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| Keywords: udon tempura prawn deep-fried deepfried food-and-drinks foodanddrinks japanese food-court foodcourt soup retail melbourne australia to organise toorganise food 17 January 2016 Serve Deep Fried Items in a separate platter n not soaked with Udon Dear Sir/Madam, I hope this letter finds you well. I refer to the Photos Attached, otherwise email me for me to snail mail or email me the photo that this feedback is in relation to Tetsujin Japanese Restaurant, Emporium Mall, Melbourne CBD, VIC, Australia I wish that you would serve deep fried items in a separate plate and not soak the tempura together with the Udon soup. This makes the deep fried items soggy and unpalatable. If you serve the items separately, customers can soak the items in the soup if they want to otherwise they can consume the delicious crunchy tempura as its own. But if you soak the tempura in the soup, you can’t really prevent the Items from turning soggy. As such, separating the tempura in a separate plate gives the customers more options and leads to increased customer satisfaction. Happy customers = more Sales, Profits and Increased of your Salary Increments and Bonuses at the cost of washing a few more plates. Separating deep fried items is practiced in Singapore’s food court when they serve “Yong Tau Foo”. If a food court in a developing country could do this to boost customer satisfaction, why not a restaurant in a developed country? 17 January 2016 Serve Deep Fried Items in a separate platter n not soaked with Udon Dear Sir/Madam, I hope this letter finds you well. I refer to the Photos Attached, otherwise email me for me to snail mail or email me the photo that this feedback is in relation to Tetsujin Japanese Restaurant, Emporium Mall, Melbourne CBD, VIC, Australia I wish that you would serve deep fried items in a separate plate and not soak the tempura together with the Udon soup. This makes the deep fried items soggy and unpalatable. If you serve the items separately, customers can soak the items in the soup if they want to otherwise they can consume the delicious crunchy tempura as its own. But if you soak the tempura in the soup, you can’t really prevent the Items from turning soggy. As such, separating the tempura in a separate plate gives the customers more options and leads to increased customer satisfaction. Happy customers = more Sales, Profits and Increased of your Salary Increments and Bonuses at the cost of washing a few more plates. Separating deep fried items is practiced in Singapore’s food court when they serve “Yong Tau Foo”. If a food court in a developing country could do this to boost customer satisfaction, why not a restaurant in a developed country? | ||||
