Selling Laziness: The Art of Getting VIP Customers to Happily Open Their Wallets (That Most Restaurants Are Still Missing)
FOR RESTAURANT
Let’s be honest.
There’s a special kind of person in this world ...
someone who loves crab…
but absolutely hates cracking shells. 🙂
I’m sure you’ve been that person.
I know I have.
Crab is delicious.
The margins are great.
Buy 1 kg of live crab for $12–16 (depending on season),
sell it for $30–40, no one complains.
So where’s the problem?
The shell.
Customers are lazy.
They don’t want dirty hands.
They don’t want to work for their food.
And when customers hesitate to order,
even the fattest margin stays stuck on paper.
So how do you get guests to order crab
without thinking twice?
You remove the mental barrier completely.
The answer is simple:
SOFT-SHELL CRAB.
Why?
Because you eat the entire crab.
No waste. No mess.
And most importantly:
Huge profit. Almost zero loss.
1. The Only Crab Dish You Can Eat With… Your Eyes (and a Knife & Fork)
Stop selling soft-shell crab like it’s just another frozen seafood item.
Sell it as an “aristocratic crab experience.”
Modern customers want two things at once:
The sweetness and richness of crab
The effortlessness of eating a steak
Soft-shell crab delivers both.
Picture this:
A plate of Salted Egg Yolk Soft-Shell Crab
or Tamarind Soft-Shell Crab arrives at the table.
The shell is crispy.
The roe melts into the sauce.
The aroma hits first.
The guest simply:
cuts it gently with a knife, or
lifts it with chopsticks and eats.
No crackers.
No shells.
No dirty fingers.
That convenience is your money printer.
• Guests eat faster → faster table turnover
• No hassle → easier upsell, more dishes ordered
• And best of all: buy 100 crabs, sell 100 crabs — no deaths, no losses, no aquarium drama
2. Keeping the Party “Hot” — What Smart Restaurant Owners Know
Anyone in the restaurant business knows this rule:
Happy guests drink more.
Drinking guests generate bigger bills.
That’s why steamed whole crab, despite its margin, is tricky.
When a plate of steamed crab hits the table,
the party stops.
People put down their glasses
to focus on cracking shells.
Conversation slows.
Beer consumption drops.
Now compare that to soft-shell crab.
Soft-shell crab is the perfect “party catalyst.”
Order a plate of Thai-style fried soft-shell crab:
crispy, savory, slightly rich, absolute heaven with beer.
One hand grabs crab.
The other lifts a glass.
Mouth keeps talking.
The plate disappears fast.
Another dish follows.
Drinks keep flowing.
That’s why pubs, beer gardens, and banquet restaurants love soft-shell crab.
It keeps the energy moving,
and your cash flow uninterrupted.
3. The Math of “Eat Everything, Earn Everything”
Let’s talk numbers.
With live crab:
Customers pay for 1 kg, but only eat ~400g of meat.
They might not say it out loud,
but there’s always a tiny feeling of waste.
Soft-shell crab is different.
They eat 100% of what they pay for.
That “value-for-money” feeling is huge.
When customers feel they’re getting:
more edible content,
more convenience,
and zero mess,
they remember your restaurant
and they come back.
Make soft-shell crab a signature dish.
Your menu becomes more exciting.
Your margins get thicker.
Why wouldn’t you try?
From an operator’s perspective, it’s also the safest item in your kitchen:
• Fixed portioning: 2 crabs = 1 dish
• Perfect costing: no guessing
• Frozen storage: no deaths, no weight loss, no stress
4. But Beware: Cheap Soft-Shell Crab Can Be Expensive
The market today is… chaotic.
Some suppliers offer prices that sound too good to be true.
And usually, they are.
Common nightmares:
• Ice glazing thicker than a glacier
Buy 1 kg, lose 300–400g to water.
• Empty crabs
Shell looks fine. Inside? Mostly water.
• Broken legs and claws
Ugly plating. Angry chefs. Complaining guests.
If you serve knowledgeable diners poor-quality crab,
you’re committing brand suicide.
One bad bite - watery, starchy, hollow
and they’ll never order it again.
To sell at a premium,
your ingredient must be premium.
Seamorny – Selected Soft-Shell Crab for Professionals Only
We don’t sell expensive ice.
We sell confidence so you can proudly put soft-shell crab on the front page of your menu.
• Uniform sizing – beautiful shape, consistent portions
• Firm meat, rich roe – frozen at the golden moment, right after molting
• Low glazing ratio – you pay for crab, you get crab
Don’t waste the opportunity hidden in customers who love crab but hate shells.
Give them a knife.
Give them a fork.
Give them a perfect plate of soft-shell crab.
👉 Inbox us now for wholesale pricing and samples.
(We strongly encourage your head chef to test the product thoroughly.
Real gold doesn’t fear fire.)