There are many inspirational stories about entrepreneurship in the catering industry, and they are all very positive. So what are the inspirational stories about catering entrepreneurship? Let’s take a look.
Inspirational story of catering entrepreneurship: A master's degree in economics sells stinky tofu and starts a business
In the eyes of some elderly people, it is simply a shame for a master's degree who often studies to sell stinky tofu. , is this really the case?
A few years ago, the news that Peking University’s top students were selling pork caused an uproar in society. Recently, a "Master's Stinky Tofu" shop appeared on the streets of Yantai City. The owner of this store is Wang Yongshang, an out-and-out master's student.
It is this young man with an unattractive appearance who has just graduated from college less than two years ago. He started his business by selling stinky tofu and is now worth millions. He used his steadfastness and hard work to create a way to realize his own value.
Starting from "eating", his career quickly expanded
Wang Yongshang claimed that his biggest hobby is "eating". Whether he was an undergraduate or a graduate student, he always visited a city , he is most interested in the city’s specialty snacks. Even in the early days of frustration in Yantai, Wang Yongshang often visited food stalls near his rental house. A stinky tofu shop attracted him with its unique deliciousness. As the number of visits increased, Wang Yongshang gradually became interested in the stinky tofu shop.
He learned that the owner of this store is a middle-aged man in his 40s named Zhang Yan. Zhang Yan was a college student in the 1980s. After graduation, he started his own business. He later went to Shaoxing, Zhejiang, to learn the making process of stinky tofu, and then returned to Yantai to open his own shop. With its unique flavor, Zhang Yan's business has grown rapidly in recent years. The more you do, the better.
In the process of contact, Zhang Yan’s stinky tofu shop inspired Wang Yongshang, “I have been to many cities and tasted many specialties. Stinky tofu can be found almost everywhere and is widely loved. People love it, why can’t I make stinky tofu? After making up his mind, Wang Yongshang decided to learn Zhang Yan’s production techniques, but at first Zhang Yan was not interested in this young guy who had just stepped out of college. Wang Yongshang was rejected several times. Wang Yongshang was not discouraged and continued to impress Zhang Yan with his sincerity. Sincerity leads to gold and stone. In the early winter of 2008, Zhang Yan decided to join forces with Wang Yongshang. In this way, Wang Yongshang invested 30,000 yuan in stocks.
The first step after the two teamed up was to improve the original technology. They used pure natural and pollution-free "pure herbal fermentation" and added Chinese herbal health ingredients to improve the flavor and quality of the product; subsequently, they Actively develop flavor varieties of products and break the traditional single color variety of stinky tofu.
?In addition to product quality, the most important thing for a modern enterprise is management. ?Wang Yongshang implements systematic management. From raw material planting to production and processing to sales, Wang Yongshang implements quantitative management; for employees and stores, he requires unified training and a unified image. At the end of 2008, after careful planning, Wang Yongshang's first stinky tofu shop officially opened.
When it comes to the idea of ??stinky tofu, Wang Yongshang has his own ideas: stinky tofu itself, although it smells stinky, tastes extremely delicious; Speaking of themselves, master's degree students take the civilian route. ?
After gaining experience in the mature operation of the first store, Wang Yongshang’s business quickly expanded. In less than a year, only in Yantai City, Wang Yongshang and Zhang Yan There are more than 10 stores. As the reputation grew, people began to come to us and ask to join. So far, "Shoulixiang" is based in Yantai, reaching Jilin in the north, Hunan in the south, and Xinjiang in the west, with more than 200 franchise stores across the country.
Talking about the next step, Wang Yongshang said that he will continue to explore local delicacies. Now eating is not just as simple as filling the stomach, but also a kind of culture. We Behind almost every traditional Chinese food, there is one or even multiple beautiful legends. I hope my industry can grow bigger and bigger, and I want to make my own efforts to promote Chinese food culture. ?Wang Yongshang said with a smile.
Graduating with a master’s degree, I realized what bleakness is
Wang Yongshang is 26 years old and is from Qinghe Town, Huimin County. In 2006, after completing his undergraduate degree from the Law School of Shandong University of Technology, he was admitted to Huazhong University of Science and Technology with excellent results and continued to study for a master's degree in economic law.
In 2008, Wang Yongshang graduated from graduate school and received a master's degree in law. In the eyes of many people, since you have graduated with a master's degree, you should find a decent job and start a new life with a high salary. The same is true for Wang Yongshang. Before he graduated, he had already signed a contract with a real estate company in Guangzhou. With a monthly salary of more than 7,000 yuan, he became a "quasi-white-collar worker" with an easy and decent job.
Talking about how to embark on the road of self-employment, Wang Yongshang said: "It was actually quite accidental."
He is the only child of Wang Yongshang’s parents. ?Although my time in Guangzhou was very short, I always had the feeling of being a stranger in a foreign land. This may be because I have a strong sense of locality. Besides, my parents are getting older day by day, and I am the only child in the family. I don’t want to be too far away from them, otherwise I won’t be able to take care of anything at home. ?After repeated consideration, Wang Yongshang resigned from his job in Guangzhou and returned to Shandong to find another job.
Perhaps it was too easy to find a job at the beginning. The process of returning to Shandong to find a job made Wang Yongshang truly understand what hardship is. Wang Yongshang is very open-minded about this: When I returned to Shandong to look for a job, the impact of the financial crisis had begun to appear, and the recruitment scale and benefits of major companies had significantly shrunk; besides, my law major was in my It was a popular major during my undergraduate years, but when I graduated, a large number of law professionals poured into the labor market, which greatly reduced our employment competitiveness. What’s more, I studied for two more years as a graduate student; in our province, Shandong University and Hainan University Law students from universities are the most sought-after. Students like me who study at a university in the south have no advantage at all when it comes to employment. These aspects make it even more difficult for me to find a job in the province. ?
The lack of employment made Wang Yongshang decide to start a business in advance. In fact, I have long had the idea of ????starting my own business. When I was an undergraduate student at Shandong University of Technology, I often participated in college student entrepreneurship agency activities. But according to my original idea, I would first find a job and work for a few years to accumulate some experience before going out, but the reality made me decide to give it a try first. ?
There are more than 200 franchise stores selling stinky tofu
In the autumn of 2008, Wang Yongshang came to Yantai with more than 20,000 yuan raised from everywhere and started his own business. He started a business, but his lack of experience made him unable to choose the right direction, and he spent the first few months miserable.
In the winter of 2008, Wang Yongshang met Zhang Yan, a stinky tofu seller in Yantai. Zhang Yan graduated from the finance major in the 1980s and was 44 years old. The eyes of the young man in front of him used to be so... They are familiar with each other, and it goes without saying that his motives are obvious. Wang Yongshang is here to learn skills. The more the two chatted, the more they became more and more speculative, and they seemed to regret meeting each other so late. They soon realized that their relationship was not an ordinary relationship. After a few nights, they not only reached an agreement, but also immediately put it into practice. In this way, the brand "Shoulixiang" was born on a street stall in Yantai Street.
In early November 2008, a new store was erected on Yantai RT-Mart Beimen Snack Street called Stinky Tofu. Unified training, unified work clothes, unified weights and measures, selling stinky tofu, but it is completely a regular army operation method? A situation that the two partners did not expect occurred. Franchisees came in droves. In more than a year, the chain store opened ten There are many franchise stores in China, with more than 200 franchise stores in China.
Wang Yongshang and his partners succeeded. They each scraped together 30,000 yuan to start the business. In less than two years, their pockets had reached millions of yuan. Wang Yongshang calculated an account for the reporter. One pound of tofu can be sold for 2 yuan in the market, but 40 pounds of tofu went out of their hands and came back with more than 300 yuan.
What you learn in college is your “learning” ability
Wang Yongshang does not shy away from his master’s degree. When it comes to higher education, his opinions are very important to many people today. College students will be more or less inspired.
?Cultivating professional knowledge is only one aspect of higher education. I think university is the place to cultivate a person's comprehensive abilities. In college, we must improve our moral and humanistic qualities, shape our innovative abilities, cultivate a heart that is always grateful, and learn the ability to "learn". There are many things to learn in a person's life. As we often say, "live until you are old and learn until you are old". I think this is the most critical thing that higher education has taught me. ?Wang Yongshang told reporters.
Now, Wang Yongshang often participates in various entrepreneurship training courses. Inside, he also met many young people who had just stepped out of school and had entrepreneurial dreams but had no clear path to follow. When Wang Yongshang saw them, it was like seeing himself back then. He shared his experience with them. Many of them are also added to "stinky fragrance". Inspirational story of catering entrepreneurship: The post-80s generation started a business selling squid in a small shop with an area of ????3 square meters
Everyone has a dream of starting a business. It has nothing to do with academic qualifications or family. As long as you have an entrepreneurial dream in your heart, you must work hard. accomplish.
What do you think of the taste? Wang Shuai did not boast about his skill in grilling squid like other vendors. Instead, he asked customers for their opinions somewhat unconfidently. The reason why they are not confident is because this is their first time cooking. Their original identity is written on the signboard of this small shop with an area of ??less than three square meters. ?This is not a gimmick, it is a fact. The three of us are all in graduate school. ?
Fellow Xi’an meets to start a business and raises tuition fees by himself
Wang Shuai, a boy born in Suzhou, Anhui in 1988, was admitted to Xi’an University of Posts and Telecommunications as a graduate student majoring in communications and information systems last year. At Xiyou University, he met Su Xianglin, a fellow student and fellow student, and Su Xianglin's high school classmate Wang Cong became a graduate student majoring in mechanical electronics at Xi'an Jiaotong University this year.
After the three fellow villagers got acquainted in Xi’an, they began to have the idea of ????starting a business to raise their own tuition fees. When Wang Shuai told the two fellow villagers his idea, they hit it off immediately. It is the character of young people to do what they say. The three brothers who decided to start their own business made inquiries and learned that the store in front of Xi'an University of Posts and Telecommunications was to be transferred, so they all made the decision together. ?We had several thousand yuan of our own, and we also borrowed some money from our classmates. A total of 15,000 yuan was invested. ?
Wang Shuai said that after finishing the dish, he remembered a grilled squid master he met in the eastern suburbs of Xi'an when he was taking the postgraduate entrance examination. He had taught him some skills in selecting raw materials, making sauce, and grilling. . So the three people decided to use the nearly three square meters to open a grilled squid restaurant. ?We also designed a logo and uniform clothing for a cartoon character wearing a master's hat. ?They said they still wanted to be more formal and be a little different from the hawkers.
Regarding their plans after graduation, the three people said that they would definitely choose a job that suits them. But if the squid shop does well, maybe we will continue to do it and continue to do so. Open graduate student grilled squid into a chain store. ?
Wasting educational resources or learning teamwork?
?I didn’t expect that customers would post on Weibo after eating. There were so many people in the past two days. ?Yesterday, when the three graduate students were busy moving the squid and starting the fire, there were already many citizens waiting here. Some even took out their mobile phones to take pictures and post on Weibo.
A girl who took pictures and posted on Weibo while eating affirmed Wang Shuai’s craftsmanship: "The graduate student grilled squid, it feels very fresh and tastes good." I think there is no shame in making money on your own. They have more courage than me, which is great.
?Since 3 graduate students sell squid on Weibo
Graduate students, grilled squid, grilled, Weibo, pig raising, Xi'an University of Posts and Telecommunications, tuition fees, university education, educational resources, small shops
After the release, many netizens also expressed their opinions online. Many people expressed support, saying that this was a rational change in personal views on career choice; but some people objected, saying that graduate students living on grilled squid was a waste of educational resources. Some people even suspected that they were putting on a show.
Netizens’ doubts were also noticed by Zhou Haizhou, the recruitment manager of a national human resources service organization. He said: Xu Zhihong, the former president of Peking University, just supported Lu Buxuan (a Peking University graduate who once sold pork) a few days ago. student), saying that Peking University graduates can be presidents of the country, scientists, and even sell pork. Which school students will feel inferior because of physical labor?
Moreover, he also mentioned that even if they choose mental labor, college graduates may still face the problem of mismatched majors. In fact, when we do When recruiting, professional skills are certainly important, but they are not the only consideration. Your learning ability and teamwork ability are often more valued by us than your professional skills. ?Zhou Haizhou said that if the grilled squid restaurant of the three graduate students can operate smoothly, they will gain much more in these aspects than other students. ?If I were the interviewer, I would appreciate this life experience on their resume. ?
To be innovative, you must be professional
Although Zhou Haizhou said that manual workers are not inferior to others, and it doesn’t matter if they don’t have the right major, he also emphasized that if a graduate student The grilled squid they sell is exactly the same as ordinary roadside stalls, which is indeed a waste of educational resources. ?Zhou Haizhou said that in fact, university education teaches students not only the professional skills printed on the diploma, but more importantly, innovative attitudes and comprehensive abilities such as observation, learning, cooperation, etc. to understand and change the world.
? Raising pigs and planting trees should be considered the most tiring and common physical labor, right? Weren’t there college students in Xi’an who have successfully started businesses in these two professions before? They will definitely not compete with the surrounding people. Farmers raise pigs and plant trees in the same way, and this difference is due to the benefits of college education. ?
He also used the example of two graduates of Peking University who sell meat as their profession and said that the owner of the glasses butcher shop was forced to follow the trend. He also cooperated with the surrounding meat merchants in business operations There is no difference. Although there is no need to feel inferior because of this, it is not worth being proud of. The other boldly innovated and created his own pork brand, achieving a turnover of 200 million yuan in two years. ?This kind of professionalism is worthy of our study and admiration. ?
?Actually, I am not interested in the news of a graduate student selling grilled squid, because there have been too many similar ones before. But I am interested in them designing their own LOGO and clothing, because this has initially reflected the professionalism different from roadside stalls, and I hope they can apply what they have learned more widely. ? Zhou Haizhou said. An inspirational story about catering entrepreneurship: A post-80s guy from Hunan opened a rice noodle shop
Hunan people are famous for their love of rice noodles, but it is difficult to find a rice noodle shop in the Yangtze River Wanda Plaza, where land is at a premium along the Xiangjiang River. . However, Xiao Zhidan, a young man born in the 1980s, is determined to open a unique rice noodle shop here that embodies both Chinese characteristics and Western flavor.
When you walk into Xiao Zhidan’s rice noodle shop, you will feel like you have entered a cafe with avant-garde design. The concrete walls look like sections of blue bamboo, and thin white steel wires are hung in an arc in the restaurant, reminiscent of traditional rice noodles that must be hung in the air to dry during production. .
?We specially invited Spanish designers to come to Changsha to design and produce, just because we want to jump out of the perspective of Chinese rice noodles and see this delicious food we are accustomed to with the eyes of foreigners. ?Xiao Zhidan said.
Although the store decoration style is very modern, experienced diners find that the taste of rice noodles is still deep in their memory. The rice noodles are chewy and chewy, and the red oil soup base is fragrant but clear and mellow.
In fact, it is not easy to truly bring rice noodles back to tradition. Xiao Zhidan and his team produced more than a dozen kinds of rice noodles with different thicknesses and elasticities. The rice noodles finally selected are the ones that best represent the memories. A type of traditional rice noodle. The soup base is also derived from the years of hard work of the Hui chefs in central Hunan and is refined using traditional soup recipes.
Xiao Zhidan comes from Shaoyang, Hunan. Shaoyang rice noodles are one of the most authentic schools of traditional Chinese rice noodles. When he started his business, he hoped to spread the most traditional and delicious rice noodles from his hometown to the world, allowing diners from all over the world to taste Chinese culture through their taste buds just like "spaghetti".
? I named my store "Long Xiaobao". "Long" takes the meaning of Shaoyang Longhui Tantou New Year Pictures from the Chinese Intangible Cultural Heritage Project. I hope to pass on the beautiful things like the Tantou New Year Pictures. Tradition; the word "small" means that we want to bring happiness and peace of mind to everyone's lives, starting from the small matter of eating. ?Xiao Zhidan said.
In order to promote this authentic bowl of Hunan rice noodles, the young team thought of adopting the model of "offline experience and online takeout". On the one hand, the most fashionable and avant-garde design has earned this noodle shop the reputation of "the most stylish rice noodle shop in Changsha". On the other hand, it has launched a takeout service on the Internet, with a limit of 600 servings per day, ensuring that the taste is no different from the one in the store.