A good menu to attract more traffic ah good food or need a good match, so as to retain the taste buds of the guests ah more! 1, menu planning restaurant operations generally have to go through four phases, in different phases of the menu have different requirements, therefore, in the planning of the menu must be based on the characteristics of the operating stage of the design, the specific requirements are: (1) the opening conceptualization Stage in the opening conceptualization stage, to design a pilot menu draft. It can help managers to decide the category of restaurant operations. The pilot menu is a very important tool in establishing the image of the restaurant. If the pilot menu is prepared properly, it will attract the target customers of the restaurant program and convey the theme of the restaurant operation. The menu in the opening conceptualization stage should reflect the following: the target audience for which the restaurant is intended. The menu should be prepared to indicate a specific group of people to be served, and the menu should be designed to reflect which groups of customers are being targeted. Indicate the equipment to be purchased. The menu in the applicable stage seems to be a schedule. It reflects what cookware and equipment should be purchased to process the dishes on the menu and how much space should be available in the kitchen. For example, if all the dishes on the menu are prepared by the restaurant itself without the use of convenience dishes and semi-finished products, then the kitchen should be preset to be larger. What staff the restaurant should employ. The menu should reflect whether experienced workers or regular field-trained workers are needed. For example, a fast food restaurant does not need very experienced workers. The menu should indicate how difficult it is to produce and serve the food. Reflect the requirements for the restaurant's décor. Menu offerings must be coordinated with the décor of the restaurant, and the variety of menu offerings reflects what kind of dining environment is needed. (2) the operation stage of a successful restaurant must be consistent with the dietary trends and public dining habits, the restaurant in the opening of the general plan for some of the popular dishes at the time. If the menu compiled after the decline in customer sources, the restaurant should analyze the menu of various varieties of items on the sales situation, the diet trend to respond quickly, at any time to join the varieties that can increase sales and profits, to remove those poor sales, low profitability of the varieties. (3) recession stage if the restaurant's business recession, the restaurant's profitability and payback rate continues to decline, the menu is a key link. Changes have to be made to the menu, prices have to be reassessed, the size and structure of the market has to be reanalyzed, and dishes have to be replaced as necessary. During the decline phase, one can try to offer some daily specials to attract guests, focusing on marketing those varieties that are profitable and popular with customers. Sometimes, a change in the appearance of the menu (changing the layout, design, color, printing tone of the menu) will also affect the restaurant business. (4) The conversion stage of change is inevitable in the restaurant business, when changes in socio-economic forms and changes in demographic characteristics require a shift from the current type of operation to another. When dietary trends and habits produce changes, restaurants should change their menus and transform their markets in a timely manner. The conversion phase affects the modernization and expansion of the restaurant and the need to change the objectives of the business in order to increase turnover and profits. To do this, the first thing to change is the menu, some restaurants require cost reductions to increase profits, so it is more important to explore new products and new cooking methods to meet market demand. In short, the role of a successful menu, not only to be able to reflect the restaurant's business characteristics and scope, but also through the content and price of dishes to reflect the restaurant services. The menu should also play a role in conveying product information to customers and promote the restaurant and its dishes. Through the menu analysis to feedback customer needs. 2, dish selection how to increase customer turnover? How to compete in the market undefeated? The choice of dishes is quite important, and the design of a menu in addition to consider its impact on the business activities of catering enterprises, we must also follow the following principles: (1) dishes to have a unique restaurant is now everywhere, a restaurant if you can create other restaurants do not have or can not catch up with a certain type, a certain species, a certain method of cooking, a certain method of service meals, etc., you can greatly highlight the image of the restaurant so that People mention a certain dish will think of this restaurant. Of course, to do this requires all the staff of the restaurant **** with efforts to avoid the creation of new dishes lack of due sense of beauty, can not increase people's appetite. No matter how distinctive the design of dishes on the menu, never lose sight of the creator of the dishes chef. In the design of dishes to take into account the chef's cooking skills and expertise, to try to choose the chef is good at doing that type of dish, to avoid the appearance of the chef simply did not operate the dishes, so that the choice of the reputation of the restaurant has a vital relationship. (2) the types of dishes to be balanced in order to meet the different tastes of customers, the menu selected varieties can not be too narrow. When selecting varieties, the following factors should be considered: the price of each type of dish should be balanced. Because the customer's consumption level is different, the price of each type of dish should try to have a certain range of high, medium and low collocation. Ingredients with a balance. Different raw materials for each type of dish, each customer's taste is different, some customers do not eat meat, some customers do not eat eggs, and raw materials with a good match can make more customers to choose their favorite varieties. Cooking methods should be balanced. Various types of dishes are cooked in different ways, such as: fried, stir-fried, boiled, steamed, stewed. The texture of the finished product should be raw, old, tender, crispy with the taste should be salty, sweet, light, spicy with. Nutrition should be balanced. (3) choose a larger gross profit varieties restaurant operators are most concerned about or their own costs and profits. No operator is willing to work hard after no profit. Some dishes are sold at a high price, but after removing its costs, it is found that the profit is not considerable, while some inexpensive dishes, because of its low cost, after removing the cost, the gross profit may also be greater than the high-priced sales of dishes. It can be seen, in the choice of dishes, can not only see the immediate sale of the high price; and to analyze from the cost point of view of the high and low profits, in the choice of dishes, for those who have a large gross profit varieties should be selected more, and appropriately discard those who have a small gross profit of the dishes, so that a variety of dishes to make up for each other, maximize profits. (4) should not be too many varieties of dishes on the menu is too much for the restaurant and customers have obstacles. Too many dishes, guests get the menu when ordering, on all kinds of dishes have to look at one by one. Because more varieties, guests order food appears to be difficult and hesitant, which takes up the time of the chef cooking, but also because of the occupation of the seat thus reducing the turnover rate of the seat, affecting the restaurant's income. Too many varieties will also increase the procurement and storage costs, the restaurant can not grasp the daily sales of various dishes, there may be a dish price is expensive when the procurement of this kind of food, and put a few days has not guests to ask. In terms of storage, but also have to spend a lot of money to keep fresh, which takes up storage space, but also to the chef's operation with trouble. A wide variety of raw materials together, will make the chef take the wrong ingredients to do the wrong dishes. (5) and the overall operation of the coordination of the restaurant's decorative environment reflects the level of consumption of the restaurant, the restaurant's decor to a certain extent is also the restaurant's invisible value. A large restaurant and a small fast food restaurant consumption level is certainly a difference. If a simple and rustic decoration of the restaurant specializing in providing high-grade dishes to customers, customers will feel that not only can not enjoy a comfortable dining environment, but also feel that the price is not worth the conflict with the restaurant. Similarly, if a beautifully designed, luxurious restaurant provides only some ordinary dishes with no special features, customers will also feel the loss of the restaurant, greatly disappointed. Therefore, the choice of dishes is not the more sophisticated the better, the grade and price of dishes to be consistent with the overall operation is the main thing. (6) Cater to the needs of customers customers are the key to test the success of the restaurant. Therefore, the restaurant's business purpose is to try to meet the needs of different customers. Every restaurant must be in the process of analyzing the restaurant guests in the representative class. Because of the characteristics of this class of guests, restaurant operators can see a target consumer groups, which is also equivalent to doing a kind of market research

Restaurant dishes to be done by the guests to be loved by the guests, we need to understand this class of guests of the major cuisines of preference, their incomes and their consumption level and consumption habits.