In recent years, with the improvement of people's living standards and the change of consumption concepts, the competition in the catering market has become more and more fierce. Many restaurants are constantly introducing new dishes to attract customers, but business is still bleak. Why is this happening?The reason for this is that the dishes in these restaurants have no "soul".
The so-called "soul" refers to the cultural connotation, emotional resonance and unique personality contained in the dish. A dish with a "soul" can not only satisfy the taste buds of customers, but also touch their hearts, so that they can feel a kind of emotional satisfaction and spiritual pleasure while tasting the food.
However, many restaurants now ignore the "soul" of the dish in pursuit of short-term economic gain. They only pay attention to the appearance and taste of the dishes, but do not pay attention to the cultural connotation and emotional resonance of the dishes. Although such a dish can attract the attention of customers in a short period of time, it is difficult to generate emotional recognition and loyalty from customers.
So, how do you create a dish with a "soul"?First of all, restaurants need to have a deep understanding of the local culture and history, integrate it into the menu, and create a cuisine with a regional character. For example, roast duck in Beijing, hot pot in Sichuan, morning tea in Guangdong, etc., these are all delicacies with strong local characteristics and are deeply loved by people.
Secondly, restaurants need to focus on the emotional resonance of the dishes. A dish with a "soul" should not only be delicious, but also be able to make customers feel the emotions contained in it. For example, a braised pork made by a mother, although it may not be as exquisite as that made in a restaurant, can make people feel the love of their mother and the warmth of home.
Finally, restaurants need to create their own unique personality. In the highly competitive F&B market, only restaurants with unique personalities can stand out. Restaurants can create their own unique personality through the innovation of dishes, the characteristics of service, and the style of decoration, so as to attract the attention and love of customers.
In short, the reason for the dismal business of the restaurant is not that there are no new dishes, but that the dishes do not have a "soul". Only by creating dishes with "soul" can we attract the attention and love of customers, and make the restaurant's business better and better. Therefore, restaurants need to pay attention to the cultural connotation, emotional resonance and unique personality of the dishes, so that customers can feel a kind of emotional satisfaction and spiritual pleasure while tasting the food.