1984, Mai Guangfan entered a small restaurant in Zhongshan City. At first, he felt lucky, because it was not easy to have a stable job at that time, and he could be accompanied by delicious food every day. But the next days are not easy, killing chickens and geese, buying food and washing dishes, and doing everything. The boring work did not kill Mai Guangfan's fighting spirit. He works overtime for over ten hours every day. From production to service to management, he observed and tried very hard and accumulated experience. He even asked himself to get up early every day and go to the vegetable market to see what materials can be used to make a new dish. With his clever mind and persistent diligence on food, Mai Guangfan created many famous dishes and became the best local chef. But he is not satisfied with this, and he feels more and more that he still has many shortcomings. Later, he went to Hong Kong to study cooking alone. Although he didn't stay in Hong Kong for a long time, he felt what real management and service were, and he began to study the essence of Hong Kong-style food culture. After returning to his hometown of Zhongshan City from Hong Kong, Mai Guangfan took the lead in introducing the concept of "instant steaming" snacks in seafood restaurants learned in Hong Kong into the restaurant where he was hired, and began the experiment of advanced cuisine. Business was booming at first, but later it closed down because of the mismatch of service, personnel and food quality. Mai Guangfan concluded that although he knew some basic cooking skills, he knew nothing about management, so he made a mess. Later, I bought a lot of management books, and I have to make a summary after reading them. Mai Guangfan's practical experience and thinking laid the foundation for his success. 1994, Mai Guangfan founded Zhangjiabian Harbor Restaurant. At that time, Zhangjiabian belonged to a remote suburb of Zhongshan City, and many people thought that Mai Guangfan was doing something stupid. At that time, Mai Guangfan had considered all possible reasons for failure, and the market positioning was based on efficiency, supplemented by the opening of Harbour Hotel, which became a hot topic in Zhongshan catering industry. At that time, he had become a closed disciple of Yang Guanyi, the national abalone king known as "Auntie Abalone". Yang Guanyi appreciated Mai Guangfan's persistent pursuit and diligence in cooking, and taught him his cooking skills without reservation. Since then, Mai Guangfan's name "Prince of Abalone" has been widely circulated in the industry. Fame brought benefits, and soon Mai Guangfan opened seven or eight chain restaurants in Zhongshan. 1998 established "Zhongshan Harbor Restaurant and Entertainment Management Co., Ltd." and expanded its market to Shenzhen, Shanghai, Beijing and other places.

Mai guangfan's vision in brand management. From 65438 to 0996, Mai Guangfan applied for registration of the trademark "Harbor", and later Harbor developed smoothly and became one of the top 100 catering enterprises in China. The brand value of seaport is closely related to Mai Guangfan's strong sense of brand protection. With the continuous expansion of the "seaport" territory, Mai Guangfan not only runs restaurants, but also establishes catering schools to make catering have cultural taste and improve the quality of catering personnel in an all-round way. In May, 2002, the "Harbor Restaurant Education Center" jointly founded by Harbor Restaurant Management Group and Zhongshan Technical Secondary School was formally established, and at the same time, the magazine "Food World" was founded, hoping to gather the accumulated experience of Harbor for many years and become a magazine that truly belongs to chefs, and spread their ideas of healthy diet and high-taste diet. Mai Guangfan can have so many new ideas and creativity, which is inseparable from his persistent study and good at absorbing the strengths of others. Mai Guangfan once ordered five servings in a restaurant in Taiwan Province Province in order to learn the way of yolk meat, and everyone next to him thought he was crazy. He even took his senior managers to the food stalls to learn some special dishes cooked by others. Many people are used to picking bones from eggs, but he is used to picking some meat from bones and digesting it into his own things. He often emphasizes that he must study in front of the managers around him. Mai Guangfan is a person who has always been curious about the catering industry. He is always eager to learn and create, always absorbs the essence of people around him and then becomes his own thing. Gradually, he has regarded diet management as an art, and every newly opened restaurant is his laboratory. Mai Guangfan broke the discipline of "teaching apprentices to starve to death" in the catering industry and always passed on his knowledge to his subordinates without reservation. So many of his employees went into the kitchen and out of the hall. They are both skilled chefs and professional managers, and soon assumed the leading role of each store.

Mai Guangfan was invited to help restaurants all over the country plan and manage, which is very similar to the world-famous hotel management company Marriott Hotel. Mai Guangfan made full use of the port brand to cooperate with powerful companies, the other party provided funds, and the port participated in management, thus completing the strategy of transforming the concept of catering into a management concept. Because their respective functions, abilities and advantages complement each other, the investment risk is minimized and the steady development of the enterprise is guaranteed. Since the establishment of the first Zhongshan management company 1998 in August, the group has owned three major catering groups, more than 10 domestic famous catering brands, and more than 60 wholly-owned and joint-venture restaurants, such as Harbour Hotel, Chifu Restaurant, Prince Hotel, Chef Dining Hall, etc., with more than 20,000 employees. And with the scale of three large-scale restaurants every year, the business covers more than 0 provinces and cities in China. At the same time, Mai Guangfan also extended his reach abroad, opening Vancouver Port Restaurant in Canada and Hong Kong Restaurant in Romania, USA. He broke into the international market as a chain restaurant of Harbor brand, and promoted the real Cantonese cuisine culture. Prince Group, founded by Mai Guangfan himself, has been listed in the UK, and The Times reported the sensational effect of listing in a full page.