Remember, when in China whether its restaurant or boardroom, customers are always special!
As a customer, you are always in control about what you eat and how much you eat. The restaurant informally passes the control to you by asking you to serve yourself and you stay there all the time. You can go with the flow and always stay in control!
If you want to eat, you go to food court. No courtesy visits, please. There is no time!
Because a subway sandwich is not just a chicken sandwich right! It is a 6 inch, parmesan oregano bread, cheese toasted, with chicken teriyaki and all veggies except onion but extra black olives and jalapeños with southwest chipostle sauce, mayonese and honey mustard sauce with a bit of salt and pepper, medium sized meal with one chocolate and one oatmeal & raisin cookie with diet coke to go! … And yes paid by credit card.
A European dish is always well decorated, well presented not just well cooked. It is the presentation that makes the content so special!
In Indian restaurants, the waiter is supposed to serve a glass of water without you having to ask for it and even before you make up your mind what to order. Customer may walk out after drinking that glass of water but if you don’t serve it customer would be lost for life. A glass of water can create magic in your pursuit to win Indian customer.
In Korea, each restaurant was an expert in their own type of meat and a few dishes they were known for. Customers came there because of their expertise. Companies are no different. If you want to do business first show your expertise.
Japanese customers are quite easy to deal with when they do not want buy anything from you. Things turn vastly different as the moment of truth, the buying decision appears on the horizon. In consulting business, we are dealing with intangible products and solutions. We charge for our time and customers carry back a powerpoint… Read more
I started observing and correlating how food is ordered, decorated and served to how they do business. To my surprise, I found amazing similarities between food and business, right from the menu card to food presentation to the way it is consumed.
In this blog series, I will try to share these observations for Japanese, Korean, Malaysian and Indian eating habits and business practices. First let us start with Japanese food, in my next blog.