1. The origin of the brand

In the early years of Bashu, some men and women gathered together Wudingliujiang, charcoal stove bowls and chopsticks, noodles and vegetables, put them on their shoulders, knocked on the bamboo sticks, and used The unique hawking voice inherited from ancestors is shouted along the streets and alleys. When adults and children listen to this voice, it is like the spicy and fresh aroma is scalding their whole bodies. They will only be satisfied after having a bowl. This is Bayu, which has a history that cannot be traced back to hundreds of years. The famous "Dan Dan Noodles", Mr. Hu, the operator of Heji Noodle House, his ancestors relied on a bowl of "Heji Noodles" to conquer the world as early as the beginning of the last century. He was well-known in Bashu and popular folk songs praised "Heji Noodles. Fried rice, sugar, boiling water, and braised eggs.” Out of admiration for the traditional food of "Hutchison", Mr. Hu founded the "Hu Hutchison" brand. "Hu" is the embodiment of respect for tradition, and he is determined to carry it forward and make "Hu Hutchison" a "Chinese time-honored" brand. .

2. Brand mission:

(1) Protect and promote the precious catering cultural heritage of "Hu Heji" and make Hu Heji a century-old brand;

(2) The company will always be committed to the inheritance, promotion and innovation of traditional Chinese cuisine and strive to create the No. 1 Chinese fast food brand with the fastest service.

(3) Pick traditional Chinese delicacies to show people the flavor of traditional delicacies, make cooking convenient, simple and happy, and enjoy tasting and cooking delicacies.

A bowl of noodles changes life

The 36-year-old Lu Wei is in his birth year. He is a veteran, a buyout employee of a state-owned enterprise, an advertising manager, an insurance salesman, a cook, and a boss. He has only lived through three circles. The zodiac sign reincarnates, but it has a considerable number of labels.

If you push down these labels one by one like dominoes in the direction of time, you will find that there is a bowl of noodles that separates Luwei's life into two parts. There are many scattered labels in the first half, but there are only two in the second half: cook and boss. However, in Lu Wei's view, these two labels will last the remaining two-thirds of his life.

Enlisted in the army at the age of 15, and once fought passionately under the red flag; at the age of 19, he changed jobs and returned to his hometown of Nanyang, and was depressed in the warm water of a state-owned enterprise; at the age of 28, he took advantage of the company's restructuring and bought out his 14-year-old service with 28,000 yuan (Seniority is calculated from the time of joining the army); Before the age of 31, he ran advertisements, sold insurance, opened an Internet cafe, and stumbled in the business world, looking for direction.

“Everyone’s life is like a bowl of noodles, and the ups and downs are just seasonings. How to make the noodles that best suit your taste can only be known through constant experimentation.”

From a time perspective, the bowl of noodles that changed Lu Wei’s life appeared in 2008.

In March 2008, Lu Wei had just changed hands in an Internet cafe and was looking for new projects to no avail. He took his girlfriend to Chengdu, the "City of Abundance", to relax and try his luck to see if there were any good projects. At lunch, my girlfriend asked me to eat Dandan noodles, a specialty of Sichuan. So, the two of them walked and searched, and chose a small but very busy noodle shop under the overpass.

The 50-square-meter noodle shop was packed with diners. The sound of eating noodles kept coming and going, and people queuing up to buy noodles stretched from inside the store to out the door. Luwei ordered a bowl of dandan noodles and a bowl of beef noodles. Although there was a long queue in front of him, he had the hot noodles in less than five minutes.

"Daughter-in-law, how does it taste?"

"It's delicious! Let's give it a try."

Luwei is used to northern pasta. The first time I tasted the southern noodles, I just felt that it was spicy and refreshing, spicy and numbing. After eating it, I felt hearty. Even my girlfriend, who has always been very picky about food, praised it. Lu Wei suddenly had an idea at that time: Northerners like to eat noodles, but they rarely eat noodles from the south. How to copy this store to Nanyang, the business will definitely be good.

Making a decision, Lu Wei immediately ran to the front of the store to check the information on the sign to see if this store could be franchised, and immediately contacted the headquarters of this noodle shop - Chongqing Hu Heji Noodle Shop .

Cook's Quick Diary

Just last year, a documentary called "Hey! Small Noodles" was launched on CCTV, and Chongqing's small noodles became popular all over the country. The Hu Heji Noodle House that Lu Wei contacted is an authentic Chongqing noodle shop that specializes in small noodles.

After contacting Hu Heji, Lu Wei rushed from Chengdu to Chongqing that afternoon to inspect the project. In fact, Lu Wei had always had a concern in his mind at that time - he couldn't cook at all, would it be possible if he joined a noodle shop?

"A little salt, an appropriate amount of MSG, and 70% hot oil", in Chinese catering The cooking process has always been vague, which determines that the experience of a chef plays a key role in the taste of the dish. It is precisely because of this that cooking seems to be a difficult technical task for "laymen" who do not understand cooking, let alone opening a restaurant by a layman.

“More than 95% of Hu Heji’s franchisees have never done catering before!”#p#subtitle#e#

When hearing the introduction from the headquarters, Lu Wei was very excited Surprised: "Is the threshold for running a noodle shop so low?"

After learning more about it, Lu Wei realized that it was not that the threshold for a noodle shop was low, but that for Hu Heji Noodle Shop. What's the difference? It turns out that the most important thing in restaurant chain franchise is to standardize the taste of dishes. The taste eaten in different chain stores must remain the same. It seems easy, but it is not simple to do.

In the 1990s, McDonald's and KFC broke into China. Affected by this, mainland catering has been repeatedly exploring the road of taste standardization, and a number of fast food companies such as Zhen Kung Fu and Countryside have emerged. However, there are few standouts in the noodle field, let alone the subdivided Chongqing noodles. Hu Heji Noodle House, as the first "crab-eater" in the field of small noodles, in order to create a standardized catering system, "backwards" the organizational structure according to business needs, established six major functional organizations:

1. Food and Condiment R&D Center - specializes in condiment research and development;

2. Operation Center - expand and manage chain stores, maintain condiment production and supply system;

3. Jinglong Production Branch Factory - produces Hu Heji series of food, condiments and other products;

4. Physical and chemical center - ensures the quality of food and condiments;

5. Logistics center - with Cooperate with well-known logistics companies to achieve independent, independent and fast delivery to chain stores;

6. After-sales service center - establish regional after-sales service sub-centers in areas where franchise stores gather to improve the quality and quality of after-sales services. efficiency.

It is these six organizations that cut the franchise operation process of Hu Heji Noodle Shop into six standard sections. Whether it is pasta production or store operation, it has become a standardized process. This is how the threshold is determined. came down.

After Lu Wei’s concerns were dispelled, he learned that the franchise fee for a single store was only 10,000 yuan, and he made the decision to join at that time.

After joining, Lu Wei discovered that in order to achieve standardization, Hu Heji had worked hard on the details. There is a special "measuring spoon" when using seasonings, and each bowl is marked with a scale to indicate the amount of soup. Making noodles has become a fool's errand. After only one week of training at the headquarters, Lu Wei was able to make beef noodles with the same taste as he had eaten before.

A bowl of noodles sold for one million yuan

It only took eleven days from making the decision to join the franchise, to completing the headquarters training, to selecting the location, decoration and opening. On April 29, 2008, Lu Wei said it was a day that was as unforgettable as a wedding anniversary. Henan's first Hu Heji Noodle House opened next to Nanyang Normal University. It was on this day that Luwei experienced "both joy and sorrow".

It opened at 9:30 in the morning, firecrackers were set off, music was played, and flowers were scattered. However, there were many people watching the excitement throughout the morning, but very few people came to eat noodles. Seeing that lunch time was about to pass and the shop was still deserted, Lu Wei's originally confident heart began to beat a small drum.

Fortunately, the worry did not continue to spread. Starting from the afternoon, the flow of people in the store gradually increased, and it completely erupted in the evening. Four tables for four and 10 tables for two were all occupied, and the queue was more than ten meters long. The 100 kilograms of noodles prepared that day were all used up in advance, and more than 50 kilograms of noodles were urgently transferred. When it closed at 9:30, Luwei's legs started to tremble after working for more than ten hours. After calculation, he sold nearly 4,000 yuan that day.

Ordinarily, Lu Wei should be happy that the business is open, but there is a trace of worry in his heart: What if the business declines after the freshness of the diners wears off?

< p> Luwei’s concerns are not unnecessary. In the early stages of opening, street businesses can often attract customers with fresh gimmicks, but how to operate sustainably is a long-term test.

Looking at today, Luwei not only "conquered the country" with a bowl of noodles, but also successfully "defended the country." If we analyze the process from the results, Lu Wei feels that he did the right thing and did the two most important things well: taste and service.

The southwest region likes spicy food. If you directly copy the flavor of Hu Heji’s noodles, the taste will be too strong for northerners. Therefore, Luwei personally participated in the development of pasta specifically for Henan's local tastes, and created a unique "slightly spicy" series that adapts to most tastes in the north. In order to prevent the taste from declining, Lu Wei personally tastes all the dishes in the store every week, and regularly invites relatives and friends to taste them and provide feedback.

Luwei does not dare to be careless in terms of service. One night, the store had turned off the stove and was getting ready to get off work, when suddenly a customer walked in and asked for some noodles. Lu Wei explained that it was closed, but the customer said that he heard from a friend that the noodles were delicious and came all the way here. Due to the distance, he had already got off work three times before. After hearing this, Lu Wei immediately restarted the stove and cooked a bowl of noodles for this customer.

When mentioning this, Lu Wei smiled and said: "Making that bowl of noodles cost ten times the usual cost, but it was this bowl of noodles that secured another loyal customer."

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Keep customers’ stomachs with taste, and keep customers’ hearts with service. Luwei's store can guarantee a turnover of more than 4,000 yuan every day, and can even reach a revenue of 5,000 to 6,000 yuan during the peak season. Lu Wei had never imagined before that a bowl of noodles could be sold for millions of yuan every year, and was continuously reported by "Nanyang Evening News" and "Dahe News".

Only three months after its opening, Luwei struck while the iron was hot and won the Nanyang general agent of Hu Heji Noodle House. In 2012, he made another move to win the Henan provincial agent.

So far, Luwei has developed more than 70 Hu Heji Noodle Shops in Henan Province, and plans to expand to 500 in the next five years.

From "instant" cook to "instant" boss, Lu Wei feels: "The principle of running a noodle restaurant well is the same as managing dozens or hundreds of noodle restaurants. It requires all the thought and effort in taste and service. Different The thing is that I did it myself before, but now I have to convince more people to do it with me.

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