1. Good physical and mental health, hard work and a frank and cooperative attitude

Legally qualified legal persons, other economic organizations, individual traders or natural persons

3. Have some economic power and sufficient financial resources to start a business

4. Supermarket space at the mall or at the street entrance shall be assessed by the head office and qualified for operation

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

6. There is a local human network and social relations

7. Unions with marketing channels and business experience in the industry have priority

8. The importance of good business management capacity and professionalism

Implementation of and compliance with the operational management systems of the union headquarters

10. Knowledge of brand culture, building consensus on business concepts and development thinking; conscious maintenance and promotion of brand image

11 entrepreneurship passion and cooperative win-winness, with a rational investment mentality and a pragmatic sense of development

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. Stronger entrepreneurship and market extension

Eight years after its creation, jeenan rieng food and catering technology ltd. Is a core of five institutions that collect food research and development, technical operations headquarters and operational training centres, as well as direct shop outreach centres, and ryon distribution centres. The headquarters of the company has over 1,000 professionals from a wide range of departments, including the ministry of wise consultants, the ministry of project responsibility, the ministry of after-sales support, the ministry of design for fit-out, the ministry of logistics distribution, the ministry of market survey, the ministry of technology research and development, the department of network operations, the ministry of human resources, etc., as well as special catering, marketing and as a team of consultants to advise on the project。

In the spring and in the north-eastern provinces, fresh markets for roasted raw meat have been opened with abundant nutritional value, with a perfect taste of fat and fat. The shop is equipped with tailor-made stoves, tarts, makerware, etc., which are not intended to preserve the taste and taste of snowflake beef. The japanese-sourced service philosophy, caring, patient and genuine, is the constant purpose of the service in the spring and in the burning of meat。

The water flow, the stone wood, the fine five senses of black beef and so on, give the eaters a good meal experience. Preserve food products, cut them, put art in the form of fragrances, and try to be more beautiful in each detail, so that they can enjoy the unforgettable tip of the tongue。

The famous foods of spring and roasted charcoal are stoves, which began more than 100 years ago in japan, and fishers, in order to enjoy the taste of roasted fish at sea, built sandpads on wooden vessels that baked fresh fish directly on fire-producing sandpas, thereby preserving seafood from its original taste and nutrition. Spring and char-fired meat preserve the more primitive methods of seafood roasting and fishermanic traditional service styles, allowing guests to feel the strong japanese tradition as soon as they enter the shop。