Even good advertising is not as good as customer reputation.

Although Ning Weimin is good at marketing and promotion, he knows how to take advantage of opportunities and can increase the reputation of his restaurant more effectively than ordinary people.

Although Ning Weimin has taste and knowledge, he is the first in China to make the second floor of the Tiantan North Road restaurant look like an art world.

It has successfully attracted the attention of all walks of life and received great praise.

In the words of the Internet era thirty years later, it became a blockbuster and became an "Internet celebrity store".

But having such a good start does not mean that his restaurant will really prosper and have peace of mind from now on.

Because he also knew that even if the original intention was to take advantage of the Japanese upstarts, he was the one who took advantage of them.

But operating a restaurant is essentially a transaction, not a business, and the goal of operation is based on ten years.

If you just rely on gimmicks to arouse customers' sense of novelty, it won't last too long, nor can it support such high prices.

Most likely, his reputation will be ruined and his reputation will be as bad as that of "Salt Brother" who became famous all over the world with his arrogant actions thirty years later.

Speaking of fundamentals, any catering company must still rely on the quality of its dishes.

Even if it doesn't taste very delicious, you can't let your customers down too much.

Only in this way can he have room to display his personal strengths, perform tricks, and do tricks.

Therefore, before the official opening, it is of great practical significance to hold an opening ceremony, try your best to use all your skills, and entertain guests from all parties with exquisite food.

What makes Ning Weimin feel even more fortunate is that, precisely because of the support and help of "Zhang Dashao", the dishes of "Tan Palace" are far more attractive than he expected.

The guests were obviously very satisfied, and most of them almost insisted on eating from beginning to end.

Some people even strive to achieve "Operation CD-ROM" even if they are uncomfortable.

Even the district leaders' table was eaten up.

This undoubtedly gave him sufficient confidence, allowing him to have no worries and completely free his hands and feet to advance follow-up plans.

Of course, everything is difficult at the beginning.

On the first day of business, business on the second floor of "Tan Palace" was deserted, which was almost unchangeable and completely foreseeable.

This is because the consumption threshold on the second floor of "Tan Palace" is too high, and there are only a few people with such consumption ability.

This is also because although the reputation of the restaurant has been instantaneous, the effect of widespread publicity has not yet taken root in people's hearts, and it will take some time for it to ferment.

For a time, naturally there were not so many curious diners who came here to taste the royal dishes.

Apart from anything else, the biggest disadvantage is that it is a Sunday.

Almost all those who have the ability to spend public funds are resting, and it is impossible for these people to take care of the business.

Secondly, people who come to Beijing on business from other places have grade standards for food and accommodation.

There are clear regulations on what level of cadres and what level of hotels and guest houses they should stay in.

Those who are willing to pretend to be fat and have the ability to do this are also very limited.

As for foreigners, they have more leeway in terms of consumption time and spending power.

But the problem is that due to different food cultures and language barriers, the advertising effect will be discounted for foreigners.

There are really not many foreigners who know at the first time that a third imperial cuisine restaurant has popped up in the capital.

Therefore, the only source of customers that "Tan Palace" can really count on right now is foreign tourists from the Temple of Heaven.

This is called relying on mountains to eat mountains and relying on water to eat water.

As for the travel agency, Ning Weimin had already said hello.

The tour guide who has cooperated with him for a long time will definitely help recommend it after taking foreign tourists shopping.

In response to Ning Weimin's request, the Zhai Palace, the Temple of Heaven ticket office, and all tourist shops in the park will distribute advertising flyers for the "Tan Palace" restaurant when serving foreign tourists.

At least some foreign individual tourists will fall into the trap and come to your door.

To be honest, on the first day of opening, the actual situation was not bad. The second floor of "Tan Palace" received about 70 customers.

Among them were two European tour groups of 20 to 30 people, two Americans and an accompanying translator, as well as six or seven Hong Kong tourists and eight domestic customers.

If based on normal consumption levels, "Tan Palace" can earn roughly three to four thousand.

But a wise man must always be careful, so Ning Weimin didn't expect that the two tour groups didn't order stir-fry.

I bet these blonds and big noses only know Chinese food from their experiences in Chinatown.

Because they couldn't understand the menu of "Tan Palace" at all, they directly chose fried rice or fried noodles to satisfy their hunger.

Men with larger appetites may want more spring rolls and fried dumplings as a supplement.

Even if the waiters and tour guides strongly recommend it, only a few tourists will give it some face in the end.

I also ordered some sweets such as suye pastry, ai wowo, fried banana, and almond tofu.

It is conceivable that in this case, what is the difference between the dim sum shop on the second floor and the one downstairs?

Even though the consumption level of "Tan Palace" is comparable to that of Tanjia Cuisine in Beijing Hotel, the profit margin is extremely high.

A dish of fried noodles only costs five yuan in foreign exchange coupons, and there is an additional 10% service fee, so you can't make a lot of money.

In the end, thanks to a few Hong Kong and domestic customers, we were able to sell three casual tables.

But if you have three tables, you can only charge the price of two tables.

Because the domestic customers are related households, using the coupons just given by Ning Weimin to pay the bill is equivalent to a wasted meal.

So at the end of the day, after all calculations, the actual amount recorded on the second floor was only over 600 yuan.

Even if this is all profit, it is not enough to cover the cost of making soup in the kitchen. It really goes to grandma's house.

There is no other way. To make real palace dishes, the consumption of high-quality ingredients is higher than that of ordinary restaurants. It is not an exaggeration to say that it is three for one meal.

But the good thing is that from top to bottom in the "Tan Palace", I didn't feel sluggish and lost my fighting spirit.

Because the positive thing is that although there are not many customers, the feedback they give is quite encouraging.

In fact, there is no one who does not approve of the restaurant's food.

Both foreigners and Chinese are very satisfied with the restaurant's cooking quality.

Foreigners even had to show their thumbs up, and Hong Kong tourists asked to meet the chef to express their surprise.

This is not surprising, after all, foreigners have limited knowledge.

Don’t forget, foreign Chinese restaurants are all of amateur quality, and none of them are founded by real Chinese chefs.

There are no famous chefs like Chef Chang Jing.

Therefore, even the simplest fried rice, fried noodles, fried dumplings, and spring rolls can still be outstanding under the supervision of Master Chang.

What's more, Chinese pastries have their own advantages compared to Western pastries.

Whether it's soft and waxy, chewy, elastic, warm, or refreshing, it's an experience that's hard to bring to Western pastries.

Foreigners will naturally find this meal quite palatable and delicious.

The main reason why Hong Kong customers are impressed is the method of purifying the broth and the high-quality ingredients used in the royal dishes.

Even though there is no shortage of Chinese food in their lives, living in the south they are really not familiar with northern cooking, not to mention the palace cuisine is very different from that of the people.

To put it bluntly, if you eat one stewed chicken here, you are actually eating three chickens.

Only one can be seen on the surface, and the two invisible ones are in the soup.

You can imagine how pure and strong the flavor is.

Why did "Zhang Dashao" ask Ning Weimin to prepare dozens of kinds of broth and teach him how to make dry powder?

This is the upright avenue of cooking. Any ingredient can be effectively purified and flavored with the help of stock.

What's more, the environment on the second floor of the restaurant also improves the restaurant's reputation among customers.

In addition to being quite satisfied with the dishes, the guests were also very interested in taking photos at the restaurant.

Even though the meal does not take long, most customers enjoy walking around the business area on the second floor, admiring the displays, and taking photos with the waiters.

These people really regard this place as a tourist attraction, and they even finished taking photos of all the films they brought with them.

This even gave Ning Weimin an idea and discovered another small business opportunity.

He immediately asked the waiter to go to the store in Temple of Heaven Park to get two boxes of film, doubled the price, and sold them to several customers in need.

No one thinks it's expensive.

When leaving, every customer leaves with a great sense of satisfaction and a smile on their face.

In addition, the situation upstairs and downstairs is completely a world of ice and fire.

The reason why people are busy upstairs is because the consumption threshold is too high, but it doesn't mean that the kitchen and the snack shop downstairs are also deserted.

On the day when the "Tan Palace" is open to the public, whether it is residents living nearby or tourists coming out of the north gate of the Temple of Heaven.

Attracted by the burst of festive firecrackers, there are many people who want to try the "authentic palace snacks" here.

As a result, the dim sum shop that was originally small quickly became overcrowded.
To be continued...