Until now, the River Valley Ranch has been operating with no income, which is much worse than when the Snow Mountain Ranch was originally operated.
No, dozens of Bright cattle were sold.
"Did the Bright cattle purchased by Ellison Logistics be sent to Dougson's Restaurant?" Chen Mo looked at Bright and said.
"Yes. The tomahawk steak and bone-in veal steak parts were sent to Dougson's Restaurant in Miami, Florida." Brett touched his chin with a smile on his face: "40 have been sold. The remaining 8 are,
From now on, one head will be delivered every month.”
"In addition to being sent to Dougson's restaurant, the remaining parts seem to have been sent to Tangxia Yipin flagship store in Los Angeles."
There are only two types of cattle in the world of gourmet food, Wagyu and other breeds of cattle.
The top 10 kinds of beef in the world (price), 1 is Kobe beef, 2 is Matsusaka beef, 3 is Hida beef, 4 is Australian Wagyu, 5 is American ultra-black Wagyu...all are Wagyu.
Wagyu is not a single breed of cattle, but a concept. Of course, Wagyu must have RB certified Wagyu bloodline.
Bright cattle have been registered with the US Department of Animal Husbandry. They are a new breed of cattle with Wagyu bloodline, but they are not Wagyu. Among them, Bohai Black cattle bloodline accounts for more than 50%... Generally speaking, they can be sold for more than a hundred dollars.
More than 90% of the beef in China has the word "Wagyu" in it.
The most expensive part of Brett beef is the ribeye part with bones, which costs $231 per pound. The second most expensive part is the veal part with bones, which costs $98 per pound.
Then there are sirloin, filet, etc., which are priced at US$65 per pound. The cheapest part is priced at US$20 per pound.
In this way, a 911-month-old Bright cow can be sold for US$21,000 to US$26,000.
Already sold 40 heads? That’s an income of about 900,000.
Chen Mo was stunned for a moment: "Where's the money?"
"I used it...to build a biogas digester, a manure fermentation tank, and bought some mechanical equipment..." Bright shrank his neck and said with a smile.
Chen Mo had a headache, so he took out his phone and called Dodgson. The phone rang for a few seconds before Dodgson answered the call: "Hi, Mr. Chen Mo, hello, what can I do?"
"I'm going to do a questionnaire. What's the response to Bright Beef's tomahawk steak and veal steak in your restaurant? Are the diners satisfied?"
Dougson pondered for a moment: "It's okay."
Just okay?
Dougson just placed an order with Ellison Logistics.
In the past, Dougson had to cook the bone-flavored Tomahawk steak himself, and the order had to be placed a month in advance.
It must be 9-month-old River Valley Angus cattle raised on pure grains. The meat quality requirements must have clear marble patterns. There are many requirements for the meat processing and roasting techniques.
Anyone who has eaten Tomahawk steak knows that even though it has bones, it doesn’t taste like bone.
Tomahawk steak is very difficult to grill to get the flavor of bone fat... It usually has to be wrapped in tin foil and grilled, and it is only possible if it is fully cooked. Otherwise, the flavor of the bone will not be produced.
This has little to do with cooking skills, it all depends on the ingredients.
Just like it’s impossible to get the taste of grouper from grass carp…
Charcoal grilled tomahawk steak is Dougson's signature dish, and the selection of ingredients is also very strict.
fine?
In just a short time, the tomahawk steaks of 40 cows have been sold...
A tomahawk steak weighs just over two pounds, enough to feed two or three people.
40 cows, almost 400 pieces of tomahawk steak. Each piece of tomahawk steak will be sold at least double the price when it reaches the restaurant.
"Like this, several restaurant suppliers found Bright through some source and want to purchase steaks from our ranch..." Chen Mo touched his chin and glanced at Bright.
Brett stared, his boss was pretty good at telling lies...
Is this going to raise the price?
"We are allies. If the prices are the same, you will not sell to others?"
"Of course, if the quotations are the same, I will definitely consider my own people. By the way, you should know about the reorganization of Tangxia Yipin Company?" Chen Mo took the mirror on his desk and looked at himself.
"I know. It seems that we are going to set up a parent company and set up three independent operations: Tangxia Yipin, Lao Shufeng Hotpot Restaurant, and Shufeng Fast Food Restaurant."
"Yeah. That's what happened. What's more important is that Bai Xiaoou is planning to establish another high-end chain barbecue brand 'Big Fat Sheep Barbeque'. There will be a shareholder recruitment meeting in May. I wonder if you are interested?"
"Of course." Dougson smiled, not only interested, but simply too interested. But wasn't the news I got earlier about Big Fat Sheep Hot Pot?
Hot pot is actually not very popular.
But like the old Shufeng hot pot restaurant, it is bound to be full on weekends and holidays.
Especially after the establishment of Ellison Logistics, the operating costs of hot pot restaurants have been further reduced.
The buffet is formed, starting from three people, priced at 27 US dollars per person (excluding alcohol consumption), 35 US dollars per person (drinks are free), using the crowd tactics.
This is much cheaper than the hot pot restaurant Little Sheep opened in Los Angeles. The business of Little Sheep Hot Pot in Los Angeles is not good, and the rating is very low. There is also Haidilao opened in the United States. The per capita consumption here is US$4,050, which is also a high-consumption restaurant.
place.
Until now, there is a very strange phenomenon. Haidilao, Little Sheep, there are more Chinese customers, and there are more Chinese and Chinese waiters in the restaurant.
At Lao Shufeng Hot Pot Restaurant, there are more whites and Mexicans who come to the store to consume, while relatively few Chinese and Chinese people come to the store.
Compared with Chinese food, hot pot restaurants are more acclimatized in the United States. Lao Shufeng has closed three loss-making hot pot restaurants and is preparing to convert them into barbecue restaurants.
If you continue to open a hotpot restaurant, you will face more problems. It is better to open a barbecue restaurant, as the market for barbecue restaurants will be larger.
Popular barbecues in the United States include Mexican barbecue, Korean barbecue, rb barbecue, etc.
Originally, we were really planning to open the Big Fat Sheep Hot Pot, but later we changed it temporarily. Bai Xiaoou also put forward new requirements for the Dorper sheep they raised, so as not to raise them too fat.
Nowadays, when Dorper sheep are preparing to grow into large animals, they all stop using grains with high protein content and only feed alfalfa, combined with some other pastures.
Whether a restaurant can be profitable depends not only on the chef, but more importantly on its operational capabilities and how to control costs.
In terms of cost control, Bai Xiaoou has always done a good job.
Regardless of the high-end ingredients purchased, for example, top-quality beef purchased from Montana costs US$8 per pound. This is a relatively expensive ingredient. Normal people cannot eat a pound.
Statistics from hot pot restaurants show that under normal circumstances, each person eats 350 grams of meat, plus vegetables, and the cost of ingredients per person is about US$12.7. The profit is very thin, but there are many people coming to eat...
…
In terms of operations and cost control, Baixiaoou does better than Wellen and Barbera, which is why we jointly built Ellison Logistics.
Bai Xiaoou already has very systematic operating experience. If he starts a chain restaurant, many people will rush to send money to it.
The topic went off topic. The reason why Chen Mo told Dougson this news was because Bai Xiaoou asked him to do so. It was mainly to secure Master Jing's position as the principal of the Chef Academy. Now it seems that the person who is most qualified to be the principal of the Chef Academy is
That's Dougson. The others are basically on the same level as Master Jing...
Let’s talk about some things about Bright. Dodgson didn’t play tricks on Chen Mo this time...
In the market (restaurant), the average price of Wagyu Tomahawk Steak is US$110 per portion, which is of average quality... Even for Wagyu beef, there are differences in the quality of the meat. The Wagyu beef that most restaurants have long supplied is mid- to low-grade.
Dougson's Restaurant has launched the name "Bright Beef Tomahawk Steak" and sells it for $700 per serving.
The price is US$700. But now demand exceeds supply. Diners who are not short of money have taken the initiative to ask for a price increase. It is really weird. At US$700, a tomahawk steak is more than two pounds, and the steak is enough for two people.
Serve with one adult, or two adults with one child.
Dougson's Restaurant is one of the most expensive restaurants in Miami, with the starting point of per capita consumption being 106 US dollars, which is the cheapest set meal price. This restaurant also offers SRF black beef and frosted rib eye steak, which costs more than 100 grams each.