We live in a prefecture-level city in Hunan. My wife is a local. Probably both Hunan and Sichuan like spicy food. My wife loves hot pot, but for a long time, there was no authentic hot pot in the local area. So every time I go on a business trip or travel, my wife only eats hot pot. Even in Xiamen, Zhuhai and Sanya, I will find authentic hot pot (the hot pot here only refers to Sichuan hot pot).
About 10 years ago, my wife said that there was a sea fishing in Changsha, and she had to drag me to eat it in huang xing road pedestrian street.
I didn't know there was such a hot pot restaurant at that time. At first, I thought it was a Guangdong-style "side pot", and my wife said it was a Sichuan-style hot pot. At that time, my son 1 year-old drove 150 km with his children to eat, which sounded crazy.
The first time I walked into Haidilao, I was quite happy. There are dozens of people waiting outside. We told the waiter about the situation and it was inconvenient to take care of the children. We quickly arranged our seats. When the couple started eating, it was our request to ask the waiter to help look after the children after obtaining our consent. The administrator took the children to the children's play area. Speaking of which, it's actually quite worrying. Without taking two bites, he ran to see if the child was crying. The result is a miracle. My son played.
I fell in love with the old man in Shanghai at once. After that, we provide chargers, aprons, glasses cloth, face-changing performances, Lamian Noodles shows, ladies nail services, and so on. Even the sour plum soup and snacks I ate while waiting outside felt really good. I went to eat almost once a week in those two years.
Taste, the improved version of Sichuan hot pot is also delicious.
More interestingly, my wife's best friend is a crazier marine fishing controller. At that time, marine fishing had just started for 24 hours, and Miss Best Friend often went to Beijing. The flight from Zhuhai to Beijing will arrive at T2 around 1:30 in the morning. The first thing the girl did when she got off the plane was not to go to the hotel, but to drag her suitcase straight to the nearest ocean for fishing.
At that time, Haidilao was really tough.
This was once. At that time, we really hoped that Haidilao could open stores in third-tier cities. This is a small dream.
I lost my feelings.
About five years ago, Haidilao went public, and all kinds of capital stories came to my face, including the success of waiters who started businesses with their bosses, which made people see things in a blur.
It is understandable that an enterprise develops rapidly and seeks greater financial support in the capital market. At the same time, with the help of standardized management and transparent financial supervision mechanism of listed companies, it is possible for enterprises to go up a storey still higher. Even the listing of Haidilao provides a model for the development path of domestic catering enterprises, that is, product+service+atmosphere. There is still room for imagination after standardization. Anything is possible as long as you persist.
However, in reality, sea fishing seems to be less sincere.
Expired tofu pudding was served on the table, and two catties were missing from the hairy belly. Then develop a sideline, and the price will rise against the trend after the epidemic. Until the recent closure of 300 stores, the former Haidilao was not the same.
About five years ago, the last time we walked into Haidilao, it should be in Beijing. I remember it was near the Third Hospital of Beijing Medical University.
There are not many people waiting for the table, so they order directly, and the services are all available. I just feel that the waiter is too enthusiastic. Originally, some friends ate a hot pot just to make themselves comfortable, but the waiter standing at the table had to come in from time to time to discuss the topic with you, which could not be stopped.
Eating hot pot is actually half an hour. After a while, I couldn't eat any more. The rest of the time, in fact, is through the steaming atmosphere, chatting, fireworks, which has always been the soul of hot pot. What I want is a moment of relaxation in the heat and chaos.
The waiter who helped you clear the table came enthusiastically again.
Only later did I react. This is the highest level of service in pursuit of transaction rate.
Three years ago, my family came to travel. Because my son was studying the text of Giant Panda, we took advantage of the weekend to go to Chengdu.
In just two and a half days, I ate five hot pots, from high pressure to string incense. In fact, with the efforts of Sichuanese who love learning, hot pot has been subdivided into many fields, such as duck blood, fish head, hairy belly, fish mouth, duck intestines, county liver, beef, shrimp and crab. Special hot pots abound.
And the service of hot pot restaurant must make people feel comfortable and relaxed.
The best service must be to show up when you are needed, and leave quietly when you are not needed, just like the song Friends.
If I am immersed in the fireworks, please leave me.
When I need you, shout at me. You should have called me. Although your voice is louder than mine, you are my friend, just like at home.
Two years ago, there were two Haidilao in our city, but we never went there once, and there were only tens of thousands of points left in our membership card.
Then, I heard that the boss of Haidilao became a Singaporean.
Haidilao's greatest promotion to the catering industry in China must be the fact that it has achieved the ultimate service.
Let the service form of high-end catering enter the catering field of the public. This cross-border innovation ability is the main reason why Haidilao has changed from a partial angle to an industry leader. Indirectly, it has also promoted many catering enterprises, including hot pot, to work hard on services.
When people go out to eat, they get good service, and bottom fishing plays an important role.
However, for a catering giant, can you achieve the ultimate service of "one move fresh, eat all over the sky"? Can win the world and not fade? There are many questions.
Ask Haidilao: Is the first element of a restaurant clean and delicious, or man-to-man tactics?
The second question: Haidilao: In the past five years, after listing, a lot of money has been spent on the research and development of taste itself, new dishes, supply chain construction and so on. What's the ratio?
Three questions about Haidilao: In the pursuit of scientific and technological progress of big data management such as sheet laying, frequency efficiency and turnover rate, how to solve the big data control of expired products and short weight?
Four questions about Haidilao: What is the ability to attract people's popularity when shopping malls settle in and make huge profits?
Five questions about Haidilao: Where is the importance of personnel quality education in the development of enterprises in the rapid expansion of capital seeking profits?
Six questions about Haidilao: When the service has made customers feel uncomfortable, are front-line personnel still forced to implement it step by step?
Seven questions about Haidilao: After closing 300 stores, what is the specific diversion plan for those who do not lay off employees? Is it possible? Is it news need or specious?
Eight questions about Haidilao: Where does the market confidence of the sideline self-help pot come from when the food level of the main business is stagnant? Or is it basically a capital story?
Nine questions about Haidilao: Is the reason for the sharp price increase just the service power that is easy to copy?
In the era of fragmented consumption, it is difficult to be loyal to a brand. Haidilao used to be a store we thought we could stick to.
Slowly, slowly, without feeling,
Slowly, slowly, without fireworks,
You dance wildly with capital,
We slowly turned in the depths of the platform,
Love can't last long, can't, can't be easily owned,
You can't believe it too easily.
Unfortunately, after years of chasing,
In the future, I will never walk into the door that was once enthusiastic.