The best restaurant in the Philippines isn't in Manila.

What qualities go into a restaurant being "Best"? A lot of cooks will say things like "freshest produce, finest ingredients". The chef will glorify him- or herself by talking about "professionalism, creativity, cooking technique". The maitre d' will emphasize "friendly, efficient service."

They're all wrong. Do you know why?

All of these are INPUTS.

What's the OUTPUT of a restaurant?

It's a SATISFIED CUSTOMER. And what's the ultimate objective measure of satisfaction? Isn't it how many times the customers keep coming back?

Think hard. Leaving aside your company cafeteria and the fast food joints next door, what's your favorite restaurant?

And how many times have you been there? Five times? Twenty times?

What would you say about an eating place, some of whose customers have been there a hundred times, three hundred times, and still want more? Guests who stay three months, eat three meals a day in the hotel, and before leaving reserve for another three months next year?

Enough of the logic.