How to arrange a satisfactory menu

How to arrange a satisfactory menu and invite others to eat is very important, but many people are very entangled in choosing dishes. In fact, they are skilled in ordering food. Let's share how to arrange a satisfactory menu and learn about it together. How to arrange a satisfactory menu 1

According to the eating habits of China people, it is better to say "please eat food" than "please eat food". Therefore, the arrangement of the menu is not sloppy. It mainly involves two aspects: ordering food and preparing menu.

when ordering food, you should not only be full and eat well, but also do what you can. If you order something bigger, more distinctive or even casually in order to talk about ostentation and extravagance, it will not only do you no good, but also make people laugh. At this time, we must know fairly well and strive not to overspend, squander or waste. You can order a set meal or reserve a table. In this way, the cost is fixed, and the grade and quantity of dishes are relatively fixed, which saves trouble. You can also order food temporarily on the spot according to your "personal budget". This will not only give greater freedom, but also give consideration to personal financial resources and tastes.

When the invitee orders, first, he tells the host that he has no special requirements and asks the other party to order casually, which is actually what the other party welcomes. Or seriously order a dish that is not too expensive and not taboo, and then ask someone else to order. Don't be picky about what others order.

A standard Chinese dish, no matter what flavor it is, is served in the same order. Usually, cold dishes are served first, followed by stir-frying, followed by the main course, then dim sum and soup, and finally the fruit plate. If you serve salty snacks, pay attention to salty soup; If dessert is served, sweet soup will be served. Whether you eat big dishes or not, knowing the standard serving order of Chinese food will not only help you make a clever collocation when ordering, but also avoid making a fool of yourself and making jokes because you don't understand.

before the banquet, the host needs to think twice about the menu in advance. When preparing the menu, the host should focus on what dishes can be selected and what dishes can't be used.

There are four categories of dishes that are given priority:

The first category is dishes with Chinese characteristics. When entertaining foreign guests, we should attach great importance to this one. For example, Longxu Noodles, boiled Yuanxiao, fried spring rolls, steamed dumplings, lion's head and diced chicken with peanuts in Chinese food are not delicious, but they are highly praised by many foreigners because of their distinctive China characteristics.

the second category is dishes with local characteristics. For example, mutton in soup in Xi 'an, braised pork in Maojia, Hunan, stewed lion's head in Shanghai, and instant-boiled mutton in Beijing, when entertaining foreign guests there, I'm afraid these special dishes will be more praised than the same raw seafood.

the third category is the specialty of our restaurant. Many restaurants have their own specialties. The last special dish of this restaurant can show the host's care and respect for the invited guests.

the fourth category is the host's specialty. When holding a family dinner, the host must show his hand in public and cook more of his own specialties. In fact, the so-called specialty is not necessarily perfect. As long as the host cooks for the guests, this alone will make the other party feel your respect and friendliness.

when arranging the menu, we must also consider the dietary taboos of the guests, especially the dietary taboos of the guests. There are four main dietary taboos:

Religious dietary taboos should not be neglected at all. For example, Muslims usually don't eat pork and don't drink alcohol. Buddhists in China don't eat meat, which not only means not eating meat, but also includes pungent food such as onion, garlic, leek and mustard.

For health reasons, some foods are also taboo. For example, people with heart disease, cerebrovascular disease, arteriosclerosis, hypertension and sequelae of stroke are not suitable for eating dog meat. People with hepatitis should avoid eating mutton and soft-shelled turtle. People with digestive diseases such as gastroenteritis and stomach ulcer soup are also not suitable for eating soft-shelled turtle. Patients with high blood pressure and high cholesterol should drink less chicken soup.

People's dietary preferences are often different in different regions. For this, we should also take into account when arranging the menu. For example, people in Hunan Province generally like to eat spicy food and eat less sweets. People in Britain and America usually don't eat pets, rare animals, animal viscera, animal heads and claws.

Some occupations, for some reason, often have different special taboos in catering. For example, national civil servants are not allowed to eat and be invited when performing official duties, to eat and drink at official banquets, to eat beyond the standards set by the state, and to drink alcoholic beverages. For another example, drivers are not allowed to drink alcohol during work. If you ignore this point, you may make the other party make mistakes.

at a grand and formal banquet, the menu selected by the host can also be carefully written and given to each person, so that diners can not only know before the meal, but also keep it as a souvenir after the meal. How to arrange a satisfactory menu 2

What are the skills of ordering food

Introduction to ordering food

Ordering food is the initial stage for guests to buy hotel catering products, which is related to the success or failure of the whole service process. If the service of ordering food is not thoughtful, guests are likely to leave in a hurry, and may even be dissatisfied with the whole service of the restaurant. Therefore, ministers need to master the basic procedures, basic requirements and service methods of ordering food.

I. Basic procedures

The basic procedure of ordering food is relatively simple in form, including: delivering tea and towels → waiting for ordering food → delivering menu → ordering food → recording the name of the food. However, it is not a simple matter to combine these programs organically to achieve the effect of customer satisfaction. Guests have different preferences for food, different eating habits and methods, different familiarity with products served in restaurants, and different requirements for product flavor and product price, all of which need to be paid attention to in the process of ordering food and properly solved.

second, the basic requirements

from the requirements of guests and the characteristics of hotel catering services, we should pay attention to the following points in ordering services:

1. Timing and rhythm. (Please enter the room to order food in time within a few minutes after the guests are seated)

2. The expression and psychology of the guests. (especially when ordering, observe carefully)

To master the skills of "seeing, listening and asking questions".

(1) "Look" refers to the age, manners and emotions of the visitors, whether they are from other places or local areas, whether they are having a light meal or holding a business meeting, and entertaining friends for dinner. Adjust whether the taste is ostentatious or vacant, and observe who is the host and who is the guest.

(2) "Listen", listen to the accent, judge the region or understand the relationship between customers and their peers from their conversations.

(3) "Ask", asking about the customers' dietary needs and making an appropriate introduction to the dishes.

3. Earnestness and patience. Introduce and recommend in detail and listen to the opinions of the guests patiently. )

4. Language and expression. (Etiquette, smile)

Good language skills. The so-called good language skills are languages that can be used flexibly and skillfully to satisfy customers.

5. Knowledge and skills.

(1) Have a full understanding of product knowledge such as dishes and ordering.

(2) judge the requirements of the guests according to the observation.

(3) master business knowledge and skills.

Third, service methods

When ordering food, the service staff should not only serve the guests according to the basic procedures and requirements, but also have the ability to deal with special problems flexibly. This ability is the embodiment of quality and accomplishment, the reflection of experience, skills and skills, and the crystallization of inspiration and wisdom. Generally speaking, we can summarize the methods of ordering service as follows:

1. Procedural ordering method. (memorize the names of dishes and quote the names of all kinds of dishes quickly and accurately)

2. Recommend a la carte method. (Hotel specialties, urgent dishes)

3. Selling a la carte.

promote sales according to customers' consumption motives.

(1) Light meals, customers who come to the restaurant for light meals have various situations, some are foreign customers, who are on business, traveling, studying and living in our hotel and solve the problem of eating nearby, and some who live nearby come to the restaurant for some reasons.

The requirements of these consumers are characterized by being economical, eating quickly and leaving early, not having too many varieties, but demanding quickly. They should take the initiative to introduce cheap and good quality, soup and vegetables, and short production time.

(2) customers who come to the restaurant to adjust their tastes mostly come here to taste the hotel's flavor features, famous dishes, famous dishes or specially for a certain dish. In the service process, we should pay more attention to introducing some dishes that reflect the characteristics, and the quantity should be small and refined.

(3) banquets include banquets for various reasons, such as business, in addition to weddings and birthday celebrations. Such guests, however, require attention to some ostentation and extravagance, rich variety of dishes, and some pay attention to exquisite and sufficient dishes within a certain price range.

(4) Dinner parties, such as getting together with colleagues and friends.

Their requirements are lively, and they talk while eating. The dishes are general, with rich varieties but not many, fine but not expensive. Sometimes everyone orders a dish they like, and some also like side dishes. Pay attention to serving, and the speed should not be too fast, so they should take the initiative to help heat it.

4. Psychological ordering method.

promote sales according to customers' characteristics.

(1) Show-off type, he is full of emotions, and generally tends to be emotional, attaching importance to friendship and saving face, in order to show off his wealth and invite friends generously, such as "punching his face and filling his fat", and sometimes he will use up his salary in March for a meal, even if a person orders two or three dishes, this kind of guest is not quick but good.

(2) the vacant type, this kind of customers are mostly new to going out, are not used to eating out, don't know which restaurant to go to, don't know what to eat, lack knowledge and experience about eating, and just find a place to eat.

(3) Habitual, these customers are used to eating food and may not have a unique style. However, due to long-term consumption, they form a psychological inertia when deciding to eat. Habitual customers prefer a snack, like the flavor of a meal, or believe in the reputation of a restaurant or a chef.

when serving this kind of customers, we should pay attention to greeting the guests (preferably adding surnames) and ask, is Mr. XXX still the same as last time? Or another point or introduction, what have we introduced today that you haven't used before?

Precautions for ordering:

1. Try to introduce seasonal dishes, special dishes, signature dishes and best-selling dishes to guests according to their psychological needs.

2. Remember to remind the guests in time when they order too much or repeat the raw materials and tastes.

3. When the guest has ordered the dishes, tell the guest to change the dishes in time and recommend the dishes similar to the estimated dishes.

4. When the guests are not here, they should indicate (order food) on the menu, those who are in a hurry should indicate (speed up), and those who have special requirements should also indicate, for example, no garlic, sugar, spicy food, peanut oil and pork.

5. Please specify the method and weight of seafood, and ask if it needs to be confirmed.

6. Write clearly the station number and the number of tables, and write down the names together.

7. The documents of the separate departments are clearly divided.

8. repeat it to the guests after ordering.

9. The practice of fish should be clearly stated.

11, push the promotion of dishes (minimize the loss of the hotel).

11. Ask the guests for advice during the meal.

12. How to deal with the wrong dishes and the dishes that can't be served:

13. How to deal with the returned vegetables and seafood:

14. How to match the dishes:

15. How to eat all kinds of seafood:

16. You should inform each other about the extra dishes or the dishes that are wrong, and try your best to push them out.

17. Pay attention to the promotion of drinks. The profit of drinks is high. Don't forget to ask the guests if they need drinks after ordering, and introduce them appropriately according to the situation.

18. Malicious sales promotion is absolutely prohibited.