The restaurant that regarded customers as God eventually closed down. Every caterer, especially a novice, has experienced a process where his confidence in his dishes has been shaken when faced with complaints from customers, and he has even doubted whether his choice is correct. There are almost no exceptions.
Brother Ze believes that restaurants that ask the kitchen to adjust the taste when customers complain are basically hopeless.
How do you say this? Food cannot be measured by a unified standard. Some people like it, while others don’t like it. For example, those who love Sichuan’s spicy taste can’t live without it for a day. In many places, people have never eaten chili pepper in their lives.
, or even avoid them; for example, people who like sweets can eat the sweet and sour series of dishes every day, but people who don’t like them will also avoid them.
Therefore, no matter how awesome a dish you think you have mastered, it’s impossible to please everyone.
This determines that after your restaurant opens, no matter how good your dishes are, there will be people who don't like them, or even directly complain that your food is unpalatable.
Of course, the difference lies in the proportion: for a product that has done sufficient preliminary market research, the proportion of complaints and dissatisfaction may be relatively small; but if the preliminary market research is insufficient, or the ingredients are unfamiliar to a place, the proportion of complaints and dissatisfaction will be relatively small.
The proportion may be a bit larger.
1. What should you do as a boss if you encounter a customer complaining? In the catering industry where "customers are God", from the bottom of his heart, the boss definitely hopes that everyone who enters the store will leave satisfied; therefore, once he hears that the customer is dissatisfied,
If there are too many opinions, I will inevitably panic and start to wonder if I have made a mistake somewhere, or if the choice from the beginning was wrong at all. Therefore, I make random requests to the kitchen. As a result, I make more and more mistakes, and in the end I am neither fish nor fowl.
Based on my experience and lessons in the catering industry over the years, any restaurant that lets the kitchen adjust and modify the taste when encountering any complaints or opinions will basically have difficulty surviving in the market - of course, there are many of them who make adjustments in response to the market.
Successful restaurants, but compared to the overall proportion of the catering industry, the number of successful restaurants due to adjustments is almost negligible, because it is too small.
I have always been very firmly against "doing as the Romans do as the Romans do" when it comes to the taste of food. If a taste needs to be modified as the Romans do when it goes to a market, especially major modifications, I will be paranoid that it will fail.
If I were faced with this situation, my choice would definitely be to give up and exit the catering market, rather than adjusting to the so-called market needs. Why? Because this kind of thinking is completely wrong! If you agree with what I said earlier, "No
"One taste will satisfy everyone", then you can understand: even if you adjust the taste because some people complain, it only meets the appetite needs of other people, and there are still many other people who don't like it.
After you adjust the taste, you will still continue to complain, so what should you do? Continue to adjust your taste? Or stop adjusting? If you are not willing to adjust later, then what is the meaning of the first adjustment? Therefore
, what needs special emphasis here is: once you open a restaurant, as the owner, your most important job is not to cater to the market, not to try to satisfy the appetite of every consumer who comes into the store, but to find and retain likes.
The local consumer group of your own taste, any taste that is not unpleasant, can find its audience, and it does not need too many people, 1,000 people are enough.
If you can find 1,000 loyal repeat customers who like your products at the location of your restaurant, your business will definitely be very popular.
Moreover, the so-called loyal repeat customers do not come to eat every day, nor do they come to eat every week, but they can come twice a month. Then 1,000 loyal repeat customers who are strangers to each other will bring you 2,000 orders of business.
, spread evenly over 30 days, the number of orders per day is close to 70. If you only have 20 tables, you may have to turn them over three times a day.
Therefore, don’t use the small population in your area as an excuse for poor business. Now a slightly popular county has a population of more than 100,000, while the population of prefecture-level cities is basically around one million, and the population of provincial capital cities
Especially in cities with a population of more than 5 million, or even many with tens of millions of people. Among these people, finding 1,000 loyal consumers who like your products is your goal as a catering novice.
2. Do not completely place their confidence in consumers. However, most novice caterers are not like this. Instead, they rely on consumers. If consumers like them, they will be blindly confident. Once consumers complain, they may immediately become pessimistic.
Shaken confidence.
Everyone wants to catch it, but the result? No one can catch it, why? Because others originally liked your current taste, but when you come back to consume it next time, you find that it has changed to another taste that you think is better, but this one
Repeat customers don’t like it, so what’s the result? If a restaurant loses repeat customers, it’s either a dead end, or it doesn’t even think about making money from the operation of the store, but just hopes to use it to achieve other purposes behind it, such as through crazy publicity.
and discount activities, so that the store can maintain the appearance of a prosperous business, and then realize profits and cash out through franchising and other methods.