How to specifically organize catering product innovation?

China's catering quality innovation

China's catering culture covers a profound cultural heritage. With the improvement of the overall living standards of the people, people's dietary concepts have also undergone tremendous changes. People's concept of food consumption has taken a new leap. While constantly meeting consumers' increasing service requirements, our catering industry has also made great progress. In order to cater to the needs of market development, the innovation of hotel business models should be included in the management We are in an era of innovation, a society that is constantly changing. The reason why this society can move forward is that it is constantly changing. This is especially true for catering operations. Whoever innovates can develop, and whoever innovates can develop. Anyone who remains stubborn will fall behind.

1. Concept innovation

Concepts, especially those of catering managers, will determine the business philosophy of the entire catering enterprise and even the success or failure of the enterprise. Today's consumers have evolved from "eating well for survival" to "eating well for taste" to "eating well for health" in the past. People's consumption has also changed from "emotional consumption" to "rational consumption." Only by changing previous concepts and catering to people's consumption psychology can catering managers break through traditional ways of thinking, break conventions, innovate, and ultimately achieve a fundamental transformation to "customer-centered".

Today’s catering market is turbulent. We are faced with too many new trends of thought and fashion changes. Various catering trends are competing with each other, and various flavor systems are competing for glory.

While maintaining their own characteristics, many catering companies keep up with the times and continue to develop business methods and innovative dishes. At the same time, the productivity of the company and the quality of employees have been greatly improved.

Adapting to the pace of the times, catching up with the trends of the times, and actively adapting and innovating are sharp tools for catering companies to compete, which requires companies to be aware of the times. While pursuing the trend, the company must also create a characteristic within the company. What a company fears most is that it has no characteristics, otherwise it will be easy to be imitated and surpassed by others.

Food and beverage fashions are constantly changing. This is the result of the times. The needs of society also include the guidance and promotion of operators. In order not to satisfy customers' demands for differences, the catering industry is willing to change constantly. This is a very gratifying phenomenon. However, a catering company only follows the trend and rushes in, but loses its own original characteristics. This puts the cart before the horse. Maintaining characteristics, guiding consumption, paying attention to trends, and boldly innovating are the broad paths of modern catering companies. road.

2. Product Innovation

Product innovation must also adhere to the "customer-centered" business philosophy, that is, innovation must also revolve around customers. For chefs, on the one hand, listening to The opinions of the customers and the opinions of the service staff are based on what the customers need and what they like. At the same time, we should often launch some innovative dishes for customers to choose and for the market to identify. After the launch, we will promptly collect customer feedback on what they like, what they don’t like, and what improvements are needed to the favorite dishes... Another important aspect of innovation is to learn from it. Others run the business and take the better dishes from the restaurants for their own use. In short, product innovation mainly includes the following aspects:

Innovation of raw materials: With the pace of reform and opening up, cooking raw materials are constantly introduced from abroad. The combination of raw materials for some dishes must also be constantly changed, and old traditional concepts must be constantly broken. , to highlight raw material innovation.

Taste innovation: Five flavors are blended with hundreds of flavors, five flavors are blended with hundreds of fresh flavors. There are many types of flavors in dishes. The first is to use the taste of the raw materials themselves, the second is to use the combined taste of multiple raw materials, and the third is to use the flavor of the raw materials themselves. The third method is to use compound condiments to change the taste of raw materials and combine them into delicious dishes.

Innovation in cooking techniques: There are dozens of cooking techniques, each with different characteristics and distinctions. The color, aroma, taste, shape, quality and nutrition of dishes are mainly achieved by cooking techniques.

Color innovation: The color of dishes in cooking is the result of the simultaneous effects of inherent color, light source color, and environmental color. In terms of color matching, the heterochromatic matching method should be used according to the inherent color of the raw materials. , making the dishes colorful, colorful, harmonious and pleasing to the eye.

At the same time, he has basic catering service skills and business knowledge, and can give guests a satisfactory answer based on the recipe, taste and other issues of some dishes, and is more proactive in work.

In recent years, no matter what kind of product, the slogan of striving for "brand" has been used, and it has become more and more fierce. How to create a "service brand" is also an important factor in the development of today's catering industry. The 21st century will be an era of enjoying services. While people are tasting delicious food, they pay more attention to service, a truly high-quality, in-depth innovative service. Whoever survives and develops in this century will not Improve economic efficiency. It can be expected that whoever successfully implements innovative services first will be the first to stand out from the same industry, whoever will be the first to stand at the forefront of the catering industry and be the first to win benefits. In other words, whoever will be the first to put their own competition aside Opponents are left behind.

The innovative services we implement can go hand in hand with the highest level of service - guided service, which requires service personnel to have strong business skills and professional knowledge. They not only pay attention to appearance, but also have flexible minds. Quick response, graceful posture, strong sales awareness, able to cooperate with the kitchen in sales work.

The continuous innovation of services should also continuously add humanistic connotations, and even be appropriately advanced, to meet the diverse needs of customers. This point will never be limited. In addition, due to the direct nature of catering services, restaurant waiters are required to strengthen their cultivation in all aspects and improve their own quality to ensure service quality and strive to meet high standards. From the moment a customer enters the store, they will enthusiastically introduce the restaurant's features and dishes, and proactively approach the customer to understand their consumption motivations and taste characteristics. Especially when ordering dishes, you can recommend dishes to guests in a targeted manner, and be suitable for timely introduction to the ingredients, preparation, nutrition, eating methods and taste types of the dishes. For example, dishes with anecdotes, allusions, and legends should be introduced to customers in a pleasant and vivid language, so as to improve their eating pleasure and appetite and feel the cultural atmosphere. Another example: establishing customer files, personalized services, return visits to old customers, door-to-door service out of the hotel, etc.

Service innovation does not require too much financial investment. The key lies in "careful people". In fact, all employees have been exposed to problems, big and small, and may have made feasible suggestions privately. The main thing is to Establishing a professional organizational system that keeps information channels open will help collect more voices that are beneficial to service innovation, because front-line employees know more about what customers are thinking than managers, and their opinions are often easier to collect than those of customers.

Service innovation is the heart of the restaurant and the lifeblood of the enterprise. The quality of service is of extremely important significance to restaurant operations.

5. Marketing Innovation

In recent years, my country’s catering industry has maintained a momentum of sustained development. The development of the catering industry is also facing pressure from both the enterprise itself and the external environment. In addition, There is a lack of innovation awareness in the catering industry, and internal management and operation methods still need to be further improved. Therefore, how Chinese food companies promote Chinese food culture, build well-known Chinese food brands, and enhance the company's core competitiveness has become an important topic.

Use the modern marketing concept of "customer demand-oriented" to satisfy customers everywhere. The core of establishing a customer demand-oriented marketing concept is the customer concept and competition concept. Therefore, catering companies must start from meeting customer requirements and take improving customer satisfaction and loyalty as important indicators in measuring corporate marketing activities. Everything the company does for the target market includes quality management, cost control, promotion methods and various All kinds of services need to be compared with competitors in the same market at all times, and they must do better than their competitors.

Establish strategic awareness and ensure that enterprises achieve sustainable development goals. Many catering companies have neither long-term development strategic guidance nor detailed and scientific market research as the basis for decision-making. Therefore, they underestimate market variables. As a result, companies are often unable to adapt to the changing market. If companies want to achieve better and sustainable development , there must be a long-term development strategy transfer based on the company's strength, traditional advantages, external environment and other factors to plan the company's development direction, business types, etc.

People-oriented: In the past few years, in terms of service, there was a loud slogan "The customer is God". It seems that "people-oriented" means putting the customer first, thinking about the customer's thoughts and worrying about the customer's needs. Today, "people-oriented" has a deeper meaning, which is to put employees first and cherish today's greatest wealth - our employees. Only when employees are the center and they work well can customers be truly satisfied.

As a modern hotel manager, training is a benefit and education is an investment. Therefore, increasing the training of front-line employees and formulating corresponding measures to deal with the frequent loss of employees and reserving reserve talents are top priorities for the hotel industry. It is necessary to have a good competitive incentive mechanism and give a certain profit margin to employees to mobilize the enthusiasm and initiative of the factory, and implement it over the long term. For hotels, if you lose sesame seeds, you can pick watermelons, and again Why not?

Satisfying customers: Its purpose is to promote enterprises to explore effective business methods, improve business methods, and enhance competitiveness in response to the need for personalized development images to achieve successful marketing. , as far as restaurants are concerned, to make service an effective marketing strategy in the industry, it is necessary to satisfy customers. Customer satisfaction not only increases turnover, but also converts customers into potential business advertisers because of good reputation, saving a lot of money. Promotional expenses.

To sum up, the fundamental source of enterprise development is continuous innovation. Only by seizing the opportunity and continuous innovation can catering enterprises prosper and ensure sustainable development.