is it bayuhong hotpot?

Bayuhong Hot Pot absorbs the essence of North-South cuisine, absorbs the aura of traditional folk techniques, and integrates modern health-preserving concepts such as green health and balanced nutrition into it to create a special hot pot with no seasonal and geographical restrictions.

the company has strong technical strength, and has a large number of technical backbones of virtue and art and high-quality outstanding enterprise management talents. Mr. Hu Xiaohua, the general manager of the Group, studied the cooking art under the name of Master Chen Jingwei, the "Sichuan Cuisine Master", and Master Yang Guanyi, who is known as the "World Chef" and "World Abalone King". Now he has become a master of cooking in China, an international culinary master and an international food judge.

since its establishment, the company has always adhered to the development concept of "inheritance and innovation at the same time, delicious food and culture at the same time, cooking and kitchen ethics, and the integration of vision and reality", and made great efforts to make the company stronger and win wide recognition from the society. It has successively won international and domestic awards such as "International Famous Restaurant", "International Famous Restaurant (Five-Star Award)", "Gold Award of International Food Quality", "Chinese Famous Restaurant", "Top Ten Restaurants in China", "Top Ten Sichuan Cuisine Restaurant", "Top Ten Hot Pot Restaurant" and "Five-Star Green Hotel", making it the highest level, the most complete category and the largest number among the national award-winning enterprises.

Ms. Feng Hongjun, the chairman of the board of directors, is leading her team to forge ahead bravely with her vision and extraordinary personality charm, and building the company into an industrialized, branded and chained modern China enterprise group.

how do franchisees get the technology of "Sichuan cuisine and hot pot"?

A: 1. The skills of Sichuan cuisine can't be learned in a month or two. Therefore, our company has a "Sichuan Cuisine Chef Support Group" for franchised stores (resident stores).

2. Franchisees send staff to our company to learn management techniques (such as kitchen management and front office management) for 21-31 days, free of charge (accommodation and travel expenses are paid by franchisees themselves);

3. The hot pot seasoning in the franchise stores only learns seasoning and pot-dividing techniques, and can also learn cutting and matching techniques for 21-31 days (accommodation and travel expenses are paid by the franchisees themselves);

4. After joining, the technical supervisor of our company will provide "pre-support" to the franchised stores, and return to the headquarters after 11 days of normal operation after opening (that is, there are 1 supervisors in the front office and 1-2 supervisors in the back kitchen);

5. Special reminder: the personnel sent by franchisees to study in the company headquarters must be of good quality and loyal to the owner. In addition, franchisees should also learn and master the general operating procedures and management mode;

6. In the course of operation, the headquarters of the company keeps abreast of the franchisees' operating conditions and problems, and promptly helps to solve them or sends district supervisors to give on-site diagnosis and guidance.