赤坂亭品牌怎么样 申请店铺

时间就发生在1976年10月，地处福建省建阳市的市郊小农村，一个充满好奇和永不服输的小男孩就在那儿出生。或许没有很多人知道那地方，就更别谈到过那里，那是个依山傍水的丘陵地带。纯朴的村民在特有的梯田地种植水稻、山腰上大都种植茶叶、毛竹、橘子、木奈果(桃树和李树嫁接)等。小男孩的成长过程，和村里的小孩没两样，一边读书学习一边必须帮家里忙农活。但是，这样的环境和日复一日周而复始的生活，并不是他心里想要的，也正因为他这个存在心里已久的想法，打开了日后一扇精彩奋斗过程的窗。

1995年春节，在上海经商的叔叔回家过年，得知他强烈的想法，于是决定带着他到这个充满新奇与机会的大城市-上海。这时的他年纪小没有经验，仅有的就是一颗爱拼才会赢的信念和永不服输的心，每天起早晚归跟着叔叔做南北干货的生意，这也是他第一次接触到什么是做生意，如何辨识产品的质量好坏、如何和客户洽谈生意、下订单、出货送货、收款等等业务环节。由于认真学习加上叔叔的鼓励，在经历六个月的锻炼后，他开始自己独立做个小老板。与其说是小老板，事实上是人们俗称的搬砖头，就是把各地的南北干货搬运到上海销售，从拜访客户、接听电话、接单、送货、收款都是自己来。经过了一年多的努力真诚的和客户交往，所用的业务交通工具，也从一部脚踏车换成摩托车，然后再换成四轮小面包。

在前面一年多的工作中历练学习，虽然吃尽了苦头，但也累积了小小的第一桶金，作为日后扩大经营事业的基础。在1996年底，他决定注册一个属于自己的贸易公司。由于坚持诚信经营，给他带来了更多的机会，销售的商品也增加了调味品和海鲜冷冻品，并开发了大型工厂、大学食堂以及知名的广东餐饮公司等进货量大的客户。当然，员工人数从自己一个人发展到已经拥有好几个工作伙伴的规模。

1997年的金融危机，餐饮业的进货坏帐率非常的高，这对他刚起步的企业打击非常的大，货款回收非常不理想。也因为这个原因，他认为应该好好的想想该如何求新求变再出发。就在这个时候，一个美式西餐客户的料理长，推荐他参加美国牛肉协会的推广会及培训课程，这样的学习过程奠定了他对牛肉专业知识的掌握。在当时，高档的牛肉只有香港大昌行在做销售，而且只销售给大型的高端客户。他看见了这个商机，于是他想办法让自己成为大昌行的客户之一，然后再把高档牛肉分销给中小型对高档牛肉有需求的客户。从1997年到2003年，弟弟妹妹相续从学校毕业一起参与到这个销售团队来，这几年的艰苦创业也逐步从单纯的餐饮配送转型发展壮大到拥有几家专业冷冻品批发连锁店。

2000年10月英国疯牛病爆发，同时也殃及了美国的进口牛肉，而中国政府基于保护消费者的立场，宣布禁止从美国进口牛肉。但是优质的高档牛肉仍然有着强大的市场需求。这个危机对他而言也是一个转机，由于之前的经营过程，时常与山东、河北、内蒙等大型肉类屠宰场有业务上的接触，这时候在美国牛肉协会的专业培训正好派上用场，他从国产的牛肉中挑选出最佳的肉品，来满足市场紧缺高档牛肉的缺口。

故事发展来到了2004年6月，大连兼松雪龙黑毛牛到上海来举办高档牛肉市场推介会，他应邀参加了这次盛会，更在推介会结束后，跟随着养殖场老总回到大连养殖场，进行参观学习之旅。这一趟让他大大的开了眼界，在中国的境内竟然有这么大规模的养殖场，养殖场采用高规格高技术的养殖技术和管理，出品的肉质媲美闻名全球的日本和牛，但价格只有不到日本和牛的三分之二。他开心极了，从此他可以提供给客户高档但价格合理的优质肉品。

在此同时萌生了一个更新的想法:开一家以卖高档牛肉为主的餐厅，把营养价值高，口感一级棒的优质牛肉直接与消费者分享。于是把想法告知之后的合作者；何总也是合作者之一，他参与了这家餐厅的构想，提出用“赤坂亭”来为餐厅命名，因为赤坂是日本东京的一个高档餐饮及娱乐区，年轻人聚集地充满欢乐的代名词。

终于在2005年5月18日虹梅路上的第一家赤坂亭餐厅诞生了，故事的主人虽然是餐饮业原物料的供货商，但对餐厅的经营却没有多少概念，找点、装潢、招人等等琐事，每一件都考验着他的决心和毅力。初期的经营团队里包括了台湾的铁板烧胡师傅以及日式烧肉的许师傅、杨店长，这些人都让故事的主人一直的感激在心头，因为他们和他一起经历了艰苦的草创阶段；接着2006年12月26日在大宁国际商业广场开幕了第二家赤坂亭；说到上海，新天地是游客必到之处，许多知名的餐饮企业总会想尽办法进驻，赤坂亭是专业优质的餐厅，自然不能缺席。所以在2007年6月15日，第三家赤坂亭新天地店开幕了，正式的提供中外游客全新的感受和享受。在此同时，同行朋友介绍了知名的日籍料理长池田功司加入出品团队，赤坂亭也重新找到市场的定位:日式烧肉加上精致日本料理。

故事说到这里才只是个开端，故事的主人游忠旺先生希望借着他奋斗的过程，把许许多多经验的累积汇整起来，加上股东何卫忠先生、黄明星先生、游忠辉先生的一起投入经营，继续开出更多家的赤坂亭餐厅，提供营养丰富的美食给更多的顾客。也期待在不久的将来，赤坂亭将成功经营的know-how编辑完成，协助想要创业的人一起来加盟赤坂亭，共同开拓赤坂亭的事业版图，达成创业者、加盟者、消费者三赢的使命。

It took place in October 1976 in a small rural suburb of Jianyang City, Fujian Province, where a curious and unyielding little boy was born. Maybe not many people know the place, let alone talk about it. It's a hilly area with mountains and rivers. Simple villagers plant rice in special terraces, and tea, bamboo, orange, and Chanel (peach and plum trees are grafted) are mostly planted on hillsides. The growth process of the little boy is the same as that of the children in the village. He must help his family with farm work while reading and studying. However, such an environment and a life that goes on day by day are not what he wants in his heart, and it is precisely because of his long-standing thought that he has opened a window for a wonderful struggle process in the future. In the Spring Festival of 1995, my uncle, who was doing business in Shanghai, went home to celebrate the Spring Festival. Knowing his strong ideas, he decided to take him to Shanghai, a big city full of novelty and opportunities. At this time, he was young and inexperienced. The only thing he had was a belief that he would win if he loved to fight and never give up. He would go back to his uncle every morning and night to do the north-south dry goods business. This was the first time that he came into contact with what business was, how to identify the quality of products, how to negotiate business with customers, place orders, deliver goods, collect money and other business links. Due to his serious study and uncle's encouragement, after six months of exercise, he began to be a small boss on his own. It's not so much a small boss. In fact, it's commonly known as carrying bricks. It's carrying dry goods from north and south to Shanghai for sales. It's all from visiting customers, answering phone calls, receiving orders, delivering goods and collecting money. After more than a year of efforts and sincere contact with customers, the business means of transportation, also from a bicycle into a motorcycle, and then into four-wheel bun. In the previous work for more than one year, although I have suffered a lot, I have also accumulated a small amount of the first pot of gold as the basis for expanding my business in the future. At the end of 1996, he decided to register a trading company of his own. As a result of adhering to integrity management, he has brought more opportunities, increased the sales of spices and seafood frozen products, and developed large-scale factories, University canteens and well-known Guangdong catering companies and other large-scale customers. Of course, the number of employees has grown from one person to several working partners. In the financial crisis of 1997, the bad debt rate of the purchase of food and beverage industry was very high, which hit the start-up enterprises very hard, and the payment recovery was not ideal. For this reason, he thinks that we should think about how to seek new and change before we start. At this time, an American style western food customer's chief chef recommended him to attend the American beef Association's promotion meeting and training course, which laid a solid foundation for his mastery of beef professional knowledge. At that time, only Dachang in Hong Kong was selling high-end beef, and only to large-scale high-end customers. He saw this business opportunity, so he tried to make himself one of the customers of Dachang, and then distributed the high-grade beef to the small and medium-sized customers who have demand for high-grade beef. From 1997 to 2003, my younger brother and younger sister joined the sales team after graduation from school. In recent years, their hard work has gradually grown from simple catering distribution to several professional frozen products wholesale chain stores. In October 2000, the outbreak of BSE in Britain also affected the beef imports from the United States. The Chinese government, based on the position of consumer protection, announced a ban on beef imports from the United States. But high quality beef still has a strong market demand. This crisis is also a turning point for him. Due to the previous business process, he often had business contacts with large-scale meat slaughterhouses in Shandong, Hebei, Inner Mongolia, etc. at this time, the professional training of the American beef association was just in use. He selected the best meat from domestic beef to meet the shortage of high-grade beef in the market. In June 2004, Dalian and songxuelong black hair cattle came to Shanghai to hold a high-end beef market promotion meeting. He was invited to participate in the event. After the promotion meeting, he followed the head of the farm back to Dalian farm to visit and study. This trip opened his eyes. In China, there are such large-scale farms. The farms adopt high-tech and high-tech breeding technology and management. The meat quality is comparable to that of the world-famous Japanese and cattle, but the price is less than two-thirds of that of Japanese and cattle. He is very happy, since then he can provide customers with high-end but reasonable price of high-quality meat. At the same time, a new idea emerged: to open a restaurant mainly selling high-grade beef, to share the high-quality beef with consumers directly. He was also one of the partners. He took part in the idea of the restaurant and proposed to name the restaurant "Akasaka Pavilion", because Akasaka is a high-end restaurant and entertainment area in Tokyo, Japan. The gathering place of young people is full of happy synonyms. Finally, on May 18, 2005, the first chibanting restaurant on Hongmei Road was born. Although the owner of the story is a supplier of raw materials for the catering industry, he doesn't have much concept about the operation of the restaurant. He needs to find points, decorate, recruit people and other trivia, each of which tests his determination and perseverance. The initial management team included Taiwan's Iron Chef master Hu and the Japanese style roast meat master Xu and Yang shop manager, who kept the story owners grateful for their hard work together with him. Then in December 26, 2006, they opened the second kiosaki in Daning International Commercial Plaza. When it comes to Shanghai, Xintiandi is a must for tourists. Many well-known catering enterprises always try their best to settle in. Kiban Pavilion is a professional and high-quality restaurant, which can't be absent naturally. So in June 15, 2007, third chekioskun Xintiandi shops were opened, providing a new feeling and enjoyment for Chinese and foreign tourists. At the same time, friends from the same industry introduced the well-known Japanese cuisine chief Takeshi Ikeda to join the production team, and akasakatine also found a new market position: Japanese roast meat and exquisite Japanese cuisine. This is just the beginning of the story. Mr. You Zhongwang, the owner of the story, hopes to use his struggle process to integrate many experiences, add shareholders Mr. He Weizhong, Mr. Huang Mingxing and Mr. You Zhonghui to put them into operation, continue to open more chibanting restaurants, and provide nutritious food to more customers. It is also expected that in the near future, kiban kiosk will complete the know how editor of successful operation, assist those who want to start a business to join kiban kiosk, jointly explore the business territory of kiban kiosk, and achieve the mission of "three wins" for entrepreneurs, franchisees and consumers.

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