Hotel food selection

Hello everyone, welcome to my food question and answer. I am the creator of the food field: "Focus on food and make life more interesting." Is the menu of a restaurant or restaurant set by the boss or the chef? I don't want to say anything here, but it is decided according to the market demand. The knowledge here is profound and needs to be considered in many aspects, such as the positioning of hotel restaurants, the consumption level of local residents, people's living habits, the seasonality of ingredients and so on. Next, we will comprehensively talk about the customization of recipes from several aspects:

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First: guests are the foundation of the hotel's prosperity. Only by meeting the needs of customers can your store last long. Therefore, in the early stage of menu customization, you need to fully understand the eating habits of people five kilometers away from Fiona Fang, master the consumption psychology and level of guests, and also know the things that local people are forbidden to eat, such as Hindus, Muslims, pork, friends in Chengdu, Sichuan, and soup in Fujian.

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Second, the design of dishes should be reasonable: the collocation of dishes should be scientific (1) and the collocation of meat and vegetables should be appropriate to meet the nutritional needs of the human body. (2) The structure of dishes should be reasonable, equipped with: cold dishes (appetizing function), hot dishes (main course, food and clothing function), large dishes, snacks, desserts, fruits, etc. You also need to consider the acid-base balance. If it is out of balance, the human body will feel uncomfortable. (3) Rationality of dish pricing: After the price is determined, it will attract people with similar consumption levels. (4) Selection of signature dishes: signature dishes are also the signature dishes of restaurants and a basis for diners to choose meals, so it is necessary to set up several signature dishes to attract diners.

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Thirdly, the process is customized according to the original changes of seasons: the customization of dishes seems simple but meticulous: the choice of raw materials is also a major consideration in menu design, such as: when rape flowers are in full bloom, turtles are the most plump, chrysanthemums are the most plump, crabs are the most plump, lotus flowers are the most tender, and so on. It is also very important for you to make a menu according to the quality of seasonal ingredients. Fourth, the menu must be constantly reformed and innovated: the innovation of restaurants and hotels has always been a constant topic. Only by continuous innovation, guests will come in for consumption, and the menu will be fixed, and one day they will get tired of eating. Therefore, the menu design should not stick to the rules, but should introduce one or two new dishes every month according to the style characteristics, seasonal changes and customer needs of each restaurant. Only by putting traditional dishes in place, making innovative dishes famous and making local dishes authentic can restaurants be dynamic.

After cooking for a long time, enjoy it quietly. There is always a dish that warms people's hearts. No matter how time passes, keep the food and the beautiful scenery will always accompany you! -This article was created by Tongue Tip-liuchu, originally produced, and it is forbidden to carry and copy without authorization.