First of all, you can combine the first and third answers together:

1. Trademark and industrial and commercial name are two concepts, and the departments and jurisdictions where they apply are not exactly the same.

2. You said, "I use the three characters Liu Laogen as my signboard. Is this an infringement?" It definitely constitutes infringement, so when you apply for the "Liu Laogen" restaurant trademark to the State Trademark Office, you will definitely In the international trademark category 43, the application was rejected due to similar trademark issues, and no matter which Laogen you choose, it will not pass because the main parts of the trademarks are similar or identical; you also said, "If I open a store called Liu Laogen "Would there be any trouble for a restaurant in a secondary city in a certain province?" Then as you said, it is just a restaurant of 100 square meters or even 500 square meters. You can go to the local industrial and commercial bureau to apply for an industrial and commercial name (pre-examination name). ), the store name is reported as "XX City Liu Laogen Restaurant". Those little bureaucrats sitting in the office hall will reply without looking at it and listen to the response within 10 working days (in fact, it has been stated that it has passed), because the Industrial and Commercial Bureau does not care Regarding the issue of trademark registration, as long as "Liu Laogen" is not a well-known trademark in China (I have checked that it is not), whether "Liu Laogen" is registered or not has nothing to do with him.

Then, let me answer your second question:

"Who will be the chef? Do all current chefs learn based on local characteristics?" It means you You may not have opened a restaurant, but there are two general methods for recruiting chefs: go out and invite them in; first cultivate yourself into a "foodie", eat everywhere until you find a restaurant that you think is unique, and then try your best to Get close to the chef in various ways, whether it's by asking a friend of a friend or by waiting for him on his way home from get off work in the evening. In a word, poach! When the chef comes over he will take care of the whole kitchen team for you! The method of inviting people to come in is relatively simple. You can place an advertisement in the newspaper, spread the word through friends, put up banners for recruitment advertisements during the decoration period, etc. In short, if you put up the recruitment flag, there will always be a few people who can feed you. When they come, , you have to try your best to test him, such as asking him how long he has been cooking, what special dishes he has, and whether he can make XX specialties. It is best to ask him to cook a few dishes to try. This is called tasting dishes! In this way, you will have a clear mind about his cooking skills. By combining the above steps, you will be able to find a chef who matches the characteristics in your mind! As for whether the chefs you mentioned learn according to local characteristics, it doesn't matter if some of them do or not, but if you want your restaurant to be very unique, then the chef must have solid knowledge of this special dish and not be careless, such as what you said Chicken stewed with mushrooms or pork stewed with vermicelli, sweet-scented osmanthus meat, etc. You must have authentic Northeastern taste to attract real customers!

Okay, I’ve said a lot, I believe it can help you. I wish you the courage to test the waters and success as soon as possible!