做餐饮要学会看客户的评价!
来源:http://www.zuixianya666.com/  2019-1-30 10:52:18
做餐饮,要学会消化顾客的各种评价:
In catering, we should learn to digest all kinds of customer evaluation:
顾客如何表达不满?
How do customers express their dissatisfaction?
如果咱们把自己代入到消费场景中去,遇到不满意的时分咱们会怎么办?下面小编给大家介绍一下:
If we put ourselves in the consumption scene, what will we do when we are not satisfied? The following is a brief introduction to you:
一种方法—“忍辱负重”;
The first method is "endure humiliation and bear heavy burdens";
顾客嘴上懒得说,但内心已对这个餐厅一票否决。
Customers are too lazy to say anything, but they have already vetoed the restaurant in their hearts.
第二种方法—“自言自语”;
The second method is self-talk.
客人没有直接反应不满,但会当场相互沟通。
Guests do not respond directly to dissatisfaction, but will communicate with each other on the spot.
第三种方法—“主动反映”;
The third method is "active reflection";
顾客当场提出自己的不满或主张,并希望得到相应的反应。
Customers put forward their dissatisfaction or opinions on the spot, and hope to get the corresponding response.
第四种方法—“过后吐槽”;
The fourth method - "later Tucao";
不管是大众点评、微博、还是品牌的公众号,都可以成为顾客负面信息的表达途径。

Whether it's public comment, micro-blog or brand name, it can be a way to express negative customer information.

一方面,整合负面信息,能给咱们提供有效的经营整改依据;另一方面,它也是顾客实在的消费诉求,以及从顾客视角对咱们品牌的印象。  咱们站在这个局里,思维、行为都已固化,很难跳出局外去思考和审视自己。而顾客的投诉主张,就像一个小锤子相同,不停地敲打着咱们,通知经营者“你那块儿要改改了”或者“这个问题你需要思考”。

On the one hand, the integration of negative information can provide us with an effective basis for business rectification; on the other hand, it is also the real consumer demand of customers and the impression of our brand from the perspective of customers. We stand in this situation, thinking and behavior have been solidified, it is difficult to jump out of the outside to think and examine ourselves. Customer complaints, like a small hammer, keep beating us, informing the operator that "your area needs to be changed" or "you need to think about this problem".
一向觉得,顾客有意见是一件功德,这证明品牌还有优化的空间,还有人愿意帮助咱们前进。等什么时分顾客三缄其口的时分,反而是更危险的。
It has always been felt that customers'opinions are a merit, which proves that there is room for brand optimization, and that someone is willing to help us move forward. When the customer is silent, it is the most dangerous.
做餐饮,在某个维度来说,跟做人很像。既偷不得懒,又得不断检讨,只要在不断尽力下,才干慢慢得到前进。负面评价?它从不是坏事,而是餐厅的一面镜子,也是优化自身的思考之源。
Making food is very similar to being a person in a certain dimension. We must not be lazy, but also constantly review, as long as we continue to do our best, then we can move forward slowly. Negative evaluation? It is not a bad thing, but a mirror of the restaurant, and the source of thinking to optimize itself.