Branding Served Right
For a lesson in brand integrity, customer service and entrepreneurial zest, I need only eat a meal from Chef Donna at Reangthai, a family-owned Thai restaurant here in Tallahassee, Florida.
Reangthai is one of those unassuming gems, a consistently delicious and warm restaurant tucked into a strip plaza off of a busy thoroughfare. It is easy to miss, yet for more than 15 years, diners have been filling the tiny culinary oasis. They come for the qualities that every business should strive to offer:
- Quality
- Consistency
- Personalized service
- Fair prices
- A happy staff
There are only a dozen or so tables inside Reangthai. There is only one chef: Donna. And that is plenty. Donna makes sure of it.
In between making her famous Red Snapper platter or building a spicy new dish around fresh, fat scallops, she comes into the dining room several times throughout the evening to greet her patrons – and more importantly, to make sure they are enjoying the food.
Is it spicy enough? Did you like the coconut ice cream? I put the curry inside the pineapple just to make it look special!
Somehow, she also finds time to cook a family-style Thai dinner every night for her wait staff (no wonder they are the most pleasant, polite young men and women serving food in Tallahassee!).
On a recent visit with friends, she stopped at our table for about 10 minutes to chat. As always, she first made sure we liked the food. She clapped her hands at the coconut shell she stuffed with spicy scallops and fresh vegetables. She asked my guy if his “Thai hot” dish was hot enough, because by now she knows he really DOES want it as hot as possible. She lamented that her husband only ever eats the same two dishes, even though her repertoire runs deep.
This banter with Donna is part of the Reangthai experience, the brand. It is why I, and her many other loyal customers, prefer this place over an anonymous mega-chain restaurant.
That night, we talked about her annual trip there in late December. She leaves every year for two weeks, and during that time she closes Reangthai. That is a significant amount of lost revenue. I asked her: “Can’t you have someone take care of things here while you’re gone? Why do you have to close?”
Her answer stuck with me. She is so particular about the quality of the dishes she creates, she trusts no one but herself to do it. This is how fiercely protective Chef Donna is of the quality and consistency of her product. “I am the chef,” she told us. “If someone has a bad meal, they don’t come back. So I close the restaurant.”
Think about that: Rather than risk losing a customer who might have a mediocre plate of Pad Thai in her absence, she shutters the kitchen and gives herself a brief winter rest. And for 15-plus years, her customers have been OK with that.
Businesses here and beyond should take the Reangthai lesson to heart.




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