For example, Mapo tofu is traditionally made of Dahongpao, but some chefs like to use Chili, and then many northerners can't stand it. The problem is that some people don't eat Chili without putting it in. This dish must be bold in Japanese restaurants, but at the same time, many people think it is a big violation. So what you want to emphasize is not whether it's delicious or not, but what kind of restaurant you have, whether it sells local dishes in your hometown or the authenticity advertised by a certain cuisine. Make it clear yourself that it's none of your business if they don't order. This doesn't mean that you have to bring every guest in. There is no such thing.