I have a classmate started working early, we are still in high school he came out to break, the first job is a hot pot store employees, from an ordinary employee, and now also opened a few hot pot store, the layman really envy, young as the boss, and also in our city's most lively place to open, business is absolutely very good, but do catering behind the heartache who know it, because he and I also live in the same neighborhood, is considered a hair small it, usually know more about him, he is still employees at that time, or quite easy, every day in accordance with the boss's command to work on it, more regular and there is no pressure.
But where he worked a few years later, figured out the set of food and drink and the essence of the decision to open their own, just started to start is very hard, every day to go to the goods, 4-5 am to get up to go to the market to buy the freshest dishes, back to the store inside to start cleaning the food, and then the bottom of the pot to be ready, the bottom of the pot is one of the most important part of the hot pot store, the base is also his personal production, because the base is a secret recipe, usually the bottom of the pot, the bottom of the pot, and then the bottom of the pot, and then the bottom of the pot. There is a secret recipe, usually do it yourself, to others to do afraid of not assured, so it really is hands-on, although invited employees but many things to their own hands.
Ten years as one day, only to have a few outlets today, catering class elimination rate is very high, once your dishes have a plate of things are not fresh, then your whole hot pot may get a bad review, must be clean and fresh, service to the point that this is the catering can be sustained.
I have a classmate began to work early, we are still in high school he came out to break in, the first job is the hot pot store employees, from an ordinary employee, to now also opened a few hot pot store by himself, the layman is really envious.
Young when the boss, and also in our city's most lively place to open, business is definitely very good, but do catering behind the heartache who knows it, because he and I also live in the same neighborhood, is considered a hair small, usually know more about him, he is still the staff at that time, or quite easy, every day in accordance with the boss's command to work on it, more regular and no The first time I saw him, I was in the middle of the night, and he was in the middle of the night.
But where he worked for a few years, after figuring out the formula and essence of catering, decided to open one of their own, the beginning of the start is very hard, every day to go to the goods, 4-5 am to get up to go to the market to buy the freshest dishes.
Back to the store inside to start cleaning food, and then the pot base should be ready, the pot base is the most important part of a hot pot store, the base is also his personal production, because the base is a secret recipe, usually do it yourself, to others to do it for fear that do not rest assured that it is really hands-on, although the staff hired but many things have to be handled by themselves.
In the above sharing about the answer to this question are personal opinions and suggestions, I hope I share the answer to this question can help you.
Here at the same time, I hope you can enjoy my sharing, if you have a better answer to this question, but also hope to share the comments out *** with the discussion of this topic.
I finally here, I wish you all a happy work every day happy life, healthy life every day, home and everything is prosperous, year after year, business is prosperous, thank you!
This is who said, now part of the publicity and promotional diversion in the catering industry in the first place, but you look carefully, such a store will not be too long, once the promotional diversion activities to stop, you will find that the flow of customers plummeted, the actual daily customers in the door of the catering industry in each place there are a few, most of them are some years of old stores, each with their own characteristics, the customer to this kind of store to consume basically no picky environment and service. Consumption of basic no picky environmental services, so I personally feel that do catering first real do taste.
The taste of the restaurant is quite important!
Often people say that their dishes are delicious, great flavor, better than whoever is delicious. For an ordinary person, this is not relevant, but for a catering operator, this is a big misunderstanding, will kill people misunderstanding. Why? Because, delicious just for themselves, invalid for others, because each person's perception of delicious is different.
Jinan New Pivot Group, for example, Taiwan Halibut Rice, I believe that we are not unfamiliar, from the treasure island of Taiwan's cuisine. A bowl of seemingly simple brisket rice, for the Taiwanese, but full of memories, almost every family in the region has eaten. But for those who have not eaten said, he does not necessarily like, because there is simply not eat this bowl of rice feelings in it.
Just like the halibut rice, the Taiwanese waiter recommended to me that this is particularly delicious. But even families still have different tastes, like some love durian, stinky tofu, some hate it, they even live under one roof.
Taste is the key to a restaurant can not do well, what is a good taste? It is very simple, your target customer group is who they like what flavor, is sweet or bitter, is sour or spicy, to meet their needs for flavor, is a delicious dish, is a good taste of the dishes, at least, your target customers are so think, it is enough, because, you want to make money, that is, who shelled out the money who said, because the customer is with the bills in the vote. This is particularly important, not you think delicious or not, this is not important.
The core element of the store is the flavor is good, is not difficult for most people to eat is enough. There is no 100% delicious, only suitable for the customer's taste. Do this well, you are the flavor of the region's good food and beverage stores! That's why flavor is crucial!
I'm glad I could answer your question. At present, we have a large volume of food and beverage industry, the annual output value is also a few trillion. However, the survival rate of food and beverage stores is very low, every day is closed down stores.
But how much does this have to do with the dishes? Almost everyone says that the dishes are standard. Yes, that's right, the dishes are the foundation. Even if the layout of the dining place, the environment is good, the food is not good, but also sooner or later closed.
Then the dishes, in addition to beautiful, bright, flavor is undoubtedly the most important. I've read many reports that many "fly museum" business is very good, turn the table fast, queuing and so on. This is the case, the taste of the food is almost the only reason to decide whether the restaurant can continue to operate.
It is often said that "the taste of the people is difficult to adjust", but if the boss to this reason to stall diners, it is self-deceiving. Each diner even if you do not like the taste, not that you do not do a good job of this dish, and refers to the like of the appetite, for example, sweet, sour, bitter, spicy, salty and so on.
Since our culinary ancestor Peng Zu creative production of dishes, it is in the taste of the effort, like its creation of "sheep Fangzou fish" is to seize the mutton meat and fish freshness and mutual immersion, the taste of the layers; and loach drilling bean curd, but also to pay attention to the fresh mouth.
And then to the modern our main eight cuisines, are based on taste, and then in the color, aroma, beauty on the article, are on behalf of a particular region of the unique taste characteristics.
For example, Anhui cuisine, more emphasis on salty mouth, like "Huangshan stinky gui fish", as well as stinky tofu, etc., are taste distinctions.
Another example is Huaiyang cuisine, which is mostly light, with a lot of soup and water, and focuses on freshness, like Pingqiao tofu soup, big boiled dried silk, and silk gourd deep-fried noodle, etc.
Overall, the cuisine is light, with a lot of flavor.
Overall, a dish to be able to give the most authentic experience must be the taste first, which is the root of the distinction, and then the knife skills, color, etc..
I'm Hudson Huang, a national senior marketing, entity business practice 16 years!
★ The question asked: do catering, dish flavor is important? Why?
Question keywords: dish flavor
Dish flavor: With the structure of the ingredients and processing differences, and bring the different taste perception of the consumer
★★★ Answer this question before
I ask you two questions:
The first question: to do catering, do you think the chef is important?
The second question: If the chef is important, why is the "de-cooking" trend in the restaurant industry?
One minute, two minutes.
TIME IS OVER
Don't even think about it
I know you can't answer!
The hard part about being a restaurant today:
It's not whether the dish tastes good or bad
It's whether the customer thinks it's worth it?
So, how to understand "worth it"?
TELL ME WHY?
First of all, I show a few points:
First of all, "do catering" and "business catering" are two different things
Secondly, "do catering" and "business catering" are two different things
Secondly, "business catering" and "business catering" are two different things
Secondly: "Business catering" and "catering brand" is another two things
If your mind is still "do catering", or emphasize the " the taste of the food" is important!
Then, I congratulate you:
"Husband and wife catering" is suitable for you, very suitable for you (more than enough to live a well-off day)
In fact, there is a group of "fly museums", which are very much the object of the service.
If you insist on the "taste of the food as the first priority"
Then you can do catering in the form of a "husband and wife store"
But please do not consider the so-called "brand" and "operation"
Because the above two, is to spend a lot of energy and money
And the risk is very high
Compared with the "taste of the food", it is not too much to say that they are "harder than the sky"
That's right
Marginalization
In layman's terms.
Emphasis on the "flavor of the dish" is awkward!
Essence: awkwardness!
Large two words "embarrassment"
Last month, I took a close look at the "China's catering enterprises revenue ranking version"
In which, the top ten catering enterprises are:
Western fast-food, Chinese fast-food, Chinese hot pot
The type of industry they represent
Look
None of these seven are "flavorful" winners!
The key to their success is:
Market capacity, regional presence, capital reserves, supply stability
In the eyes of investors, "food taste" is an individual behavior, which can not become a standard business element, and even more so can not amplify the market
You should have had this experience!
Coming to an unfamiliar city
The host in order to show you respect and welcome
Special to bring you to a quite "jianghu reputation" of the hotel
You are full of hope
Results found:
Destination is a "
Of course, business is booming in the "husband and wife store", so you may be late and not have a seat!
The host orders the restaurant's "signature dish"
and he chows down
You're infected by the warmth and atmosphere of the restaurant
No matter what the "signature dish" is, you'll be able to enjoy it. "signature dish", at least you are satisfied with the "host's" enthusiasm
Of course, there is a good chance that you won't be sold at all (you don't like to eat the
Of course, it's quite possible that you're not sold at all (you don't like the signature dish)
But you're also "silent" and can only nod your head in approval (I've seen this happen a lot in my own life)
What are the beginnings of an operator's mind?
Beginner's mind: why do you want to do catering?
The answers vary:
A: Because I have a good knack for cooking!
B: I wanted to create a restaurant brand!
C: To find a way to make a living and get rich!
Obviously, A and C are universal ideas
If you have both A and C
Congratulations!
"Food flavor" is your capital based on catering
No need to have so much ambition, do a good job of a "husband and wife store" is enough!
Just
This road will be very difficult
WHY?
First of all:
Couple store's intensity of work is not generally acceptable (purchasing, processing, selling is a shoulder to shoulder)
Secondly:
Couple store's recruiting is very difficult (the young people do not want to go to the small store, the middle-aged people are willing to, but the inefficiency)
There is no need to be so ambitious, but it will be very difficult for the people who have to go to the small store, the middle-aged people will be willing to go to the small store.
Lastly:
It's hard to find investors for the expansion of a husband-and-wife store (investors look at you as a unique craft and feel that there is a risk of replication)
No matter
You'll just have to tough it out
Gritting your teeth and sticking to the job
"A good craft and a good taste in food" is the source of confidence that will support you
This is the first time that you've ever been to the market in the past.
The result is that years have passed
and you're still going strong!
Finally, an old store "standing all alone"
A few big words on the signboard: "10 years old store", giving you "supreme honor"
And then there is the old store "standing all alone". p>
★★★★ No matter how authentic the taste of the product is
The aging of people cannot be avoided
The taste also needs to follow the market and change
Emphasis on the taste of the product, ignoring the market changes
The taste of the product, ignoring the market changes
The taste of the product, ignoring the market changes
The taste of the product, ignoring the market changes
Eventually you can only become "a legend", in the mouth of no longer consume "aging customers"
Hudson operates every piece of empowerment growth every day!
First of all, I'm glad to answer your question, as a catering practitioner, I'll share my understanding of catering, right or wrong hope that seniors and peers more guidance.
So do catering taste is not important that is undoubtedly, delicious dishes is the soul of a catering store, there is no hard dishes like people do not have a soul he is not long gone.
But then again, good dishes rely on what to ensure that the first to start from the ingredients, the same ingredients on the market price varies in quality, there are good and bad, good ingredients chef in order to process a good and delicious dishes, which requires operators to have a good and persistent heart, the purchase of ingredients is not a day, every day will be confronted with the difference in price, not every catering operators will not be The heart of the matter.
This is something I have experienced, I run a congee store every time I shop for ingredients are required in the upper class, pork should be cold meat than ordinary fat pork per catty difference of one or two pieces of soybean oil to non-GMO soybean oil, green vegetables to fresh, rice not rice, packing bags to food grade, I said these are not to flaunt their own, but the feeling that every purchase will have a pair of eyes staring at me, may be Their conscience, some people will say you what all with good customers can not see, believe me customers are not fools.
When customers are sure of your dishes, each dish is eaten CD-ROM, greatly appreciated, the spiritual pleasure can not be measured in money, but also an incentive for you.
On the contrary, when customers react to your dishes are difficult to eat, withdrawing from the table left a large table, I feel a blow, although the bill but I will not be happy, because I know that next time he will not come.
In addition to good ingredients chef is also the key, a good chef is the mainstay of the hotel, is the sea of the sea needle. Back of the kitchen management is also the key to the degree of freshness of the ingredients can not be used to try to throw. Maybe I said a little off topic but are my experience. I also hope that 2020 catering peers career wealth double harvest.
There are three barriers to doing catering, taste! Taste! Taste!
Unique and tasty flavor, will throw off the competition a few streets!
The Internet gives good taste a very big respect, before the catering good reputation is word of mouth, now is the whole network publicity.
Even if you are in a very cheap place, there are very many people are willing to drive here, this is the power of taste!
So why add a unique?
There are so many good things to eat, to good and unique things to eat.
Doing catering to do a good job, counting pass, can open a store to make money
Only to do a unique, no one I have, in order to make a lot of money!
Doing catering, dish flavor is very important, but not enough.
Now the social development of people on their quality of life is also increasingly improve, especially on the diet is more picky.
With the rapid development of society, the catering industry is also more obvious ups and downs, the industry competition is quite fierce. To be in the fierce competition in the foot based and will be bigger and stronger, we must pay attention to several aspects.
1, the environment to stay
Dining environment to have characteristics, which includes the location of the environment to facilitate superior store decoration style to novel, especially with the increasing number of young people more and more emphasis on feelings, it is the use of this psychological customers make a lot of style theme restaurants, catering to the psychology of consumers, attracting more people customers.
2, taste to stay
Create a wealth of specialties, although a hundred people taste, difficult to adjust, then the need for their own adjustments and innovations, operating dishes to diversify, catering to the needs of the public. You have not eaten I have, you want to eat I also have.
3, the price to stay in mind
Nowadays, the degree of information is very transparent, restaurant dishes should be value for money. Let customers eat clearly, there is a good saying: "three points of gross profit to eat, seven points of gross profit starvation," thin profits can be more sales, less into more as usual into big money.
4, service to stay
The catering industry belongs to the service industry, regardless of your restaurant has a million good only through the service to reflect the value of good service can add flavor and color to your dishes, poor service can erase your good taste, good environment. Gourmet art and gourmet service are inseparable.
Through the above four "stay" believe that we will do more, stronger!
Thanks for watching!
Doing catering not only to taste good!
That's right, do catering this business, taste is very important, good taste brings good benefits. However, we do not just focus on taste and ignore other factors
When customers first enter your restaurant, contact with customers is certainly the waiter, then, for the service is good, is certainly a good evaluation of your store a scoring link. Thus, there are customers into the store as well as eat out of the door 5 minutes of golden time, interestingly called God time.
Guests enter the door, the waiter greeted with a smile, tea and water, anyway, is to let the customer feel valued, then your evaluation naturally rose to a high level. In addition, during the guests dining, service or to sit to thoughtful, such as adding tea and water, guests need to be in place immediately. Guests eat happy, we are also happy.
Then again is the guest to check out when, this time not because you think the guests to go, there is no need to pay so much attention to the service, so it is a big mistake. As the saying goes, you can't give up halfway, you can politely say to the guests welcome to the next visit, pay attention to safety on the road and so on. In this case, even if our taste is not good, this service will also let guests remember you, the next time the odds of coming back will also increase.
Anyway, to say so much, summed up in one sentence, the customer is God, to make guests feel at home.