The owner of Jianghui Restaurant is from Qianshan, Anqing.

He has worked hard in Ningbo for nearly 20 years and has been awarded the title of Chinese Cooking Master and National Employment and Entrepreneurship Mentor for Independently Selected Military Cadres.

Because I am from Anhui with the surname Jiang, I want to use Jianghui to integrate the cultural concepts and spirits of Zhejiang and Huizhou merchants to form the cultural concept of the company.

Jiang Zhongmin joined the army in 1984 and gradually grew from an ordinary cook to the director of a guest house.

In 2004, he transferred from the army. He could have been assigned to work in a local government agency, but he made an unexpected decision to choose a career on his own.

Only when a person has a special understanding and clear understanding of the cause to which he is dedicated can he work hard for it at all times.

Neither will we slack off because our work goes well, nor will we back down because we encounter difficulties and setbacks.

The reputation of Jiangzhong people is that they are always grateful and care about their hometown. Nearly 60% of the more than 1,100 employees are from their hometown.

In 2012, he spent six figures to establish Jianghui cooking class at Dabie Mountain Science and Technology School. Currently, more than 400 people have learned skills here.

In 2018, he cooperated with Ningbo universities and hotels to implement order-based training, allowing some vocational and technical school students to find employment in Ningbo.

In 2004, group meal services in Ningbo had just started and there was an urgent need for professional management. Jiang Zhongmin established Ningbo Jianghui Food Catering Co., Ltd. and devoted himself to becoming an expert in canteen management.

Many cafeterias have signs on their doors that say the cafeteria is an important area and no one is allowed to enter. In fact, it is because the inside is dirty and messy, so no one else is allowed in.

If we want to open up the situation, we must carry out reform and innovation.

The first step we take is the Five Constant Method. Through regular organization, regular rectification, regular cleaning, regular standardization, and regular self-discipline, the kitchen can initially meet the standard requirements.