In the early years of Bashu, some men and women gathered five diced six sauces, charcoal stove bowls and chopsticks, noodles and vegetables, carried them on their shoulders, knocked on bamboo sticks and peddled them along the street with the unique selling sound inherited from their ancestors. Adults and children listen to this sound as if it is spicy and delicious, and it is only after eating a bowl that they are satisfied. This is the famous Bayu, which has a history of hundreds of years, eating "Dandan Noodles" and recording noodles. Out of admiration for the traditional cuisine of "Hutchison", Mr. Hu founded the brand of "Hu Hutchison", which is a manifestation of respect for tradition and is determined to carry it forward and make "Hu Hutchison" an old Chinese brand.
2. Brand mission:
(1) Protect and carry forward the precious catering cultural heritage of "Hu Heji" and make it a century-old brand of Hu Heji;
(2) The company will unswervingly devote itself to the inheritance, development and innovation of China traditional cuisine, and strive to build the first brand of Chinese fast food with the fastest service.
(3) Collect China traditional food, show people the flavor of traditional food, cook conveniently, simply and happily, and enjoy the pleasure of tasting and cooking food.
A bowl of noodles changes life.
The 36-year-old reed is the animal year. Veterans, buyout employees of state-owned enterprises, advertising managers, insurance sales, chefs, bosses. They have only spent three cycles of the zodiac, but they have a considerable number of labels.
If you push these labels down in the direction of the years like dominoes, you will find that there is a bowl of noodles that divides reed's life into two parts. There are many labels in the first half and only two in the second half: the cook and the boss. However, in Reid's view, only these two labels will accompany him for the rest of his life.
/kloc-joined the army at the age of 0/5, and he was passionate under the red flag; 19 years old, returned to his hometown of Nanyang and was depressed in the warm water of state-owned enterprises; At the age of 28, he took advantage of the enterprise restructuring and gritted his teeth to buy out 14 years of service (from the time he joined the army) for 28 thousand yuan; Before 3 1 year-old, I ran through advertisements, sold insurance, opened Internet cafes, and stumbled to find my way in the business world.
"Everyone's life is like a bowl of noodles. The ups and downs are just seasoning. How to make noodles that best suit your taste can only be known if you keep trying. "
From the time latitude, the bowl that changed reed's life appeared in 2008.
In March 2008, Reed just changed hands in an Internet cafe, but failed to find a new project. He took his girlfriend to Chengdu, the land of abundance, to try his luck and see if there were any good projects. At lunch time, my girlfriend offered to eat special noodles from Dandan Noodles and Sichuan. So, as they walked, they found a small but very lively noodle restaurant under the overpass.
The 50-square-meter noodle restaurant is full of diners, whoosh-whoosh, eating noodles one by one, and people queuing to buy noodles are discharged from the store. Reed ordered a bowl of Dandan Noodles and a bowl of beef noodles. Although there was a long queue in front, I bought hot noodles in less than five minutes.
"Daughter-in-law, how does it taste?"
"delicious! Let's try again. "
Reed is used to eating pasta in the north. When it first tasted southern pasta, it only felt spicy and refreshing. After eating, it was so hearty that even my girlfriend, who has always been picky about food, was full of praise. Reed suddenly had a brainwave at that time: northerners like to eat noodles, but rarely eat noodles from the south. How to copy this store to Nanyang, the business must be good.
Decisively, Reid immediately ran to the front of the store to check the information on the signboard to see if the store could join, and immediately contacted the headquarters of this noodle restaurant-Chongqing Huhe Noodle Restaurant.
Zichusu Ji Cheng
Just last year, a man named "Hey! The documentary "Face" landed on CCTV, and Chongqing's face became popular all over the country. Hu Heji noodle restaurant, which is attached to reed, is an out-and-out Chongqing noodle restaurant, focusing on small noodles.
After contacting Hu Heji, Reid rushed to Chongqing from Chengdu that afternoon to inspect the project. In fact, at that time, Reid always had a concern-he couldn't cook at all. If he joins the noodle restaurant, will it be good?
"A little salt, a little monosodium glutamate and seven parts hot oil", the cooking techniques of China restaurants have always been vague, which determines that a chef's experience plays a key role in the taste of dishes. Because of this, cooking seems to be a difficult technical job for a layman who doesn't know how to cook, let alone let a layman open a restaurant.
"More than 95% of Hu Heji's franchisees have never done catering before!" #p# Subtitle #e#
Hearing the introduction from the headquarters, Reid was surprised: "The threshold for making noodle restaurants is so low?"
After detailed understanding, reed knew that it was not the low threshold of noodle restaurant, but the low threshold of Hu Heji noodle restaurant. What is the difference? It turns out that the most important thing to join a chain is to standardize the taste of dishes, and the tastes eaten in different chain stores must be consistent. It seems easy, but it is not easy to do.
In 1990s, McDonald's and KFC broke into China. Affected by this, mainland catering has been repeatedly exploring the road of taste standardization, and a number of fast food enterprises such as real kung fu and village-based have emerged. However, there are few outstanding people in the field of pasta, let alone Chongqing noodles. As a pioneer in the field of small noodles, Hu Heji Noodle Restaurant has set up six functional organizations in order to build a standardized catering system and "reverse" the organizational structure according to business needs:
1.R&D food and seasoning center-specializing in the research and development of seasonings;
2. Operation center-expand and manage chain stores and maintain condiment production and supply system;
3. Jinglong Production Branch-produces Hu Heji series foods, condiments and other products;
4. Physical and chemical center-to ensure the quality of meals and condiments;
5. Logistics center-cooperate with well-known logistics enterprises to realize independent and rapid distribution of chain stores;
6. After-sales service center-establish regional after-sales service sub-centers in the franchise store gathering area to improve the quality and efficiency of after-sales service.
It is these six institutions that cut the joining business process of Hu Heji noodle restaurant into six standard plates. Whether it is pasta production or store operation, it has become a standardized process, and the threshold has been lowered in this way.
After reed's worries were dispelled, he learned that the joining fee for a single store was only 1 10,000 yuan, and he made the decision to join at that time.
After joining, Reed found that in order to achieve standardization, Hu Heji made great efforts in details. When using seasoning, there is a special "measuring spoon", and each bowl is marked with a scale to indicate the amount of soup. Making noodles became a fool's operation. After only one week's training at the headquarters, Reid was able to make beef noodles with the same taste as he had eaten before.
A bowl of noodles costs one million yuan.
It took only eleven days from the decision to join, to the completion of the headquarters training, and then to the site selection, decoration and opening. On April 29th, 2008, Reed said it was as unforgettable as a wedding anniversary, and the first Hu Heji noodle restaurant in Henan opened next to nanyang normal College. That is, on this day, Reid experienced "two days of sorrow and joy."
At 9: 30 in the morning, the door opened, firecrackers exploded, music sounded and flowers were scattered, but there were many people watching the fun all morning, but few people came to eat noodles. Seeing that lunch time is about to pass, the shop is still deserted, and reed's confident heart also plays a small drum.
Fortunately, anxiety did not continue to spread. From the afternoon, the number of people in the shop gradually increased, and it broke out completely at night. Four tables for four 10 tables for two are all full, and the queue is more than ten meters long. All the 100 kg noodles prepared that day were used up in advance, and more than 50 kg were temporarily and urgently transported. At 9: 30, when the door closed, the reeds that had been busy for more than ten hours began to tremble. After calculation, they sold nearly 4000 pieces that day.
It is said that reed should be happy to open the door, but his heart is full of worries: the freshness of diners has passed, what should I do if business declines?
Reed's scruples are not superfluous. Street economy can often attract customers with fresh gimmicks at the beginning of its opening, but how to operate sustainably is a long-term test.
Nowadays, reed not only "laid the mountain" with a bowl of noodles, but also successfully "held the mountain". If we analyze the process from the results, Reid feels that he did the right thing and did the two most important things: taste and service.
Southwest China likes to eat spicy food. If you directly copy Hu Heji's pastry flavor, it will be biased towards northerners. As a result, reed personally participated in the development of pasta specifically for Henan local tastes and created a "slightly spicy" series that adapted to most northern tastes. In order to prevent the taste from declining, every week, Reid always personally tastes all the dishes in the store, and regularly invites relatives and friends to taste and give suggestions.
Reed also dare not be careless in service. One night, the shop had put out the stove and was ready to get off work. Suddenly, a customer came in and asked for noodles. Reed explained that it was closed, but the customer said that he had come from far away, because he had been here three times before and had already left work because of the distance. Reed immediately turned on the stove and cooked a bowl of noodles for the customer.
Speaking of this, Reid said with a smile, "It cost ten times more to make that bowl of noodles than usual, but it is this bowl of noodles that binds a loyal customer."
Keep the customer's stomach with taste and keep the customer's heart with service. The reed shop can guarantee a daily turnover of more than 4,000 yuan, and the income can reach 5,000 to 6,000 yuan in the peak season. Previously, reed never thought that relying on a bowl of noodles could sell millions of yuan every year, which was reported by Nanyang Evening News and Dahe Daily.
Only three months after its opening, reed took the Huji Mianzhuang of Nanyang generation while the iron was hot, and 20 12 took the Henan generation.
So far, Reed has developed more than 70 Huhe noodle villages in Henan, and plans to expand to 500 in the next five years. From "Chef Aauto Quicker" to "Boss Aauto Quicker", Reid thinks: "Running a noodle restaurant well is the same as managing dozens or hundreds of noodle restaurants. You need to do your best in taste and service. The difference is that you used to do it yourself, and now you have to convince more people to do it with yourself. "