From the beginning of the dish selection to consider clearly before entering the pit catering industry

The catering industry's entrepreneurial team, there are a lot of chef entrepreneurial success stories, but relative to the overall catering market, chef-led entrepreneurship is still a very small proportion of the real entrepreneurial mainstay, but also non-caterers, which determines that, for the non-technical catering entrepreneurs, will inevitably have to face the problem of how to choose dishes The problem, and on this issue, many catering novices are making some low-level mistakes.

For example: around a friend opened a hot pot store business is particularly good, then he is likely to target the hot pot; if his family downstairs there is a fish business every day full, he is also likely to be a door in also do fish above; the recent two years of popularity to eat crayfish, so his head is only crayfish ...... Especially in the case of technical support and industry experience accumulation, such a visual blind spot than common.

First understand and analyze the catering landscape to get some of the basics right.

For example: some dishes are very tasty, but it is time-consuming and labor-intensive, can only be used at home as a family feast to entertain friends and family, and can not be operated commercially; some dishes are subject to serious limitations of the ingredients, and will be in danger of being cut off; some dishes need to be added to a variety of additives in order to make the flavor, and there is a health and safety hazard; some dishes have been overdone, and the audience is getting smaller and smaller, and the market is no longer interested in it.

Secondly, understand the classification of dishes.

The food and beverage market is generally divided into dishes in the restaurant (high from the private dining, down to the roadside small fry store);

Hot pot (refers to all the need to eat while cooking type, is not purely only Sichuan and Chongqing spicy hot pot);

Snacks (breakfast stalls, noodle stores, Chaos, risotto store, bowl of chicken, brine store, etc.);

Specialty dishes (dry pots, casseroles, barbecue, etc.) pot, barbecue, etc.); foreign food and beverage (Thai food, Vietnamese food, Korean food, etc.).

Again, study the advantages and disadvantages of various dishes.

The advantages of Chinese restaurants is a wide audience, high acceptance, but the disadvantage is too much reliance on the kitchen, the preparation of materials is too troublesome, the kitchen staff and cost control requirements are very high, the old Hu once emphasized that to do Chinese restaurants, 120 dishes is the standard, the kitchen is less than 10 people can not play, of course, if you are just opening a roadside store, a chef can be dealt with, but basically with the "brand" has nothing to do. "Brand" has nothing to do! Snacks of the advantages of personnel requirements are not high, the procurement of ingredients and costs are also good control, the audience is also relatively wide, but the disadvantage is that the popularity is too high, the technical content is too low, who can open a snack bar on the side of the road, it is difficult to form the exclusive advantage of the Crane Chicken Group, it is difficult to attract people to travel long distances to eat your products, do not take Chongqing Noodle, for example, because it has become the name card of a city's food, occupying the "location"! The "location" of the advantage!

Only on all kinds of products have such a basic knowledge and understanding, in order to do in the dish selection on the target, to avoid falling into the "self-centered" misunderstanding, according to my contact situation, the vast majority of new friends into the catering, in the beginning to make decisions and choices, the dish of this knowledge is half-knowledge, there are a lot of imaginative things! For example, as long as you find a good chef, the dishes and other things are not a problem.

About dish selection, according to my own understanding of catering and a variety of case studies, there are a number of lessons that I think may be useful to you.

1, consider the scope of the audience:

Not only to consider the age group (young and old), but also to consider regional differences, if you do a good job, a different place can be just as popular? For example, rabbit head is very popular in Sichuan, but in other places, it is difficult to see a few beautiful women with rabbit brain shells there to gnaw on, in Lijiang, people over there do not even eat rabbit meat!

2, consider the continuous supply of raw materials:

Try to choose the dishes that can continue to supply a steady supply of raw materials throughout the year, otherwise you will face a few months of supply cuts, adding a lot of follow-up trouble, such as crayfish, only six months a year of high-quality ingredients period, there are three months of the meat quality of the period of rising and falling back period, there are still three months left is simply to be a person's life! Summer business is good, as usual, winter losses, and even forced to close down the business.

3, consider the safety of ingredients and products:

Some ingredients have business risks, such as poultry as ingredients, once encountered avian influenza, faced with the scourge of extinction; some ingredients in the processing, the need to add chemical reagents to clean the product cooking needs to be added to a lot of food additives to enhance the color and aroma, which the consumer abhorred, try to avoid these ingredients and products! Otherwise, there may be problems at any time.

4, consider the standardization of the operation process:

If you aspire to do catering brand, then it will be in the late pursuit of multi-store operations, and multi-point operation of the most critical place lies in the consistency of the taste, which will inevitably require the standardization of the cooking technology and operation process, the reason why the KFC and other Western fast food opened all over the world, from the point of view of the culinary lies in the harsh and simple standardization of the operation process. process, this issue with the words of the industry, the highest state is "kill the chef"!

5, consider the reproducibility of the dish cooking problem:

Sounds about the same as standardization, but in fact there is a difference, standardization to do, but also to be able to copy in order to form a multiplying force, otherwise, like the "Lost in Thailand" inside the Wang Baoqiang said that he made the cake's biggest secret is to do it yourself, then we can't talk about the brand's later development of the scale of the problem!

6, consider the core technology can not be replicated:

Dishes to be easy to copy to do big, but the core technology to make this dish needs to have "can not be replicated", entrepreneurship rely on the exclusive flavor to win the market opportunities, your cooking technology if you do not have the "exclusive" nature, once your business is good, you will immediately be faced with The last even be surpassed by others, disguised as someone else to do the graft!

7, shareholders or masters of the **** enjoy the problem:

If the chef is a partner, need to be stated in advance, the special dishes of the cooking process and recipes, must be with the shareholders of the **** enjoy, or else it is best not to cooperate, because the later is very likely to be due to some differences of opinion and the chef to leave the hostage, or simply shoot the butt to go away, replacement of the chef team can not make the same flavor, resulting in a mid-course debacle.

8, the repeated testing of the flavor of the dishes:

Some catering business is to "introduce foreign food" for the start, which is not wrong, but any dish, should be done before the start of the repeated taste test, cooking will be because of the climate, water quality, temperature differences in the taste of the obvious changes, do not eat a few times because of the outside of the Food, think the lead back to the local must be no problem, urgently open the store, and ultimately found that the taste is poor!

9, the structure of the dishes:

The highest realm of catering business is "single product for the king", single product business, from any point of view is the optimal choice, but its risk is also the highest, the most difficult to operate, because you disguise the initiative to the guests who do not like the dish rejected out of the door, so in the structure of the dishes, to "less than the appropriate, not more than the appropriate fine, not miscellaneous". should not be more, should be refined not mixed" as the principle, try to streamline the dishes.

10, the R & D and enhancement of dishes:

Decades of operating a variety of restaurants belong to the odd and exotic, the vast majority of food and beverage are involved in the enhancement of dishes and new dishes R & D, in principle, the need for continuity with the main dishes can not produce a hedge, but because of this problem belongs to the operation of the later issues, here only to remind, but not to unfold too much for the time being. On the issue of dish selection, probably said so much! Limited by space, many of these issues can not be expanded in detail, intends to join the catering, aspiring to do catering brand friends, need to do their own _ in-depth analysis and research.