What Cao Jiajia said about business being miserable is actually an exaggeration. In fact, it's just not as popular as it was at the beginning, but there are still customers.

Even though restaurant meals are generally expensive, there are still cheap meals.

For example, the average person can afford fried noodles.

It's just that the fried noodles here are twice as expensive as the fried noodles outside, and of course the ingredients are better.

In other words, the so-called lackluster business is just that the price-sensitive and bargain-hunting diners nearby are no longer coming. It does not mean that the hotel really has no customers.

Generally, this happens in the first three months when a new hotel opens. Compared with those ordinary restaurants, Shiweitian's business is actually pretty good.

After all, although the food at Shiweitian is expensive, the ingredients and cooking skills are really second to none.

Let’s not talk about anything else. Ordinary hotels don’t even have rare things like abalone, ginseng, bear’s paw and hump.

But because Shiweitian has Cao Zhiqiang’s special supply channels, there are always some fresh and unique top-notch ingredients.

The reason is also very simple, that is, these ingredients were obtained by Cao Zhiqiang's signature.

Some of the ingredients that Cao Zhiqiang didn't like to eat, and it would be a pity to throw away, he would just throw them to Shiweitian and cook them directly to sell them for money.

Of course, the high-end ingredients that Cao Zhiqiang provides to restaurants are not illegal.

For example, bear paw humps are allowed to be eaten during this period, and no one cares about your source.

Not to mention abalone, ginseng and wing belly, as long as you can have it, who will ask you where you got it from?

Because of this, Shiweitian's business seems to be poor on the surface. In fact, there are only fewer people dining in the lobby, but in the private rooms, there are always a small number of high-end diners coming to support them, and for no other reason than to come here to eat the food made by He Yuzhu himself.

"High-end Hejia Cuisine"!

It can be said that just by cooking high-end dishes, you can make a lot of money.

But for these high-end restaurants, the hotel has to give Cao Zhiqiang more than half of the profits as the "purchase money" for high-end ingredients. In addition, the supply source of these high-end ingredients is unstable. After all, they are the income from signing up, so Cao Zhiqiang himself is fine.

But Cao Jiajia always had a sense of crisis.

The main problem is that Cao Jiajia is not steady enough and gets flustered when she sees the hall is deserted.

The money earned from a high-end restaurant in a private room for one night is more than the monthly income of an ordinary hotel.

That's right, Cao Zhiqiang is actually using this restaurant to cash in the high-end ingredients he earns from signing up.

Because the purpose is to realize cash and pay less tax, Cao Zhiqiang sets the purchase price of these high-end ingredients very high.

This leads to the fact that although high-end restaurants are expensive, from a "book" point of view, the restaurant itself earns hard fees and processing fees, and most of them are "swallowed" by Cao Zhiqiang, the food supplier.

But Cao Zhiqiang knows this, Cao Jiajia doesn't know, and neither does anyone else.

Therefore, Cao Jiajia didn't know how much money Shiweitian made. He only knew about public accounts. He didn't know how many ingredients signed in the system were laundered by Cao Zhiqiang and how much cash he earned through Shiweitian restaurant.

Cao Jiajia's panic also affected the panic of other waiters and chefs.

They don't know how much money high-end restaurants make, they only see that business is not good.

Cao Jiajia called again and again to nag Cao Zhiqiang, which made Cao Zhiqiang feel very bad.

In addition, he also felt that if the hotel's business was not good, it would be detrimental to always have high-end restaurants, so he decided to help and make the hotel popular again.

Cao Zhiqiang's method is very simple, which is to worship foreign flattery and add advertising.

The method is very simple, that is, Cao Zhiqiang found a foreign-related travel agency through connections, and then through the foreign-related travel agency, he came into contact with a group of Japanese tourists visiting China.

Cao Zhiqiang himself speaks Japanese, and it is no trouble at all to communicate with those Japanese tourists.

During this period, due to the relative lack of information, Chinese people generally looked up to the Japanese who came to China, thinking that these Japanese friends were all rich and wealthy.

But Cao Zhiqiang knew that this was actually false.

In fact, most of the Japanese who came to China to travel during this period were middle-class, really wealthy Japanese, and they all went to Europe and the United States.

Just like when Chinese people in later generations travel, those with money go to Europe, those with less money go to Japan and South Korea, and those without money go to Southeast Asia.

In the same way, most of my friends who came to China during this period and had a good life while traveling were working-class people. Compared to their domestic counterparts, their incomes were not particularly high.

This also determines that these people are very sensitive to money.

This was easy to handle. Cao Zhiqiang directly discussed with them and asked them to help with advertising, negotiated the price, signed the contract, and then rehearsed and rehearsed, everything was OK.

Of course, it doesn’t work with just actors and no audience.

So Cao Zhiqiang found Cai Ling, a female reporter at Peking Youth Daily, and asked her to help write the article.

Naturally, Cai Ling knew that Cao Zhiqiang had paid off these international friends in advance, but she didn't think it was a problem. After all, this level of fraud was common in China.

Moreover, Sino-Japanese friendship is now the main theme, and actively developing domestic tourism is also advocated by the chief minister.

So at this time, writing an article about Chinese food that conquers Japanese friends will definitely make you famous.

It can be said that this matter can kill multiple birds with one stone.

Japanese friends can get performance fees, which is equivalent to free domestic travel.

Cai Ling can take this opportunity to write another review article that can arouse topics and discussions.

Cao Zhiqiang can use foreigners and the Peking Youth Daily to heavily advertise his hotel.

Don’t we all admire foreign things? Isn’t the moon in foreign countries particularly round?

Well, I will let my international friends who have a good life traveling in China say that food is the most important thing and belittle other restaurants.

Those who say the food is good are international friends, those who say other hotels are bad are also international friends and have nothing to do with us.

The people who recorded all of this were newspaper reporters who happened to be dining here. They were also reporting on the charm of Chinese food and the benefits of open tourism. At most, they just casually mentioned the name "food is the most important thing".

So you see, a small soft article was born, and everyone benefited, and it was a win-win situation for all parties.

The power of newspapers during this period was still very good, especially articles like this that boasted about Chinese food conquering foreigners. You had to feel proud and try it.

With this article from the Peking Youth Daily as the basis, the shortcomings of food being the first thing are no longer a problem.

The price is expensive, that must be because the ingredients are good and the environment is good.

You get what you pay for. Well-informed old Beijingers still understand this truth.

As for not being open all day, not providing breakfast, and only ending lunch at 2 o'clock, this is also not a problem.

A high-end chef must of course have a high-end temperament.
Chapter completed!