It must be said that Wang Shulan has strong social skills and a wide social circle. She knows four of the fourteen-person organizing committee, nearly one-third.
An acquaintance said that the person in charge of a nationally renowned dumpling restaurant shared every day. Although Ah Qiao was not listed, it would be okay 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 do, but they are called experts anyway.
There is a popular saying in the industry now, saying that it is not peers but cross-industry who will kill you, and it is not experts but experts who will destroy your business. It sounds a bit extreme, but this situation is not unheard of, and there are many.
We are not afraid of experts being unprofessional, but we are afraid of experts crossing boundaries.
Some experts have never farmed in their lives or been to rural areas, but they dare to give advice to farmers and give instructions on how to farm. If you listen to them, it is just nonsense. If you don't listen, they are experts. Where can you reason?
This is not bad. It is reasonable to lose a few more acres of land production every year. What I am most afraid of are those pseudo-experts who pretend to be medical experts. Listening to these people's advice will be fatal if the treatment is not good, and it will be too late to regret.
There are quite a few experts in the catering industry. At least they are all good at eating. They are not much different. They all have a good appetite and a good belly.
There were 200 people participating in the forum, from all over the country. According to geographical location, there were more people north of the Yangtze River and fewer people south of the Yangtze River. Most of the people in the south came to study and inspect.
The content of the first day was monotonous. It mainly consisted of speeches by experts and food critics, analyzing the current catering forms and operating models, the reasons for the sudden rise of dumplings, and future development trends.
One of the experts spoke very well and pointed out three major development trends in the dumpling market.
First, traditional dumpling restaurants still dominate, and the future trend will be small, exquisite and clever;
Second, fast-food dumpling restaurants will be vigorously developed, which are characterized by being short, flat and fast;
Third, small dumpling restaurants that retain tradition while incorporating modern elements have great potential for development and will appear in the form of community stores and group chains.
The expert also analyzed the profits of the dumpling market.
The competitive advantage of traditional dumpling restaurants is that they have deep heritage, strong culture, and are deeply loved by the people, but the profit point is not high, around 20%;
The advantage of a fast food dumpling restaurant is that it is a chain, with fewer product types, easy to unify standards, a central kitchen to ensure quality, and cost savings at the same time, with a profit of about 25%;
The advantages of a specialty dumpling restaurant are its small size, low investment and quick results. It can quickly form a chain of community stores. It is convenient and down-to-earth to join, and the profit can reach 30%.
His profit analysis is idealistic. The net profit of the dumpling restaurant is not that high.
Let's put it this way, if the overall gross profit margin of a restaurant is 55%, excluding the cost of building water and electricity, personnel expenses, decoration and equipment losses, and administrative operations, it is a good restaurant if it can reach 20 points. No more.
If there is, then it must be super popular or cut corners.
Take the Chishan Road store in the provincial capital of Aqiao as an example. The store is 300 square meters, with a daily turnover of 18,000 and an average monthly turnover of 540,000.
The gross profit margin is 58%, and the gross profit is 31,400.
Monthly rent is RMB 15,000, gas, water and electricity are RMB 18,000, employee salary is RMB 138,000, operating expenses (office supplies, low-value and easy-to-consume, external transactions, etc.) RMB 5,400, decoration loss (five-year period) RMB 1,500
Two thousand, these add up to 188,000.
Take 314,000 minus 188,000, which equals 126,000. This is net profit, accounting for 23%, which is pretty good.
The high turnover of restaurants must be accompanied by high costs, because Chinese food has always been a labor-intensive industry, unlike KFC and McDonald's that can mechanize production.
Therefore, high turnover does not mean high profits. Hotels do not have huge profits as expected, only profits from management.
Hotels are risky, so investment needs to be cautious.
That night, the organizing committee organized a dinner party for the participants at a large seafood dumpling restaurant. Wang Shulan originally planned to go back to pick up her granddaughter, but she felt that it was not appropriate 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 center of attention wherever they go, especially men. They always look at her twice, and if they have nothing to say, they will approach her to strike up a conversation and show their attentiveness.
Two beauties, Zhou Xiaomei and Wang Shulan, sat at a table with four organizing committee members they knew. As soon as they sat down, three men came to sit down. One of them, a handsome man in a suit and leather tie, took out his business card from his pocket and gave it to everyone present. Each person was given one and then introduced themselves.
"My surname is Zhang, Gong Zhang, full name Zhang Liguo. I come from Zhengzhou. I own two restaurants and specialize in dumplings. This time I came to learn." He said it very humbly and politely, which made 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 "Mingzhu Seafood Dumpling Restaurant" written on it. They were all making dumplings and knew a lot about famous dumpling restaurants across the country. This Mingzhu Seafood Dumpling Restaurant is one of the best in Zhengzhou and is a high-end restaurant. The business area is 5,000 square meters, and the annual turnover of the two stores can reach 100 million.
Rumor has it that his dumplings are famous for their full variety, exactly 100 varieties, and are known as "Inherited 100 Dumplings, 100 Delicious 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 organizing committee members knew Mingzhu Seafood Dumplings and introduced themselves politely. Next, Wang Shulan introduced herself and introduced herself and Zhou Xiaomei.
Obviously Zhang Liguo had never heard of Ah Qiao, but he showed due enthusiasm out of politeness and compliment to the beauty.
The only woman among the four organizing committee members introduced Zhang Liguo: "Aqiao is a rising star. It has developed very well in the past two years. It is headquartered in the provincial capital and has branches in Beijing, Suzhou, Hohhot and Changsha.
You may not know about Ah Qiao, but you should be familiar with the founder of his family, Lao Tan, who used to operate Binhai Qinghua Pavilion."
Although Qinghua Pavilion is now in decline, a lean camel is bigger than a horse. Back then, Qinghua Pavilion had more than 260 branches across the country, including Qiqihar in the north, Urumqi in the west, Qingdao in the east, and Shanghai in the south. It was the leading restaurant in the dumpling world. Boss.
In particular, the Qinghua Pavilion on the seaside was specially reported by Oriental Food and made a sensation.
Zhang Liguo was a little surprised. Back then, he visited the Blue Flower Pavilion in Binhai with an Oriental Food Inspection Group and listened to Lao Tan's speech. He was deeply impressed. That is to say, he learned a lot through that inspection and rectified his restaurant after returning. With today's achievements.
"Really, Teacher Tan didn't come today?" Zhang Liguo asked.
"Director Tan has been busy recently and didn't come to attend," Zhou Xiaomei said.
"Oh -" Zhang Liguo was a little disappointed, and then said: "The last time I saw him was probably ten years ago - Mr. Tan is great, he has a thorough research on dumplings, and he has a good management system."
"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. Haha, my dumpling restaurant was small at that time, not as big as it is now. It was just one restaurant, and the business was not that good.
It can't be said to be bad.
It was just in time to catch up with the Oriental Food Organization’s Red Chef Hat event. That event was to inspect the Blue and White Pavilion in Binhai, so I signed up and wanted to learn more.
Qinghua Pavilion is well done, I learned a lot, especially Teacher Tan’s sharing, starting from the actual situation, answering questions without reservation, very exciting.”