Chapter 1427 Year-End Bonus

The improvement of Japan's capital market, coupled with the generous year-end bonuses from major companies in December, has undoubtedly ignited Japan's year-end consumer market.

The economic boom and the bullish stock market do promote consumption, at least psychologically, making people dare to spend money.

Originally, I could have been full with just a bowl of ramen at night.

But the world is so good, so I subconsciously ordered a fried dumpling set meal, with eggs and beer.

After all, in an economically relaxed environment, people don't know how to cherish the money that is easier to make.

They think that they can easily earn back the money they spend by buying and selling stocks a few times, or taking on an extra job.

The result is that everyone has become a millionaire in their imagination and spends money without hesitation.

Sometimes they even spend money on a whim, even if it exceeds their own labor income.

At worst, they can just use a credit card.

It doesn't matter if they don't have a credit card, there are small consumer loan companies all over the street.

As for what to do if they can't pay it back?

How can they pay it back!

This is Tokyo, Japan, the economic center of the world.

Now in Tokyo, there are only low-paying jobs that no one wants to do. How can anyone not find a job?

And as long as there is a job, it is easy to pay off the consumer debt!

So all entertainment venues in Tokyo are overcrowded, restaurants, bars, various high-end and low-end nightclubs, and snacks are booming.

And in places where young people gather, such as Roppongi and Shinjuku, the popular disco adds an extra bright color to the night.

A man named Masahiro Origuchi has gone from having nothing to earning 7 billion yen a year in recent years, relying on opening a disco.

At that time, young people in Japan were crazy about this entertainment activity, although discotheques have been increasing rapidly.

But almost every discotheque needs to queue up to enter, which is more popular than karaoke.

In addition, the department store retail industry is booming, whether it is a large shopping mall or a supermarket, it is full of guests, and even the sales of postal shopping and New Year's cards are more than in previous years.

In fact, this year alone, the New Year's cards purchased by Chixia Mama San Maria amounted to 1.52 million yen.

From her personal perspective, she has already broken the highest record of previous years.

She has to write all these cards by hand and then send them to the customers in the store.

So not only are the people in the Japanese postal department exhausted, but the end of the year is also Maria's busiest time. She is now tired and her wrists ache every day, so naturally she has no time to care about Takahashi Osaka's pursuit.

And Ning Weimin has the experience of last year, so this year he followed the local customs and bought hundreds of New Year's cards.

But he was more casual. In addition to the twenty or so cards he wrote by himself, he would give them to important Japanese customers and Japanese friends along with New Year's gifts.

Other business relationships, such as suppliers, service providers, partners, etc., were all handed over to the Japanese employees of Dadao Trading Company to write and send them, just as a formality.

That's not all. Even the "NHK toll collectors" who were originally the most hated have clearly felt the atmosphere of loose economy.

Because they suddenly found that their work has become much easier.

Many people who have made money in the stock market no longer care about the NHK fee of more than 13,000 yen per year.

So the "NHK toll collectors" who used to be looked down upon like rats on the street can now collect money without pestering or threatening.

In the past, they could not knock on half of the doors of a building and catch two suckers.

Now it is easier to knock on other people's doors, and basically you can collect money from one or two of them after knocking on seven or eight doors.

Even if the other party's attitude is still full of disgust, as if they are sending away beggars.

But this job has obviously become more affordable, which makes NHK toll collectors overjoyed.

Based on their 30% commission rate, they can earn 20,000 to 30,000 yen by collecting money from five or six households a day.

If they work hard, work harder, and make efforts, they can earn 40,000 yen or even 50,000 yen a day.

In this way, their monthly income can reach 1 million yuan, which is at least twice that of ordinary white-collar workers. Who can believe it?

Therefore, experienced NHK toll collectors even changed their past style of harassing and pestering customers every other day.

They also became more polite.

Because they found that, in fact, they only need to take advantage of people's vanity and politely say to the people who knocked on the door, "Several of your neighbors have signed contracts and paid the money. They seem to be stock market experts and have really made a fortune. It's so enviable, isn't it? Oh, by the way, is there any financial difficulty in your family? For example, you have recently lost money in stock trading. If so, please tell me directly, I won't bother you recently..."

In this way, customers usually change their attitude and sign contracts and get the money immediately.

After all, people want to save face. If they really make money, no one wants to be looked down upon by their neighbors.

Even if they don't make money or even lose money, they don't want to let their neighbors know their financial difficulties through these "toll collectors" who walk around the streets and alleys, and say that they are stingy.

What's more, there is a British proverb that says, "Nothing can disturb your heart more than your friends or neighbors getting rich."

This is even more of a true saying that describes human nature. When you see someone you know getting rich, you feel the most envy, jealousy and hatred.

So, even whether to pay NHK's TV fee or not can actually create a chain of contempt. This result naturally surprised the senior executives of NHK.

They suddenly found that the amount of fees charged below rose straight up, breaking the previous high.

The key is that the Japanese people don't seem to have much resentment. On the contrary, the relationship between the people and the NHK collectors seems to have become much more harmonious.

Happiness comes so suddenly, it's really strange and makes people a little confused.

Needless to say, Ning Weimin, who has planned for two years, has benefited from Japan's year-end bonus this year.

In today's Japan, the source of income that injects the greatest vitality into the catering industry is first and foremost corporate personnel recruitment consumption.

In the bubble era, the standard of Japanese corporate catering for entertainment and socializing had actually reached a point where a meal for two people would not be able to continue without spending 100,000 yen.

Therefore, at present, any mid-level hotel restaurant can earn a million yen a month every night.

In addition, according to some Japanese media, the total expenditure of Japanese companies on social expenses in 1987 exceeded 3 trillion yen, of which nearly 80% flowed into the pockets of the restaurant and hotel industry. It is conceivable how prosperous the Japanese catering industry is at present.

Moreover, the Japanese are going further and further on the road of pursuing luxury and Western style, and are pursuing luxury for food materials more and more.

They are eager to try any expensive things, as long as they are famous and novel enough.

What about French foie gras, salt flowers, Spanish Iberian ham, Japanese wagyu beef, Russian caviar, Korean ginseng, American bluefin tuna, Australian champagne crab, Italian Parmesan cheese, and high-end ingredients such as bird's nest, ginseng, abalone and shark's fin that are highly praised by Chinese cuisine, the Japanese are willing to generously spend money to taste the taste.

Therefore, for the Tan Palace Restaurant under Ning Weimin's name, the performance also ushered in a big explosion at the end of the year.

Not only have the three branches in Tokyo, Osaka, and Kyoto all returned to being packed with customers, but the negative impact of the conflict with Suho Ikuo some time ago has been completely eliminated, as if it had never happened.

The daily turnover and profits of the two new stores are also quite impressive.

The Osaka branch is about 250 square meters, with a daily turnover of 5.6 million yen and a net profit of about 500,000 US dollars per month.

The Kyoto branch is 320 square meters, with a daily turnover of 7.3 million yen and a net profit of 650,000 US dollars per month.

So even though the two new stores have only been open for less than four months, the capital invested has been recovered at this time, and the return money has begun to be seen. When they return to Beijing during the Spring Festival, it will definitely be enough to satisfy several investment units.

But the most exaggerated is the 700-square-meter Tokyo branch.

As the largest flagship store of Dangu Restaurant in Japan, the single-day turnover of the Tokyo branch has broken the business record at the end of last year, reaching an astonishing figure of 18.5 million yen per day on average.

And this is not counting you. The key is that it has effectively increased profits, with gross profit reaching about 60%, and net profit rising to the level of 1.5 million US dollars per month.

Is this the highest daily turnover among all high-end catering companies in Japan?

Ning Weimin himself does not know.

But he is almost certain that at least in the field of Chinese restaurants in Japan, he should be the first in terms of income.

His basis is the most famous Chinese restaurant in Yokohama Chinatown, Pinzhenlou. When interviewed by NHK reporters, its boss revealed the approximate operating data in front of the camera.

The overseas Chinese said that the Yokohama Pinzhenlou main store with an area of ​​1,000 square meters has a daily turnover of about 15 million yen, while the Hibiya Pinzhenlou branch with an area of ​​more than 200 square meters in Tokyo has a daily turnover of about 4 to 5 million yen.

This is a Chinese restaurant where the Crown Prince and Crown Princess of Japan once came to dine and praised its cuisine.

It is definitely the first in Yokohama, and it has been deeply involved in the Japanese market for many years and has a fixed customer base.

And because Japan's tax policy is very strict, this boss is unlikely to brag or lie.

It is conceivable that Ning Weimin has opened three branches in just two years in Japan.

And whether it is the total profit or the daily turnover of a single store, he has left the other local snake so far behind, he is already proud enough.

Especially from the perspective of recovering costs from the standpoint of investment, he has created a miracle in the Chinese restaurant industry.

In fact, it is not surprising that he has achieved such results.

Because no matter how well Pinzhenlou operates in Japan and how famous it is, it is also a Chinese cuisine that has been rooted in Japanese soil and improved in taste.

And the business model it follows is relatively traditional, and it can only be steady and develop slowly.

Especially in terms of the lack of excellent chefs and the cultural attributes of the dishes, Pinzhenlou, as a "mixed-race", suffers a lot, and it will give real diners a feeling of being unauthentic.

His best chef was hired from Hong Kong at a high price.

At best, it can be a good Cantonese restaurant.

Especially in terms of labor costs, almost all the staff in his restaurant are Japanese or overseas Chinese who have naturalized in Japan, and the labor costs are quite expensive.

In terms of these basic conditions alone, he cannot compare with Ning Weimin.

The only advantage of Pinzhenlou is that it is naturally more famous and has a better reputation. In addition, it is more familiar with Japanese suppliers and gets more favorable prices.

But these conditions are not immutable and cannot be caught up by others.

On the other hand, Ning Weimin, although he is an outsider, has many inherent advantages.

First of all, the reputation of the Tan Palace Restaurant, which focuses on palace cuisine and official banquets, is enough to scare people.

Because the Japanese respect the emperor, they are more likely to eat the royal food than anyone else. Who doesn't want to taste the delicacies that the Chinese emperor and the Empress Dowager Cixi once enjoyed?

In particular, the "Empress Dowager Cixi" series of movies shot by Director Li Da are also a big hit 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 Beijing arts and crafts, and many real cultural relics to further enhance the concept of this big IP in the layout and decoration of the restaurant.

Naturally, the Japanese, who are seldom surprised, are amazed at first sight and think that the Tan Palace Restaurant is very "high-end".

Often, first-time guests are already impressed and expectant before they have tasted it.

In addition, the Tan Palace Restaurant does have real ingredients. Let's talk about the chefs. Ning Weimin's resources are not comparable to any Chinese restaurant opened overseas.

As the capital of the country, Beijing has attracted famous chefs from all over the country to transplant to Beijing since the founding of the People's Republic of China.

Chefs in Beijing can almost represent the cooking level of the whole country.

In particular, Ning Weimin seized the opportunity and recruited retired chefs from major famous restaurants with generous treatment for a long time. At the same time, he also deliberately cultivated his own young chefs, which led to the chef team he brought out is completely the essence of the whole country.

It can definitely be regarded as an ace army that can fight and fight.

To put it bluntly, he almost used half of the Chinese cuisine and brought half of the country's famous chefs to open a restaurant. Who can compare with that?

These chefs not only have their own skills and unique skills, but any one of them is qualified to take the lead in other Chinese restaurants.

But the wages of these people are so cheap, how can Japanese Chinese restaurants play?

To be honest, the chef of Tangong Restaurant can stun almost all Japanese people with just one dish of "Three No-Stick" stir-fried with eggs and sugar.

And those Japanese people kept saying it was delicious and were willing to spend 4,000 yen for it. How can this business not make money?

Fortunately, the chefs of Tongheju in China don't know about this, otherwise they would be angry and cry.

They are both using big spoons and doing this hard work, but they only sell for 1.5 yuan after a few hundred strokes, while others can sell for 200 yuan after a few hundred strokes.

Where is the reason in this?

More than a hundred times the price difference!

This is nothing. In addition, the exclusive ingredients and gimmicks that Ning Weimin got have surpassed a group of Chinese restaurants in Japan.

You know, this year Ning Weimin has let go of his hands and feet to open a branch.

Last year, there were not enough ducks to sell. He had already informed the duck supplier that he needed Japanese duck farmers to increase the production of special Kyoto ducks for him. As a result, the Kyoto roast duck, the main dish of the three branches this year, has become the most popular dish.

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

In addition, Ning Weimin also raised the price to 24,000 yen per duck. Now he can earn 9 million yen just by selling roast ducks every day, causing the turnover and profits to soar, and the performance growth is very stable.

Such pure Kyoto roast duck is now exclusively supplied by Ning Weimin's Tan Gong Restaurant in the whole of Japan.

Even the people from the embassy have become regular customers of the store, so how can it not make money?