The service tenet of Haidilao is: customer first. How did this hot pot culture come to be?

Haidilao has always adhered to the concept of "service first, customer first" and is committed to creating considerate, thoughtful and high-quality personalized services. This can be said to have long become a brand symbol of Haidilao.

Many consumers have said: There are hot pot restaurants everywhere, and this one is definitely not the only one that tastes good. This article is collected and compiled by the Paper Alliance http://www.LWlm.cOm, but they just can’t help but want to come. Experience the legendary Haidilao service. Service has always been Haidilao's trump card competitive advantage, and it is also the aspect that consumers praise Haidilao most. Many people choose Haidilao not just for the hot pot, but because they want to experience the service. In terms of service, Haidilao’s requirements are undoubtedly excellence. Not only should customers be satisfied with the service, but they should also be willing to commit themselves to the highest level of service - touching.

The reason why Haidilao's service strategy has become its unique corporate culture and brand image is largely due to its innovation in differentiated services. Haidilao does not simply focus on the word "service", but uses specific actions to implement this kind of considerate service into the entire process of consumers' dining, and sets different and highly humanized services for each link. Serve. The success of these service strategies lies in truly thinking about what consumers want and thinking about what consumers want. And they are not "blank checks" issued to customers, but are implemented in detail one by one. Just like snack service before meals, many restaurants also provide it, and even the types of refreshments are more diverse than Haidilao. But they simply put the refreshments in the dining area, and there was no or relatively negligent service in this area. Many refreshments were not replenished for a long time, and the tableware was not arranged neatly in time, let alone other thoughtful arrangements for special groups.

Service is not just the service at that point when the customer is dining, it should be throughout the entire dining process of the customer. Only then can it be called a truly comprehensive and attentive service.