The Important Role of Menu in Hotel Management

Because a good menu can attract more tourists. ...

Good dishes should be well matched to retain the taste buds of guests!

1, menu planning

The operation of a restaurant generally goes through four stages, and different stages have different requirements for the menu. Therefore, when planning the menu, we must design it according to the characteristics of the operation stage. The specific requirements are:

(1) Start the conception stage.

A draft experimental menu should be designed at the conception stage of opening. It can help managers decide the type of restaurant operation. Experimental menu is an important tool to establish restaurant image. If the experimental menu is properly compiled, it can attract the target customers of the restaurant plan and convey the theme of restaurant management.

The menu at the conception stage of the opening ceremony should reflect the following contents:

Target audience of the restaurant. The establishment of the menu should indicate the specific group services, and the design of the menu should reflect which customer groups are targeted at.

Indicates the equipment to be purchased. The menu of applicable periods seems to be a timetable. It reflects what cooking utensils and equipment should be purchased to process the dishes on the menu and how much space there should be in the kitchen. For example, if all the dishes on the menu are cooked by the restaurant itself, and convenient dishes and semi-finished products are not used, then the kitchen area should be preset to be larger.

Who should the restaurant employ? The menu should reflect whether experienced employees or ordinary employees who have been trained on the spot are needed. For example, fast food restaurants don't need experienced employees. The menu should indicate the difficulty of food preparation and service.

Reflect the requirements of restaurant decoration. The dishes provided by the menu must be coordinated with the decoration of the restaurant, and the varieties provided by the menu reflect what kind of dining environment is needed.

(2) Operation stage

A successful restaurant must conform to food trends and public dining habits. When restaurants open, they usually plan some popular dishes at that time. If the number of customers decreases after the menu is compiled, the restaurant should analyze the sales of various dishes on the menu, respond quickly to the trend of dishes, add varieties that can increase sales and profits at any time, and remove those with poor sales and low profits.

(3) recession stage

If the restaurant's business declines, the restaurant's profit margin and return on investment are declining, and the menu is a key link. We should change the menu, re-evaluate the price, re-analyze the size and structure of the market, and change the dishes if necessary. In the recession stage, we can try to provide some daily specialties to attract customers, and we should focus on promoting those varieties that are highly profitable and popular with customers. Sometimes, the change of menu appearance (changing menu layout, design, color, printing style) will also affect restaurant business.

(4) the transformation stage

The catering industry will inevitably change. Due to the changes in socio-economic patterns and demographic characteristics, it is necessary to change from the current business type to another type. When dietary trends and habits change, restaurants should change their menus and markets in time. The transformation stage affects the decoration and business development of restaurants, and it is necessary to change the business objectives to increase turnover and profits. To do this, the first thing to change is the menu. Some restaurants demand to reduce costs and increase profits, so it is necessary to explore new products and new cooking methods that can meet the market demand.

In a word, the function of a successful menu should not only reflect the operating characteristics and scope of the restaurant, but also reflect the service object of the restaurant through the content and price of the dishes. Menus also play a role in conveying product information to customers and promoting restaurants and their dishes. Feedback customer demand through menu analysis.

2. Choice of dishes

How to improve the customer's return rate? How to be invincible in the market competition? The choice of dishes is very important. When designing the menu, besides considering its influence on various business activities of catering enterprises, the following principles must also be followed:

(1) Food should have its own characteristics.

Nowadays, restaurants are full of flowers. If a restaurant can create a certain category, a certain variety, a certain cooking method and a certain service dining method that other restaurants don't have or can't catch up with, it can greatly highlight the image of the restaurant and remind people of this restaurant when they mention a certain dish. Of course, to do this, we need the joint efforts of all the staff in the restaurant, and avoid creating new dishes that lack the aesthetic feeling and can't increase people's appetite.

No matter how distinctive the dishes on the menu are, you must never ignore the creator of the dishes-the chef. When designing dishes, we should consider the chef's cooking skills and special dishes, try to choose the kind of dishes that the chef is good at and avoid the dishes that the chef has not operated. Such a choice is crucial to the reputation of the restaurant.

(2) The variety of dishes should be balanced.

In order to satisfy customers with different tastes, the varieties selected in the menu should not be too narrow. The following factors should be considered when selecting varieties:

The price of each food should be balanced. Because of the different consumption levels of customers, the price of each food should be as high, medium and low as possible within a certain range.

The raw materials are balanced. The raw materials of each dish are different, and each customer's taste is different. Some customers don't eat meat, while others don't eat eggs. If the raw materials are well matched, more customers can choose their favorite varieties.

Cooking methods should be balanced. The cooking methods of all kinds of dishes are different, such as frying, frying, boiling, steaming and stewing. The texture of finished products should be raw, old, tender and crisp, and the taste should be salty, sweet, light and spicy.

Nutrition should be balanced.

(3) Choose Mao Lijiao variety.

Restaurant operators are most concerned about their own costs and profits. No operator wants to be unprofitable after hard work. Although some vegetables are sold at high prices, the profit is not considerable after removing their costs, while some vegetables with low prices may have higher gross profit than those with high prices because of their lower costs. It can be seen that when choosing dishes, you can't just see the high price in front of you; We should analyze the level of profit from the perspective of cost. When choosing dishes, we should choose more varieties with large gross profit, and abandon those dishes with small gross profit appropriately, so that all kinds of dishes can make up for each other and maximize profits.

(4) There should not be too many varieties.

There are too many dishes on the menu, which creates obstacles for both restaurants and customers. There are too many dishes. When guests get the menu to order, they should read all kinds of dishes one by one. Because of the variety, it is difficult and hesitant for guests to order, which takes up the chef's cooking time, and reduces the turnover rate of seats because of occupying seats, which affects the income of restaurants. Too many varieties will increase the cost of purchasing and storage, and restaurants can't grasp the daily sales of various dishes. It is possible to buy such dishes when some vegetables are expensive, but no guests want them for several days. In storage, preservation costs a lot of money, which not only takes up storage space, but also brings trouble to the chef's operation. Putting a variety of raw materials together will make the chef take the wrong raw materials and cook the wrong dishes.

(5) Coordinate with the overall operation.

The decoration environment of the restaurant just reflects the consumption level of the restaurant, and the decoration of the restaurant is also the "invisible value" of the restaurant to a certain extent. There must be a difference in the consumption level between big hotels and small fast food restaurants. If a restaurant with simple decoration specializes in providing high-grade dishes for customers, customers will feel that they can't enjoy a comfortable dining environment and feel that the price is not worth it, which will lead to conflicts with the restaurant. Similarly, if the dishes provided by a beautifully designed and luxurious restaurant are just ordinary dishes without features, customers will be lost and disappointed in the restaurant. Therefore, the choice of dishes is not as refined as possible, and the grade and price of dishes should be consistent with the overall operation.

(6) cater to the needs of customers

Customers are the key to the success of restaurants. Therefore, the purpose of restaurant management is to meet the needs of different customers as much as possible. Every restaurant must analyze the representative types of guests who come to the restaurant during its operation. Because of the characteristics of such guests, restaurant operators can see a target consumer group, which is equivalent to doing a market survey. If the dishes cooked in the restaurant want to be deeply loved by the guests, it is necessary to know their preferences for major cuisines, their income, their consumption grades and habits.