Because a bowl of rice to lose repeat customers

A lot of friends around the said, to go to a restaurant, if its food is very good, but the rice is not good, basically this restaurant will be positioned as a bad restaurant, will not be patronized for a second time.

Many consumers are very concerned about the rice, but many restaurant owners and chefs do not take this issue seriously, they think that the rice for a restaurant is not very important or find a variety of reasons to say that the rice is not necessary to cook well.

Is rice really not important to a restaurant? Doesn't it help the restaurant to have well-cooked rice? Before we get to the point, let me tell you 3 short stories:

Story 1

When we were in Shenzhen, a friend invited us to dinner, and before we got to the restaurant, this friend told us that the rice in this restaurant was especially good, and it was cooked on site (the owner of the restaurant had designed a unique table that grilled the fish on one side and cooked the rice in a small rice cooker on the other).

He said he had never had this delicious rice before, so he brought us here to eat it, but after I ate it, the rice was just that much better than other restaurants', not to the extent of being amazing.

If this friend is a general person, it does not matter, this friend is the owner of a category sales NO.1 on Tmall, seen and eaten, it should be a lot, but why would he think that this rice is very good?

I think, it is because most of the restaurant's rice is not cooked well, and he often eat out, eat is difficult to eat rice, it is rare to come across a better than the others so little good, all have such a high evaluation.

Story two

Or in Shenzhen, in the company's neighborhood there is a Hunan restaurant business is very good, the name is called "love rice" (confiscated advertising costs, the person in charge of the initiative to see the point), was established in 2015, it seems that there are still a few stores in Shenzhen, their specialties have a "soy sauce with rice", is very tasty, click rate is very high.

Story three

I lived in Chongqing for 1 year, a few kilometers from where I live in Nanping four neighborhoods where there is a fast food restaurant doing fat intestines and rice, since I ate once, I often go to eat specifically.

They do a very good job with the fat sausage, but I don't just go for the fat sausage (there are several fat sausage and rice restaurants where I live, and the taste is fine), I go for the rice.

Their rice is steamed in wooden barrels, which makes it granular and fragrant with the aroma of the barrels. A bowl of rice, a bowl of fat sausage, and a bowl of rice soup is really delicious.

To the restaurant dining, eating the main course, is the end of a meal, is the most likely to leave an impression on the customer and evaluation of the key links, the main course if you eat uncomfortable, not good, it is possible that the customer will be in front of all the negatives, which is the embodiment of the law of 100-1 = 0 in the service industry.

A restaurant can not cook rice, there are generally two cases:

One is the boss to save costs, buy the cheapest rice (usually stale rice), of course, can not cook a good rice to, this boss, I can only say short-sighted, will only count the small account, will not count the big account, the surface of the savings, in fact, the loss of the customer's loss is greater. The second is to buy a good rice (the so-called good rice, does not mean that it is very expensive, just a few cents more expensive than those ordinary rice), but did not seriously go to cook, there is a good rice did not cook a good rice, which is whose responsibility?

Is it the employee responsible for cooking the rice? Strictly speaking, not entirely, it should be the restaurant owner's responsibility is greater, because the boss does not pay attention to rice (buy good rice does not necessarily mean that the boss pays attention to rice, the reason why this boss to buy expensive a few cents of rice, the main reason is that the boss's conscience is better, because the cheapest rice is basically stale rice, once you eat can eat out of the smell of mold), did not take the rice is good or bad as a very important thing, only that The ingredients I used were good enough.

So the owner made no demands on the staff who cooked the rice. One of my customers in Lhasa took the rice very seriously and told his staff directly that he would give you three days to go home if the rice was not cooked properly.

In fact, to cook rice well (relatively speaking) is a very simple thing, how much rice, how much water, how to wash the rice, how long to soak, try to do a few times should be very clear, but because of the concept of the lack of attention, resulting in the failure to do good results.

My purpose in writing this article is not to say, cook rice restaurant business is necessarily good, but to tell the majority of restaurant owners, this is an attitude of doing things.

You are not a chef, you do not know how to cook, dish flavor you have no way to control, but the rice is something you can do perfectly well, and it is very simple to do a good job, you do not do it, do not pay attention to it, you simply do not really have the heart to do catering.

The common problem of many people is that they think this is a small thing, that is a small thing, and thus nothing is done well. Their business did not do well, always blame this market environment is not good, bad luck, etc. In fact, this is from your attitude towards making rice on the decision, as the old saying goes, do not sweep a room, how to sweep the world.

Those, rice do not do well, with stale rice, moldy rice boss, you can now make money, is not how powerful you are, more not rice is not important, but only at this stage of the market, do too many poor people, sooner or later, one day, the market awakening, consumption really upgrade (the national spicy hot upgrade is an example), new competitors appear, your road can still go on?