Six tips for catering to effectively create low-cost, high-profit dishes

Six tips for catering to effectively produce low-cost, high-profit dishes

Public catering must make kosher dishes, and high-end restaurants and star hotels need to study kosher dishes thoroughly. Because the operating costs of high-end restaurants are much higher than those of mass catering, if the cost of dishes is not controlled and high profits are reasonably obtained, they will not be able to operate normally. Below, I will share with you the tips for making low-cost, high-profit dishes. I hope it will be helpful to everyone!

Use culture skillfully

Use corporate culture It is a very smart way to increase the added value of dishes. Some hotels are trialling it, but it is not popular enough. Writing stories on dishes is not enough to reflect the corporate culture. Only by adding a sense of experience to guests can they remember your corporate culture. Fall in love with and rely on your food.

Specifically, it is to weave the allusions of the dishes into a short story related to eating methods and techniques, and guide guests to complete it on the spot to increase their dining pleasure.

For example, after a fish is served whole, the waiter tells the guests a story about the fish and tells them that the fish must first use chopsticks to separate the upper layer of meat and remove the meat from the fish. Remove the main bone before eating, and guide guests to complete it on the spot. He will like and accept this dish, even if it is more expensive.

Quick defrosting in an electric oven

When we are preparing for conference receptions, we sometimes need to quickly defrost whole meat raw materials. Not only does it not take enough time to rinse with water, but it also wastes water resources seriously. Usually in In this case, I will adjust the oven to 70°C, turn on the light, put the entire plate of meat ingredients in, and set the time to 10 minutes to defrost. The advantage of thawing in an electric oven is that it is fast, efficient and does not waste water.

Clever combination of ingredients

If you want to increase gross profit margin, you must first focus on the cost of ingredients. No matter how much the cost of ingredients is reduced, you can’t pass it off as good quality or fake it. You can only increase the quantity and portion of auxiliary ingredients and reduce the quantity of main ingredients (that is, the amount of high-end ingredients).

For example, one dish is fresh fruit shrimp, which is mainly cooked with crystal shrimp and pineapple chunks in a ratio of 1:1. Now we change it into vegetable and fruit shrimp, that is, stir-fry crystal shrimp and diced fruits (such as pineapple) and vegetables (such as cucumber) in a ratio of 1:1:1. The price remains unchanged and the finished dish effect is good. Customers I also like it. As for the gross profit margin, our peers will know it at a glance.

Cleverly paired soups

It turns out that the dishes in high-end hotels are cooked with prepared soup stock. The cost is very high, and it is not easy to reduce this part of the cost. Old chicken, old duck, and delicacies are not cheap. What should we do? Our approach is to use more low-end ingredients to make the soup, making it thicker. Although the taste is slightly inferior to high-end ingredients, the cost has been reduced a lot. Overall, the cost has been improved.

New cutting board: Soak in water + spray oil = anti-crack

Put the new cutting board into a basin and soak it in water for 24 hours. Use a spray bottle to spray salad oil on the surface. Repeat 3 times. Can prevent dryness and cracking. This method can replace the original method of reinforcing the iron wire on the surface of the cutting board. It is not only beautiful, but also increases the service life of the cutting board and reduces the cost.

The electric oven can heat iron plates in batches

Adjust the temperature of the electric oven to 280℃ and set the time to 8 minutes. 40 iron plates can be heated at one time, which improves the efficiency. Kitchen efficiency is conducive to the mass production of sizzling dishes. ;