No. 7 restaurant management, inc. Is an enterprise dedicated to studying how to make a healthy diet, and we are an enterprise dedicated to trying to retire from a restaurant. Now there are two brands, "cook 7" and "cool 7". With seven major declarations, companies have guided our thinking and behaviour and are constantly learning, perfecting, creating and advancing. The company has been operating for seven years since the opening of the seventh restaurant on 26 february 2009, and has to date grown to have seven direct-account catering enterprises with a total operating area of over 7,000 m2. After eight years, we have built a supply model centred on farm no. 7, and now have seven direct-camp shops in changsha with a combined operating area of over 8,500 square metres. We try to think about and address how to get healthy and put ecological and healthy products on the table for consumers. We have built a model of supply centred on farm 7 to improve/enhance the presentation of healthier products, and we are constantly pursuing and perfecting the operating doctrine of "seven with a warm welcome to the family of eight guests and a good kitchen." today, we are moving forward with the idea of "the 7th zeal to welcome the family of the family, and we believe that six years, six years and six years later we are still working for our dream of a healthy meal, and we are on our way. The strong brand edge of the seventh restaurant allows you to quickly open up the market and save your entrepreneurial income. From product to service, our friends who love number seven: cook with real mountain water, cook with food and make soup; make real mountain tea oil, groundnut oil, make their own pork oil; make all the food from our house; work to produce all the food from farm number seven or buy it from farmers; treat guests with real mountain water with tea/self-mealing soybean and self-breeding wine; make friends who come to the restaurant with a warm service happy meal; and make a healthy meal with integrity and dedication. Quarters of the spring, summer, autumn and winter menus are launched at no. 7. Each edition of the recipe is produced by the food team no. 7 and invited customers. In order to be "fresh," a "fresh season" is set for each diet, and the food that is lost is definitely abandoned. In the cooking process, the principle is to maximize the food content, not to interfere with the nature of the food and to be fresh. Follow the laws of nature and order the selection of food products for the season to cook for you healthy, natural and delicious. It's all about getting you home-grown, simple food and making your diet healthier。