In the second year, he independently developed a platform system for rolling noodles, Daoxiao Noodles, cooking noodles, special flour and highly concentrated soup, in order to establish a standardized training system. It reduces the management cost and is closer to his standardized management goal this year.
In the third and fourth years, he established a central kitchen system, which realized the standardized production and distribution of products. Through centralized procurement, production and price control, the added value of commodities has been improved. After the central kitchen is used for distribution, the cost is saved by about 30% compared with the previous distribution.
In the fifth and sixth years, he continued to conduct product research and innovation. Based on his persistence and love for the cause of "noodles", he finally made a major breakthrough in soup materials, which were synthesized from pig bones, cow bones, fish bones, old chickens and a variety of precious Chinese herbal medicines. After eight hours of simmering, he extracted a nutritious and delicious soup and accumulated rich experience in noodle making.
Time flies, and it is the seventh year in a blink of an eye. In order to further realize the national fast food chain brand, he believes that locking culture is the key to chain operation. How to "connect" and "lock"? Most restaurant chain operations are trans-regional and trans-regional. Therefore, through the information system, he unified the business, sales, inventory and financial statements of chain stores quickly and as soon as possible through information technology, and realized the centralization of this chain operation through unified centralized procurement and distribution.
After years of accumulation, he felt that he was still too far away from his dream, so in the eighth and ninth years, he held the concept of scientific catering, set up a technology company to support his noodle business, and independently developed the "all-round Mike" noodle-making robot with ten patented technologies. With the stunt of kneading noodles, he quickly appeared a few seconds later, and the noodles made on the spot were fresh and tender, smooth as jade, and extremely smooth.
In the tenth year, with ten years' hard work and increasingly mature brand operation concept, he built a brand-new upgraded version of the flagship store of pot noodles bar in Wujiang Road Commercial Street, Shanghai. Since then, long queues have lined up in front of the store every day, which is extremely hot. Let everyone know that the daily turnover of a noodle restaurant with a square meter of 1000 can be comparable to that of a Chinese restaurant with a square meter of1000!