Many friends around me say that if you go to a restaurant, if it is delicious, but the food is not delicious, you will basically position this restaurant as a rotten restaurant and will not patronize it again.

Many consumers care about rice, but many restaurant owners and chefs don't care about this problem. They all think that this kind of rice is not very important for a restaurant or it is not necessary to make it well for various reasons.

Is rice really unimportant to a restaurant? Isn't good rice helpful to the restaurant? Before getting down to business, let me tell you three short stories:

1 story 1

When I was in Shenzhen, a friend invited us to dinner. Before we arrived at the restaurant, this friend told us that the rice in this restaurant was very delicious, and it was cooked on the spot (the restaurant owner designed a unique dining table, grilled fish and cooked it with a small electric cooker).

He said he had never eaten this delicious meal, so he took us to eat it, but after I ate it, it was only a little better than other restaurants, and it didn't reach that amazing level.

It doesn't matter if this friend is an ordinary person. This friend is the owner of a category on Tmall. He has seen and eaten a lot, but why does he think this meal is delicious?

I think it is precisely because the food in most restaurants is not well prepared that he often eats out, and the food he eats is terrible. It is rare to meet someone who is so delicious than others, so everyone has such a high evaluation.

2 Story 2

Still in Shenzhen, there is a Hunan restaurant near the company that has a particularly good business and its name is "Love Rice" (the advertising fee is confiscated and the person in charge sees the initiative). Established on 20 15. It seems that there are eight stores in Shenzhen at present, and their specialties include "soy sauce bibimbap", which is really delicious and has a high click-through rate.

3 Story 3

I have lived in Chongqing for seven years. There is a fast food restaurant in the fourth district of Nanping, which is a few kilometers away from where I live. Because I have eaten it once, I often go to eat it specially.

Their fat sausage is really delicious, but I went not only for the fat sausage (there are several companies in my place that make fat sausage rice, which tastes good), but also for their rice.

Their rice is steamed in wooden barrels. The steamed rice has distinct grains and tastes like a wooden barrel. A bowl of rice, a bowl of fat sausage and a bowl of rice soup are really delicious.

Eating staple food in a restaurant is the end of a meal, and it is the key link that is most likely to impress and evaluate customers. If the staple food is uncomfortable and not delicious, customers may deny everything in front, which is the embodiment of the law of 100- 1=0 in the service industry.

A restaurant can't cook well. Generally, there are two situations:

First, the boss buys the cheapest rice (usually old rice) in order to save costs. Of course, he can't cook delicious meals. This kind of boss, I can only say, is short-sighted, only a small account, not a big account. On the surface, he saved money, but in fact he lost more customers.

Secondly, I bought good rice (the so-called good rice is not expensive, but a few cents more expensive than those ordinary rice), but I didn't cook it carefully. Who is responsible for not cooking a good meal?

Is it an employee in charge of cooking? Strictly speaking, not entirely, it should be the restaurant owner's greater responsibility, because the boss doesn't pay attention to rice (buying good rice doesn't necessarily mean that the boss pays attention to rice. The boss buys rice with a few cents, mainly because the boss has a good conscience, because the cheapest rice is basically from old rice, which can taste musty), and he doesn't regard rice as a very important thing, but just thinks that the materials I use are good.

So the boss didn't ask who cooked the meal. One of my clients in Lhasa attaches great importance to rice and directly tells the staff that you will only stay for three days. If the rice is not cooked, you can go home.

In fact, cooking well is a very simple thing (relatively speaking). How much rice, how much water, how to wash rice and how long to soak it should be clear after several attempts. However, due to the lack of attention in concept, good results can not be achieved.

The purpose of writing this article is not to say that the business of cooked rice restaurants will be good, but to tell catering bosses that this is an attitude of doing things.

You are not a cook, you don't know how to cook, and you can't control the taste of the food. However, rice is something you can do well. It's simple. You don't do it, you don't pay attention to it, and you don't really care about cooking.

The common fault of many people is that they think this is a trivial matter, and that is a trivial matter, so they have done nothing well. Bad business always blames the bad market environment, bad luck and so on. Actually, it depends on your attitude towards cooking. As the old saying goes, if you don't sweep a room, why sweep the world?

Those bosses who cook badly and use old rice to mold rice can now make money. Not to say hello, not to say that the meal is not important. It's just that there are too many people who are doing badly in the market now. Sooner or later, the market will wake up, consumption will really upgrade (the national mala Tang upgrade is an example), and new competitors will appear. Can you go on?

Finally, I want to send you a word:

It's not that things are too difficult for us to do, but that we don't do them, so things are difficult.