to receive about 300 people at the same time from now on.
Moreover, we have to eliminate fifty or sixty people downstairs, which is a small profit.
There are only about 260 people who can really make money.
There is no doubt that the business area has been reduced by nearly half.
For a restaurant with an area of 1,300 square meters, this is simply an incredible waste of space.
Another point is that at such a high price, there is also great uncertainty.
To be honest, except Ning Weimin, no one can be sure that the market prospect of high-end imperial cuisine will be bright.
Naturally, it is uncertain whether Northern Chef will be able to open for business in the end.
And the key is that not only is everyone's confidence lower than Ning Weimin's, but their expectations are far less high than his.
In fact, partners like Ning Weimin only want to get a piece of the high-end catering market.
The annual turnover exceeds one million, which is enough for them to be able to handle their respective units.
It would be great if all parties could share a profit of 100,000 to 80,000 yuan every year.
It is not only helpful for everyone to accumulate a small treasury and get some funds for the unit, but also makes it convenient for you to eat and drink.
This was enough. They really didn't dare to think that this restaurant could eventually become as popular as Ning Weimin described and make money from large-scale banquets with hundreds or even thousands of people.
So they were very hesitant. Do they want today's silver? Or do they want tomorrow's gold?
In fact, according to the usual rules, most bureaucrats like the choice that does not seek merit but seeks no fault.
The same goes for several people at the scene. Unless necessary, they are not willing to take advantage of the unexpected and take an eccentric approach.
But the situation this time is quite different.
Because everything is made by people.
This palace restaurant project started from scratch, but Ning Weimin planned, prepared, organized, contacted, and even funded it step by step.
The courage, aesthetics, talent and business acumen he showed in accomplishing things to this extent are all real skills.
It is no longer possible for partners not to have full trust in it.
Apart from anything else, the unexpected surprises of this plan are enough for everyone to weigh it carefully.
It is said that smart people have self-awareness. In fact, everyone present knew the gap between them and Ning Weimin.
They all also know that if it operates in a normal way, it will be really difficult to catch up with the layout of the other two palace-style restaurants.
Secondly, even in terms of human relationships, everyone owes something.
For example, if the Tiantan Garden Party used the 150,000 yuan paid by Ning Weimin to build a house, it would still be a profit.
Is there any reason to say "no"?
Even Director Jin is grateful.
Don't forget, those two meals at Fangshan Restaurant and Tingli Restaurant were not for free.
Ning Weimin threw away several thousand yuan without blinking an eye, just to let Director Jin experience the taste of bear paws and bird's nests.
How could he turn his face and deny anyone with just a touch of his mouth?
What's more, the three parties contributed funds, and the Temple of Heaven and the District Service Bureau only contributed 100,000 yuan each.
The bulk of the three hundred thousand yuan was paid by Ning Weimin on behalf of Zhai Gong.
On the contrary, the three parties agreed to share the interests equally.
Ning Weimin is so generous, who has the nerve to stand up and oppose this matter?
So in the end, after careful consideration, everyone chose to retain their opinions and decided to give Ning Weimin full trust and accompany him to take such a risk.
No one interfered with his plans; they were all left to chance.
This cannot but be said to be due to Ning Weimin's ability and his success as a person.
However, Ning Weimin also has to admit that the director of the Temple of Heaven and Director Jin are both old foxes who are very good at playing tricks.
Their skill made him admire him from the bottom of his heart.
Like the director of the Temple of Heaven, he can speak in a high-sounding way.
"Young people have ideas, are motivated, and want to do things, so they should be supported. Comrade Xiao Ning, of course you are in charge of business matters. Your company invests the most. But can we think of the worst case scenario first?
What should I do if the business conditions are not ideal after I open the business? You have to give me a word. Only when I have confidence can I withstand all kinds of pressure and interference for you..."
Director Jin asked his subordinate Qiao Wanlin to discuss the matter, instead of asking Ning Weimin, he asked Qiao Wanlin directly.
"Xiao Qiao, I really need to ask your opinion on this matter. Do you think we should support the plan proposed by Manager Ning? You are old friends. As long as you have confidence in this matter, then I will
Confidence. You know Manager Ning, and I know you best..."
As a result, the director of the Temple of Heaven got a military order from Ning Weimin.
Ning Weimin's promise to him was for one year after opening, if he could not turn losses into profits.
He abdicated his position and handed over the management of the restaurant to the person recommended by everyone.
The trust and respect expressed by Director Jin not only shared the responsibility for making the decision in disguise, but also gained Qiao Wanlin's unwavering loyalty.
Even Qiao Wanlin's sense of responsibility increased and he became more serious about supervising Ning Weimin's work progress.