Next, Ning Weimin came up with a renovation plan for the second floor of No. 87 Tiantan North Road.

The first draft of the renderings of this plan also lived up to everyone’s expectations.

It was drawn by the deputy director of the Decoration Department of the Academy of Arts and Crafts himself, meticulously and meticulously.

The technique is mature, the perspective relationship is accurate, and it is highly artistically expressive.

Although it is not possible to fully show all the decoration details in the picture.

It can be seen from the combination of color matching, corporate logo and other VI visual elements.

Everyone can already feel the overall effect of beauty, grandeur, and unity of color correlation.

Therefore, both the Temple of Heaven Garden and the District Service Bureau are extremely satisfied with this plan.

Director Jin even expressed his opinion in public, saying that he was looking forward to seeing what the construction would look like after it was completed.

As long as the difference between the actual effect and the drawing is not too big, it will be fine.

However, even if this solution visually pleases everyone, it is not completely without problems.

The most controversial point of contradiction is precisely the floor plan of the upper and lower floors.

Ning Weimin's division of various functional areas was very different from what the leaders had imagined.

It completely subverted everyone's perception.

what's up?

The ratio of kitchen area to business area is really contrary to common sense.

The second floor of No. 87 has an area of ​​nearly 700 square meters on the first floor.

He, Ning Weimin, actually planned to use nearly 600 square meters as a kitchen.

Not to mention this, he still felt that there was insufficient space and wanted to extend the area underground.

We plan to go to war and have someone dig out a 200-square-meter basement to use as a civil cold storage.

Darling, such a large area, and it’s also on the first floor, is all used for cooking.

Now let alone Director Jin, who is in charge of the entire catering industry in Chongwen District, even a layman like the director of the Temple of Heaven Park can see that this is too abnormal!

It’s obvious! The kitchen takes up a lot of space, so doesn’t the area for entertaining guests be greatly reduced?

If you do this, it will definitely affect the business level of the restaurant!

So looking at Ning Weimin's floor plan, everyone suddenly frowned.

Everyone wanted to ask Ning Weimin immediately, but they were a little embarrassed to do so.

Because based on everyone’s understanding of Ning Weimin, they think that a business-minded person like him cannot be so confused? What is the purpose of this?

Fortunately, Ning Weimin didn't keep everyone waiting like this, and he quickly explained his good intentions to everyone.

The planning plan he claimed to have made was more about the future development direction, which was planned together with the needs of Beishen Kitchen.

The purpose is to build No. 87 into a central main kitchen.

In order to be able to take on the catering needs of both outside and inside the park at the same time in the future.

The reason for placing the kitchen completely on the first floor.

In addition to considering the need for space for cooking and production, it is also necessary to facilitate access, storage, transportation and handling.

In Ning Weimin's vision, Beishen Kitchen will be the main source of profit in the future.

But since it is Lengzhuangzi over there, it is impossible to send people to guard and operate it every day.

So once a large banquet is held, it is most reasonable to prepare the dishes at No. 87 in advance and then use a vehicle to transport them there on the day of the banquet.

Then, only dishes that require temporary processing on site will be made in Beishen Kitchen's kitchen.

There is no doubt that the many benefits of planning this way are obvious.

First of all, it can make the preparations for large banquets more efficient.

The chef will not be anxious because he is not familiar with the environment and the household, which will not delay the speed of serving food.

The banquet site must be well prepared so that all staff can be organized and confident.

Secondly, chefs, coal fires, stoves, ingredients, and all kitchen resources can be used centrally, which also avoids unnecessary daily consumption of Beishen Kitchen.

Operating costs will be reduced and work efficiency will be improved.

The most important thing is that doing so will also help protect ancient buildings and reduce fire hazards.

Beishen Kitchen is an ancient building after all.

It has finally been repaired, but if it burns down, who can take the responsibility?

Of course, the less likely it is to get into trouble, the better.

There is absolutely no need to open a big kitchen in Beishen Kitchen. Everything is busy there. Once a banquet is held, it will be smoky for several days.

If that were to happen, not only would it consume too much of the park's security forces, but the smoke could also damage the entire house.

Therefore, for this reason, we had to sacrifice some of the business area of ​​No. 87.

Once these words were said, everyone had to admit that Ning Weimin's idea made sense.

The reasons he explained are remarkable in terms of functionality, safety, and long-term considerations for future development.

But the problem is, if this is really done, the business area sacrifice at No. 87 will be too great.

If the entire first floor is used for the kitchen, the remaining area of ​​No. 87 will only be 120 square meters downstairs and 700 square meters upstairs.

But not all of this area can be used for entertaining guests.

An armful of reception space and the original staircase also had to be removed.

In addition, Ning Weimin also needs to buy three elevators, one for guests and two for the kitchen to serve dishes and transport goods upstairs.

In addition, two guest toilets will be built upstairs and downstairs, and a heating boiler room will be added downstairs.

Employees also need to have lockers, changing rooms, and storage rooms for various miscellaneous furniture upstairs.

Finally, there should be an office with a telephone to facilitate reconciliation between managers and accounting staff.

Therefore, after all calculations, the actual area that can be used to entertain guests is only about 70 square meters downstairs and about 520 square meters upstairs.

The total amount is less than 600 square meters.

However, Ning Weimin did disguised advertising in order to gain popularity and reputation.

They also insisted on treating Yilu as a convenience dim sum shop and not cooking dishes.

It only provides some quick porridge noodles and palace snacks for tourists visiting the Temple of Heaven and the people nearby.

In this way, if two rows of private rooms are set up upstairs, at most, twenty-six large round tables can be placed.

In other words, if Mou works hard, No. 87 will be able to receive about 300 people at the same time from now on.

Moreover, we have to eliminate fifty or sixty people downstairs, which is a small profit.

There are only about 260 people who can really make money.

There is no doubt that the business area has been reduced by nearly half.

For a restaurant with an area of ​​1,300 square meters, this is simply an incredible waste of space.

Another point is that at such a high price, there is also great uncertainty.

To be honest, except Ning Weimin, no one can be sure that the market prospect of high-end imperial cuisine will be bright.

Naturally, it is uncertain whether Northern Chef will be able to open for business in the end.

And the key is that not only is everyone's confidence lower than Ning Weimin's, but their expectations are far less high than his.

In fact, partners like Ning Weimin only want to get a piece of the high-end catering market.

The annual turnover exceeds one million, which is enough for them to be able to handle their respective units.

It would be great if all parties could share a profit of 100,000 to 80,000 yuan every year.

It is not only helpful for everyone to accumulate a small treasury and get some funds for the unit, but also makes it convenient for you to eat and drink.

This was enough. They really didn't dare to think that this restaurant could eventually become as popular as Ning Weimin described and make money from large-scale banquets with hundreds or even thousands of people.

So they were very hesitant. Do they want today's silver? Or do they want tomorrow's gold?

In fact, according to the usual rules, most bureaucrats like the choice that does not seek merit but seeks no fault.

The same goes for several people at the scene. Unless necessary, they are not willing to take advantage of the unexpected and take an eccentric approach.

But the situation this time is quite different.

Because everything is made by people.

This palace restaurant project started from scratch, but Ning Weimin planned, prepared, organized, contacted, and even funded it step by step.

The courage, aesthetics, talent and business acumen he showed in accomplishing things to this extent are all real skills.

It is no longer possible for partners not to have full trust in it.
To be continued...