With the rapid development of social networking, store anchors have become a new profession, attracting a large number of fans. Through live broadcasts, they showed the restaurant's environment, food and other contents to the audience, triggering a craze for visiting stores. However, in recent years, we have seen more and more restaurants boycott anchors. Why is this happening?
First of all, the anchor of the store has caused a certain degree of interference with the way the hotel operates. Under the traditional business model, the hotel mainly relies on summarizing user reputation, providing a good dining environment and high-quality service to attract customers. However, the emergence of the anchor has brought a new way of doing business to the restaurant. In the live broadcasts of the anchors, they often evaluate the food and service of the restaurant from a subjective perspective, which is completely based on personal preferences and emotions, and does not necessarily reflect the actual situation of the restaurant. Hoteliers are concerned that this kind of evaluation will mislead the audience and influence the customer's choice, which in turn will have a negative impact on the hotel's operation.
Secondly, the live broadcast content of the anchor often only focuses on the external environment and the taste of food, while ignoring the internal management and hygiene of the hotel. The hotel is a comprehensive business organization, and it is equally important to manage the hygiene and service quality. However, most of the live broadcasts of the anchors only focus on the external environment of the restaurant, including decoration, furnishings, etc., or evaluate the taste of the food. This kind of excessive attention to superficial phenomena ignores the internal operation and management of the hotel, which is easy to cause a distortion of the overall impression of the hotel. Hoteliers are worried that this kind of live broadcast will bring unfair evaluation to the hotel and damage the image of the hotel.
In addition, the anchors of the store often attract the audience in an exaggerated and thrill-seeking way during the live broadcast. They often express their statements about food with strange expressions, voices, and gestures, which can attract the audience's attention, but they tend to give people a sense of artificiality and over-exaggeration. In order to attract more attention and fans, some store anchors do not hesitate to use various means to create gimmicks, such as pretending to be food experts and making some unreasonable comments. This exaggerated and contrived performance style is easy to make the audience doubt the evaluation of the anchor who visits the store, and it will also have a certain negative effect on the hotel itself.
To sum up, the reasons for hotels to boycott the anchors of the store are different, but they are all to protect their own business interests and fair competition in the industry. Rather than relying on hype and privacy leakage, hotels want to attract customers through genuine efforts and excellent service. This method is not only fairer to the hotel, but also allows customers to make their choice of hotel clearer and more accurate. The restaurant's boycott of the anchor is to achieve long-term development goals, while also providing consumers with a better dining experience.