1 advisory:

Membership can also be done by phoning the ministry of markets by calling the big pot hot head office。

Field investigations:

Appointments are made to the company's headquarters to conduct field surveys of company strength and specific projects。

3. Application for membership:

On the basis of a combination of considerations, if a decision is made to add a pot to the table, then the membership application form is completed and submitted to headquarters for expression of its intention to join。

4. Contracting:

There was a consensus between the two sides that the association would be able to formally conclude the association contract with the large pots of rice, and that the consortium would have to pay some of the costs to the headquarters。

5. Choice:

After obtaining the authorization to operate, the association would need to build a shop, starting with a store with a symbol condition。

6. Unified design:

The design and pricing of the union stores will be based on a single image of the shop, which will be completed by a third-party construction team when determined by the parties。

7. Systematic training:

In order to promote better marketing of the red fire, the company will send commissioners to train the association and its employees, including marketing skills, customer service skills, etc。

8. Preparatory activities:

Refurbishment has been completed, materials have been fully prepared, equipment has been debugged, the shop environment has been set up and advertising has begun。

Opening ceremony:

Invited local leaders or some members of the media. Follow-up support will be provided by headquarters after opening。

The shanghai kettles began in 1932. It started out as a small stand, under the hall crossing. The shop was so small that it allowed only one person to turn around, so there were no tables or chairs for food in the outside business. The shopkeeper prepared a large teapot with well-boiled barley tea for pasters to eat with fried buns. That's the name of the shop。

Shanghai's big pots and buns have gone beyond tradition, and now they're made of "a big soup" and each one of them is as big as a baby's little fist, and it's luminous and thin and uncomplicated. More than a hundred years ago, the teahouse in shanghai was serving tea and cooking. Later, when they did not make tea, they also wanted to use tea snacks as a snack instead of regular meals. In response to the dietary needs of the people, the teahouses were made into street snacks. As demand grows, so does the frying head, from the traditional “one, two, four” to “one, two, one”, the frying skin is big and the hot soup is covered。

Shanghai's big kettle is a very good meal, and it's rich and diverse. In shanghai, meat is not branded, meat is not purchased in informal stores, sorbents are not prepared for breeding and the formula is not neglected. In shanghai, there is a great variety of hot cougars, juicy and fragrance products, and in shanghai, there is a great variety of cougars, lunches, dinners and meals suited to the diversity of the population and avoiding single-group risks. The shanghai pot is the first to be cooked by the gang. It is characterised by a meat heart gang, half-haired, and a fragrance. In 1997, as a result of the relocation of plots, the “big bottle spring” was moved from the old shop of sichuan central road to yunnan road food street. Today, the almonds group has adopted a branding strategy through net-pointing, pre-linking the popular snack brand of “big bottle springs”, free of experience, simple operations and low investment, with headquarters directing the entire operation。