What should you do if you are not satisfied with the taste or color of the dishes in the restaurant?

What should customers do if they are not satisfied with the taste of the dishes?

A customer ordered a good dish, tasted it two times, and called the restaurant owner to say that your dish was too salty to eat. What should I do as a restaurant owner?

Solution 1

That's the smell. Do you like it?

It is estimated that many restaurant waiters or managers will directly say, sorry, this is the taste of our food (what I didn't say is: you don't like it, it's your taste, what does it have to do with my food? )

Even if a customer suggests that the taste of the food is a little wrong, the exaggerated waiter will say, what's the matter? You prove it to me.

The idea of most catering bosses will be: the food I cook tastes like this. If you don't like it, don't order it. If you order it, don't push me. If you like it, I didn't invite you to eat!

Many restaurants adopt this solution, which will inevitably leave customers with a very bad dining experience. Customers will not only stop patronizing, but also spread this bad experience and feeling, which will really have a negative impact on the restaurant.

Solution 2

The customer is God, so it's time to change and return.

From the consumer's point of view, it is assumed that all consumers are serious customers. They don't want to take advantage and eat for free, that is, they think that food is not ready and should be replaced or returned.

According to the traditional view, the standard of a good restaurant is: since the customer has put forward the problem that it is not suitable and cannot be eaten. Don't ask why it is not suitable, you can't eat it, and don't ask customers their own questions; Instead, you should apologize directly to the customer because it affected his dining experience. Ask him whether to make another one or just return the food.

People who hold this view will think that the cost of food is actually very small for the store, but if you talk to customers, it is a typical performance of penny wise and pound foolish, and it is definitely not a good hotel.

This view is estimated that many catering bosses will not accept it, because in reality, too many customers deliberately find fault and criticize, and all of them will be redone or returned, and the boss may lose money.

Solution 3

Listen to opinions, express apologies, and actively improve.

There are also many good shops in life, and there are also many educated and organized catering bosses. Those who are willing to suffer a small loss will solve their customers' problems in the second way. But in fact, it is very difficult to do so. Considering the loss and cost of dishes, a plate of fried dishes is easy to return. Can an Australian lobster return so casually?

The ideal reference is that restaurants should be kind to others, take care of customers' feelings and listen to customers' opinions humbly. After all, it is a service industry, and there is no need to be awkward with customers because of a small matter. We can tell the customer politely, and we will consider his suggestion with an open mind and try to give him a better dining experience next time. Of course, customers still need to pay the bill.

What should I do if the customer's inquiry does not match the menu?

In life, we will find many such examples:

In a small Chinese hamburger shop, the store is very popular, and many drivers and passengers passing by will buy one to try. The price of 10 yuan didn't affect customers' buying enthusiasm. Suddenly, a customer said a word, which aroused the response of several customers behind him. He said, boss, there is too much difference between your Chinese hamburger and the photo above.

The Chinese hamburger he lifted was like a child from the disaster area, thin and black, thin and thin. In the photo, the meat buns under the light on the counter are white, thick and fat, and the meat inside is so thick that it doesn't close properly, as if it were going to fall out.

The waiter in the shop also developed a skill and shouted rudely, "What are you yelling at? That's a publicity picture, which is subject to the real thing. Quanjude has always done this. Do you want the next one or not? "

Hehe, I believe it is not the first time for everyone to see and hear such a scene.

In the same scene, in a big hotel in Harbin, there are many customers dining. Suddenly a customer pointed to a dish on the table and asked the waiter, why is this different from the menu?

Looking at the table, it is a plate of tofu brain, the sticky tofu brain in the northeast. The customer is not satisfied because there is a big gap between the color on the plate and the recipe. It is estimated that the photographer or painter has overdone the color matching, and the Huang Cancan in the menu is very appetizing. The plate is full of a pale face, which makes people turn off their appetite and really doesn't look good.

The waiter's explanation is also universal: the dishes are subject to the real thing! As a result, it is conceivable that the customer was offended and only saw him check out angrily. After the customer left, the waiter said contemptuously, damn it, don't eat if you can't afford it. There are so many things.

In the above two examples, customers have great doubts about the appearance of the dishes. What's the problem? It is the picture of the dish that is so beautiful that it is too different from the real thing, causing customers' dissatisfaction. However, what the boss doesn't know is that the waiter's handling method is very rude, and the dishes are subject to the real thing! It is conceivable that the customer's consumption experience is bad, and more seriously, it will make customers feel seriously cheated. The image of restaurants and even catering enterprises is completely destroyed in the impression of consumers.

When restaurant or hotel owners want to promote themselves, the first thing they think of is to take a group of good photos of dishes, and naturally they have to go to a professional photographer. Good photos, like those taken by photographers, are great from the photographer's point of view. Good food photos, good-looking, appetizing and large-scale. It is true to shoot the most beautiful picture of a dish, but excessive beautification is not helpful to business, or even counterproductive. For a simple example, when looking for someone, the introducer showed you a photo of Fan Bingbing, and when you lifted the veil on your wedding day, it was Feng. Then the introducer said that the material object shall prevail. Do you agree?

Therefore, the fundamental solution to this problem is the use of food pictures. After artistic processing, dishes should be distinguished in specific use scenes, which can be used for publicity and promotion, such as investment promotion, commercials, websites and other scenes; Not suitable for dealing with customers, such as restaurants, recipes, WeChat and so on. Because the actual dishes that customers see when they clinch a deal are not what they look like in the picture, they will think that they have been cheated and will suddenly lose trust and confidence. Grounding gas, consistent with the real thing, shows the real dishes to customers, so that customers have no sense of disobedience. Consistency with the real thing is the core of picture display and trading.

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