The post-80s generation sells hamburgers that the CEO wants to go global

"Fried pork with chili, braised pork with plum vegetables, dried bacon with radish..." These common traditional Hunan dishes, which are made into flavor dumplings, are sought after by diners. What is less known is that the CEO of this restaurant is a typical post-80s, who successfully entered a state-owned enterprise after graduating from university and received a salary envied by his classmates. But for the sake of his dream, two years ago, he gave up the "iron rice bowl" and devoted himself to the inheritance and innovation of traditional dumplings in the face of opposition.

Poor youth jump out of the farm gate sophomore business to open campus paper marketing

Huang was born in 1986 in the poor mountainous region of Hengyang County, Hengyang city, Hunan Province, the son of two humble farmers who lived in poverty but were happy. And midway younger brother dies tragically, casting a haze on this unfortunate family, for livelihood, the father works outside all year round, mother works.

"After I became the only child in my family, I had to help my family share some burdens. When I came back from school, I would often go to the mountains to cut wood, herd cattle, fish in the river, and make double guns... It was thrown several meters by a cow." Recalling his youth, Huang Chaoyang still remembers it vividly.

When he was in primary school, Huang Chaoyang showed a rare talent for learning. He was admitted to junior high school as one of the top three students in the school, and was named as the "Four Outstanding students in South China". In 2003, he chose to study economics at Hunan Normal University because of his poor performance in the college entrance examination.

"At that time some were unwilling, but the conditions at home were difficult to support their re-study." After entering the university, Huang did part-time work and became the deputy director of the dormitory administrator department to relieve the burden on his family.

Because of the sleep check, he learned that many students often stay in the dormitory or library, and do not know the new shops around them. "In 2004, most students had no computers, no smartphones, no Weibo, no WeChat, and these shops were struggling to find advertising." Huang Chaoyang keenly sensed this business opportunity, and called two students to set up Minger Information Service Center, and set up a small campus print media marketing.

"All night long to change the copy, do not stop string shop lobbying pull a business, the campus dormitory after the newspaper..." Huang Chaoyang, who started his business in his sophomore year, dared not stop for a moment. "At that time, a newspaper was published every week, and the work intensity was relatively large, so he could earn more than 100 yuan. Some of his partners quit midway, and to exercise themselves, I persisted for a year.

Graduation into the state-owned enterprises into the "air force" after 7 years to give up the "iron rice bowl" to start a business

In the following college years, Huang Chaoyang did training and enrollment, went to Guangzhou shoe factory for work, and also worked with Dongguan foreign trade. Every internship was regarded as an experience before graduation. To his pride, although he worked part-time here and there in college, he never failed a course in four years and won a scholarship every year. "I always believe that I am working so hard just to have more capital and confidence to stand in front of the interviewer when I graduate."

In May 2007, when Air China came to our school for recruitment, he successfully stood out among hundreds of students from Zhongnan University, Hu University, and Normal University, and won the only two internship slots. After a 2-month assessment, he became the only employee in the current batch, responsible for air ticket operation. After he successfully entered a large state-owned enterprise, Huang Chaoyang became the envy of his classmates, who called him "air Force boy".

Huang Chaoyang also revealed that when he entered Air China, his glory and passion made him very proud, and worked harder.

Relying on the savvy to turn the information self-study, ask the master for proof, just two months, his business proficiency level reached the civil aviation graduate level of two years. In the first half year, Huang Chaoyang became the backbone of the Changsha Branch. Colleagues were willing to come to him for questions about ticketing technology. In the past 7 years, he was successively responsible for flight ticketing, airline management, agent channels, key customer maintenance, complaint system, and other fields. Because of my outstanding performance, I was also responsible for writing the tutorial for the Changsha region of Air China.

Although working in a state-owned enterprise is stable and decent, Huang always knew that this was not the life he wanted to lead. "The circle is too small, the life is too stable, and I can see what you will be like all your life. I prefer to try the challenge rather than the easy life."

In 2014, to find his initial passion, he submitted his resignation letter despite the opposition of his family. Not only refused the leadership to give him a month-long vacation to consider the time but also pushed his friend to introduce him to Chengdu Airlines' kindness, Huang Chaoyang decided to completely out of the aviation system at this time.

He set his sights on Jifuxiang Bao, a restaurant in the early days of his business

"If you want to start a business, you have to say goodbye to the past. You can only choose clothing, food, housing, transportation, and play. Through analysis, I found that the food field has a low entry threshold and a great future." Therefore, Huang Chaoyang and his partners opened the central kitchen in Bayi Bridge to provide O2O fast food distribution for office white-collar workers and large-scale exhibitions. Unfortunately, the operation was not good, and it could not continue for a few months. Later, I started catering snacks near Tianma student apartments, but the business was still not good. I also tried to operate pork flowers, customize nutritious breakfast, and other projects, but all failed.

"Starting a business is not as easy as I imagined," Huang admitted. "I was too optimistic about starting a business. Failure after failure, the pressure is very great, but I tell myself, you choose the road, even if it is kneeling also to go on.

To this end, he settled down and re-analyzed his entrepreneurial experience. After joining the maker circle in Changsha, he decided to recharge his learning. "As long as I hear that there are business training, forum salon, project roadshow, and other activities in Changsha, no matter how far away I will try to attend." At the meeting, he would listen carefully to the guests to share their entrepreneurial experiences, and would preemptively stop the masters from face-to-face communication after the end. "During that period, I slept almost five hours a day. In a year, I attended nearly 100 forums and inspected more than 20 projects."

In May 2015, Huang Chaoyang set his sights on the catering industry, which is popular, fast-paced, and convenient to carry. "Steamed bun steamed bun as a staple food in the north, how to create the most local steamed bun flavor in the south?" When HE WAS STILL TRYING TO find a breakthrough but found that Changsha JIfuxiang STEAMED STUFFED bun shop has chili fried meat, Mei CAI pork, dried radish bacon, and other traditional Hunan cuisine innovation into the steamed stuffed bun, followed by the launch of bacon cheese bag, Miss durian bag, and other Western dumplings. "My first reaction was that the shop was very Huxiang and fashionable. I needed to make a career on this high-quality platform."

After many inspections, WHAT attracted HIM was not only the fashion appearance of "KFC" and the innovative fusion of Hunan cuisine but also the promise of the banner posted in the store: to make conscience dumplings with free meat. "The company in Yuhua District environmental science and technology Industrial Park has a special filling central factory, and through the QS certification system design process, each production link is controllable, safe, secure, give a person a craftsman culture spirit."

Help more young people to start their own businesses and make JI Fuxiang Baozi an international hamburger

"So I was hired by Changsha Jifu Catering Management Co., LTD., in the early stage, I was responsible for the market selection, and walked at least 50,000 steps every day." Huang Chaoyang said that to inspect the stores, often walks a route in the morning, in the afternoon turns a section, and the whole city of Changsha left his footprint. Confident, persistent, and persistent, these personality labels of the post-80s generation are reflected in Huang Chaoyang. Two months after he joined the company, he was assigned to lead a team and successively took charge of Ji Fuxiang's marketing, training, construction, chain management, network investment attraction, operation, promotion, etc.

"I have investigated and tried so many projects that I know the risk of starting a business abroad is high, so I want to build Jifuxiang into a reliable and healthy platform for mass entrepreneurship." To help more young people realize their dreams of entrepreneurship, Jifuxiang insists on providing franchisors with one-stop services such as raw material distribution, store location evaluation, technical training, store design style, opening support, and follow-up supervision.

"In JUST ONE YEAR, JIFUXIANG'S STORES HAVE now COVERED 7 CITIES AND STATES such AS CHANGSHA, Zhuzhou and Xiangtan IN Hunan PROVINCE, YICHUN, Pingxiang IN Jiangxi PROVINCE and HONGHU IN HUBEI PROVINCE." Huang CHAOYANG, WHO IS NOW THE EXECUTIVE CEO OF THE COMPANY, CONFIDENTLY SAID THAT THE NUMBER OF STORES OPENED BY JIFUXIANG INCREASED FROM ABOUT 60 TO nearly 150, with the survival rate AS high as 90%, and the turnover of many stores exceeded one million yuan.

"Only by continuous innovation can we go further." Huang CHAOYANG SAID THAT THE COMPANY GATHERED a large number of entrepreneurial people, and in the future will continue to innovate in the process of inheriting traditional food, more characteristics of Hunan cuisine, and Baoding fusion. "With HUNAN AS THE CORE, slowly RADIATE THE WHOLE COUNTRY, AND STRIVE TO MAKE JIFUXIANG BAOZI an INTERNATIONAL" HAMBURGER "IN THE future."