How to arrange a satisfactory menu

How to arrange a satisfactory menu and invite others to dinner is very important, but many people are struggling when choosing dishes. In fact, they are very skilled in ordering food. Let's share how to arrange a satisfactory menu and find out together.

How to arrange a satisfactory menu 1 According to the eating habits of China people, it is better to say "please eat food" than "please eat food". So the arrangement of the menu is not sloppy at all. It mainly involves two aspects: ordering food and preparing menu.

When ordering food, you should not only eat well, but also do what you can. If you order something bigger, more distinctive or even casual for the sake of ostentation and extravagance, it will not only do you no good, but also make people laugh. At this time, we must know fairly well and try our best not to overspend, squander or waste. You can order a set meal or reserve a table. In this way, the cost is fixed, and the grade and quantity of dishes are relatively fixed, which saves trouble. You can also order food temporarily on site according to your "personal budget". This can not only give greater freedom, but also give consideration to personal financial resources and taste.

When the invited person orders, first, tell the host that he has no special requirements and let the other person make himself at home. In fact, the other person welcomes him. Or seriously order a dish that is not too expensive or taboo, and then ask others to order. Don't be picky about what others order.

A standard Chinese food, no matter what flavor, is served in the same order. Usually cold dishes are served first, then stir-fry, then main course, then dim sum and soup, and finally fruit plate. If you serve salty snacks, pay attention to the salty soup; If there is dessert, there will be sweet soup. Whether you eat big dishes or not, knowing the standard serving order of Chinese food will not only help you to match the dishes skillfully, but also avoid making a fool of yourself and making jokes because you don't understand them.

Before the banquet, the host needs to think twice about the menu in advance. When preparing the menu, the host should focus on which dishes can be selected and which dishes can't be used.

There are four priority dishes:

The first category is dishes with China characteristics. When entertaining foreign guests, we should attach great importance to this rule. For example, Longxu Noodles, boiled Yuanxiao, fried spring rolls, steamed dumplings, lion's head and kung pao chicken in Chinese food are not delicious, but they are highly praised by many foreigners because of their distinctive China characteristics.

The second category is dishes with local characteristics. For example, soup mutton in Xi 'an, braised pork in Maojia, Hunan, stewed lion's head in Shanghai, and instant-boiled mutton in Beijing, I'm afraid these specialties will be more praised than the same raw seafood when entertaining foreign guests there.

The third category is the specialty of this restaurant. Many restaurants have their own specialties. The last special dish of this restaurant can best reflect the host's care and respect for the invited guests.

The fourth category is the master's major. When holding a family dinner, the host must show off in public and cook more of his own specialties. In fact, the so-called major is not necessarily perfect. As long as the host cooks for the guests, this alone will make them feel your respect and friendliness.

When arranging the menu, we should also consider the dietary taboos of the guests, especially the dietary taboos of the guests. There are four main dietary taboos:

Religious dietary taboos should not be ignored at all. For example, Muslims usually don't eat pork or drink alcohol. Buddhists in China don't eat meat, which not only means not eating meat, but also includes stimulating foods such as onions, garlic, leeks and mustard greens.

Some foods are also taboo for health reasons. For example, people with heart disease, cerebrovascular disease, arteriosclerosis, high blood pressure and sequelae of stroke are not suitable for eating dog meat. Patients with hepatitis should avoid eating mutton and soft-shelled turtle. People with digestive diseases such as gastroenteritis and gastric ulcer soup are also not suitable for eating soft-shelled turtle. Patients with hypertension and high cholesterol should drink less chicken soup.

People in different regions often have different dietary preferences. We should also take this into account when arranging the menu. For example, people in Hunan generally like to eat spicy food and eat less sweets. British and American people usually don't eat pets, rare animals, animal viscera, animal heads and claws.

Some professions, for some reasons, often have their own special taboos in catering. For example, national civil servants are not allowed to eat, invite guests, eat and drink at official banquets, eat beyond the standards stipulated by the state, and drink alcoholic beverages. For another example, drivers are not allowed to drink alcohol during work. If you ignore this point, you may make the other party make mistakes.

At a grand and formal banquet, the menu selected by the host can also be carefully written and distributed to everyone, so that diners can not only know it before the meal, but also keep it as a souvenir after the meal.

How to arrange a satisfactory menu 2 What are the skills of ordering?

Order introduction

Ordering food is the initial stage for guests to buy hotel catering products, which is related to the success or failure of the whole service process. If the ordering service is not thoughtful, guests are likely to leave in a hurry, and may even be dissatisfied with the overall service of the restaurant. Therefore, ministers need to master the basic procedures, basic requirements and service methods of ordering food.

I. Basic procedures

The basic process of ordering food is relatively simple in form, including: sending tea and towels → waiting for ordering food → sending menu → ordering food → remembering dish names. However, it is not a simple matter to combine these schemes organically to achieve the effect of satisfying customers. Guests have different food preferences, different eating habits and methods, different familiarity with the products provided by restaurants, and different requirements for product flavor and product price, which need to be paid attention to and properly solved during the ordering process.

Second, the basic requirements

Judging from the requirements of guests and the characteristics of hotel catering service, the following points should be paid attention to in ordering service:

1, timing and rhythm. (Please enter the room to order in time within a few minutes after the guests are seated.)

2, the guest's expression and psychology. (especially when you start ordering, watch carefully)

We should master the skills of "seeing, listening and asking".

(1) "Look" refers to the age, behavior and mood of visitors, whether they are from other places or local, whether they eat lightly or have a light business, and entertain friends for dinner. Adjust whether the taste is ostentatious or vacant, and observe who is the host and who is the guest.

(2) "Listen", listen to the accent, judge the region or understand the relationship between customers and peers from their conversations.

(3) "Ask", asking about the customers' dietary needs and introducing the dishes appropriately.

3. Be serious and patient. Introduce the recommendation in detail and listen to the opinions of the guests patiently. )

4. Language and expression. (Etiquette talks and smiles)

Good language ability, the so-called good language ability is flexible and clever use, which can satisfy customers.

5. Knowledge and skills.

(1) Have a full understanding of product knowledge such as dishes and ordering.

(2) according to the observation to judge the requirements of the guests.

(3) Master business knowledge and skills.

Third, the service method

When guests order food, the service staff should not only serve the guests according to the basic procedures and requirements, but also have the ability to deal with special problems flexibly. This ability is the embodiment of quality and accomplishment, the reflection of experience, skills and skills, and the crystallization of inspiration and wisdom. Generally speaking, we can summarize the methods of ordering service as follows:

1, program sorting method. (Memorize the names of dishes and quote them quickly and accurately)

2. Recommend a la carte method. (Hotel specialties, urgent dishes)

3. sell a la carte.

Promote sales according to customers' consumption motives.

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The characteristics of these consumers' demands are economy, eating fast, leaving early, not having too many varieties, and demanding fast. They should take the initiative to introduce cheap and good quality, soup and vegetables, and the production time is short.

(2) adjust the taste. Most customers who come to the restaurant to adjust their tastes come to taste the hotel's flavor features, famous dishes, famous dishes or specially for a certain dish. In the process of service, we should pay more attention to the introduction of some dishes that reflect the characteristics, the number should be small and refined.

(3) Banquets, in addition to weddings, birthday celebrations and other banquets, there are banquets for various reasons, such as business banquets. Such guests are required to pay attention to some ostentation and extravagance, with a variety of dishes, and some pay attention to exquisite and sufficient dishes within a certain price range.

(4) Dinner parties, such as gatherings of colleagues and friends.

Their request is to be lively and chat while eating. The dishes are average, rich in variety but not many, refined but not expensive. Sometimes people order a dish they like, and some also like side dishes. Pay attention to the service, not too fast. You should take the initiative to help heat it up.

4. Psychological ranking method.

Promote sales according to customers' characteristics.

(1) Showoff type, he is more emotional, generally more emotional, and attaches importance to friendship and good face. In order to show off his wealth, he generously invites friends, such as "slapping his face to make him fat". Sometimes he uses up his salary in March in one meal, even if a person orders two or three dishes, this kind of guest does not want to be quick but wants to be good.

(2) Vacant type, most of these customers just go out, are not used to eating out, don't know which restaurant to go to, don't know what to eat, lack the knowledge and experience of eating, and just find a place to eat.

(3) Habitual, this kind of customers are used to eating delicious food, which does not necessarily have a unique style, but because of long-term consumption, they have formed psychological inertia when deciding to eat. Habitual customers prefer a snack, like the taste of a meal, or believe in the reputation of a restaurant or chef.

When serving this kind of customers, we should pay attention to greet the guests (preferably add their surnames). By the way, is Mr. XXX still the same as last time? Or another point or introduction, what we introduced today that you haven't used before?

Precautions for ordering:

1. Try to introduce seasonal dishes, specialty dishes, signature dishes and best-selling dishes to guests according to their psychological needs.

2. Remember to remind the guests in time when they order too much or repeat the raw materials and tastes.

3. When a guest orders a dish, tell the guest to change the dish in time and recommend a dish similar to the estimated dish.

4. When the guests are away, the menu should be marked (order), the anxious guests should be marked (speed up), and the guests with special requirements should also be marked, such as no garlic, sugar, spicy, peanut oil and pork.

5. seafood should be marked with method and weight, and ask if it needs to be confirmed.

6. Write the station number and table number clearly, and write the names together.

7, single department documents are clear.

8. After ordering, repeat it to the guests.

9. The practice of fish should be clearly stated.

10, push the promotion of dishes (try to reduce hotel losses).

1 1. Ask for guests' opinions while eating.

12, wrong food, food handling method:

13, processing method of Sichuan cuisine, processing method of Sichuan seafood:

14, the collocation method of dishes:

15, all kinds of seafood:

16, if there are many dishes or wrong dishes, we should inform each other and try our best to push them out.

17, pay attention to the promotion of drinks. Drinks are highly profitable. Don't forget to ask the guests if they need a drink after ordering, and introduce them appropriately according to the situation.

18. Malicious promotion is absolutely forbidden.