Basic requirements for menu design

Banquets usually consist of tea, cold salad, head basin (braised platter or sashimi), soup, hot dishes, staple food, snacks, fruits and drinks. Whether the menu design is appropriate or not has direct nutrition to the customer satisfaction and the turnover and profit of the restaurant. In view of this, we should master the following mechanical and electrical knowledge when ordering food:

1. Grasp the "Six Knows" and "Three Knows"

Six Knows: Know the number of tables, know the number of people, know the identity of the host, know the nature of the banquet, know the standard of the banquet and know the opening time.

three understandings: understanding the special requirements, hobbies and habits of the guests.

before ordering, you should master the "six knowns" and "three knowns" so that you can have a good idea when ordering. If the guests spend a lot of money every time they come to the store, they can't sell low-priced dishes. If the guests are ostentatious, they should order generally well-shaped dishes. If the guests are in a hurry, they should be flexible and don't order dishes with complicated production methods.

2. The name of the dish is auspicious and elegant, and it is a double taboo.

When guests hold a banquet in a high-end restaurant, they usually have the nature of celebrating, talking business and meeting friends. The mood of the guests at the banquet is pleasant and pleasant. When ordering, the names of the dishes recommended to the guests should be auspicious and elegant. If it is a festive banquet, the names of the dishes should reflect the festive atmosphere; If it is a business banquet, the name of the dish should reflect the characteristics of friendship and prosperous business; If it is a birthday party, avoid beef, melon, tofu and other dishes; If it's a white banquet, you usually order seven dishes and avoid soup.

3. Pay attention to seasonal changes and make dishes timely.

According to the general rules and habits, people like light dishes when it is hot in summer and autumn, and hot soup dishes when it is cold in winter and spring, such as all kinds of game and hot pot.

In summer, frozen desserts or fruit juice and sugar cane water are produced; In winter, you get hot drinks and hot juice. It is advisable to order some clay pot dishes or pot dishes in winter, so that the dishes are not easy to cool and warm.

4. Pay attention to the matching of shapes

The main and auxiliary materials of Cantonese banquet dishes are diced with diced, silk with shredded, and block with block. In the whole table of dishes, we should also consider the coordination of various dishes, for example, don't order two or more D dishes for a table of dishes.

For example, celery, Xia Guo fried diced chicken, and golden fried king's order will not be very good in one menu.

5. Pay attention to the matching of cooking methods

You should choose a variety of cooking methods to make up a dish. Different cooking methods can make dishes produce different flavors and shapes. If only one or two cooking methods are used, although the ingredients of dishes are different, their color, flavor and shape will be similar and monotonous. Therefore, try not to collide with the cooking methods of dishes, and flexibly recommend a variety of cooking methods to customers according to their tastes and raw materials.

For example, don't order fried French foie gras or Cantonese fried fish mouth if the menu already contains fried silver snow fish.

6. Change of color and collocation of meat and vegetables

The colors of dishes arranged at a banquet should be coordinated, the colors of dishes should be different, and the collocation of meat and vegetables should be reasonable. Too many meat dishes will make people feel tired of stuttering, and too many vegetarian dishes will make people feel dull and will dilute the atmosphere of the banquet. A proper banquet should try to recommend the specialty dishes of our specialty chefs, which can not only publicize our characteristics, but also be a good way to foster strengths and avoid weaknesses.

For example, there are lobster, suckling pig, young pigeon and

7. Pay attention to the overall coordination of tastes

The key to the quality of banquet dishes lies in the matching of tastes, especially the matching of overall tastes. The so-called matching of overall tastes means that the original tastes of dishes are sour, sweet, bitter, spicy, salty and fresh, etc. When recommending dishes, we should pay attention to the use of dishes.

For example, when you order Ayi abalone, generally do not recommend potatoes with abalone sauce. The series of braised wings are similar in taste and strong.

8. The overall combination should be coordinated and appropriate

When making a menu, we should not only grasp the principles of giving consideration to both meat and vegetables, appropriate shades and reasonable nutrition collocation, but also pay attention to the coordination and appropriateness of menu combination and the appropriate proportion of cold and hot dishes and meat and vegetables. When serving, dishes with the same raw materials should be spaced apart, dishes with similar shapes should be spaced apart, and dishes with similar tastes should be spaced apart, which makes the banquet layered.

this is very important, which is easily overlooked by managers here. But guests will feel deeply when eating.

9. Pay attention to the weight and grade of dishes.

A banquet for 11-12 people usually orders 8-11 dishes, hot meat dishes are Chinese dishes, 1 chickens, 2-3 young pigeons, 1 dishes per person, 1 bowls of soup for each person, and the dishes to be served with wine and meals are properly matched. The grade of the whole table should be reasonable, for example, no steamed fish with longevity can be served at the banquet of abalone wing banquet. In a banquet, there are at most 1-2 courses of medicinal materials.

Note: For a wedding banquet or an ordinary dinner party, two more dishes can be served per piece (average grade), for example, 12 pieces can be served for 11 people, otherwise the plate will be empty as soon as it is served. The host and guest didn't want to eat any more. However, the high-grade scallops don't need to be extra, and they can be directly assigned to the guest bone plate.

11, according to the guests' dining purpose, flexibly promote the dishes

Business banquet: highlight the richness, generosity and propriety of the dishes.

Tasting banquet: Highlight the flavor and give priority to local flavor dishes with distinctive features.

date banquet: highlight the fragrance, sweetness and taste of dishes.

light meals: more economical.

party meal: the dishes should be nostalgic, neat and generous.

second, the basic format of menu writing

1, large-scale banquet (wedding banquet, birthday banquet, honeymoon, company opening, celebration, etc.)

Note: between "fried in oil" and "fried and grilled"-2 or 3 hot dishes.

fruits

desserts

snacks

rice, noodles

mushrooms, seasonal vegetables

steamed seafood

braised food

original chicken or pigeon

soup, soup

fried and grilled

oil bubbles.

The serving procedure of Cantonese banquet is based on the principle of

cold before hot, main before time, meat before vegetarian, thick before light, and dishes before order.

fruits

desserts

snacks

rice noodles

vegetarian dishes

Wen, Qu, Kou and clay pot

fried, fried and Qu

emperor crab, hairy crab, etc.

steamed Su Mei Tsai and Dongxing. Only write with one person.

naming method and explanation of Cantonese cuisine

1. Naming method of Cantonese cuisine

1. Naming by cooking methods:

For example, frying oysters, braising young pigeons and steaming East Star Spot are all named by adding a cooking method before the main ingredients.

2. Name the dishes according to the seasoning:

For example, sliced cuttlefish with XO sauce, Wang Yin cod with soy sauce, black pepper salmon head, beef tenderloin with lime sauce, etc. These dishes are all named with seasoning in front of the main ingredients, and usually some dishes with distinctive sauce flavor are used.

3. Name the cooking tools (or containers) as follows:

For example, roast goose with hanging stove, beef tenderloin with black pepper on iron plate, all kinds of clay pot dishes, fish heads in sand nests (focusing on sand nests), pot dishes, etc. This way of naming dishes highlights the special cooking tools (containers) for cooking and holding this dish, thus showing the unique flavor of this dish.

4. Name it according to its shape:

For example, abalone with Kirin Jipin, auspicious name: big exhibition with wings, pine nut fish, pipa wings, fried scallops with osmanthus, etc. The names of these dishes reflect the shapes of the dishes, which makes them vivid.

5. Naming with place names:

For example, Zhanjiang Baiqie Chicken, Hainan Dong Goat, Daliang Fried Milk, Chencun Powder, Shenjing Roasted Goose, Fried Crab in Typhoon Shelter, Shunde Fried Fish Zui, Fengcheng Snack Emperor, etc. Such Caicai names indicate the origin of dishes and reflect the local characteristics of dishes.

6. Name it by color

For example, grilled fish fillets with jade, green drunken goose, colorful fried shredded beef, splendid diced cashew nuts, red suckling pig and so on. The names of these dishes focus on the color of the dishes.

7. The mixing of main ingredients and auxiliary materials and the name of the cooking method:

For example, stir-fried celery with gongs, roasted melon with scallops, etc. The names of these dishes clearly indicate the main and auxiliary materials of the dishes.

8. Name it according to its flavor characteristics:

For example, crispy chicken, crispy scallion cake, salted chicken feet, smooth mandarin fish balls, etc. Generally, dishes with such names are dishes with special flavor.

9. Named after the founder of the company's signboard or dishes:

For example, Princess Abalone, Nanguoyuan Meal Package, Golden Roasted Goose, Ayi Fried Rice, etc.