The Four Venture, Beijing Open Restaurant

In July 4, 2006, I called Liu Renjie, who was the head of the liaison office in Beijing, Kaixian, and mentioned Liu Fanfu, a Kaixian person in Beijing, Deng Wenzhong.

Deng Wenzhong, a Chen Jia Zhen in Kaixian, went to Beijing to start his business in the early years. He had gone through 3 miserable failures and lost his fortune every time. Now he has opened two high-end restaurants, not only sitting on millions of people, but also willing to run for Kaixian people in Beijing.

In 2005, Deng Wenzhong was named the ten outstanding young entrepreneur in Kaixian.

How did Deng Wenzhong constantly strive to succeed?

Poverty is the deepest impression on home.

In 1966, Deng Wenzhong was born in Chen Jia Zhen, Kaixian. His deepest impression of his hometown was poverty.

At that time, traffic in Kaixian was blocked, and the villagers were faced with the back of the loess. The sweat beads fell 8 times on the floor, and they could not save a few dollars a year.

Like many children, Deng Wenzhong failed to get the University as he wished, then joined the army, joined the army two years later, retired to the local supply and marketing office, but in less than 1 years, Deng Wenzhong lost the job.

The precarious life made him decide: he must succeed.

Two ventures are useless.

Deng Wenzhong traveled to Yunnan with only a few tens of thousands of yuan, and embarked on the road of entrepreneurship. However, he went through 3 failures.

When he first arrived in Yunnan, Deng Wenzhong opened a restaurant in Kunming and broke all 50 thousand yuan into it. After he did not want to start his business, there were very few diners. He did not shut down for months, and 50 thousand yuan lost everything.

Deng Wenzhong went back to his hometown in Kaixian with empty hands.

In 1994, Deng Wenzhong also raised tens of thousands of yuan to Hebei, opened a restaurant, but the diners were signing the bill on credit. The money they collected every day was not enough to buy vegetables. Deng Wenzhong resolutely gave up the restaurant and returned to Kaixian.

After two failures, he came to the conclusion that interlacing is like mountain crossing, without experience and blind investment. The booth is too big to adapt to some hidden rules. Failure is inevitable.

The third venture failed again.

Deng Wenzhong went back to Kaixian for the two time to go out, and started the wholesale business of clothing and non-staple food. During those days, Deng Wenzhong kept repeating a word "bitter".

Every time, 100 pounds of sugar in a bag of tons, a few tons, will be carried to the warehouse by oneself, and it will not rain after half a day's work. It's going to rain, Deng Wenzhong said.

When he was in the dry clothing business, he squeezed in his mother-in-law's house. When his brother-in-law got married again, he was anxious to use his room. The relationship between the two men was very stiff.

The father-in-law did not say anything, but he could see that the old man was not happy.

Deng said that in those days, his heart was not the most delicious. He went out to see the customers' face and went home to see their faces.

Finally, Deng Wenzhong once again gave up stable clothing wholesale business, and the third venture failed again.

Running snack business success

In 1997, Deng Wenzhong took his wife to Beijing. This time he learned the lessons of the previous several times. He chose only 30 square meters of small storefront near Chaoyang District residential area in Beijing, running Chengdu snacks and homemade dishes.

It is this small shop with only 30 square meters that has made him dream of starting a business.

Deng Wenzhong said that he started pedaling bicycles to buy vegetables, pedaling his car across the sky and crossing half of the city of Beijing to buy fresh vegetables that cost a few cents.

Bicycles are replaced by tricycles when business is getting better.

Now Deng Wenzhong's car is already a pickup truck.

Now, Deng Wenzhong owns 700 square meters and 100 square meters of two high-end restaurants.

The more than 700 square metre restaurant was expanded on its 30 square meter store.

In 2001, it expanded from 30 square meters to 150 square meters. In 2003, it not only extended the storefront to 700 square meters, but also opened a 100 square metre restaurant in a place only 1 kilometers away.

"I want to create Kaixian brand in Beijing".

After his success, Deng Wenzhong came up with new ideas: he wanted to open up new business projects and divert money from restaurants to other areas.

Annual salary 200 thousand, professional manager.

Today, the daily turnover of Deng Wenzhong's two restaurants is stable at around 15 thousand yuan, and more than 100 Kaixian people work in various restaurants.

But Deng Wenzhong set up a school in Hebei, and then opened a food processing plant, specializing in processing Chongqing characteristics of stewed vegetables.

The most amazing thing is that Deng Wenzhong actually opened an investment consulting firm to provide management consulting business planning. He also hired a 200 thousand year salary manager for the company.

For the future, Deng Wenzhong said frankly that he has never planned for the future. What he is doing at present is to ease the operation of the good hands of the industry.

Kaixian people want to build brand chain in Beijing

Speaking of "Chengdu snacks", Kaixian people in Beijing have made great contributions to the process of becoming rich. Deng and many fellow townsmen decided to change the name after consulting with many townships. There are two reasons for this. First, the name of Chengdu snack is not in conformity with the trademark law, and the two is Kaixian's reputation in Beijing's catering industry. It's time to have its own brand.

The liaison office has convened several meetings in Beijing to discuss the name of the shop.

At present, the name of the shop has not yet been determined. It is certain that the catering industry in Kaixian will set up a company in Beijing to form a brand, to train training attendants in a chain store form, and to distribute goods and materials uniformly.

Whenever people see the name, they know that it is a restaurant in Kaixian.

"Money is a number, and the most important thing is the change of concept".

Deng Wenzhong said: "blind let me fail, is to open up and let me succeed, now I understand that development is the absolute principle."

Deng said: "when we opened the first restaurant, we entered the competition of high-end restaurants directly. After several years of development, they started their own business.

In Beijing, 30 square meters of shops have been developing and developing, but they have achieved 700 square meters of restaurants.

No matter where you are, you must think about pioneering and enterprising. This is why he scattered funds in various fields.

Deng Wenzhong thinks his greatest strength is not afraid of hardship. If he fails to invest in the future, he will be able to endure hardships and start business again.

"Those who are afraid of suffering will always suffer hardships, and those who are not afraid of hardships will suffer for a while."

Deng Wenzhong took this sentence as his motto.

Twenty thousand people in Kaixian sell snacks in Beijing.

Liu Renjie, head of Kaixian Liaison Office in Beijing, told reporters that at present, there are about 1800 large and small restaurants opened by Kaixian people in Beijing, and nearly twenty thousand of Kaixian people are engaged in catering industry in Beijing. Most of them are named after Chengdu snacks, mainly in noodle, rice noodle and home cooking.

Many of them have become top owners of high-end restaurants and millions of businesses.

Some have also started schools, started building real estate and started capital operation.

How can Kaixian people achieve such great success in Beijing?

Small business is the way to success

Deng Wenzhong used his experience to tell reporters that Kaixian people worked hard and chose the right way.

When they first entered the capital city, the pragmatic Kaixian people gave up the bustling streets, chose the shops near the residential areas, and aimed at the majority of ordinary consumers. Besides, the restaurants were small in scale, and could cook dozens of square meters.

"We must go out and look around."

Speaking of going out for business, Deng Wenzhong wanted to tell entrepreneurs in Chongqing: "we must go out and look around, feel the fast-paced metropolis, and feel the corporate culture of a metropolis."

Deng Wenzhong was deeply touched by this. His food processing factory was ready to cooperate with his home business. He also passed several bosses in his hometown business. He disappointed that many people were not willing to cooperate with him and were unwilling to take their products out to compete.

Deng Wenzhong said, "money is a number, and the important thing is the change of people's concept.

Many people are afraid of risk, fear of failure, dare not go out of their inherent life, and there will be no harvest.

This manuscript is written by our reporter Liu Zhanliang besides signature.

Yan Qi: let's clap our hands for entrepreneurs.

In July 10th, the reporter sent Deng Wenzhong's entrepreneurial experience to Ms. Yan Qi, chairman of Ningbo Tao Ran Ju restaurant culture group, who is away from business in Chongqing.

After seeing Deng's experience, Ms. Yan told reporters on long distance telephones that these entrepreneurs are worth our applause.

Yan Qi said that after Deng failed several times, she could still "turn over the salted fish". This indomitable spirit moved her very much. In fact, almost all Deng Wenzhong gorge merchants had experienced the unimaginable tribulations of ordinary people.

And their success lies in this: they are determined to work hard.

Deng Wenzhong invested her money in several different industries. Yan Qi thought that a businessman should develop and develop continuously, but she suggested that Deng Wenzhong should continue to develop in restaurants and make the restaurant more refined and bigger.

Yan Qi told reporters that in the past years, Deng had accumulated a lot of valuable experience in catering management, especially after his failure. He invested in other industries and was equal to idle experience. Instead of doing so, he had better concentrate on developing restaurants, take time to manage, serve and dish grades, occupy the Beijing market and stay in Beijing, which means that he can stand in the whole country.

At this point, Yan Qi has a personal experience. In 2003, he died in Beijing. After a steady foot, I can often hear other restaurant diners saying that I ate in Beijing.

Although it has opened branches in many parts of the country, it has not achieved such a good result.

Yan Qi is very much in favor of the decision of Kaixian large and small restaurants in the capital city to make unified brands. This is in line with Chongqing's decision to create a gourmet capital. It is also the most important thing for Kaixian's catering people in Beijing. The fame is so great that they do not have their own brand and are very unfavourable to their operation.