The 5 questions you want to ask before choosing a restaurant
Picking a restaurant is often like a high stake gamble. Pick the wrong one and your date will leave, the deal with your client is gone, etc. How can you make sure to have a good experience? Not everybody received the same education. In France, we discuss that a lot and we have our secrets. Let's reveal them.
It might be counter-intuitive for some of you but it is one of the most reliable criteria: look at how many options you have on the card, you want to have as few as possible.
Why? Because giving clients choice is always at the expense of something else: price, quality, hygiene or all of them at the same time. Think about it for one second: for offering you more options the chief has to store more types of ingredients, that takes space, management, that costs money. It is harder to keep every ingredient fresh. They have to skip steps in the preparation, for instance by buying already made stuff that they microwave. They have to be able to serve you dozens of options at any time and randomly. Let's say you have 10 orders, if all of them are the same you can just focus on one recipe. Therefore you save energy time to think about important other steps in cooking: add the final herbs, prepare an extra salad, not forgetting to adjust the seasoning, keep plates warm, clean your hands...
One of the best restaurants I had in my city in France had only 3 mains as a choice that were a selection from the day, depending on arrival of the market. And at the end of the day, the chef would offer you only one or two options because one of the ingredients was missing: it is an excellent sign. Best chefs always look for the optimal, fresh ingredients even if it means skipping one option for the client.
How many options you have on the menu? The fewer the merrier.
It might be counter-intuitive for some of you but it is one of the most reliable criteria: look at how many options you have on the card, you want to have as few as possible.
Why? Because giving clients choice is always at the expense of something else: price, quality, hygiene or all of them at the same time. Think about it for one second: for offering you more options the chief has to store more types of ingredients, that takes space, management, that costs money. It is harder to keep every ingredient fresh. They have to skip steps in the preparation, for instance by buying already made stuff that they microwave. They have to be able to serve you dozens of options at any time and randomly. Let's say you have 10 orders, if all of them are the same you can just focus on one recipe. Therefore you save energy time to think about important other steps in cooking: add the final herbs, prepare an extra salad, not forgetting to adjust the seasoning, keep plates warm, clean your hands...
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