The founder of Micun Bibimbap is Zhou Qiang.

The "Micun Bibimbap" brand was founded in April 2014. It is a chain fast food brand focusing on Korean cuisine. After three years of development, it currently has 60 stores.

Zhou Qiang, the founder of the "Micun Bibimbap" brand, believes that standardization and taste can be balanced. As long as your management level is improved and the employee training system is perfected, the product will be good. It's both standard and delicious.

Zhou Qiang uses the thinking of addition and subtraction in management on the road of chain development. Addition means that before opening the store, the headquarters set an indicator for the development department: 70 points for site selection, 20 points for management, and 10 points for dishes. The purpose is to make the development department pay attention to the importance of location selection. After opening, the operation department will be reduced. 70 points will be deducted if the product is not good, 20 points will be deducted if the management is not good, and 10 points will be deducted for site selection. In this way, the division of labor is clear and people in each department pay more attention to their work.

Main dishes

After three adjustments, "Micun Bibimbap" has been streamlined from 25 dishes to 15 now. The current dish structure of "Micun Bibimbap" is 10 One dish + 3 staple foods + 2 soups. The process of simplifying the dishes is divided into three steps: the first step is to position and clarify the positioning of the brand. "Micon Bibimbap" focuses on the category of bibimbap, so dishes that do not match the structure of bibimbap are cut off; The second step is to standardize, and on the premise of ensuring the taste, cut off the dishes that cannot be unified and standardized; the third step is to look at sales, and cut off the dishes with poor sales.

After cutting off so many dishes, Zhou Qiang reorganized the product structure and combined meat and vegetables, so that the remaining dishes cover almost all categories that customers want to eat, such as poultry, beef, etc. After this series of product optimization measures, "Micun Bibimbap" cut off 10 dishes, but its sales increased by 30%, and its net profit also increased.

For the above content, please refer to the official website of Micun Bibimbap - Home Page