innovation of catering quality in China

China's catering culture contains profound cultural connotations. With the improvement of the overall living standards of the people, people's catering concepts have also undergone tremendous changes. People's concept of food consumption has made a new leap. While constantly meeting the increasing service requirements of consumers, our catering industry has also developed by leaps and bounds. In order to meet the needs of market development, the innovation of hotel business model should be included in the operators' important agenda. We are in an innovative era, a changing society, and the reason why this society can move forward is that it is constantly changing, especially catering business. Whoever innovates can develop.

first, concept innovation

concept, especially the concept of catering managers, will determine the management concept of the whole catering enterprise, and even the success or failure of enterprise management. Nowadays, consumers have developed from "eating well for survival" to "eating well for taste" to "eating well for health", and people's consumption has also changed from "emotional consumption" to "rational consumption". Only when catering managers change their previous ideas and cater to people's consumption psychology can they break through the traditional way of thinking, break the routine, innovate and finally realize the fundamental change of "customer-centered".

Nowadays, the catering market is surging, and we are faced with too many new ideological trends and fashion changes. Various catering trends are competing with each other, and various flavor systems are competing for glory.

Many catering enterprises keep pace with the times while maintaining their own characteristics, and constantly develop their business methods and innovative dishes. At the same time, the productivity of enterprises and the quality of employees have been greatly improved.

adapting to the pace of the times, catching up with the trend of the times, and actively adapting to innovation are the sharp weapons for catering enterprises to compete, which requires enterprises to have the awareness of the times. While pursuing the trend, an enterprise should also create a feature inside. What an enterprise fears most is that it has no feature, otherwise it will be easily imitated and surpassed.

The catering fashion is changeable, which is the result of the times and the needs of society, and it also includes the guidance and encouragement of operators. In order not to satisfy customers' different desires, the catering industry is also willing to change from constant to new, which is a very gratifying phenomenon. However, a catering enterprise only follows the fashion, rushing headlong into it, but loses its original characteristics, which puts the cart before the horse. Keeping the characteristics, guiding consumption, paying attention to the trend and boldly innovating is a broad road for modern catering enterprises.

second, product innovation

product innovation should also abide by the "customer-centered" business philosophy, that is, innovation should also revolve around customers. For chefs, on the one hand, they should listen to the opinions of customers, service personnel, and see what customers need and do what they like. At the same time, we should often introduce some innovative dishes for customers to choose and identify in the market. After the launch, we should collect customers' feedback in time, what they like, what they don't like, and what improvements are needed in their favorite dishes ... Another important aspect of innovation is to learn from other people's management and take the better dishes from the hotel for their own use. In a word, product innovation mainly includes the following aspects:

Raw material innovation: With the pace of reform and opening up, cooking raw materials are constantly introduced from the international market, and the collocation of raw materials for some dishes should also be constantly broken, so as to highlight raw material innovation.

taste innovation: five flavors blend with a hundred flavors, and five flavors blend with a hundred flavors. There are many kinds of flavors of dishes. The first is to use the flavor of raw materials, the second is to use a variety of raw materials to compound the flavor, and the third is to use compound condiments to change the taste of raw materials and compound them into delicious dishes.

Innovation of cooking techniques: There are dozens of cooking techniques, each with different characteristics and differences. The color, fragrance, taste, shape, quality and nourishment of dishes are mainly realized by cooking techniques.

color innovation: the color of dishes in cooking is the result of the interaction of inherent color, light color and environmental color. In color matching, we should use different color matching method according to the inherent color of raw materials to make dishes colorful, colorful and harmonious.

Shape innovation: Most of the shapes of dishes are realized by the types of knife work and knife methods, but more importantly, they are perfected by side dishes and beautified by shaping, which makes the dishes vivid and beautiful, which makes diners pleasing to the eye and greatly increases their appetite.

innovation in the combination of Chinese and western food: Chinese and western food have their own characteristics, with the flavor of the south, the wind of the north and exotic. Combining Chinese and western food, it is intoxicating to have the main flavor of the East and the exotic flavor.

Digging up the unique skills of ancient cuisine: The sun and the moon cycle, and dishes sometimes have to cycle again, not to mention a certain flavor, such as the Manchu-Han banquet, which has been appreciated by people so far. Beijing imitation palace-moved palace dishes are still called the delicacies of the world, so it is even more necessary to dig up ancient dishes.

menu innovation: the menu is open in various forms. At present, the most practical ones are graphic menu and vivid menu. Graphical menu allows customers to see at a glance, and can roughly understand the raw materials used, cooking methods and taste characteristics, etc., so as to make customers clearly understand consumption and really enjoy it.

Pastry innovation: With the improvement of people's living standards, people's demand for pasta is not only to satisfy their hunger, but also to adjust their tastes and pay attention to nutrition and health. In order to meet the market demand, as a technician engaged in pastry making, it is necessary to constantly explore ideas, explore, improve and create new pastry varieties, and choose a variety of raw materials to make snacks, which is a shortcut to enrich the fancy varieties of pasta and suit the tastes of modern people. First, the improvement of skin blank, paying attention to the reasonable collocation of coarse and fine grains, selecting some raw materials such as rhizomes and fruits and vegetables, and making skin blank of pastry is very popular. Such as taro pancakes and yam longevity.