Because a good menu can attract more customers...

Good food still needs to be well matched, so as to retain the taste buds of guests. !

1. Menu planning

The operation of a restaurant generally goes through four stages. Different stages have different requirements for the menu. Therefore, when planning the menu, it must be based on the operation The specific requirements are:

(1) Opening concept stage

In the opening concept stage, a trial menu draft should be designed. It helps managers decide on the category in which a restaurant will operate. Experimental menus are an important tool in building your restaurant's image. If the experimental menu is compiled properly, it can attract the target customers of the restaurant plan and convey the theme of the restaurant operation.

The menu during the opening concept phase should reflect the following:

Who the restaurant is targeting. The preparation of menus should indicate the specific groups served, and the design of the menu should reflect which customer groups are targeted.

Indicates the equipment to be purchased. The menu with valid dates is like a schedule. It reflects what cooking utensils and equipment should be purchased to prepare the dishes on the menu, and how much space the kitchen should have. For example, if the dishes on the menu are all made by the restaurant itself instead of convenience dishes and semi-finished products, then the kitchen area should be larger by default.

Who should be hired in a restaurant. The menu should reflect whether experienced workers are needed or ordinary workers with field training. For example, fast food restaurants do not require very experienced employees. The menu should indicate the difficulty of food production and service.

Reflect the requirements for restaurant decoration. The dishes provided on the menu must be coordinated with the decoration of the restaurant, and the variety provided on the menu reflects the desired dining environment.

(2) Operation stage

A successful restaurant must be consistent with food trends and public dining habits. When the restaurant opens, it usually plans some popular dishes at the time. If the customer base decreases after the menu is compiled, the restaurant should analyze the sales of various items on the menu, respond quickly to food trends, add varieties that can increase sales and profits at any time, and remove those with poor sales and low profits. variety.

(3) Recession stage

If the restaurant’s business declines and the restaurant’s profit margin and investment recovery rate continue to decline, the menu is a key link. The menu needs to be changed, prices need to be re-evaluated, the size and structure of the market need to be re-analyzed, and the dishes need to be changed as necessary. During the decline phase, you can try to offer some daily specials to attract customers, focusing on promoting those varieties that are profitable and popular with customers. Sometimes, changes in the appearance of the menu (changing the layout, design, color, and printing style of the menu) can also affect the restaurant's business.

(4) Conversion stage

There will inevitably be changes in the catering industry. Due to changes in socioeconomic forms and changes in demographic characteristics, it is necessary to switch from the current business type to another. a type. When food trends and habits change, restaurants should promptly change their menus and change markets. The conversion stage affects the renovation and business expansion of the restaurant, and the business goals need to be changed to increase turnover and profits. To do this, the first thing to change is the menu. Some restaurants require reducing costs to increase profits. In this way, they need to explore new products and new cooking methods that can meet market demand.

In short, a successful menu must not only reflect the restaurant's business characteristics and scope, but also reflect the restaurant's service objects through the content and price of the dishes. The menu also plays a role in conveying product information to customers and promoting the restaurant and its dishes. Feedback on customer needs through menu analysis.

2. Dish selection

How to increase customer return rate? How to remain undefeated in market competition? The choice of dishes is very important. In addition to considering its impact on various business activities of catering companies, when designing a menu, we must also follow the following principles:

(1) Dishes must have Uniqueness

Nowadays, restaurants are everywhere. If a restaurant can create a certain category, a certain variety, a certain cooking method, a certain service and dining method that other restaurants do not have or cannot catch up with, it can greatly stand out. The image of the restaurant makes people think of this restaurant when they mention a certain dish. Of course, achieving this requires the joint efforts of all restaurant staff. It is important not to create new dishes that lack the beauty they deserve and cannot increase people's appetite.

No matter how unique the dishes on the menu are, the creator of the dishes must not be ignored - the chef. When designing dishes, the chef's cooking skills and expertise should be taken into consideration. Try to choose the types of dishes that the chef is good at, and avoid dishes that the chef has never cooked before. Such choices are crucial to the reputation of the restaurant. relation.

(2) The types of dishes should be balanced

In order to satisfy customers with different tastes, the menu selection should not be too narrow. Consider the following factors when choosing varieties:

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

Balance of raw materials. The raw materials of each type of dish are different, and each customer's taste is different. Some customers do not eat meat, and some customers do not eat eggs. A good combination of raw materials can enable more customers to choose their favorite varieties.

Cooking methods should be balanced. There are different cooking methods for various types of dishes, such as: frying, stir-frying, boiling, steaming, and stewing. The texture of the finished product should be a combination of raw, old, tender and crispy, and the taste should be a combination of salty, sweet, light and spicy.

Nutrition must be balanced.

(3) Choose varieties with larger gross profits

Restaurant operators are most concerned about their own costs and profits. No operator wants to be unprofitable after hard work. Although some dishes are sold at a high price, after deducting the cost, it is found that the profit is not considerable. For some cheap dishes, because the cost is lower, after excluding the cost, the gross profit may be larger than that of the dishes sold at a high price. It can be seen that when choosing dishes, you cannot just look at the high prices sold in front of you; you must analyze the level of profit from the perspective of cost. When choosing dishes, you should choose more varieties with large gross profit, and appropriately Abandon those dishes with small gross profit, so that various dishes can complement each other and maximize profits.

(4) There should not be too many varieties

Too many dishes on the menu will create obstacles for both restaurants and customers. There are too many dishes, and when customers get the menu to order, they have to look at all the various dishes one by one. Because there are so many varieties, it is difficult and hesitant for customers to order, which takes up the chef's time to cook, and also reduces the seat turnover rate by occupying seats, affecting the restaurant's income. Too many varieties will also increase procurement and storage costs, and the restaurant cannot control the daily sales volume of various dishes. It is possible that a certain dish was purchased when it was expensive, and no customers came to ask for it after a few days. In terms of storage, a lot of money has to be spent to keep it fresh, which not only takes up storage space, but also causes trouble for the chef's operation. Putting a wide variety of ingredients together can cause the chef to use the wrong ingredients to make the wrong dish.

(5) Coordinate with the overall operation

The decoration environment of the restaurant exactly reflects the consumption level of the restaurant. The decoration of the restaurant is also the "hidden value" of the restaurant to a certain extent. There is definitely a difference in consumption levels between a large restaurant and a small fast food restaurant. If a restaurant with simple and plain decoration only provides high-end dishes to customers, customers will feel that they cannot enjoy a comfortable dining environment, and they will feel that the price is not worth it and they will have conflicts with the restaurant. In the same way, if the dishes provided in a beautifully designed and luxurious restaurant are just ordinary dishes without any special features, customers will feel shortchanged and will be disappointed with the restaurant. Therefore, when choosing dishes, the more exquisite the better, the more important thing is that the grade and price of the dishes should be consistent with the overall operation.

(6) Cater to the needs of customers

Customers are the key to the success of a restaurant. Therefore, the business purpose of the restaurant is to strive to cater to the needs of different customers. Every restaurant must analyze the representative type of guests who come to the restaurant during its operation. Because the characteristics of this type of customers allow restaurant operators to see a target consumer group, which is equivalent to doing a kind of market research. If the dishes made by the restaurant are to be loved by the guests, it is necessary to understand the preferences of this type of guests for major cuisines, their income, and their consumption levels and consumption habits.