Hotel kitchen video

To keep a person's heart, please keep a person's stomach first. For thousands of "foodies" in Qian Qian, tasting the delicacies of tourist destinations may be the biggest motivation for their travel.

A homestay, if the catering is distinctive, is definitely a bright spot, and Ctrip score may be brushed to the ground. After all, "eat" ranks first among "eat, drink and be merry".

Chicken wonton

In the past two years, I have traveled to many homestays, leaving a lot of impressive food, and I have been seduced by food pictures sent by people in my circle of friends all day: Japanese food such as Bodhi Valley on the tall side, lakeside dinner at Qiandao Lake in Xipo, Australian beef M9 steak and French fried foie gras in Anadu Manor, beautiful western food, vegetarian food in Ye Yi Mountain Residence and so on.

More grounded, such as hangzhou dishes's lard bibimbap, Tingjian's chicken soup, "Far Mountain"' s shredded pork noodles with snow vegetables and bamboo shoots, DuDu's Jiugongge breakfast, Yangmei wine made by Lin Yin's Xiao Cui, and an authentic bowl of Henan Huimi noodles made by Cui's father himself. ...

Sometimes, your memory of a place may be fixed at a moment, or it may be a simple food. Years later, you may not remember most of the details of that hotel, but you often miss the taste in the depths of that memory. Therefore, it is really important for the hotel to play a good game of "catering".

Editor of this issue | Yan Lu

Author | Wang Ye Marobo Li Liu Yan Lu

Xin Junmin | Chef of Moganshan Uphill Resort

Food and beauty make up the same composition.

Wonderful holiday experience

Food is a major feature of uphill. Most of the surrounding homestays are cooked by local aunts. There are 7 rooms uphill, but they are equipped with regular chefs from two star-rated hotels. The introduction of kitchen management in standard hotels can be said to be at the expense of work. Considering that most guests need to go out to play during the day, the uphill catering is mainly dinner, and Chinese food and western food are alternately served, which has won a second-to-none good reputation in Moganshan area.

The host culture on the uphill is luxurious and romantic, and western food is naturally the best match. We have excellent imported ingredients from YEATION, and uphill is also equipped with a large number of high-end foreign wines. The crystal cup is the seasoning salt that the owner personally brought back from the Czech Republic and sprinkled on the steak, and it was also brought back by the owner from the foot of the Himalayas.

Chinese food also uses local original ecological healthy ingredients, such as fresh bamboo shoots in winter, spring and summer, watery seasonal vegetables, bamboo forest chicken, braised pork, sauced duck and mutton pot, which are all delicious dishes. Even a simple lunch is a golden signboard. How many people came back for our "manual oil spill".

In the mountainous area where the uphill is located, sometimes there is a temporary power outage due to the overload of power load. When the bright moon is in the sky, luminous glasses of wine and casual candlelight dinners often become unforgettable memories for guests. Uphill will also provide customized energy lunch boxes for guests to carry when hiking or other outdoor sports. In addition, roast whole sheep and roast suckling pigs are also available. Of course, these are all extra charges, but they are not income-generating projects, just to provide more choices for guests.

Shangpo has always believed that tasteful catering service is an important weight that distinguishes it from other homestays. In order to enhance the attraction of going uphill, meals are included in the room rate, which is unprecedented in the local area and has not been surpassed so far.

Aze | General Manager of Bodhi Valley Operations

Customized catering activities

Created a new income point

Most of the guests in Bodhi Valley dine in hotels. We focus on Japanese cuisine and China creative cuisine, both of which make the best use of seasonal and local organic ingredients.

Paschy is a multinational chef from Taiwan Province Province who is in charge of our Japanese restaurant. Every winter, Pottery dishes are very popular, and many guests will come to our place to accompany them. In addition, there are braised local pork, local chicken soup and steamed reservoir fish. It's all a must for old guests.

In addition to the daily two dishes, we also have a higher standard Bodhi family banquet, and local guests like Hangzhou will also book it. Bodhi family dinners and spring picnics have become part of our daily activities. Recently, we had an outdoor dining activity, cooking bamboo rice with wildfire, and the guests participated in the whole process and had a good time. This activity is currently a part of the customization activity and also a revenue point.

For a homestay like ours, the difficulty of catering may be that it is located in a mountainous area, and the ingredients are not so rich and varied. At the beginning, we also tried to make food reserves like city homestays. The result was a great waste and the freshness of food was greatly reduced. So now we all order food in advance, and most of the ingredients are taken locally and nearby. Organic fruits and vegetables in our vegetable fields are an important source. On the one hand, such ingredients are closer to the local diet system and have the uniqueness of Shan Ye; On the other hand, it also ensures the freshness of raw materials to the greatest extent.

If the attraction of B&B is 10, I think catering accounts for about 4 points. In fact, "food" comes before "house". But our guests come to the mountains mainly to relax and experience Shan Ye, so the environment is also an important part of the hotel's attraction.

Yao Jiangbo | Founder of Moganshan Julie Brand

"Eating" is a guest experience.

The first entrance to local culture

The meaning of "eating" for a homestay is not limited to eating. From the starting point of B&B, the earliest English name' BNB' means' bad and breakfast', and eating accounts for half. People in China like it very much. The most direct way to experience local culture is to eat!

Su Li provides five main environments for catering. One is to choose a chef and find a five-star chef in Shanghai. But when the chef went to the mountains, he was also asked to combine his own technology with local characteristics and emphasize indigenous production in practice. In the production process, it brings local flavor and local characteristics to guests, while maintaining the high standards of five-star chefs in cooking, cooking, setting and modeling.

The second is to choose the "catering system" to ensure that guests can eat the freshest ingredients, but at the same time it is more environmentally friendly and will not cause too much waste. Generally, the store will communicate with the guests who booked one day in advance, ask them when they will arrive, what meals they need, what taboos they have, and provide them with some dishes to choose from.

The third is that the source of ingredients is guaranteed. When purchasing ingredients, the store will give priority to what the village can provide, and those that the village can't provide will go to the market to purchase. Fish must be purchased wild. Su Li also has long-term cooperative suppliers in Deqing, providing free-range chickens and eggs.

Fourth, the restaurant will offer different dishes according to the season. In winter, tonic is emphasized, and simmering soup, hanging pot roast chicken and belly-wrapped chicken are provided, and seasonal vegetables are provided in spring and summer.

The fifth is to provide customized restaurant services. According to the needs of guests, we can help arrange personalized restaurants and services, such as holding birthday parties, candlelight dinners, wedding meals, outdoor meals and so on.

Xuelian | Founder of Nanjing Yidu B&B

I hope you remember.

Those happy smells.

In my mind, being a homestay should be people-oriented and food should bear the brunt, so "the taste of food" has become the top priority of long-term persistence and continuous innovation. We provide breakfast service for guests staying in the hotel, and make an appointment for those who need lunch and dinner. Influenced by his family since childhood, he is a delicious person and has always been very picky about "eating".

As a Jiangsu native, I am good at Huaiyang cuisine. Of course, I also like Cantonese food and Minnan food, and now I also like western food, so I often mix and match, hoping to present healthy and nutritious meals. Now, most of the guests come to eat our meal. It is said that my bean paste has reached the "five-star" standard. After the completion of our official WeChat account applet, we will share some dishes and make small videos for members on a regular basis.

We basically organize activities once a month and have a theme every month. For example, this month, I shared the "Taste of Shan Ye". I hope to share our delicious food with you in nature and even participate in the production. Spring breeze is a companion, grass is a seat, and bamboo is an appliance. I like this subtle romance very much.

We will also host some small parties, such as birthday parties, departmental activities, small marriage proposal parties, and do something that makes me happy. B&B's catering is difficult to cook and the capacity is not large. Besides, B&B is usually busy only on weekends and holidays, so it is impossible to invite a good team of chefs, so you can only do everything by yourself.

"Snow Lotus's Kitchen" is now only open to the public for two days a week, and the rest of the time should be left to Snow Lotus, staring blankly, reading books, taking photos and doing sports.

Zhou Lei | General Manager of Hermit Suzhou District

"Unique table" for private kitchens.

Convey exquisite food culture

"Eating" is an important part of the secluded Tongli clause. Our "unique dining table" private kitchen is not only popular with guests, but also many local people will order some food.

Exquisiteness is the biggest feature of a quiet family banquet. The chef is a Guangdong chef and has many years of rich experience in Subang cuisine. His cooking combines the light health of Cantonese cuisine with the thick oily red sauce of Su cuisine. The ingredients are not eaten from time to time, not only in the season, but more importantly, in the present. There is no stock in our refrigerator, and all the ingredients are personally selected by the chef according to the supply of the market that day, so we can't provide a ordering system.

For example, ask for the champion's hoof and elbow fat. Besides being fresh and wild, white fish must reach a certain weight before it can be served at a quiet table. The craft is also exquisite. The lion's head is made by the chef himself. Cut the vegetarian food first, then dice it, and then add fresh diced lotus root to make balls. The proportion of all ingredients is accurate to grams, so the kitchen is specially equipped with a gram scale.

The per capita consumption of the secluded New Year's Eve dinner is at least 300 yuan, but after eating it, I think it's worth it. In addition to Su-bang cuisine, we will also combine Cantonese cuisine with western food, make some fusion dishes, listen to Kunqu opera, eat caviar, drink red wine, serve Su-style snacks and have a candlelight dinner on Valentine's Day. At present, private kitchens in secluded places are gaining popularity, and 70% of the guests will have at least one meal in the store.

There are only five rooms in Tongli clause, so why bother catering? First of all, of course, it is inseparable from our customized service. Tongli Bieyuan provides a "ceremonial lifestyle", and food is essential. At the same time, we believe that catering is essential for high-end boutique homestays and hotels, but also exquisite, elegant and healthy! No matter whether you earn money or not, you will look like a person with a bright upper body and a ragged lower body, and there will be a sense of imbalance.

Zhou Feng | B&B, Founder of Anji Guo Song Garden

A restaurant without a menu

People always come from far away for dinner.

In my opinion, if the attraction of B&B is 10, then food can account for 8 points. I am a food lover myself. I have run coffee shops and western restaurants, and the birth of Guo Song B&B is also related to food. Because I tasted so many delicious foods, I found that I miss the taste of my childhood more and more. That's the dish planted by my grandfather by watering it with his own hands to repel insects, and it's a unique taste made by my grandmother with firewood by the fire.

I specially built an independent restaurant with an area of nearly 200 square meters in Guo Song, contracted 30 mu of land to grow vegetables in the village, and did not use any pesticides and fertilizers to ensure the fresh and healthy ingredients. Chickens, ducks and other poultry signed an agreement with the villagers, asking them to feed carefully. All the poultry here are stocked and killed now.

For the best taste and experience, it is necessary to make an appointment for dining in Guo Song. Only 10 people are served every day, and you need to make an appointment two days in advance. Pine cones only cook 12 dishes each season, and change 1/3 dishes every season. All the dishes are cooked by the boss, mainly western food and home-cooked food, emphasizing "the combination of Chinese and western food", making the farmhouse food feel western food, and adding China elements to the western food.

The restaurant is open to the public, charging by location, and there is no menu. According to the seasonal ingredients, every meal has surprises, and every dish is a heart. In order to eat this meal, people always drive from Shanghai for two hours every day.

Pine cones often hold various parties, light bonfires, eat barbecues and drink beer in the beautiful nature, which has a unique flavor. This is a service that we plan to focus on on 20 19, with the goal of 30 games. Catering is not only a major feature of Pinecone, but also contributes more and more to its operation. Last year's profit accounted for 1/5, and it is expected to rise to 40% in 20 19.

Li Yu | Master of Yun 'an Mountain Residence in Moganshan

Make tea cakes with stories.

And special medicated diet.

Of the three meals a day, personally, breakfast is the one that needs the most sense of ceremony. Our breakfast here is mainly coarse grains with local characteristics, including earth eggs, freshly ground soybean milk, mountain dumplings and local tea cakes. Different tastes, different nutrition, match each other, so rich and frugal.

By the way, our local tea cake has a special story. The local elderly farmers got up after two in the morning. Why do you get up so early? In fact, they went to the breakfast shop in the nearest small market, drank several cups of glutinous rice wine, made a pot of strong tea and ate a few tea cakes, then set off and came back contentedly. The whole process takes about 2 to 3 hours.

According to my observation, they go almost every day. In fact, farmers are not going to have breakfast, but simply looking for a place to get together and chat, talking about national affairs or daily life. When they go home, it is time to farm.

Yun 'an Mountain House does not provide Chinese food, but the dinner is very distinctive, with medicinal food as the main dish and local specialties as the auxiliary dish. Medicinal diet is mainly nourishing in winter, paying attention to conditioning in spring and autumn, and invigorating spleen and eliminating dampness in summer. Many guests like our Shamen beef, which generally shows a faint medicinal taste and has an endless aftertaste.

Roasted meat with dried bamboo shoots is also our specialty. Dried bamboo shoots are made of natural bamboo shoots with the highest altitude in Moganshan, steamed and dried. You know, the dried bamboo shoots sold in the market are all salted, and the taste is much worse than our home. Due to the different altitude and soil quality, the dried bamboo shoots in Yunan Mountain are particularly soft and very popular with guests.

Ding Tao | Xiaoman's yard owner

Keep the guest's "stomach"

It also kept the guests' hearts.

As the saying goes, "Food is the most important thing for the people", the guests who are willing to come to the hotel for consumption must be very particular about the ingredients and practices, so Xiaoman's yard has made great efforts with only one purpose-to retain the "stomach" of the guests. Our B&B breakfast is basically the same, and we have to change the variety every once in a while. Various nutritional combinations will be taken into account, such as the most common snacks such as eggs, fruits, porridge, and cream buns, which are prepared for guests, so that guests will have a good mood every morning.

Chinese food and dinner will provide Anhui local specialties, such as dried bamboo shoots and roasted meat, which are the most popular and almost become a must for guests. Of course, the freshness of ingredients is the most critical factor. The dried bamboo shoots are new bamboo shoots grown in local bamboo forests in Jingxian county, and the meat quality is also selected from local farmers' homes to ensure the original flavor. Guests who have eaten will be full of praise.

If you want to talk about your own characteristics, because I am from the northeast, braised fish pieces with a slight northern flavor are also the main dishes in Xiaoman's yard. The local ingredients are matched with the practice in the north, and the guests like it very much.

It's spring now, and we will take our guests to pick tea and dig bamboo shoots to experience a different rural life. There is also a swimming pool in our yard. On summer nights, we will organize some parent-child activities suitable for children to play, or barbecue and play games together. We also have a great roof terrace where we can watch the stars and play cards in summer evenings. In short, all the facilities in the yard are free for the guests.

When it comes to the difficulty of B&B catering, I think the biggest difficulty is that there are not many styles of dishes, because it is impossible to make delicious food in the city by choosing local fresh ingredients due to geographical restrictions. Faced with this problem, my solution is to make the same ingredients as diverse as possible, so that guests will have different taste experiences every time they stay.

Author: 28 nights

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