他曾是重庆的一个厨师。为了生计,他不得不四处打工。离家之初,他最大的愿望是赶超厨师长,每月挣4000元工资。后来,当他每月有1万多元收入,他又不甘心一辈子做厨师,决定开店当老板。刚开始,他的火锅店濒临倒闭。经过努力,火锅店起死回生,然后在短短的几年时间里迅速扩张,目前已经发展到17家。他,究竟是用什么样的经营之道,让自己在竞争激烈的餐饮市场立于不败之地,并滚动发展成为浩荡的“火锅联合舰队”的呢? He was a chef in Chongqing. In order to make a living, he had to work everywhere. When he was away from home, his greatest wish was to catch up with the chef and earn 4,000 yuan a month. Later, when he had a monthly income of more than 10,000 yuan, he was reluctant to cook for a lifetime and decided to open a shop as a boss. At first, his hot pot shop was on the verge of collapse. After hard work, the hot pot restaurant revived and expanded rapidly in just a few short years, now it has grown to 17. He, what is the kind of business management, so that he in the highly competitive catering market invincible, and rolling development into a mighty “hot pot combined fleet ”?