No cutlery existing restaurant, eating to use the clutch (Kraft Sheng dishes)-Iota

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News > Dynamic industry > No cutlery existing restaurant, eating to use the clutch (Kraft Sheng dishes)

No cutlery existing restaurant, eating to use the clutch (Kraft Sheng dishes)

Packed meals are kraft paper, do not eat with utensils in hand ...... since some time, like this "no cutlery restaurant" coming provincial capital, and with a unique way of dining set off a "early adopters" tide.
In the restaurant operator's view, "no cutlery restaurant" hand in novel ways to attract consumers, but also saves the restaurant's operating costs. However, behind this "heat" can not help but also thought-provoking: carton instead of the plate is purely a gimmick, or the real environmental and cost savings? After the novelty of such a restaurant can be a long long time to go yet?
Experience
Cartons instead of dinner plate with the clutch
Recently, the public Li Xiao is located in the mountain with a friend to a restaurant and told her mysteriously, this seafood-themed restaurant "is very interesting, no cutlery."
Just a seated, the waiter came over the whole covered with a greaseproof paper will cover the table. Open the menu you can see, the restaurant's main food products for only 4 seafood, rice and noodles class staple, most others are skewers. Point meal, the waiter will put a metal bucket over a bucket of seafood is directly dumped in greaseproof paper on the table, but there is no fried rice on a plate, but were served in a paper box. Chopsticks or spoons to be found, only a few pairs of disposable plastic gloves.
No cutlery how to eat? The waiter explained that a major feature of the restaurant is the implementation of the "no cutlery" unless the guests special request, the whole process of eating restaurant does not provide any cutlery, guests are required to wear disposable plastic gloves to "prey" approach to dining.
Such non cutlery restaurant is not uncommon. Kwong Street, located on a newly opened small restaurants, the same paper box instead of the plate is provided in the form of food. Have experience of studying, "80" manager Wang told reporters that the mode of operation without cutlery from the US this year, quickly spread to major cities, by consumers blitz.
However, Wang said, he opened the restaurant without cutlery main purpose is not to create "selling point", but the value of the benefits of cost savings.
"This approach is convenient and saves meal." He told reporters that not only the customer having fun, the restaurant also save a lot of effort and Houchu space. Because smaller stores also inadequate manpower, "no cutlery" eliminating the previous steps dishes until customers run out of meal, simply roll up greaseproof paper wrapped in greaseproof paper covered with new, you can directly next customers awarded a seat.
"Early adopters" diners line up mostly of young people
For the new "no cutlery restaurant", and whether consumers buy it?
Dine in the evening peak periods reporter visited a number of "no cutlery restaurant" and found that, without exception, business is hot. The person in charge of a restaurant, business has been good after the opening, many consumers are attracted to come, often occurs during peak hours queuing bit.
"Decoration is unique, 'no cutlery' concept is also very attractive." The people are eating 张梦雅 told reporters that she was after seeing "circle of friends" in the recommendation came over the "early adopters." Give her the most impressive, is not it strange dining dishes form.
The future will not come back to eat? Ms. Zhang said, because ordinary dishes taste, price is not high, simply eat "environment" and eat "fresh." After the experience may not come to eat. But if a friend wanted to "early adopters" who will still be happy to accompany you.
Most customers for young people in the restaurant, in the dining process, they also have their pictures and micro-channel micro-Bo "circle of friends." This tends to form a diffusion effect, quickly attract more consumers.
There are some consumers that can not accept this way of eating, not only with the clutch feels the risk of injury, and that there is a danger of plastic high temperatures encountered toxic substances, not health.
In addition, young patrons that "no cutlery restaurant" is more of a gimmick. Because in many fast food restaurants are equally cartons of food, hands Dongkuai not eat the food stalls are also rare. If the customer needs, most restaurants will offer free plastic fork cutlery spoon, not a real no utensils. In this regard there is "no cutlery restaurant" boss then explained, "no cutlery" mainly refers to do not use chopsticks, concepts, and American fast food restaurants and food stalls are completely different.
Tasty alternative is really good fight is not long
For "no cutlery restaurant," the popular, there are catering industry insiders believe that the restaurant is to mobilize the curiosity of consumers, the main young diners, very creative. With the popularity of mobile Internet, fully demonstrate the power of the spread, but also makes this type of restaurant to quickly popular sentiment by topic of marketing.
At the same time, this type of restaurant to meet the level of young customers "grass is always greener 'dining habits, while also reducing the cost of the business on a lot of details. "The most intuitive thing is does not require much of the dishwasher. Thanks to tableware processing, are placed in a tray of food after meals can throw away, reducing manpower," the capital of a restaurant industry veteran believes that behind the "no cutlery" gimmick also has the advantage of improving efficiency, turn tables faster.
However, if no cutlery forms can really save costs also have different opinions. Insiders revealed that the cost is not low kraft paper boxes, one of about 60 cents. Plus the cost of other dishes, the dishes are not necessarily lower than hiring workers too much. And, although recyclable paper box, but considering the food and beverage industry made a lot of rubbish a year, as well as manufacturing paper box upstream and downstream industry chain, which is beneficial to the environment are still unknown.
However, the consensus of experts is that no cutlery restaurant you want to go further, the most important thing is to continue to enhance the taste, find sustained selling point. After all, do not rely on winning dishes, then eat novel way to emulate other restaurants will be copied instead. In addition, the restaurant should make more efforts in strengthening the service upgrade, improve customer satisfaction, marketing and other aspects of diversity, in order to find lasting vitality.

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