, always rushing. However, after a long period of training and standardization, it is now orderly, wearing work clothes, wearing masks and hair nets when going to work, and a cigarette butt in the factory can not be found. The most fascinating from Shu Xuan is that the air in the cooked food workshop has been purified by 100,000 orders. “There is surgery inside.”
Many people are reluctant to go out to eat. One is not worried about the ingredients, and the other is the hygiene of kitchen utensils and tableware. The fellow chickens have a clean and hygienic requirement for hygiene. Each item has detailed regulations. For example, the mopping floor should be towed to the floor to brighten, and the toilet urinal should be cleaned to the extent of drowning. The sterilizer also uses imported brands, first slag, followed by two 90° high temperature rinsing and disinfection.
However, the business of “clean, hygienic, quality, and assured” is also the beginning of Shuxuan. In the 1990s, he earned money by farming, so he developed the idea of extending downstream. In the beginning, he hoped to use the old hens to be processed into a lo mei product. To this end, he went to Zhejiang for a month and found that there were more than 50,000 home-based factories producing lo mei. After clarifying the raw materials, processing, packaging and sales, he blocked the road forever. Years later, when he recalled the past, he said categorically: “That is harmful, you do that thing is conscience.”
“Coaching coach, teaching is not the main, mainly training”
After investing, Su Wenjun often went to fellow chickens and found that every time he went to the team, he studied, including leadership, positioning theory, financial management and system optimization. Once, Shu Xuan told him that there was a class and asked him to come and study. Su Wenjun only found out that he still had to take the exam after he finished school.
Shu Chongxuan attaches great importance to employee learning and training, and believes that this is the basis of fast food standardization. Shu Xuan said that the fellow chickens are positioned in the high-end chain fast food, and the unit price is about 30 yuan. “High prices don’t mean that they are a little higher than the outside. You put your profits down. This is not the case. You must use it for development training.”
The old chicken has 24 thick manuals covering all aspects of fast food management such as production, purchasing, service, shop opening, and sanitation. Every one of them is written in great detail. Now, the company will spend a month each year to revise these manuals. For example, for the water purifier that cleans the ground, the manual says: A water press should put a bag of cleaning agent at a time, the water temperature is not less than 60 °. In addition, the manual also gives specific instructions for how to clean the toilet and how to clean the squatting pan.
Bai Cong Xuan has displayed a “passenger clerk”, which looks like a passport, opens the name and photo of the employee, and is followed by each requirement of the employee entering the store and the assessment required to pass. . Each pass of an assessment, the store manager and the supervisor identified, after entering the next level. In the follow-up work, once you find out which skills and requirements of the employees are not up to standard, you can find the appraisers and trace the source.
In 2001, Shu Congxuan opened the first fellow chicken in Hefei and could not find employees. “You have to do fast food, a lot