Bayuhong Hot Pot absorbs the essence of North and South cuisines, absorbs the aura of traditional folk skills, and integrates modern health preservation concepts such as green health and balanced nutrition to create a special hot pot that is not limited by seasons and regions.

The company has strong technical strength, a large number of technical backbones with both ability and political integrity and high-quality outstanding enterprise management talents. Mr. Hu Xiaohua, the general manager of the group, studied the cooking art under Chen Jingwei, the "master of Sichuan cuisine", and Yang Guanyi, known as the "world famous chef" and "the king of abalone in the world". Now he has become a master chef in China, an international chef 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, food and culture show together, cooking and kitchen morality go hand in hand, and vision and reality blend", striving to make the enterprise stronger and bigger and winning wide recognition from the society. It has successively won International Restaurant, International Restaurant (Five-Star Award), International Food Quality Gold Award and China.

International and domestic awards such as "National Five-Star Green Hotel" have become the catering enterprises with the highest level of awards, the most complete types and the largest number among the national award-winning enterprises.

Ms. Hongfeng -e, the chairman of the board, is leading her team to forge ahead with her foresight and extraordinary personality charm, and building the company into an industrialized, branded and chained modern China enterprise group.

How do franchisees acquire the technology of Sichuan hot pot?

Answer: 1. The technique of Sichuan cuisine can't be learned in a month or two. Therefore, our company has a "Sichuan cuisine chef support group" for franchise stores (resident stores);

2. Franchisees send personnel to our company to study management techniques (such as kitchen management and front office management) for 20-30 days, free of charge (accommodation and travel expenses shall be borne by franchisees themselves);

3. Franchisees only learn the seasoning and pot-dividing technology, and they can learn the cutting and matching technology for 20-30 days (accommodation and travel expenses are paid by franchisees);

4. After joining, the technical director of our company will provide "pre-support" for the franchised stores, and return to the headquarters after normal operation 10 days (that is, front desk 1 supervisor, back kitchen 1-2 supervisor);

5. Special reminder: the personnel sent by franchisees to the company headquarters for study must be of good quality and loyal to the owners. In addition, franchisees themselves should also learn and master the general operation process and management mode;

6. In the course of operation, the headquarters of the company should know the operating conditions and problems of franchisees in time, help solve them in time or send regional supervisors for on-site diagnosis and guidance in time.