1. The state of health of the person and his family and the support of his family and relatives

Natural persons having independent legal personality or greater economic power

3. Acceding parties must have sufficient operating funds to be able to cover all aspects of their membership, such as rent, renovation, equipment and materials

4. Have a fixed operating space and are assessed by headquarters as eligible for operation

5. Have a certain business background and business experience and are familiar with the industry's local market

6. Having good social relations and handling of public relations

7. Stable business managers with marketing skills and service awareness

8. The membership has a certain managerial capacity to give the right direction from the top and lead its team to grow

Complying with corporate management and training and being able to cooperate with corporate supervision and inspection

10. Rational brand identity, loyalty to the brand, passion and enthusiasm in the industry

A rational investment mentality that allows an objective view of the relationship between investment and return

Good reputation and level of credit; conduct business in good faith, serve in a uniform image of the company and sell at a uniform price

13. Good customer service awareness and service capacity

14. Have a branding awareness that will significantly expand local markets

The vikings' raw roast brings you a good experience of sight, smell and taste. The high value of the food is the basis of your satisfaction, with the vikings having a lot of raw roast, fresh meat, an elegant and unique restaurant environment, an open atmosphere, and a comfortable layout, which is the preferred option for your friends to eat together and share a feast. The ready vikings sincerely expect you to come. The vikings' original barbecue is intended for their customers, and they want to bring quality services and beautiful food to a wide range of customers together!

Barbecue shops are all over the world, why is it that the business of the vikings' original roast is so hot? Because the vikings' original roast has been developing the idea of "precision" throughout the development process, making a different taste from traditional barbecues, making/precision barbecues in their own way, and, more importantly, the subject of many commercial assassins' targets and predators' enjoyment。

The viking raw roast is a modern food element based on the traditional production process, making the product stylish, spicy, fresh, fragrance, sweetness, taste, real colour, aroma, taste, taste, and taste。

Vikings ' raw barbecues have continued to be advertised in major media outlets and have established their own network of chains, a high brand image and high reputation and influence in the industry. Since the beginning of the market, vikings have been popular with young consumer groups. In the current association system, most of the participants come from vikings' original roast consumers, and some of them have second, third, regional agents, which has resulted in an excellent one-time phrase, "recreational consumption in the past, today's selection of wisdom."。

The vikings bring home fresh meat, fresh meat, fresh meat, clean meat, fresh grass, low fat content, more meat, which can only be really locked down by thick steaks, which, after 21 days of low temperature, improve the tenderness of steaks, taste better after carbon roasting, and consumers like it. The vikings original roast has developed a well-established business training model, with marketing centres providing free training in product knowledge and marketing based on local distributors。

The vikings raw roasting is an energy-efficient and environmentally friendly device that is still fueled by charcoal alone. The furnaces are designed with a unique secondary wind-in-fire design that allows charcoal to burn adequately, without flying ash, carefully designed ash, completely avoids the drop of oil in the roasting food into the carbon fire. The unique heat-reserve radiation structure is designed not only to push to the extreme the dry fragrance of traditional charcoal roasting, but also to save 50 per cent of the amount of carbon, while overcoming the ills of traditional charcoal roasting, which is so easy to roast foods that, depending on the characteristics of the food, can freely regulate the size of the fire to ensure that good results are achieved for all foods。