A good menu can attract more tourists ...

Good food needs to be well matched, so as to retain the taste buds of the guests!

1. Menu planning

Generally, the operation of a restaurant goes through four stages, and there are different requirements for the menu at different stages. Therefore, when planning the menu, it must be designed according to the characteristics of the operation stage. The specific requirements are:

(1) The opening conception stage

In the opening conception stage, a tentative draft menu should be designed. It can help managers decide the type of restaurant operation. Experimental menu is a very important tool in establishing restaurant image. If the experimental menu is properly compiled, it can attract the target customers of the restaurant plan and convey the theme of restaurant management.

The menu in the opening conception stage should reflect the following contents:

The target audience of the restaurant. The establishment of the menu should indicate the specific group service, and the design of the menu should reflect which customer groups are targeted at.

indicates the equipment to be purchased. The menu of the applicable period seems to be a schedule. It reflects what cooking utensils and equipment should be purchased to process the dishes on the menu and how much space the kitchen should have. For example, if all the dishes on the menu are made by the restaurant itself without using convenient dishes and semi-finished products, then the kitchen area should be preset to be larger.

who should be employed in the restaurant? The menu should reflect whether experienced employees are needed or ordinary employees who have been trained on the spot. For example, fast food restaurants don't need experienced employees. The menu should indicate the difficulty of food production and service.

reflect the requirements for restaurant decoration. The dishes provided by the menu must be coordinated with the decoration of the restaurant, and the varieties provided by the menu reflect what kind of dining environment is needed.

(2) Operation stage

A successful restaurant must be consistent with the food trends and public dining habits. When the restaurant opens, it usually plans some popular dishes at that time. If the number of customers decreases after the menu is compiled, the restaurant should analyze the sales of various items on the menu, respond quickly to the food trend, add varieties that can increase sales and profits at any time, and remove those with poor sales and low profits.

(3) recession stage

If the business of the restaurant declines, the profit rate and investment return rate of the restaurant are declining, and the menu is a key link. The menu should be changed, the price should be re-evaluated, the size and structure of the market should be re-analyzed, and the dishes should be replaced as necessary. In the recession stage, we can try to provide some daily specialties to attract customers, and we should focus on promoting those varieties that are profitable and popular with customers. Sometimes, the change of menu appearance (changing menu layout, design, color, printing style) will also affect the business of restaurants.

(4) Transformation stage

There will inevitably be changes in the catering industry. Due to the changes in social and economic forms and demographic characteristics, it is necessary to change from the current business type to another type. When dietary trends and habits change, restaurants should change menus and markets in time. The transformation stage affects the renovation and business expansion of restaurants, and it is necessary to change the business objectives to increase turnover and profits. To do this, the first thing to change is the menu. Some restaurants require reducing costs to increase profits, so it is necessary to explore new products and new cooking methods that can meet the market demand.

in short, the function of a successful menu should not only reflect the operating characteristics and scope of the restaurant, but also reflect the service objects of the restaurant through the contents and prices of the dishes. Menus also play the role of conveying product information to customers and promoting restaurants and their dishes. Feedback customers' needs through menu analysis.

2. Choice of dishes

How to increase the return rate of customers? How to be invincible in the market competition? The choice of dishes is very important, and in designing a menu, besides considering its influence on various business activities of catering enterprises, we must also follow the following principles:

(1) The dishes should be unique

Nowadays, restaurants are full of flowers, and if a restaurant can create a certain category, a certain variety, a certain cooking method and a certain service dining method that other restaurants can't catch up with, it can greatly highlight the image of the restaurant. Of course, to do this requires the joint efforts of all the staff in the restaurant, and it is forbidden to create new dishes that lack the proper aesthetic feeling and cannot increase people's appetite.

No matter how distinctive the dishes on the menu are, you must never ignore the creator of the dishes-the chef. When designing dishes, we should consider the chef's cooking skills and specialties, and try to choose the kind of dishes that the chef is good at, so as to avoid dishes that the chef has never operated before. Such a choice is of vital importance to the reputation of the restaurant.

(2) The variety of dishes should be balanced

In order to satisfy customers with different tastes, the menu should not be too narrow. The following factors should be considered when selecting varieties:

The price of each kind of dishes should be balanced. Because the consumption level of customers is different, the price of each kind of food should be matched with high, medium and low as far as possible within a certain range.

raw materials are balanced. The raw materials of each kind of dish are different, and each customer has different tastes. Some customers don't eat meat, while others don't eat eggs. If the raw materials are well matched, more customers can choose their favorite varieties.

the cooking method should be balanced. Cooking methods of all kinds of dishes are different, such as frying, frying, boiling, steaming and stewing. The texture of the finished product should be raw, old, tender and crisp, and the taste should be salty, sweet, light and spicy.

nutrition should be balanced.

(3) Choose a big variety in Mao Lijiao

Restaurant operators are most concerned about their own costs and profits. No operator wants to be unprofitable after hard work. Although some dishes are sold at high prices, the profits are not considerable after removing their costs, while some dishes with low prices may have a larger gross profit than those sold at high prices because of their lower costs. It can be seen that when choosing dishes, we can't just see the high price at hand; We should analyze the level of profit from the perspective of cost. When choosing dishes, we should choose more varieties with large gross profit, and abandon those dishes with small gross profit appropriately, so that all kinds of dishes can make up for each other and maximize profits.

(4) There should not be too many varieties

There are too many dishes on the menu, which will create obstacles for restaurants and customers. There are too many dishes, and when guests get the menu to order, they have to look over all kinds of dishes one by one. Because of the variety, it is difficult and hesitant for guests to order, which takes up the chef's cooking time and reduces the turnover rate of seats because of occupying seats, which affects the income of restaurants. Too many varieties will increase the cost of purchasing and storage, and restaurants can't grasp the daily sales of various dishes. It is possible to purchase such dishes when the price of some vegetables is expensive, but no guests have asked for it for a few days. In storage, it costs a lot of money to keep fresh, which not only takes up storage space, but also brings trouble to the chef's operation. A variety of raw materials put together will make the chef take the wrong raw materials and cook the wrong dishes.

(5) Coordination with the overall operation

The decoration environment of the restaurant just reflects the consumption level of the restaurant, and the decoration of the restaurant is also the "invisible value" of the restaurant to a certain extent. There must be a difference in the consumption level between a large restaurant and a small fast food restaurant. If a restaurant with simple decoration specializes in providing high-grade dishes to customers, customers will feel that they can not enjoy a comfortable dining environment, and that the price is not worth it, which will lead to conflicts with the restaurant. By the same token, if the dishes provided in a beautifully designed and luxurious restaurant are just ordinary dishes with no characteristics, customers will feel lost and disappointed in the restaurant. Therefore, the choice of dishes is not as refined as possible, and the grade and price of dishes should be consistent with the overall operation.

(6) cater to the needs of customers

customers are the key to the success of a restaurant. Therefore, the business purpose of the restaurant is to try to meet the needs of different customers. Every restaurant must analyze the representative types of guests who come to the restaurant during its operation. Because of the characteristics of this kind of guests, restaurant operators can see a target consumer group, which is equivalent to doing a market survey. If the dishes cooked in the restaurant are to be deeply loved by the guests, it is necessary to know the preferences of these guests for major cuisines, their income, their consumption grades and habits.

The menu of small restaurants is mainly home-cooked dishes, and the menu is alive. You can raise or lower the price according to the inventory and seasonal price. Scrap. Make a temporary menu. In front of the menu are high-priced dishes such as sea cucumber and abalone, followed by hot dishes, cooking, stews, cold dishes, soups, pasta drinks and so on.