Chapter 246 The store is not big, but there are many rules
"No name?"
"this……"
Wang Peng looked at Xue Zhebin and found that Xue Zhebin was just like the waiter, smiling and saying nothing.
Wang Peng felt despised, as if he was a country bumpkin who had never seen the world.
"That's not right. How can a store be registered without a name? Or is it a strategy to deliberately not tell customers the name of the store?"
Wang Peng felt very frustrated today.
As the co-founder of Dianping, he has been to many restaurants and has seen many unique restaurants.
But such bizarre things as today are really rare.
Generally speaking, even some very low-key private chefs will probably have names. For example, the house number is directly used as the name of the restaurant, such as Kitchen No. 45, Restaurant No. 78, etc.
After all, no matter how low-key you are, you still have to have a name. Otherwise, when everyone wants to come to eat, they won’t know how to describe the restaurant, which would be too much of a delay.
Moreover, without a name, it is not conducive to word-of-mouth spreading among diners and increasing popularity.
Unless the owner of this restaurant doesn't care about popularity at all, or is extremely confident in his restaurant, it would be impossible to do this.
Xue Zhebin felt very comfortable when he saw Wang Peng's confused eyes, and an inexplicable sense of superiority arose spontaneously.
"Don't think about it, eat quickly, the food will be cold in a while." Xue Zhebin urged.
Wang Peng nodded, temporarily putting these things behind him, and took out his mobile phone to take pictures.
Just when the waiter was about to remind him, Xue Zhebin spoke first.
He pointed to the number plate next to the dining table: "No photos allowed."
Wang Peng: "?"
This store is not very big, but it does have a lot of rules!
Wang Peng has also heard that some restaurants do not allow photography, but these are rare cases, and they are mainly in foreign countries.
In China, if a restaurant does not allow customers to take photos, it must be very inhumane. It has almost become a ritual for domestic customers to take photos before eating. If they are not allowed to take photos, how can they show off?
If you spend so much money on a meal but can't show off, what's the difference between it and never been to this restaurant?
Of course, rules like "don't take pictures" are definitely not mandatory. If you insist on taking out your phone to take pictures, the waiter won't smash your phone.
They will only come over and remind you very politely that if you insist on taking pictures, there is nothing you can do about it.
But the waiter came over and reminded us, "Please don't take pictures." This has greatly affected the customer's dining experience. Most restaurants will not do such stupid things.
What's more, if customers take some beautiful photos of their food and share them, they can attract more customers, which is equivalent to free advertising for the restaurant, so why not?
Therefore, from any perspective, it is very unbelievable that restaurants do not allow photography.
Wang Peng was confused: "What does this mean? These dishes are so well-cooked and look so good, isn't it a waste of time not to allow them to take pictures?"
He looked at the dishes in front of him and saw that each one was delicious, delicious and delicious. He couldn't take pictures to tell others that he had eaten these dishes, and he felt exhausted.
The smile on Xue Zhebin's face became stronger and stronger. Wang Peng's confusion made him feel an inexplicable sense of superiority, so he explained to the waiter.
"That's the amazing thing about this store."
"The owner of this restaurant believes that taking photos will distract from enjoying the food."
"If all you think about is how to find a good angle and good light, you won't be able to concentrate on enjoying the aroma, taste and carefully crafted details of the food itself."
"Put down your phone so you can better focus on enjoying communicating with friends, enjoying delicious food and completely relaxing."
"So, let's do as the Romans do today. I know you're busy at work, but a meal won't delay anything. Just put your phone away."
Wang Peng still felt it was a pity, but Xue Zhebin had already spoken, and it would be very unsightly to forcefully hold the phone to take pictures, so he put the phone away and started enjoying the food.
Tomahawk steak, matsutake, caviar...are not cheap things. This meal costs more than 10,000.
Moreover, Xue Zhebin did not order the most expensive dish here because he was not sure whether the ingredients that required reservation were genuine or fake.
Wang Peng tasted them one by one and savored them carefully.
"Sure enough, it's really not an ordinary ingredient."
As a senior executive of a review website, Wang Peng has also tasted a lot of delicious food. After all, this is part of his job.
Whether a dish is delicious or not depends first on the ingredients, then on the chef’s cooking skills, and finally on the dining environment, atmosphere and the mood of the diners.
Among them, good ingredients are the most important prerequisite.
Wang Peng can tell after tasting a little bit that these ingredients are definitely genuine!
Of course, it cannot be called the most top-notch ingredients, because many precious foreign ingredients are not for sale in the place of origin, and their production is limited. They can only be supplied to a small area nearby and cannot be transported to the country at all.
But it is obvious that the ingredients used in this nameless restaurant are already the best available in the country.
Xue Zhebin observed Wang Peng's expression: "How does it taste?"
As a second-generation rich man, Xue Zhebin has indeed eaten a lot of good food, and has a good ability to distinguish the quality of some dishes, but after all, he is not a professional, and there is still a gap between him and Wang Peng.
Wang Peng nodded with satisfaction: "It's very good. I even think it's better than what I've had before."
"Take this caviar for example. At present, 30% of the world's caviar production comes from our country. 21 of the 26 Michelin three-star restaurants in Paris use our country's top caviar."
“The cultured caviar in our country is completely comparable to wild caviar.”
"I have also eaten in some restaurants in the Imperial Capital and the Magic Capital. The ingredients used should be the same."
“But I don’t know why, but I always feel that the caviar here is more delicious.”
"Is it because of the psychological effects of the tableware and the environment?"
Xue Zhebin thought of the changes in the layout of the private room and said: "Speaking of which, the private room has obviously been rearranged today. From the decoration to the dining table and tableware, everything is very different from the last time I came."
He looked at the waiter next to him: "Why do you want to replace these things?"
The waiter smiled and replied: "Because our boss believes that the environment is also a key part of the dining experience."
"Just like ancient literati drinking, different wines need to be drunk from different glasses, and there are many complicated and tedious steps. This is not only a sense of ritual, but also because the appropriate tableware can better show the special taste of the wine.
, which can better highlight this special atmosphere.”
Wang Peng was speechless and remained silent for a moment before nodding: "Be particular."
If he had heard such a statement on other occasions, Wang Peng would have definitely sneered and described it in four words: bells and whistles.
Putting different interior decorations, dining tables and tableware for different foods is nothing more than superficial. If the food is not delicious, it will be empty.
But what if the ingredients themselves and the chef’s skills have reached a very high level?
All the ingredients used here are first-class, and the chefs hired are also top-notch. Compared with other high-end restaurants, there are no disadvantages, but there are no advantages either.
At this time, the only things that can leave a deep impression on customers may be some trivial things.
For example, special dining environment, attentive service, appropriate tableware, etc.
In addition, photography is not allowed here, so everyone will focus all their attention on the food, which creates a psychological hint of "it's really delicious."
In this way, two identical dishes will leave different impressions on diners!
"How much does this meal cost?" Wang Peng asked again.
Xue Zhebin smiled and said: "Ten thousand."
Wang Peng said sincerely: "It's quite worth it."
…
…
Walking out of the door of Mingyun Private Kitchen, Wang Peng still felt a little unfinished.
Although he was "slaughtered" by Xue Zhebin today and spent more than 10,000 yuan on a treat, he still felt it was a great value.
If it hadn't been for Xue Zhebin's introduction, Wang Peng would have never known that there was such a high-end restaurant in Jingzhou.
It’s not just about the food being delicious.
The location here is secluded and low-key, the environment is very high-end, and the service is very attentive. In addition, there are regulations such as no taking pictures, which makes it look very stylish.
This place is perfect for business banquets.
Although the price is high, as long as the style is high and the business partners can be happy and feel valued, it is a good deal!
What's more, Wang Peng looked at the price of the vegetables on the receipt and found that the price was completely within the acceptable range.
Because high-end ingredients are expensive in themselves, coupled with first-class chefs, venues, labor costs for replacing tableware, etc...
The pricing is quite conscientious!
It's just that Wang Peng didn't get the contact information of the owner of this restaurant, which made Wang Peng feel a bit regretful.
When paying the bill after the meal, a store manager named Lin came over and asked the two of them very politely if they had any comments and if there was anything that could be improved in the restaurant.
Wang Peng took the opportunity to ask for the boss's contact information, hoping that this restaurant could become a cooperative merchant of Dianping.com.
However, store manager Lin declined.
Strictly speaking, it was not Manager Lin who declined, but Manager Lin who declined on behalf of the boss behind the restaurant. He only gave Wang Peng his own phone number instead of the boss's phone number.
In addition, store manager Lin declined Dianping’s cooperation proposal on behalf of his boss, and was not even willing to reveal the name of the store.
Wang Peng didn't have the nerve to force it. After all, judging from the restaurant's location, early publicity, and other aspects, the boss behind the scenes was indeed a low-key person. He didn't provide contact information, which was in line with his style of doing things.
So Wang Peng just memorized the contact information of Store Manager Lin so that he could make an appointment in advance when he had important business banquets in the future.
It's just a pity that I couldn't establish a cooperative relationship with this store on behalf of Dianping.
But...if we don’t establish a cooperative relationship, won’t it be displayed on the review website?
Of course not.
Dianping has an "add store" function, and users can add business information by themselves.
However, the name of the store is required, so you have to ask the staff to help with this.
Wang Peng directly wrote down the positioning of this place, and then called the technician: "There is a high-end restaurant in this place. Update it on the website. I will write a review myself later."