Award for the most wasteful king

　The time goes back 20 years, in a street in Cannes, France, a new buffet restaurant has opened. As we all know, the traditional French food culture is delicate and warm, and avoid the noisy crowd, is a feast for the eyes and palate, a table of people sitting around, holding a knife and fork, civilized dining, a meal, often to spend several hours. This buffet restaurant, however, is a change from the traditional, located in the downtown area, and convenient, not only foreign tourists, many locals have also chosen to dine in the restaurant in order to catch up with the time. Therefore, once the restaurant was launched, business was extremely hot.

　　However, to everyone's surprise, a month down, after the inventory, the restaurant not only no profit, but a serious loss. What is the reason, did the money earned like water flow away? But, from the purchase of raw materials to the cashier, there is no problem in one link ah? The store manager was puzzled and fell into deep thought. At this time, there was a noise outside the yard. The store manager rushed out to take a look, only to see the slop bucket of dirt and oil and water spilled on the ground. A new boy, with a broom and mop quickly cleaned up the leftovers on the ground.

　　This is a very ordinary little thing, perhaps, simply does not constitute a story. But 20 minutes later, the young man knocked on the door of the store manager's office. "Our restaurant's main focus is seafood and desserts, especially salmon and lamb chops have become synonymous with our restaurant. These, are the first choice of dining guests, but also the highest cost dishes. So, you look at the dishes just spilled on the floor slop bucket, you can see how wasteful the guests are ......"

　　Next, the young man analyzed in detail the main reasons for the restaurant's losses from various angles and the costing of raw materials. Thinking of the slop bucket spilled on the ground just now, looking at the scene of people still coming and going in the store, the store manager could not help but nod slightly. "So, how do you think we should go about avoiding this situation?" The young man whispered in the shopkeeper's ear ......

　　Early the next morning, attentive shopkeepers and customers found that there was an additional projection lamp that could rotate automatically in the middle of the restaurant ceiling. At 12:00 noon, it was the peak time, full of customers were dining, when the restaurant's loudspeaker began to broadcast: "Dear customer, hello! Thank you for coming to our restaurant. Today's "Most Wasteful King" award will be announced soon, and later, we will present the winner of the Most Wasteful King with a generous prize, so please look forward to it...

　　The most wasteful award? Not only the customers but also the employees were frozen. Two minutes later, the light fell on a woman at table 8 who had paid her bill and was about to leave. On the table where she was dining, a large amount of leftovers were left. Immediately afterwards, two girls wearing red ribbons helped the lady to the podium. The whole room was silent, only to see the wife blushing, shrugging her shoulders, and kept refusing the prize handed to her by the store manager. "The waste king! Waste King ......" Finally, the wife left the restaurant with her prize, embarrassed by the screams of the audience.

　　As it turned out, this was the young man's ploy. According to his arrangement, the restaurant began to award a daily "most wasteful king" award. To everyone's surprise, it took less than a month for the restaurant to completely curb the waste phenomenon. Many foreign tourists have come to the restaurant to try to feel the world's most special award. So much so that customers need to make reservations in advance to dine at the restaurant. It is also due to this very penetrating and influential advertising effect, in less than six months, the restaurant has developed a chain of six restaurants in Cannes.

　　This restaurant is the predecessor of the famous Mistra buffet hotel chain, the young man later became the president of the hotel chain, his name is Niot Lattinelli. It took him only 20 years to build a restaurant myth, and today the Mistral buffet chain is present in almost every city in France.

　　Niot Lattinelli used his true story to tell people: for waste, not necessarily to go to the fine, the so-called blocking is better than unblocking, this almost mocking reward, not only to stop the wind of waste, but also to create the success of the restaurant.