One is the geographical factor. Tianfu country, thousands of miles of fertile land, rivers and streams, the environment is superior, unique. Into the cooking material, more and wide. Good quality natural condiments and brewing condiments, such as Zigong salt, Neijiang sugar, Langzhong Bao Ning vinegar, Deyang soy sauce, Pixian bean paste, Hanyuan pepper, Yongchuan tempeh, Fuling mustard greens, Syufu sprouts, Nanchong winter vegetables, new prosperous pickles, Leshan bean curd milk, the two gold stripes of the sea pepper and so on, but also for the ever-changing Sichuan cuisine provides the conditions.
Sichuan cuisine has a wide range of materials, flavored with a variety of dishes to adapt to the strong three basic characteristics. It consists of a complete system of five types of dishes: banquet dishes, home-style dishes, three steamed dishes and nine button dishes, and flavorful snacks. It is characterized by "thick flavor, spicy and spicy". Sichuan cuisine is rich in variety, a wide variety of conservative estimates no less than 10,000 kinds. It is known as "one dish, one flavor, one hundred dishes, one hundred grams".
Sichuan cuisine is one of China's four major cuisines, originated in the ancient country of Ba and Shu. After the Spring and Autumn, Qin, Han and Jin, Sui, Tang and Five Dynasties, two Song, late Ming and early Qing enlightenment, inheritance and development, to the late Qing Dynasty, and gradually formed a strong local flavor of the cuisine. Second, the grasp of authentic Sichuan cuisine:
Sichuan cuisine has developed to the present day, the causes of which are mainly three points. Third: according to the day's business situation appropriate up hair needed raw materials. Rising hair raw materials have fire hair, water hair, alkali hair, oil hair and other kinds of rising hair method, according to the raw materials, you can choose the appropriate rising hair method. Fourth: the processing of raw materials can be based on the business situation, before serving food can be properly processed more cumbersome raw materials, such as: cashews, squid shreds, snails, can improve the speed of serving food and save human resources.
The second is the customary factors. From the ancient eating habits of the people of Ba Shu "still flavor", "good spicy", we can see that this pair of Sichuan cuisine now has a deep impact on the concept of the beginning of the formation of that time. The historical tradition of paying attention to food has made the Sichuan cuisine cooking technology widely popular, and promoted and created a group of specialists in Sichuan cuisine cooking technology.
Source: People's Daily I opened a new 20 square meters or so of home cooking restaurant, there is a chef, and a cook, the store inside only me and a waiter, I have to count and collect money, but every day at 12 o'clock at lunch to eat a lot of people, should be overwhelmed by two people to cope with, the guests to all have to be immediately on the food, often guests are not pointing to the food for a long time, or is on the wrong are not on, either on the wrong dish, or is the counting of accounts when the counting of omissions, sometimes there is a delivery of food, every day at noon let me feel quite chaotic, the guests' opinions are also very big, I'm very confused, who can help me tips, I'm just now starting a new business, insufficient funds, and do not intend to hire someone, may I ask how should I manage, in order to make the noon restaurant busy but not chaotic? Expert advice:
Restaurant business is many people ordinary people are harboring the dream, but because of their own limited funds, coupled with shallow experience, many people with this dream are for various reasons and was rejected in the business door. Some entrepreneurs, even if they enter the door of business, but also due to poor business management, resulting in store depression. Entrepreneurship and business is originally inseparable from a process, how to run the process? Huli District, Xiamen City, Zheng Sheng Feng, the owner of the family restaurant combined with their own experience, this issue is a detailed and unique answer. Q1: What kind of preparation should be done before starting your own business program? How to fully do these jobs? (such as market research, store location, opening publicity, etc.) Zheng Shengfeng: Many people want to start a business, may be found in a good project, may also be in the hands of one or two resource advantages. But to be successful, in the project feasibility assessment through the production of a comprehensive and systematic business plan (important), it is best to professional friends to help you refer to the next, so that your vulnerability will not be self-neglected, but also to make the entire complexity of the entrepreneurial activities of the regular operation of the plan. A complete and usable plan, should include at least the following parts of the important work: 1, business objectives, market positioning 2, capital budget; 3, store location; 4, chef recruitment (except for do it yourself) 5, store planning and decoration design 6, licenses; 7, equipment construction and purchase and procurement of supplies 8, personnel recruitment and duty arrangements 9, dish design 10, trial preparation (opening publicity and staff training) 11, the formal opening of the business preparation (opening publicity and training) ) 11, the formal opening of business preparations are very much, a little bad, will cause great trouble to the sequence of business work, the following talk about the content of the market research. Although small business, but the content of the survey can not be less, generally speaking, catering business market research content includes: (1), the target market economic indicators: per capita expendable income and growth, the structure of the population, the catering industry development indicators, etc.; (2), the geographic characteristics of the target market: the region, the climate, dietary habits and consumer preferences; (3), the development of the target market food and beverage situation, the main similar product Competitors' business situation (number, performance level, target consumer groups, food quality, service level, turnover, operating income statistical analysis, as well as the factors of success and failure); (4), the target market consumer analysis of eating habits, taste preferences, choice of dietary preferences; (5), the target market traffic conditions, visibility, meal time traffic, the nature of the surrounding area. To do a good job of market research, should pay attention to: (1), in advance, should be designed accordingly questionnaire, the survey content to be able to truly reflect; (2), small business survey should be targeted, so as to achieve the effect; (3), do not go to deliberately looking for the project's expected consumer recognition, which is prone to misinformation; (4), the results of the survey, the content of the survey, the contents of the survey should be carried out a certain layering and filtration before the reference and so on. Q2: How to choose a suitable project for their own business? Is it a hobby to do? Or do you have to decide your options according to the market demand? Or to find the market cold to operate? How to reduce the risk of market investment? Zheng Shengfeng: Starting a business as a boss is a systematic project, people, money, goods, sales and inventory, positioning, segmentation, management system, financial budgets, risk control, etc., catering business is especially so. Entrepreneurship is also not by virtue of a creative or a sole holders of technical resources can be done. No trace of personal experience is that before starting a business, we must make two points clear: First, we know what we have, but we don't keep it; objectively evaluating our own character, ability and mentality; we need to pay attention to the strong entrepreneurial beliefs, the mentality can be adjusted, and the ability can be improved, but it is difficult to change the character; therefore, we should reasonably evaluate the shortcomings, and we can't be over-optimistic or conservative. However, we should not be too conservative and worry too much about the risk and lose the opportunity to start a business. Second, respect the facts from the survey, and reasonably evaluate the forecast. (1) This is very important, many seemingly good project, after the field investigation and analysis became worthless, so when you have an intention to project, you can follow the idea of opening (5W1H) to do the preliminary market research. The survey may include: target market economic indicators, similar competitive product markets, target area dietary consumption habits. (2) and project feasibility assessment based on the results of the survey: A, strengths, weaknesses, opportunities, threats (SWOT) analysis; B, entrepreneurial project feasibility assessment of the business objectives, inputs, project prospects, expected returns, and practitioners to reduce the risk of market investment risk is to do a good job of market research and project feasibility assessment. Q3: As the saying goes, "it's easy to start a business but hard to keep it", what difficulties have you encountered in the process of keeping your business? How do you overcome these difficulties? Zheng Shengfeng: Yes, I have encountered many difficulties in the process of entrepreneurship. And these difficulties let me open a year later, the business into the doldrums, and even a loss month! I'll talk about a few more serious in my store: First, the staff turnover is very large, recruitment difficulties. I'm not afraid to tell you a joke, my store from the opening of the first year, the turnover is very large, in addition to the chef a lot of employees do not do but 3, 4 months to resign, especially the flow of waiters faster. Because the store is not big, so each position has no spare candidates, that is, a carrot in the kind of. So every time an old employee leaves, new workers come in, there will always be a gap in the adaptation period, and are required to onboard training, increasing unnecessary workload. Later summarized several reasons: 1), the rapid development of the catering industry, experienced employees can easily find a job, the market is generally short of workers; 2), because the catering industry to provide food and accommodation, and provide training, the threshold of relatively low, part of the position (waiter, logistics sister, etc.) to choose the catering industry is just a stopgap measure, the degree of recognition of the work is quite low; 3), the contractual agreement is not enough to constrain the effectiveness of the large; although the contract signed, but constraints on the amount of compensation. Signing a contract, but the amount of compensation for the constraints set too small, not the full contract period of resignation or unauthorized departure of employees, but also can only be deducted 10 days of wages. 4), did not realize the treatment of business performance to business performance, good or bad a same, no motivation to work; 5), because of small business, the store staff promotion space is small. 6), the new labor law to further protect the labor force, the catering industry employees' working hours and intensity of the work to get a lot of The new labor law further protects the labor, the working hours and intensity of the employees in the restaurant industry have been greatly improved, and the managers' thinking has not been adjusted in time. 7), the staff's loyalty and sense of belonging to the enterprise is insufficient. Among these reasons, I observe that only 1 and 6 are changes in the external environment, and individuals are unable to change the status quo for the time being. The rest of the measures taken as follows: A, for employees to work expedient, you can improve the employment qualifications, in the recruitment requirements of a certain amount of work experience, clear store expectations of the work period of more than one year, and in the labor contract, regardless of what the reason is, not to do a full year will be deducted from one month's salary for liquidated damages; B, to adjust the salary structure, the store's business performance and the waiter part of the wage bonus linked to the waiter's monthly salary is closely related to business performance. Monthly wages and business performance is closely related; C, in addition to the staff work skills training, more work attitude and team spirit training, and implement the idea of store as a home, so that it understands the value of their own work; D, a full understanding of the psychological state of the staff, try to solve the difficulties of their lives and worries, to enhance the staff's sense of belonging to the E, according to the treatment of peers in the market, to give the appropriate raise (not to give up the children, set not the wolf ah). (not a child, not a set of wolves ah). After a period of time, although there is still flow of employees, but compared to before there has been a great improvement. Second, the chef dishes without innovation, the loss of old customers big start-ups, please the chef is a friend of the previous work to know, there are many years of experience in the chef; at the beginning, I have no concept of the kitchen operations, basically listen to the chef. The chef is also quite responsible, fried out of the dishes guests evaluate the good more, although the beginning of the business in general, but also think that the business needs to come slowly. However, after a while, the regular customers gradually stopped coming. I do not know what is the reason, some guests feedback that the food is not good, there are guests feedback: you have nothing in the store, eat around that a few home-cooked food. I analyzed the reasons, the chef is still the same chef, the dishes are still those dishes, there is no situation, there is no reason to appear too big changes. So the reason is attributed to the lack of innovation in the dishes. And in the original operation of the dishes, and there is no special dishes, so that guests can never get tired of eating, leaving a deep impression of the dishes. In order to solve this problem, I put my thoughts and the chef said, he said well, he think of a way. But after a while, when I confirmed with him the progress of the new dishes, he said that he really couldn't think of any new dishes and that these dishes would be fine. In this way, I was forced to participate in the innovation and improvement of new dishes to the head. 1, I went to buy some recipes for home-cooked food; 2, go to Xiamen restaurant network to learn about some of the local famous restaurants popular dishes 3, go out to eat (learning), encountered good satisfaction, packaged back. Sometimes just take the chef to eat; 4, I often go to the market, encounter new ingredients, buy some back to call the chef to do the work meal to eat, think it's good, try to ask him to improve into the menu at the head of the dishes; after the above efforts, we finally got more than 10 new dishes (said new dishes, some of them have long been there. Just our store did not do) into the new menu, I also explained to the front desk staff attention to guests to promote the next, and ask for guests' opinions. Indeed, the click-through rate is much higher, there are two or three also became a few old guests must order dishes. Although in the end the passive chef did not stick to this, but this makes me long experience. Later we replaced the new chef, and he explained that there must be innovative dishes, after a period of time, business has really taken off. Third, low productivity, slow food small business is difficult, employees and related items are tight, can not afford to invest. At the beginning of the kitchen on three people, a frying pan, a side dish, a miscellaneous. Business is not very stable, sometimes good and sometimes bad. But eat this, because of the commute and meal times, guests to eat always crowded together so, we should follow the following ten principles in cooperative entrepreneurship: 1, the first villain, after the gentleman 2, "Do not do unto others as you would not want them to do unto you" 3, they eat a little bit of a small loss, so that he can take advantage of a little bit of a cheap 4, everything diligently set up the rules, do not follow the rules, pro-brothers, clear accounting 6, there is no permanent unanimous agreement 7, there is no Can not pass the difficult, only to enjoy the blessings of the 8, so that I never owe you Q9: How can catering newcomers reasonable financing? Zheng Shengfeng: Starting a business needs money, and the source of funds, including the most common now from parents and real friends, their own accumulation of two more. Although it can also be obtained through financial institutions or venture capitalists, but in view of the current financial situation in China, it is difficult for entrepreneurs who have already started their own business or have rich fixed assets. You can't decide whether your parents are rich or not, and you can't be sure whether your rich friends will help you. That's why it's so important for most entrepreneurs to build up capital before starting a business.
I, synthesis: second: the table according to the table number clear, which table first come first order food, the order to get clear, in the kitchen in order to put good, a table a dish to fry, don't fry a table of food and then come to get the second table of food, then the delay time is long. There is also the difficult to fry, such as dry flat and so on, put in the last fried, in the final analysis, is to ensure that each table came within a few minutes after the best fried dishes on, and then the most difficult to fry the last to him on. That should take care of it.
2, the flavor characteristics of Sichuan cuisine:
Flavoring variety, is the most important feature of Sichuan cuisine. The wide range of raw materials and adaptability of dishes are the other two characteristics of Sichuan cuisine. The diversity of flavors and the wide range of raw materials make Sichuan cuisine a wide variety of dishes with endless changes.
The important reason for the fame of Sichuan cuisine at home and abroad lies in its distinctive features. Concentrated in the Sichuan cuisine seasoning above - a variety of flavors, changes in the subtle.
Third, fetishism. The development of Sichuan cuisine has drawn on the strengths of various families. For different cuisines, eating habits of people in different regions and famous dishes, all of them practiced "fetishism". In the process of assimilation, Sichuan cuisine has created favorable conditions for absorbing the strengths of the culinary world, and may be used for my use. With the development of society and the increase of foreign exchanges, Sichuan cuisine has gone global. In the process of its open development, innovative Sichuan cuisine has been endless, some inherited, some absorbed, some changes, some have been unique, wide-ranging influence. All the way to make the prosperity of Sichuan cuisine reached its zenith.
3, the causes of Sichuan cuisine and innovation
1, Sichuan cuisine and its development:
1, what is authentic Sichuan cuisine? The founding father of modern Sichuan cuisine, the famous Sichuan cuisine master Lan Guangjian made a statement, a definition of authentic Sichuan cuisine, that is, authentic Sichuan cuisine is based on Sichuan's unique method of seasoning and cooking methods, absorbing the essence of all aspects of the Sichuan flavor dishes made. It includes traditional Sichuan cuisine, flavorful Sichuan cuisine, special Sichuan cuisine, as well as innovative Sichuan cuisine, strange flavor Sichuan cuisine, popular Sichuan cuisine and so on.
2, authentic Sichuan restaurant. By mastering the unique cooking techniques of Sichuan cuisine, the unique raw materials of Sichuan cuisine as the basic, Sichuan cuisine flavoring techniques for the essence of cooking, operating Sichuan cuisine restaurants, restaurants, hotels, etc., are authentic Sichuan cuisine hall. It can be said that the authentic Sichuan restaurant, to operate authentic Sichuan cuisine, to reflect the culture of Sichuan cuisine, for a variety of factors combined with the "Sichuan processing plant".