The history of the development of Xibei Noodle Village, let's learn about it

In 1988, I dropped out of college in my second year of college and opened my first shop in my hometown of Linhe, Inner Mongolia, 20 square meters, 12 seats, called Loess Slope Style Shop. There are only two dishes in the shop: chicken stir-fried knots and lamb steamed buns. Three or four months later, there was a shop across the street that wasn't doing well, so I rolled it down and renovated it as a Sibe Bar. At that time, with an investment of more than 30,000 yuan, I imported a lot of foreign wine from Beijing, and as a result, the locals liked to drink erguotou. Originally, the bar did not sell vegetables, but there must be vegetables for drinking, so cold dishes and noodles were added. The most famous dish at that time was casserole noodles, and people said, "Go, go to the Sibe Bar and eat casserole noodles." In July 1999, Xibei left the small county town of Linhe and entered the capital Beijing , taking over a restaurant originally called JincuiGong Seafood Restaurant. At the beginning, he could not find the doorway, and he lost more than 1 million yuan in the first four months. Later, it was sold and it was on fire. Crossing the Chinese New Year's Eve, I drove through Chang'an Avenue, thinking that this time I would stop. In July 2016, I polished the new model of the Sibei oat workshop, but at the last minute, I decided to stop the project because it did not carry my vision of opening more than 100,000 stores. My goal is the mass market, to be both north and south, young and old, and affordable for everyone. Now, I've figured out a new fast food model, a restaurant that tells the story of a food lover, and is conducting internal testing to open 1,000 stores by 2020. Looking back at the 31-year development history of Sibei, all the way through the climbing, the first 25 years were all random punches to kill the teacher, constantly trial and error, and constantly corrected. It was only in recent years that Sibe's career theory was slowly accumulated- achieving people. Treat people in the most sincere way and do things in the most stupid way. Over the years, many young people have always asked me how to make a good meal. I wonder if the society can provide more professional knowledge, experience and lesson sharing for the catering industry to help start-ups quickly pass the trial and error period and enter the right track of development? The book, now published, solves this problem. The author team is able to provide online and offline training courses, and Sibei has also participated in sharing. I taught the "Sibe Class" in 2016, and the feedback on the spot was very good. I am from the grasslands of Inner Mongolia, and every year in July and August, the grasslands are full of flowers and flowers, and each flower has its own unique beauty. I think the same is true of the entire catering industry, where every brand and every category is growing freely, fully competing to meet the diverse needs of customers. I define the next decade as the golden decade of Xibei's development, and I am more confident that the entire catering industry will surely usher in a more brilliant tomorrow.

A little attention, every day to improve!