The latest development of Beijing Jing Ya Hotel

Jing Ya Hotel resumed 80% passenger flow by mass catering route.

Known as "first-class cuisine", the per capita price of Jing Ya Hotel used to be between 450 yuan and 600 yuan. Now, in the words of shop assistants and customers, this first class is learning "flying close to the ground"-selling popular Sichuan dishes such as boiled pork slices and oil-splashed kidney flowers; And the seafood doulao hotpot with per capita consumption of 100 yuan will be sold soon.

Jing Ya Jinbao Store is next to Jinbao Street, where there are many tall buildings. The five-story box in the store can accommodate nearly 700 people at the same time. A person in charge of the store revealed that in the past, at the peak of the boom, a meal could accommodate three or four hundred people, and there would be turnover in the hall. According to the per capita consumption of 500 yuan, the daily running water is at least several hundred thousand yuan. But this year 1 and February, there were obviously fewer guests. At the worst, only three floors were opened, which may not be full. Passenger flow and operating income have dropped by more than 30%.

"Recently, Jingya adjusted the food structure three times. Among the 202 dishes, there are 68 dishes below 30 yuan and11dishes below 40 yuan, totaling more than half. " Ma, brand general manager of Jingya Group, said that in order to make customers feel the price adjustment more intuitively, Jingya also broke the convention of treating recipes as top secret in the industry and made them into magazines for free for the first time.

The most expensive dish in the whole menu is steamed fresh asparagus fish with Hangzhou pepper, 239 yuan/case. On the basis of price reduction, high-end dishes such as Matsutake Sea Cucumber Soup and Huai Yam Sea Cucumber Soup are subject to "secondary price reduction" in the form of membership price.

The strategy of lowering the price soon paid off. On Saturday evening of May 25th, the number of customers in the store increased significantly. The hall with more than 20 tables is almost full, and all the boxes are fully booked. Under the guidance of the waiter, the dining car even stopped in the corner. Liang Lei, the customer service manager, said that not only the price of vegetables has dropped, but also the price of drinks. Guests can bring their own drinks, and there is no corkage fee.

In the past, Jing Ya was so expensive that you didn't come often unless you invited customers. Zhang Tong, a customer who is checking out, said that the pasta in her hometown was the most important thing on her mother's birthday. Recently, I read on the news that Jingya had adjusted its price, so the whole family came to eat. I didn't expect a family of five to spend more than 100 yuan per capita at checkout, which is acceptable.

Su Qiang revealed that the current turnover can't be compared with the same period last year, because the per capita consumption level has dropped, but the passenger flow has recovered to more than 80% in the same period last year. "The diet structure has changed." At present, Jing Ya is mainly engaged in corporate banquets, family banquets and business banquets, and the proportion of official consumption has been greatly reduced. Jingya will also integrate existing store resources and develop multi-formats and multi-brands. At present, the first floor of the hotel is being renovated. It is estimated that in June and July, seafood hot pot with per capita 100 yuan-150 yuan will be listed. "There will definitely be more customers."