Chapter 1592 Chinese Food Dilemma

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There is a card seat in the corner of the restaurant. Zhang Xuan brought the menu and asked Yang Cheng to order casually. She treats the guests.

Yang Cheng wasn't embarrassed either, the main reason was that he didn't have any appetite because of the heat right now, so he ordered two relatively refreshing dishes - fried shredded duck with ginger and Sichuan-flavored jelly.

Putting down the menu, he asked, "I heard that you also opened a Shanghai local restaurant?"

Compared with her husband, Zhang Xuan is obviously more talkative, "Yes, it's on the banks of the Hudson River, called Qingguo~"

Yang Cheng had a slightly surprised expression, "Qingguo is also your property?"

He patted his forehead, and said speechlessly, "I should have thought of it earlier, it's all about Qingguo~ Speaking of which, my mother is still a fan of Qingguo Restaurant.

The improved version of crab meat dumplings, West Lake sweet and sour fish, salted egg yolk rice cakes, served with unique Vietnamese coffee and fresh meat mooncakes developed by the chef in the store are all my mother's favorites. "

The couple looked at each other with a sense of pride, "This is our honor."

Yang Cheng waved his hand, "You already have experience in operating two mature restaurants, so there seems to be no need to recruit me."

As the male host, Wang Yiming finally spoke, "Mr. Yang may pay little attention to the current situation of Chinese restaurants in the United States. It can be said that it is only superficially prosperous, but the crisis has come to the top of the head, and it may take people's lives at any time."

Yang Cheng frowned in confusion, "Brother Wang, call me Jason just like Sister Zhang, you sound serious."

Wang Yiming is not hypocritical, "Then I'm going to make a fool of myself. I didn't exaggerate. The reality will only be worse than what I said."

Zhang Xuan also followed suit, "Yes, business is getting more and more difficult nowadays, especially for restaurants like ours that focus on mid-to-high-end customers. gone."

Yang Cheng really didn't think in such a bad direction. Although he knew that Michelin-starred restaurants would have infinitely reduced profits in order to maintain quality, it would be a bit exaggerated to say that they don't make money. It's just a matter of earning more and less.

But Zhang Xuan said that making money has become a luxury, how do you understand this?

Is it an exaggeration that the restaurant has not seen a net profit for at least a few months and is just struggling to make ends meet?

Yang Cheng doesn't think the other party will talk nonsense about this matter, because once the two parties cooperate, careful auditing of accounts is a necessary process, and everything will be known by then, so there is no need to lie about such matters.

Wang Yiming continued, "I don't know if you have heard that since last year, the big restaurants in Flushing have entered the Warring States Period. There were three or four time-honored restaurants in the past, and at least three more have been added in the past three years.

Several restaurant owners I know lament oversaturation and difficult business every time they get together.

Just last month, two restaurants closed down one after another. The master chefs who could work on the stove gradually retired and resigned. The younger ones were not good at learning skills, so it was difficult to support the heavy responsibility of the back kitchen, and there were fewer and fewer apprentices. , Young people are unwilling to enter the industry, coupled with the rising minimum hourly wages and store rents, I am afraid that more restaurants will close in the future.

If it was in the past, it would not be impossible for everyone to sign up for a group to keep warm and spend the cold winter of the catering industry together. After all, they have to go through it every once in a while, and the owners of these old stores have experience.

But now the situation does not allow it. Most of the big restaurants such as Dongyifeng, Duncheng, Dynasty House, Mingdu, etc. have changed their names in order to increase the freshness of customers, but they have actually been in business in Flushing for more than ten years.

After the opening of 39th Avenue in 2008, Mulan Seafood Restaurant was stationed. Compared with traditional restaurants, the decoration has been greatly improved.

The grand opening of the Sovereign Restaurant the year before last, with its magnificent venue and prime location next to the entrance of the subway station, attracted a large number of customers who held festive wedding banquets.

Then last year, Dongyunge Seafood Restaurant and Hongdingshanzhuang Restaurant opened one after another. The newcomers entered the venue with a lot of cash. Regardless of industry rules, they started a price war from the very beginning, and even offered a price of 2.5 yuan for large, medium and small dishes. .

This is no longer a commercial competition,

This is self-destructing the Great Wall. The old restaurant has no choice but to fight in order to survive, so many people who don’t know where they are, think that the Chinese restaurant is very popular and full of customers every day, but only these old people in our industry know it, but It's just making money and shouting. "

The more Wang Yiming said, the more his heart ached, and he even choked up a bit.

Zhang Xuan sighed and continued, "The Red Top Mountain Villa Restaurant was opened in July last year, and it claims to be the second largest restaurant in Flushing.

But today, one year later, it is not far from closing the door. In fact, there were signs half a year ago.

The price war at the beginning was very loud, and it did win a good start. In the first six months of opening, there were crowds of people every day, collectively working overtime, and there were still an endless stream of diners, but most of them just wanted to be cheap, and the taste was not as good as expected, so I went to Once you go there, you won't go a second time.

In just half a year, when they stopped implementing the low-price strategy, the business of the restaurant went from bad to worse, and there were often times when it was empty all day long. The location of the restaurant is near Times Square, and the monthly rent exceeds $45,000.

You must know that a few years ago, the restaurant and several other small shops were packaged and leased for only 75,000 yuan, which shows that the rent has soared.

The owner of the restaurant has also thought about changing hands, and many catering businessmen have visited the venue, but due to the high rent, they have retreated. The owner is still holding on now, and it is estimated that it will only take a day or two to close. "

Yang Cheng's expression was a bit dignified. Don't look at the closure of those restaurants and he had nothing to do with him, but talent is the key. Only when his compatriots live well, can he have the confidence to rely on them in exchange for more ZZ resources. I can't survive anymore, and the Chinese have become a veritable small race in the United States. Isn't that just being manipulated by others?

Being able to see this proves that Yang Cheng's own layout has improved and is no longer limited to the three acres of land in front of him. This is a positive side, but based on the cruel reality in front of him, such a positive impact seems to be useless.

Of course, this is a problem of the general environment, and it cannot be solved by Yang Cheng himself. For the time being, he can only affect things about himself, such as whether he is firm in his determination to invest in Qingcheng Restaurant.

In what Wang Yiming said just now, there was a paragraph that aroused Yang Cheng's vigilance. He said that big restaurants are becoming more and more difficult to operate. In addition to the saturation of restaurants in Flushing and the unruly and brutal competition of new stores, fewer and fewer young people choose to be restaurants. Chef, is also a big deal.

Yang Cheng also feels that this is the hidden worry for the future of the catering industry.

No matter what industry, talent is the key. If there are no people, what industry can continue to do it? So what's the point of investing?

In fact, he can also understand that there are no statutory holidays in the catering industry. When others can go on vacation during the holidays, you can only face the cooking fumes in the back kitchen. Who would like to suffer such hardships among young people nowadays? The point is that the money earned is not as much as imagined.

It is becoming more and more difficult to find a good chef, and the direct impact is the decline in the quality of the dishes. This is the direct reason that affects the life of a restaurant, and it can even be said to be the only one. Having said that, having a good chef basically means earning money. money.

Coupled with the current skyrocketing operating costs, Yang Cheng can understand what the predicament Wang Yiming is talking about is.

Wang Yiming said, “A friend of mine came to the United States in 1975. He said that at that time, any store opened made money. Now employees frequently sue the boss for violating labor laws. The minimum hourly wage has risen from the earliest $7 to the current $11. It is said that it may rise to $13 next year. It seems that the increase of only two dollars is not much, but the cost of expenditure has increased by 18%.

The more employees, the higher the cost, especially the large restaurants are labor-intensive enterprises, and it is difficult to afford the soaring costs.

A boss joked that in the future, artificial intelligence may be used to automate and mechanize the catering industry, reduce employment, or simply close the store and change careers. "

Yang Cheng shook his head helplessly, "The increase of the minimum hourly wage is directly related to the depreciation of the currency. Of course, there are also human factors. In order to win votes, many congressmen treat the increase of the minimum hourly wage standard as a shortcut. It seems that as long as there are relevant proposals , they will be successfully selected.

But no matter which factor it is, it is unavoidable, and the catering industry can only find another solution. "

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