How to promote language in spring vegetables

Grasp the characteristics of dishes and promote them.

1, grasp the characteristics of the dishes.

A restaurant produces many dishes of different colors, tastes and shapes. Therefore, when introducing dishes, don't be stereotyped, all-encompassing, mechanically enumerated and introduced by endorsement. When guests look at the menu, they should grasp the characteristics of the dishes and introduce them, highlighting their "fame"; For innovative dishes and series of dishes, it is necessary to highlight where the new dishes are, the relationship between new and old dishes, and the uniqueness of taste, raw materials, production methods and prices. Language should focus on the center and be targeted, which will make diners feel refreshed and increase their appetite.

2. Grasp the introduction of food development.

Any dish in the process of popularity has to go through three stages: trial sale period, hot sale period and word-of-mouth protection period. The language of introducing dishes in different periods is very different. For example, when a new dish appears, such as "private cuisine", "farmhouse cuisine" and "trendy cuisine", its characteristics should be highlighted when introducing it, including its source, materials, preparation method, characteristics and influence, so as to be concise and to the point, so that diners can understand it in a short time and have a strong interest. When a dish is in the hot season, there is no need to make a detailed introduction, because customers are well-known, and as we all know, diners will make a decision on tasting soon. For dishes with good reputation, it is necessary to introduce their stable quality, so that customers can have a sense of trust and achieve the purpose of promotion.

3, according to the diners' consumption thoughts.

Generally, when dining, diners can be divided into several situations: First, the pursuit of good quality and low price, mainly home-cooked dishes. In this case, it is better to introduce ordinary flavor dishes and low-grade popular dishes. Second, friends get together, family get together, birthday wishes, business activities banquets. The dishes introduced should be mainly banquet dishes, combination dishes and series dishes, especially the specialties of our hotel. The third is to promote new dishes, such as our special dishes, many diners are very famous. When introducing these dishes, we should grasp the psychology of the guests and introduce their materials, fashion trends, eating methods, containers and so on. , thus deepening the impression. For another example, the elderly pursue nutrition, fitness, digestion and light taste, while young people advocate fashionable dishes and love to eat trendy dishes. Distinguish goals and introduce dishes, so as to impress diners and achieve the purpose of promotion.