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

2. The provision of legal identity cards in order to facilitate the establishment of genuine files at headquarters

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. Prioritization of associations with industry-related experience

Good social relations and strong interpersonal communication

7. Knowledge of marketing channels, consumption levels and needs in intraregional markets

8. Be willing to cooperate and participate in entrepreneurship

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

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

12. Good social and business reputation; compliance with industry-related laws and regulations, and the right not to engage in activities that are contrary to the law or financial or moral integrity of society

13. Good sense of service, kindness, enthusiasm and sincerity

14. Stronger entrepreneurship and market extension

The cultural attributes of the barbecue are the original taste of the substance it contains and the insinuation of the usual diet in the corrosive ready-to-eat outcome, while the other side is recognized by the dietary memory code of the ancient human races in the fishing age. Today, there is nothing better to seduce a child and an adult with childhood ties than a barbecue. In fact, barbecue has been a form and taste temptation to humans for a long time. It has entered an era of many values: in the land of yellow rivers, the barbecue is based on realism and expands its cultural and economic boundaries in an aggressive manner。

The way the barbecue operates is also three degrees away, one of which is to keep the barbeque at the end of the street, the other is a hotel-style intensive barbecue, and the other is an outdoor barbecue that the donkey friends love. The spirit of the wild always carries with it the zeal and romance of the age of fishing and hunting, and continues to spread, the bonfire is roasting and eating, and the fragrances and joys are unresistible。

It's important that there are not many customers in the store. If one of the restaurants can always be created, the customers in the store will never stop! The illum barbeque, which selects high-quality beef, multi-track processing of raw materials, 12 hours of pickling, full taste, no bright fire, fragrances, people passing through the door, can't resist temptation

The elym barbeque, with its high-quality fresh beef, makes sure the meat is fresh, not greasy, makes a lot of meat, tastes, smells。

All of the mains used are salted up to the table for 12 hours, with deep, salty and pure tastes, and the illum barbeque maintains its traditional, authentic taste。

Barbecue with the real and delicious sauce, and with the lettuce to wrap it up and eat it, and taste it, and it's nice and smooth, and it's sour, and it's sour. Illum barbeque, more than 30 manufacturing/precision preparations, different barbecues using different sauces, each of which is carefully matched by a dozen。

Erin's barbeque, real barbecues, all the good stuff in the store, all the good stuff, all the good stuff