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The Alternative Story Of Instant Boiled Mutton

2010/8/4 16:47:00 43

In 90s of last century

Hot Pot, Mongolian Style

In the golden age, at present, all kinds of restaurants are on the streets of Beijing.

A more competitive environment has created a more splendid dining era.

Cai Shihong, the protagonist of this dialogue, will give an omnidirectional interpretation to readers from the aspects of coping with crisis, business philosophy and entrepreneurship.

One was the first to engage in it.

Photography

There are many "supporters" in the entertainment circle; a "mutton" in the restaurant industry from the movie society; a staff member who changed all the employees of the company to "a sheep" and called himself a waiter; he is the boss Cai Shihong.

He even asked reporters to call him "sheep lamb" during the interview.

When reporters first saw him, half length of hair made it difficult for him to connect with his business owner.

After listening to his understanding of the culture of instant mutton and running the idea of mutton restaurant, the reporter realized that in his thinking, he was constantly improving and innovating because he liked to eat instant boiled mutton, because he knew what kind of taste the customers really liked.

He joked to reporters: "I am."

Restaurant

The biggest chef.

Large quantities of meat, meat.

quality

Good, good quality and low price.

Paying attention to details has won our reputation.

What I value most is that the customers who come to eat can eat comfortably and enjoy themselves. "

When it comes to happiness, he also exaggerated that his restaurant is to create a casual atmosphere, when eating happy, can shirk into the battle, although this is somewhat indecent, but in the mutton shop to eat, the most important thing is to be happy.

Middle class restaurant "succession" business banquet

Reporter: some experts predict that the first half of this year will be the most difficult time for retail business in Beijing.

Facts have proved that the impact of the financial crisis on the catering industry is relatively small.

What is the situation of the "sheep master" under the circumstances of the financial crisis?

Cai Shihong: I can confidently tell you that the financial crisis played a positive role in the performance of instant boiled mutton.

Statistics show that the biggest impact of the financial crisis on the catering industry is the sales of business meals. Some large companies used to choose high-end restaurants such as seafood for business banquet. However, due to the current economic downturn, many companies have cut down on the cost of business meals.

Therefore, the restaurant with moderate price and certain reputation is favored.

According to the current use of check payment in the sheep restaurant, the turnover of business meals has increased by about 20% over the previous years.

At the same time, the financial crisis has played a positive role in standardizing the development of catering industry in a healthy direction.

Some of the fancy high-end restaurants have dropped out of history due to lower sales of business meals.

Another part of the business strategy has been adjusted to begin to shift to mass consumption, which gives ordinary consumers more benefits.

For middle and low-grade restaurants, the financial crisis tested the viability of enterprises, that is, integrity management.

Some "unreal" restaurants are crumbling under the financial hurricane, and finally wait for them to be destroyed. The remaining restaurants have been tested and accepted by the public.