In 1995, the boss Huang was still a young guy. Working alone in the seafood stalls in Dadonghai, Xiao Huang started an indissoluble bond with seafood here.

In p>98, he worked hard in the seafood industry for three years. At this time, Comrade Xiao Huang has worked as a store manager in a new high-end seafood hotel. When he became a manager, he had more contact with customers and more feelings. He had his own ideas about the operation of seafood stalls. At this time, Xiao Huang had accumulated a lot of experience and began to have his own business philosophy in its infancy.

In p>3, five years passed in a blink of an eye, and the really enthusiastic manager Xiao Huang was appreciated by many guests and became friends. The friends I made during this period laid a solid foundation for Mr. Huang to open Mingrun seafood in the future. Good word of mouth made Manager Huang himself start to get angry on the Internet.

In the same year of 23, the title of Manager Huang changed. The new names of "online seafood celebrity Huang Mingrun" and "Huang Boss" also indicate that they have opened their own world in Sanya seafood industry. The working seafood stalls closed down due to the expiration of the rent. Manager Huang went to Chunyuan to start his own Mingrun seafood stall business. At this time, the working manager Huang has become his own boss Huang.

In different years of 23, Mingrun Seafood brought into play the management experience accumulated by Boss Huang for many years. Boss Huang himself summed up his business philosophy as "clear profit", and he was busy with his guests to buy seafood, pick seafood and bargain every day, so busy that he was too happy to think about it. For the guests sitting at the table waiting for food, Boss Huang became an all-round, three-dimensional tourist map of Sanya that could write, draw and sing. Boss Huang in the store is in full swing, and the online diners and friends have also passed on word of mouth, and the signboard of Mingrun seafood has been played out.

More and more inland tourists come here. For the sake of the eating habits of all kinds of inland tourists, whether they are Sichuanese or Northeastern men, Boss Huang has added steaming and frying seafood processing methods. This has also become a necessary way for seafood processing around the Spring Garden today.

In p>5, Mingrun Seafood was full of guests every day, which made Mr. Huang start the strategy of expanding business scale, so Sanya Bay branch opened smoothly. In February, 21, Sanya Bay Branch ended successfully because the landlord suddenly doubled the annual rent. If such a high price continues, it will definitely be passed on to the guests. Of course, this is inconsistent with the business philosophy of Mingrun Seafood, so Mr. Huang had to reluctantly give up what one favours.

In June p>21, Mingrun seafood was completely packaged, and Boss Huang became younger and younger. A warmer and more interesting seafood stall continues ...