Pay me 20% More

I am Mike –

I charge 20% Premium

Welcome to Mike’s Kitchen!!

Food business is very competitive and consumers do meticulous evaluation whether it’s worth a second visit.

I had been to London on my summer vacation for few weeks and wanted to experience “culture and hospitality” by exploring local restaurants and pubs.

Having camped at my sister-in-law’s place, we decided to brunch at a local restaurant. It was one of the finest Saturday mornings, where you have all the time in the world, coupled with pleasant weather. It was time to marinate our souls with some good food for everlasting happiness!!

While we were stepping into my sister-in-law’s favourite restaurant, I noticed the board – “Mike’s Kitchen”. It’s a well kept restaurant sparkling with cleanliness.

I was introduced to the main man Mike, who is the owner and the Master Chef. He appeared to be quite friendly person with buzzing energy and full of enthusiasm. I can say with no iota of doubt; he is a seasoned person in his business.

He personally runs his own business with his feet firmly to the ground during working hours and its been a practice for him for many years. (His ears to the ground on customer satisfaction.)

The menu is very precise and each item written there emanates confidence of his culinary skills he has perfected over the years.

Its a restaurant with an open kitchen. While his assistant takes the order, “he takes control of the flames and pans as if nobody can beat him in the kitchen.”

The food is freshly prepared against each order and served in no time with the right aroma that lifts your soul. My first taste of the meal there made me realize that, Mike’s makes every meal, with meticulous attention and passion pouring in, to make the best meal against each order every time.

While the food was severed in no time, it quickly vaporized into thin air leaving us clueless on how to satisfy our soul.

With good memories of having a great meal that just dissolved us into a bliss of ecstasy, I decided to step in again during non-peak hours to spend some time with Mike to understand what makes him stand apart.

This is verbatim of his thoughts …

• • I love what I do
  • I take utmost care of the quality of ingredients I use
  • People do repeatedly come because, I ensure no customer leaves my place unhappy
  • Customers pay me 20% more compared to other food outlets because they know quality comes at a price.

What surprised me is his wise thoughts ………“World is changing every second and so is the food business. Unless and otherwise i have my ears close to the ground on what my customers want, I end up becoming obsolete and redundant”.