I think, first, the choice of categories, string string is a very popular restaurant in Shenzhen in recent two years (fast food can be eaten around) and this street is the only one; Second, the sense of presence, the storefront layout is bright and tidy, which is particularly eye-catching compared with the surrounding dim and messy restaurants, so the rate of entering the store is extremely high.

But the point is this proprietress. Think about it, a melon face, white skin, tender eyes and good figure is cool. Smile sweetly when you meet someone, and then ask with the soft accent unique to Chengdu sister: What do you want to eat? As cowards, we hesitate to do anything, and we will sit down properly.

When you hand the plate to the waiter, the proprietress will come forward and ask you: Do you want an oil dish or a dry dish? In fact, oily soup tastes particularly heavy (and costs money). Normal people don't need to add any seasoning, but the boss's wife asked a closed multiple-choice question, and with her gentle voice, the average coward easily gave in, so at least she chose a dish. There are also some sober people who will ask why for seasoning dishes, and she will reply shyly and sincerely: because seasoning dishes are much more delicious.

Then, she will ask cheerfully, do you want to add a hot pot powder? The setting of this question is more interesting. His home is actually maocai, and there is no spicy hot pot. The hot pot powder served is actually a bowl of hot and sour powder. But why is it called hot pot powder? If you call it hot and sour powder directly, it may give people a psychological hint that "a little more staple food will be very supportive or forget it", while calling it hot pot powder gives people the feeling that it just adds a series of fuzzy cognition called "powder", combined with the pleasant context she created, it must be Yes Madam.

Finally, the proprietress will gently add another sentence before each guest sits down and waits for the food: I'll come right away and never order again.

Consciously or unintentionally, I really appreciate this marketing expert in his early twenties. He is neither hard nor wide, nor has any ambitious marketing, but the wine is not afraid of the temptation of deep alleys.

Tao mentioned that he met a warm 70-year-old couple in Tokyo. They opened a midnight food store and have been living in this store. The Japanese call this professionalism. I don't know how long this chain store will open in this booming land of China; I wonder how long such a smart and beautiful proprietress can stay in the store. I only hope that this store can take the boss's "gentle knife" as a benchmark, coach the clerk from 60 to 80 as soon as possible, and add more incentives to 100; I just hope that their products and services can be as good as they are now, and they will miss them many years later.