The arirang korean barbecue is one of the influential brands of the chinese specialty catering industry. The arirang korean barbecue union headquarters is attached to the basinghams catering management company, a professional agency that specializes in catering chain operations and provides professional consultancy planning and catering brand-planning services for the selection of food intelligence. The alirang korean-style barbecue brings together the country's famous foods, cooking, chain operations, management consulting and marketing schemes, with korean bakers serving as technical directors, and a team of combat elites from the front line of the market, combining their rich experience in real-life cooking markets, and providing professional, scientific catering consultancy and catering brand-planning services for food-inspiring candidates, bringing the dream of bosing hans, a large number of small- and medium-smart candidates, to prosperity. More than 100 chains have been developed since the launch of the arirang korean-style barbeque programme in 2012, of which more than 90 per cent are well run. The success of the union shop has earned a qualified reputation for headquarters, expanding the brand name and reputation of the arang korean barbecue and enabling the arang korean barbecue to grow into a domestic catering chain. Alirang korean roasted with a pre-eminence of business and a steady culture, working together on the principle of mutual benefit, good faith and win-win, and with knowledgeable people everywhere, to provide quality services to each and every association, leaving the business of the alliance out of concern. Prior to the opening of the operation, headquarters will assist the members of the consortium in developing the relevant business opening plans and operating arrangements. With the opening of the business, headquarters will also provide ongoing services and guidance to the members of the association by conducting timely inspections and follow-up of the association stores, developing plans to improve the performance of the restaurant and organizing occasional seminars to help them meet their operational goals. In order to improve/enhance standardization and consistency of all food items in the "arirang han barbecue" restaurant, all food profiles will be made available to all members of the consortium; standard protocols and ingredients will be produced. Specialized teams of beer brewers, barbecuers, pickers, west pointers, etc. Are being developed. "arirang korean barbecue" will provide a uniform supply of spices for the union restaurant. For some raw materials, the members of the consortium purchase them locally, after quality improvement/advanced departmental certification. The distribution of the fabric is based on the distance between the restaurant and the headquarters and stock requirements, the regular order, and the associated logistics management and transportation costs are charged to the operating costs by the contributor。