Every day we go to various kinds of food store to consume, look at a few small phenomenon.　First, my downstairs "Tianwaitian restaurant" finally changed ownership. I think it's only a matter of time, because they do not know how to serve.　　Wanda Plaza on the side of a originally very hot Xinjiang small restaurant also closed, this is long to be expected, because they simply do not know how to treat customers.　　Second, inexplicably, unknowingly on the street, "Chengdu snacks", have changed into the first after the receipt of money on the rules of the meal, which makes a lot of customers are very uncomfortable, they explained that they are fast food, so the first receipt of money. As if they are the same as McDonald's, they have the gesture and ability to do this on?　　Third, many street stores, or food delivery store guys, often with one hand carrying food, the other hand holding a cigarette, slow and careless, hanging look in front of the customer, they do not realize that they are now working with the service.　　In my opinion, most of the restaurants in China do not know how to serve, and what's worse, they are in the service industry but do not know what service is. This is the main blind spot of Chinese restaurants.　　Nowadays, there are three main types of restaurants. A kind of cultural people open store, the main reaction in two levels: First, the store's decoration has a theme, there is culture. Secondly, there is a service culture in the store. This is mainly reflected in some high-end stores. The second pattern is that there is no culture of people open store, mostly some small and medium-sized stores, they are selling rice to customers, in the ordering and serving service process, there is no management. Thirdly, Hong Kong and Taiwan imported tea restaurants, in the environment, culture, service improvements, but in the food service, it is simply in the show, and the mainland catering small stores to form two contrasts. One is content without service, and the other is no content with service.　　Ignoring the needs: only customers want to give them napkins In fact, like the "Heavenly" such restaurants, they should know how to serve, at least the size of each of their stores should have. Their welcoming lady is also considered to be enthusiastic, the menu is also considered to be a model, but they really do not know how to meet the needs of customers, or with the demand, they give you the service did not. For example, they have ordering service, I have many times often eat one of their noodles, with reed, tomato, etc., 6 yuan a bowl, not bad. We almost ate all their dishes, only left this noodle impression is not bad, as long as not upstairs, often call takeaway to eat. Later, they probably saw that customers loved this noodle too much, so they modified it. First, the noodle bowl to change the small, delivery takeaway, the original bowl with the way to send, change the way with fast food box. After this change, the noodles became inedible, and the flavor of the noodles changed. Later on, we no longer had the need to eat at this family restaurant. We don't know why they changed it. Did they change the taste and size just because there were too many people eating it? The undoing of such a restaurant is really a regression of the market. Second, the customer came to sit in the meal Zhuo, the waiter should be dining on the necessary tools on all, rather than one by one to ask, is an ordinary napkin, do not, waiters do not know to bring, every time to go to ask to be able to bring, why not at the beginning of the things placed on such a complete it? They don't even understand such a little basic service, closing is really normal.　　Treat customers as fools: change the original delicious to not delicious It sounds impossible, which boss will change their most popular dishes to not delicious. There really is, and around us, really everything under the sun, I said above, the owner of this small store in Xinjiang, is to do so, and the "day outside the sky" a little like. This small store was originally in the Wanda Sofitel Hotel west, by the roadside of a temporary room in the business, a *** only five, six Zhuozi, the environment, not to mention, can be used to dirty, chaotic, poor to describe. Although this is so, but are very popular, mainly because of this small store in Xinjiang trip noodles do very good, in fact, its beef noodles are very general, with other stores are similar, is its trip noodles and meat skewers made different.

In the current competition in the food and beverage market, this terminal store is the center point of direct contact with the customer, the food at any time fluctuations, and no value-added services, this store may die at any time.　　Distrust of consumers is the main reason why small stores will die Service atmosphere is the main way to enhance the competitiveness of small food and beverage stores, but unfortunately most of the operators of small stores do not know, or know, will not be implemented. Most of the small stores take the approach of not trusting the consumers, in this approach is the main reason for the death of small stores. A small, disorganized store, once the customer sits down, after ordering the food to be charged first, the customer asked back, afraid of not paying ah. They said, "We are fast food. Others said, "We can't keep an eye on the crowd. The implication is that they are not assured that they must first collect money, lest the customer eat and leave, can not collect money. This is a typical distrust of customers, the customer as a thief defense, the customer which still have the heart to eat in your place, not to find a rare place to go, can you let you eat under surveillance? This situation in some small supermarkets, and some art museums still exist, especially some private art museums, there are always some idiotic waiters, follow you to see the exhibition, such treatment, go once enough. What I mean is that it is not that our small stores can't collect money up front, the key is that you have to establish the service process and environment of collecting money up front. Small stores like this one in China don't have the condition of collecting money up front at all, they are all anti-client as the starting point of the service way, not the way of respecting the clients, this is the main reason why they are playing with themselves to death or can't grow up.　　The main reason why South Beauty is so hot is because they know how to respect their customers. McDonald's how to be able to sustain the development, because they give customers to more and more freedom, to McDonald's is not meal is easy, and must be to go to eat, can be to go to the toilet, can also be to read the newspaper chat and so on. They take the meal can bring related activities, expanded, enriched, they become a platform. And we can small and medium-sized restaurants? Just eat this thing do not understand, not to mention other extended services.　　Restaurants in small stores to develop, from learning to respect consumers, this is the simplest. Complicated dish management, process management, time management, attitude management, atmosphere management and so on.　　To know these management methods. Need to change from the following places.　　First, do not specify where the customer sits, they want to sit where they try to meet them.　　Second, do not encourage customers to order food, they point to a degree, to remind them that they have enough, they will come back next time.　　Third, do not arbitrarily change their own good food, even some marginal small dishes, may be these dishes are customers to your store to spend the main motivation, because of this dish, they consumed other staple dishes.　　Fourth, do not disrupt the order of food, to maintain the continuity of time.　　Fifth, to give some free soup, give customers to wait for the time, never say no free tea, you are not open tea store, free tea or soup, can bring more revenue.　　Sixth, to feel the customer's needs at all times, never let the customer go to you for service.　　Seven, do not let customers see you crying face, always be a bright face, moderate moving smile.　　Eight, always passionate about customers, always ready to carry out their services.　　Nine, remember the preferences of regular customers, to understand the needs of new customers.　　Ten, always in the mindset of helping customers eat well, drink well, do not defend them at all.　　China's small and medium-sized restaurant service level and bath center service level difference of 10 years, with the beauty and leisure center difference of 15 levels, with the service of five-star hotels difference of 20 years of management level, with the product manufacturing enterprises on the level of customer care level difference of more than 25 years of level. When, China's food and beverage terminal store service level up, China's social image will be greatly enhanced.　　Small and medium-sized food and beverage stores, a little said to be dish service, a little said to be the management of customer service. But to improve to this level is more difficult, because, most of China's restaurant managers, are low cultural quality, they will only sell things, will not sell services. A little bit of cultural awareness of people, open are bars, clubs, theme restaurants, such as South Beauty stream, such as the great writer Zhang Xianliang's tourist attractions, they know how to sell services. Therefore, they have achieved success ahead of time.　　Small and medium-sized restaurants want to do live, lies in the details, small and medium-sized restaurant development, lies in the service enhancement.