Catering characteristics of catering

Nowadays, the service of catering industry has stepped into a higher level of personalization, refinement, diversification and humanization from routine, standardization and standardization. Instead of overemphasizing the specific size and distance standards of table utensils, we pay more attention to practicality, care about the problems that guests care about, reflect cordial, thoughtful and meticulous service, and embody humanization in nuances. Some catering industries have even increased performance services and abandoned them.

However, reception hotels overemphasize the standard of reception tasks and neglect the communication with ordinary guests. This single service concept has seriously restricted the development of such hotels. Only by strengthening training can all managers and employees change their ideas, pay attention to market orientation, meet the needs of guests and let them feel value-added services. The catering industry of the reception hotel is slow to innovate and develop dishes, and only pays attention to the tastes and requirements of the leaders, without seriously studying the market demand and the tastes of the guests. It only packages the appearance of dishes, such as flowers, borders and placed shapes. Instead of digging deep into its inherent taste, color and nutritional collocation, it does not pay attention to brand cultivation.

At present, catering consumers have a newer understanding and requirements for food tasting. From "oral food" in the 1970s and "eye food" in the 1980s to "heart food" today, on the basis of color, fragrance, taste, shape and device, it has risen to the levels of sound (listening), method (practice), quantity (quantity), quality (quality) and number (quantity), or even more.

In order to meet the needs of the market, the development and innovation of dishes are further improved, emphasizing inclusiveness, the integration of cuisines and the convergence of tastes, and inheriting and combining traditions on the basis of developing new dishes.

With the development of economy, the development trend of catering industry gradually takes mass consumption as the mainstream. Many working-class people have changed their ideas, left their families and entered hotels and guesthouses. Therefore, both social catering and hotel catering should take this opportunity to increase varieties, change tastes and adjust prices to attract a broader mass consumer market.

Hotel catering should pay more attention to service advantages on the basis of original hardware advantages and adjust business ideas in time. Study the market more, study the needs of customers, give full play to their own advantages, combine their own reality, take customers as the center and take the market as the guide, seize the huge share of the mass consumption market, occupy the leading position of the middle and high-end catering market, and create a new situation of hotel catering.