In 2000, Cui Hong officially entered the chef industry and worked as a chef in a small restaurant in his hometown. With his persistence and talent for catering, he worked as a chef in star-rated hotels in first-and second-tier cities. A few years later, I rekindled my entrepreneurial dream and embarked on the road of opening a restaurant. Although he is a chef, everyone has a different taste. Cui Hong thinks that the taste of beef soup made in Li Shifu is different, so Cui Hong followed Li Shifu to learn the formula technology of beef soup and opened a beef soup restaurant.
In 20 10, Cui Hong and his friends opened a Chinese restaurant in his hometown of Yantai. However, due to the lack of management experience at that time, the restaurant was only opened for half a year, and the store was closed because of the demolition of the restaurant store. Because of the failure of the first venture, Cui Hong was particularly cautious about the location and geographical location of the store when he opened the restaurant again. Now it is no longer popular that wine is not afraid of the depth of the alley.
In 20 15, Cui Hong accumulated a certain amount of funds, and opened a tasteful restaurant for middle and high-end customers in Zhengzhou, Henan Province, focusing on Jiangnan specialties. However, Li Shifu learned that Cui Hong's idea of starting this business was too simple, and he thought that as long as the dishes were well prepared and the services were in place, it would be successful. Because it was too idealistic, the restaurant was positioned too high, the dishes were not easily accepted by consumers, and the price was still relatively high. Finally, the store was closed due to poor management.
After two failed ventures, Cui Hong didn't give up the idea of being a catering industry. He summed up the experience of these two failures and once again devoted himself to starting a business in the Red Sea. Li Shifu guaranteed and promised:
1, to ensure that the taste is absolutely delicious, you can taste the soup for free first, and then learn after you are satisfied.
2. Make sure that the taste of learning is the same as that of tasting. Everyone can learn it, and tuition fees will be refunded if they can't learn it.
3. Ensure that all technologies are taught without reservation. You can open a shop alone when you go back.
Characteristics of Niu Kai De Sheng beef soup training:
1, catering industry, taste is the core, 8 years store taste is a must.
2, formula ingredients without reservation, independent shop without feeding.
3. Invent a unique soup cooking system and an unexpected method, without having to get up early to cook soup, and make it successfully in 10 minute. Business is not hard.
4, do not add any beef essence, etc., only use common seasonings at home to ensure health.
5. The students will make on-the-spot production in the business shop, and the study will not limit the number of days to include room and board, so as to ensure the society.
Although the threshold of catering business is relatively low, it is not an overnight thing. You need to accumulate experience constantly, choose good projects, and have the most authentic taste before you can operate. Those who want to learn the formula technology of beef soup to open a small shop can give me a little attention or leave me a message! I will reply one by one!