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过去一年间,创业者仿佛由盛夏穿越至寒冬。艰难跋涉中,有一部分企业则顺应消费升级的趋势,借助资本和互联网的力量,扎实耕耘,精细运营,找到了最符合自身成长的商业模式。“新工匠”除了要坚持精益求精的工匠精神,还应该打通线上线下概念,跃升为“垂直细分”与“精细运营”的内力较量。“创业的啤酒杯中,8成是啤酒,2成是泡沫”2004年决定创业时,王铭34岁,在某国营农企工作了十年,位至销售副总。积累的资源成为他最大的创业优势:当时的
In the past year, entrepreneurs seemed to have passed through midsummer to wintry. In the difficult journey, some enterprises conform to the trend of consumption upgrading. With the help of capital and Internet power, they have worked hard and meticulously to find the business model that best suits their own growth. In addition to upholding the spirit of excellence in craftsmanship, the new artisan should also open up the concept of online and offline and jump into the internal force contest of “vertical subdivision” and “fine operation.” “Start beer mug, 80% is beer, 2% is a bubble ” 2004 decided to start a business, Wang Ming 34 years old, worked in a state-owned agricultural enterprises for ten years, to sales vice president. The accumulation of resources to become his biggest entrepreneurial advantage: at the time