Wei's restaurant was born in 1999. Its headquarters is in gudushian. Under the banner, we have food brands such as wei's, wei's, channel wee's, mr wei burger's, liu's three-stammer, etc., and have introduced brands such as roast meat, and nine books of wine houses. Wei's house is on the line. After more than two decades of development, there are now nearly 400 chain stores, and more than 10 central kitchens and up and down industrial chains. Relying on the concept of "product-centred" business, the wei family has diversified into a well-known food and catering chain based on good management models. Wei's production base is located in the xi'an province's grasslands park, with the introduction of foreign production equipment, a central kitchen with a functional area of more than 20,000 square metres (shangxihua van shing food co. Ltd.) has been put into operation, and the management team has been led by an advanced corporate culture, supported by a standard management system that seeks to develop high-quality medium-sized fast foods, thereby contributing to the development of the ambitious strategic goal of chaining radiation to the country and abroad by strengthening the competitive advantages of company standardization, size and branding, leading the family to new heights. To date, the company has adopted the iso19001 quality management system, the iso22000 food safety management system and the haccp management system. Wei's cool skin has established three standard operating systems — logistics production standardization, cooking equipment standardization, restaurant operations standardization and full alignment with higher standards in terms of quality, service, cleaning, while wei's cool skin processing has been fully electronized to provide customers with a rich, delicious, fresh diet that is favoured by healthy, fashionable people. As a traditional snack, after more than 20 years of sweating and tear washing, the wei family has developed into china's potential and dynamic brand. The wei's team, guided by the principle of "harmonious, efficient and aggressive" and with the common goal of "promoting fast-food industry development", has addressed a number of individuals and groups who are engaged in social employment and entrepreneurship, advocating a culture of "realism, hard work and hard work" that truly delivers "professional, technical, replicable" comprehensive services。