1.2.
The innovation of dish design. The innovation of dish design is based on the product development of consumers and enterprises, the design concept of dish production, raw material selection, cooking methods and other innovations.
With the enhancement of consumers' concept of health, morality and ethics, and the development trend of more rational consumption, catering enterprises should innovate in the selection of raw materials, food production process, and the attitude towards traditional dishes.
1.3
Innovation of dish sales presentation. The innovation of the form of dish sales presentation refers to the innovation of packaging, method, portion and cooking of the dishes presented to the customers. Such innovations include: innovation of cultural packaging of dishes,
such as naming of dishes related to seasonal festivals and major events, naming of dishes using historical allusions, expanding the sales of dishes using takeaway forms; according to the number of people and different objects of the meal, adjusting the portion of dishes and seasoning ratios and so on.
2. Catering service innovation
2.1 Establish the concept of service innovation. Conceptual innovation is the original understanding of their own beyond, difficult to realize a kind of innovation, but also the most important kind of innovation. The whole catering business should
Sensibly with the changes in society and the market and set up innovative service concepts.
2.2 Emphasis on service training. Catering enterprise waiter only through a certain professional and technical training, to provide customers with basic qualified service
But this service can not make the customer fully satisfied, because customers need to be in the standardized service based on personalized service customer service requirements are also rising. Therefore, catering enterprises to stimulate the staff through training to provide
personalized service ability and creativity, so that independent and autonomous work of the waiter can provide customers with personalized service in a flexible and standardized manner.
2.3 "hard service" innovation. Hard service refers to the hardware conditions used to provide customers with services,
including the decoration of the restaurant's customer service area, the facilities and equipment used by customers to eat, the utensils used to serve customers and so on. Customers usually like new, stylish, noble, advanced hardware conditions,
So the innovation of hard services should strive to meet the customer's preferences.