Innovation is an uninterrupted and continuous process, and it is also an important event that chefs, especially chefs, think and study all their lives. In today's highly competitive market, cooking is only the foundation, and innovation is the basis for the chef's professional life to be "strengthened" and "longevity". Any chef, no matter how high his professional title and achievements are, at that time, the only criterion for evaluating his level was whether the dishes he introduced were welcomed by customers and whether they could create economic benefits, that is, the market was the only criterion for testing chefs and chefs.

Why innovate?

1. The function of catering is expanding and the requirements of guests are improving;

2. Consumer behavior is more mature;

3. With the intensification of competition, we must go out of homogenization;

4. The price is radical (a more reasonable price will inevitably require the development of low-priced dishes).

Focusing on the innovation of catering dishes, Mr. Zhou gave an incisive explanation on the design, material selection and production of dishes with a large number of vivid cases. Closely combined with the real case of the catering industry, the viewpoint is novel, the case is classic, the analysis is thorough and the metaphor is vivid. It really provides a practical course for people who are engaged in the innovation of catering dishes.

1. How to creatively develop and design dishes and accurately locate them?

2. Learn the innovative recipes of dishes, be concise and to the point, and realize the present learning.

3. How to reduce costs while innovating dishes?

4. How to improve the beauty of dishes while innovating?