Aoki Hiroaki, like many American entrepreneurs, has a wild youth. In the 1950s, he lived in Japan and was still a bohemian teenager. At school, he sold pornographic videos to his classmates and formed a rock band called Rowdy Sounds. At the same time, he also showed a rigorous side. He is a lightweight wrestler. Through unremitting efforts, he won the qualification to participate in the 1960 Summer Olympic Games, won a sports scholarship to study in the United States, and finally won a lightweight wrestling medal, which earned him a place in the wrestling celebrity list. With his maturity, he transferred his rich creativity, abundant energy and fighting spirit to the commercial field. During the halftime of wrestling, he got an associate degree in catering management, and spent his spare time driving an ice cream truck around Harlem, new york to drum up business.

Aoki Hiroyuki's most successful entrepreneurial history has also gone through a process from scratch. With the 10000 dollars earned from the ice cream trade, he opened a Japanese steakhouse named "Honghua". This restaurant is located in West 56th Street, new york City. In the first few years, business fluctuated, but restaurants gradually attracted more and more guests because of their delicious food and special atmosphere, and eventually became a gathering place for celebrities. ([Muhammad Ali] and members of The Beatles have dinner there. Taking advantage of the success of the first restaurant, Aoki Hiroyuki expanded the safflower brand into a chain store, which started in new york and later spread to the United States and even the whole world. Today, safflower Japanese cuisine has spread all over the world 17 countries. In 2008, Aoki Hiroyuki died, and his business empire was estimated to be worth hundreds of millions of dollars. His personal color is very distinct, and his name coexists with his biological father's confirmation lawsuit, family lawsuit, a large number of antique cars, many strange hobbies, and the origin of the name of the chain store with national color and a little mystery (Aoki's father saw a red flower in the ruins when the United States bombed Tokyo during World War II).

Everyone who has been to Honghua Japanese cuisine can feel the uniqueness of this restaurant. The chef will cook for you in front of you, but the word "cooking" is far from describing the chef's superb skills. The chef of Honghua Japanese cuisine is simply a master of art: the knife flies in the air, and the food is directly thrown into your plate with a spatula to create an onion ring volcano! Only in Honghua Hotel will a meal end in applause. If you search for "safflower" or "Japanese barbecue chef" on YouTube, you can see hundreds of videos related to it, with tens of thousands of hits, which shows the exquisite cooking skills. All these indirectly contributed to the success of Honghua Japanese cuisine. What Aoki Hiroyuki has done is far from creating a little entertainment effect. He deeply understood the scarcity problem faced by the catering industry and came up with a solution.

People always think that the magic weapon of a restaurant is the dishes, decoration and service. After all, this is all our experience as guests. But as we all know, some restaurants that have performed very well in these aspects are still doomed to collapse. Letting guests in does not guarantee the success of the restaurant. What drives the profitability of restaurants is boring logistics and operational decisions. The problem faced by restaurants is that most of them are fixed. Restaurants certainly have to spend money on food, but the cost of raw materials is not as high as the daily expenses. Daily expenses generally include employee salaries, store rent, electricity charges, insurance, etc. Whether you serve a large group of guests or just a few guests, the total daily expenses will not make much difference. Therefore, doing business is to find ways to make money. When the amount of income can offset the fixed cost, a large part of the rest can be directly classified as income. In this way, we can work out a very interesting account. On a busy Saturday night, if there are three seats, the profitability of these three seats far exceeds 50% of that of two seats. If two seats can offset the fixed cost and leave you a little profit, then the third seat is "oil and water"-the income earned by the third seat is basically profit.

Aoki realized that what is really scarce in the catering industry is seat resources. As a manager, how many seats can you put in the restaurant? If more tables can be arranged, there will be more seats. If each table can hold more people, there will be more seats. If the turnover of dining car can be realized at a faster speed, and each table can entertain four rounds of guests instead of three rounds every night, it means more seats.

The cooking performance of safflower Japanese cuisine is actually a very clever way to solve the scarcity problem. The chef's performance requires diners to sit at a common table and watch. An ordinary dining table for 8 people can accommodate guests more effectively. If four people go to eat together, you don't have to wait for two adjacent couples to finish eating. With an ordinary dining table, let the guests sit next to each other. The dining table for four is just a table with four chairs around it. And the turnover rate of safflower Japanese food has also become higher. The chef in front of you cooks delicately and quickly. You walk into the restaurant and find a seat, and the chef will stand in the middle and stand by. The menu is simple and the ordering time is limited. Then, the chef will happily cook the dishes for you step by step and throw them on your plate. You must finish it quickly, because then you can see how the next dish that will be thrown into your plate is cooked. Even dessert ice cream is designed to make guests eat it quickly, because in an open cooking environment like Honghua Japanese food, ice cream will soon melt. After the cooking performance, the chef bows, the guests applaud and the meal is over. What do you want to do after that, continue to sit in your seat and bite chopsticks? The cook stood there, and when it was all over, the waiter had cleared the table and everyone else was ready to leave. In this case, no one really wants to muddle along. And this means that safflower Japanese cuisine can earn more money every table every night. It is estimated that compared with other restaurants, the profit of Honghua Japanese cuisine is 1 0 cents per1US dollar.