Re: Chuang lobster lobster Museum as a hobby for 9 years to write 400 million words log
2009 October, two strangers came to the store to find Jiang Yi, who wanted to talk about joining the business. Only to know that two people came from Beijing and Shenzhen, and began to pay attention to his blog several years ago. This time he came to learn to be a crayfish, which made him very surprised. Although the two people did not stick to the way of dining, they and Jiang Yi became friends.
"catering industry knockout rate up to 80%, some people give up is normal. Maybe you can see that what I write will make dining very interesting, but in fact, there are many untold hardships behind it. Since then, Jiang Yi has met more than once to come to the "collect" friends, which makes him realize that, in addition to the various situations in which the log has come into the food and beverage, the journal should also give some reminding and advice to the new people who want to enter.
then after 2015, his daily log is no longer a flow account, records the trivial matter of the day, but has a different theme, starting to reflect on the problems encountered in the past and summing up the lessons. As for what to write every day, he never worries. "When you really focus on the whole industry, there are topics to write every day, the hot spots in the community, the reasons for the failure of a friend to open a restaurant, and so on" "
refusing to write: only write the text that you want to write
from 2009 to 2018, Jiang Yi wrote a total of about 4000000 words of creation log, using two computers, creative array The ground is also transferred from the forum to micro-blog and WeChat. More and more attention has been paid, and some people suggest that he put out books and make money, and others suggest that he should change his long style writing style to cater for the new media reading habits.
the only suggestion was that in July last year, the same restaurant Yan sister said: you wrote a lot, but you don't have a system. Why don't you try to comb it up? It wakes him up: a lot of the front line staff in his own restaurant come with the purpose of being a catering boss in the future. In this case, it will give them a set of systematic food and beverage knowledge guide.
"don't say that you can help others to be more successful. I hope you can make less pits." With such an idea, he spent two months in the past, sorting out a set of 8 courses of "small business owner" course from the past log. After the first phase of the employee's internal teaching, he picked some friends who wanted to enter the catering industry in the circle of friends, and conducted small-scale training. As a result, 4 phases were continuously told, and the total number of trainees was over 100.
today, Jiang Yi's startup log is still being updated. Every night at half past ten, he sits in front of the computer and starts the code word, then selects the pictures and releases them. In his opinion, when we insist on becoming a habit, we do not insist on it. In the past, I never thought I would enter the catering industry. Now, I have never thought of leaving the industry. The log, of course, will continue to write.
as for the harvest, as he wrote in a log, "because of the trust and support of family and friends, it makes me be able to do what I like and wake up to sleep. To this end, I was satisfied with my life. What is more fun than challenging the things people haven't done in the new year? " Huaxi city newspaper - cover news reporter Xiong Yingying
my happiness
because of the trust and support of family and friends, let me be able to do what I like and wake up to sleep. To this end, I was satisfied with my life. What is more fun than challenging the things that others haven't done in the new year? - Jiang Yi