1, the taste to adapt to a wide

The catering market categories are varied, but we can carefully observe, the market do well are generally familiar. These categories of high market awareness, customer education costs are low; and the flavor of the adaptive surface, the north and south love to eat, so that there can be a very good mass base, greatly enhancing the frequency of consumption. For example, noodles, spicy hot pot, marinated meat rice such than sushi, salad acceptance is high.

2, the product can be replicated

We all know that the production chain of food and beverage is very long, from the procurement of raw materials, and then to the treatment, processing, and finally out of the meal process is very complicated. Traditional catering is too dependent on the chef's personal experience, knife work, fire, seasoning and other details determine the taste of the dish, and product standardization can be a good solution to these problems, do not need the chef's experience, no matter where, any time to do out of the same taste, and also improve the efficiency of all aspects of the process, to ensure that the stability of quality.

3, a single category

Many newcomers to catering, in the selection of goods feel that the more types of the better, thinking that customers like a variety of choices. In fact, not, too many categories will make customers feel disorganized, and no focus. Fewer dishes, not only to help customers with dyslexia to make a choice, but also to focus on the preparation of meals and meals, reduce waste. For example, to do brisket rice category, less food preparation, the operation process is also simple, so that the staff efficiency, can reach 30 seconds out of the meal, the customer eat and go, turn the table is also very fast.

Doing catering, category can to some extent determine the degree of brand development. Selecting a category is like choosing a track, the choice (category) is greater than the effort.