Until I Eat This Thing Analysis

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Many readers feel that business philosophies are the sole focus of how a business is run. While others feel that the cultural context is the most important aspect. However, both concepts makeup the foundation of a business. Both Soup and I’m Not Leaving Until I Eat This Thing demonstrate significant similarities, such as the amount of pride shown in the food and the quality of the food. The two articles also demonstrate tremendous differences, such as the business philosophies. In Soup and also in I’m Not Leaving Until I Eat This Thing an equal amount of pride in their food is shown. The chef, Albert Yeganeh takes extreme pride in his soup. According to Soup, Yeganeh states, “It’s because if the soup is not perfect and I’m still selling it, …show more content…
The first article, Soup, a more chaotic, Northern lifestyle is depicted, while I’m Not Eating Until I Eat This Thing portrays a layback, Southern style. It is recorded that Yeganeh said, ‘“I hate to work with the public... My philosophy is: The customer is always wrong and I’m always right. I raised my prices to try to get rid of some of the people, but it didn’t work.”’ The normal philosophy that businesses follow is that the customer is always right. Yeganeh shows that he does not care about the customers’ dissatisfaction with his soup, by saying this he is admitting he knows his soup is perfect. However, Dufour states, ‘“When my customers tell me something, just like when my daddy told me something, I listen If my customers wanted me to dye the lips green, I’d ask, ‘What shade?’’” Dufour and family truly care about the customers’ satisfaction with their products. The two articles differ from each other mainly in this way. Both articles reveal that their similarities are about the pride shown in the food and the quality of it. Soup and I’m Not Leaving Until I Eat This Thing are alike, but also differ in their individual philosophical business ideas and cultural concepts. Both articles reveal that their similarities are about the pride shown in the food and the quality of it. These two ideas allow eateries to run smoothly, without conflict. All businesses should have their own philosophies
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