1Endogenous
Endogenous factors, that is, the internal factors of the food and beverage products. For example, this product is not good, whether or not the customer's tastes; restaurant is not unique; how about the standard of service, the waiter is not well-trained, is not good at marketing; personal hygiene and quality of how; the restaurant's grade and how the environment; how the geographic location, and so on. These are the internal factors affecting the guests' dietary preferences, and the internal factors affecting the guests' preferences can be described by 12 words, namely, color, aroma, taste, shape, equipment, nourishment, sound, nourishment, temperature, environment, service, and continuation.
◆ Color
Color refers to the color of the dish, it and the shape **** with the visual enjoyment of the dish. When we evaluate the dishes, the first thing is the color is bright. If the dish is black and dark, it will immediately affect the guests' appetite.
◆ Fragrance
This fragrance refers to the odor of the food. A clean scent can stimulate the appetite and enhance the quality of the entire meal process for the guests.
◆ Taste
Taste is one of the basic characteristics of the dishes, but also one of the most important factors in the quality and popularity of the dishes. Whether the taste of the dish is authentic, whether it meets the needs of the guests, whether it is suitable for the needs of the guests, it is very important. Many guests to a restaurant to eat, may be interested in the taste of the dishes, sometimes even if the environment is not good, but the taste of the dishes is very good, can attract a lot of repeat customers.
◆ shape
Shape refers to the shape of the dishes. This shape, is to emphasize the dishes produced and styling. This requires the chef to have a deep cultural heritage and very strong aesthetic literacy. Only in this way, can give the dishes vivid, connotative, with good visual enjoyment of the shape. Emphasis on the production and modeling of dishes, the purpose is very simple, is to attract guests, causing guests to **** Ming.
◆ Ware
Ware refers to utensils, mainly emphasizing the cultural and exclusive nature of utensils. There is a saying that food is not as good as beautiful utensils. To be able to through the characteristics of different dishes, combined with different dishes background, equipped with special containers, to do a dish a dish. In doing so, the purpose is to match the shape of the dishes through the utensils, so that the image of the dishes more prominent, more attractive.
◆ Zi
Zi, refers to the texture of the food. The general taste is crisp, crunchy, tender, smooth and so on. Good dishes, there should be a composite of requirements, and this is also an important reflection of the chef's skill in food preparation.
◆ Sound
Sound refers to the sound of the dish. On the one hand, the hot dishes to have sound, refers to the process of tasting dishes, customers can hear the sound of the feelings; on the other hand, refers to the sound of the environment, quiet and orderly. Background music, waiters in the service process of interjecting the timing, tone, etc., all belong to the category of sound. Nowadays, in the dining process, guests are increasingly concerned about the dining environment. And the environment, sound is a very important element.
① The sound of the dishes themselves
We used to emphasize the color, flavor and shape of the dishes, but also emphasize the sound of the dishes. The dishes themselves have sound, such as iron plate dishes, there is a squeaky sound; pot dishes, not only bubbles, and there is a gurgling sound. These are the dishes themselves issued by the sound.