A mature brand: 10 years old, with good visibility。

Grown-up business: distinguished - latin music, brazilian barbecue。

Mature management: improved management systems, good managers。

Grown-up customer: the brazilian barbecue is popular and has social status。

Promising sources: one of the larger domestic barbeque importers, stabilizing quality raw materials。

Mature marketing: regular marketing programmes

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

Natural persons having independent legal personality or greater economic power

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

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. Recognize the concept of branding, love the cause of association and develop as a long-term career

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. Consciousness to provide quality services to customers and conscious maintenance of brand reputation

14. Stronger entrepreneurship and market extension

1 telephone, meeting communication

2. Accomplishment, verification

3. Signing of the declaration of intent to join

Iv. Contribution of investments

5. Accompanying visits to headquarters

6. Completion of sites and conclusion of lease contracts

7. Conclusion of the association agreement

Viii. Contributions

9- bonds, wage guarantees, fees for starting a business

10. Accomplishment of the design agreement

11- accomplishment contracts

12. Accomplishment of the equipment contract

13 . Allied parties pay for renovations and equipment

14 headquarters completed renovations

Equipment debugging

16. Certification

17. Local recruitment and training of staff

18. Simulation of performance tests

19 core staff for internship at headquarters

20. Trial

21. Opening ceremony

Official operations

Brazilian barbecue chefs make meat pickles before roasting, with different types and parts of meat, in different ways, cut into pieces, sliced in pieces, not even cut in pieces, whole pickled in pieces, and the need for big tin paper, which binds the texture around the meat. After 24-36 hours of salting, brazilian chefs can take them to the ovens, and the timing of the roasting of the meat varies from one meat to another, and in order for the parts of the meat to be heated evenly, they also need to keep moving on the fire, and the time between them is well understood, and it is entirely dependent on the brazilian chefs, whose experience of the barbecue is transmitted from generation to generation。

After a long wait, the real brazilian barbecue finally burst out of the oven, with the handsome barbecue coming out with a snowed knife and a sharp fork, proudly flaunting the oily flesh on the fork, walking through the midst of the guests, cutting a piece of the roast into their plate according to their needs。