Customers are not satisfied with the taste of the dishes, what to do?

A customer ordered a good dish, tasted two mouthfuls, called the restaurant owner over and said, you this dish is too salty to eat, as a restaurant owner should be how to solve the better?

Solution one

The taste is like this, you love not to eat

It is estimated that now a lot of restaurant waiters or managers, will be more direct to say, sorry, our food is the taste (did not say that the export is: you do not like, is a problem of your taste, and I have nothing to do with my dishes ah?)

Even if a customer suggests that a dish is a bit off, the exaggerated waiter will say, how is it off? You prove it to me.

Most restaurant owners will think: my food is this flavor, do not like can not point, but point with me do not blind force, love to eat not eat, I did not invite you to eat!

Many restaurants use this solution, it is inevitable that the customer will leave a very bad dining experience, customers will not only not come back again, but also spread this bad experience and feelings, the restaurant will indeed have a negative impact.

Solution two

The customer is God, the change, the return

If we stand in the consumer point of view, assuming that all consumers are serious customers, do not want to take advantage of the idea of eating food for free, is to feel that the food is not burned, should be changed to redo, or returned.

According to the traditional view, the standard of a good restaurant is: since the customer raised the question of not suitable, can not eat. Don't ask why it doesn't fit, can't eat, let alone say it's the customer's own problem; instead, apologize directly to the customer for affecting his dining experience. Ask him if he'd like to have a new one made, or if he'd like to just return the dish.

Those who hold this view will argue that the cost of the dish is actually very small for the restaurant, but to go and dislike the customer is a typical display of losing a lot of money for a small cause, and definitely not a good restaurant.

This point of view is estimated that many restaurant owners will not accept, because the reality is deliberately looking for fault nitpicking too many customers, are given to redo or refund orders, the boss may have to lose money.

Solution three

Listen to the views, apologize, and actively improve

Life is also a lot of very good store, there are many cultured, pattern of catering bosses, willing to eat a small loss of the kind, will be in accordance with the second way to solve the customer's problem. But in fact really do so is very difficult to take into account the loss of dishes and costs, a plate of fried greens easy to return, an Australian lobster can also be so casually returned?

The ideal reference practice is still, catering stores more with people, more consideration for the feelings of customers, humbly listen to the views of customers, after all, is a service industry, there is no need to go because of a small thing and customers are incompatible with each other, we can be tactful attitude, tone of voice politely told the customer, will be modestly consider his suggestions, and strive for the next time to give him a better dining experience. Of course, the customer still needs to buy the single.

Customers questioned the discrepancy between the menu and the food, what should they do?

In life, we will find a lot of examples like this:

In a small store of meat buns, the store is very popular, a lot of drivers and travelers passing by to buy a taste, a price of 10 yuan did not affect the customer's enthusiasm to buy. Suddenly a customer said something that caused a few customers behind him to respond by saying: "Boss, you're too far off from the photo above," he said.

He held up the meat sandwich as if it were a child from a disaster area, thin, black and skinny, the photo, that is, the counter under the light of the meat sandwich thick white and chubby, with a lot of meat inside can not close, as if it is going to fall out of the way.

Small store attendant is also practiced, nonchalantly yelled: roar what roar, that is the publicity picture, to prevail in kind, the whole polyethylene are so dry, the next, you still want to not, do not the next one.

However, this is not the first time we have seen and heard such a scene.

The same scenario, in Harbin a sizeable hotel, there are many customers dining. Suddenly a customer pointed to a plate of food on the table and asked the waiter how this is different from the menu.

Looking at the table, it is a plate of bean buns, the kind of sticky bean buns in Northeast China, and the customer is dissatisfied because the difference between the color of the plate and the menu is too big, probably the photographer or the artisan is too much color mixing, and the yellow color on the menu is appealing to people's appetites, but inside the plate is a miserable white face, which is not appetizing to the eye, and it really isn't good.

The waiter's explanation was also global: the dishes were in kind! The result was predictable, offending the customer, only to see him huffing and puffing and checking out. And the waiter in the customer left, even very contemptuous said: Shit, can not afford to eat do not eat, so much.

The above two examples, the customer of the dishes sold greatly questioned, where is the problem? It is the picture of the dishes is too beautiful, and the gap between the real thing is too big, causing customer dissatisfaction. However, the boss does not know is that the waiter to deal with the method is very rough, the dishes in kind shall prevail! The customer's consumption experience of the bad can be imagined, more serious, will also let the customer produce a serious sense of deception. The image of the restaurant and even the restaurant company in the consumer's impression of the whole ruined.

Restaurant or hotel owners want to publicize their own time, the first thought is to take a good set of photos of the dishes, naturally, to find a professional photographer. Good photos, like the kind of photographer professional shot, from the photographer's point of view, a good photo of the dishes beautiful, look appetizing, a blockbuster sense, is great, a dish shot to the most beautiful is right, but excessive embellishment for the operation is not much help or even counterproductive. To give a simple example, looking for a partner, the introducer took a picture of Fan Bingbing to show you, wait until the day of the wedding lifted the cover to see is Phoenix, and then the introducer also said, to prevail in kind, you will agree?

So the root of the problem is the use of dish pictures. After artistic processing of the dish picture, in the specific use of the scene should pay attention to the difference between the publicity and promotion can be used, such as in the investment, advertising film, website and other scenes; and in the transaction with the customer on the occasion it is not appropriate to use, such as restaurants, recipes, microblogging, and so on. Because the customer transaction time to see the actual dishes is not the picture will be considered to be deceived, at once there is no trust, lost confidence. Grounded, and in-kind consistent, to show the real dishes to customers, so that customers see no sense of dissonance, and in-kind consistency is the core of the picture display and transaction.

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