Developing new dishes is an important part of the chef's continuous training. Big-name chefs generally have their own working traditions and unique ways, and are reluctant to accept changes. However, in the face of the ever-changing market and fierce competitive environment, restaurant managers must establish an atmosphere of constantly seeking innovation and change in the kitchen on the basis of carrying forward traditions, so that constantly developing new dishes becomes one of the chefs' daily work, and the chef's skills will be continuously improved in this process, and the restaurant's unique eating style will be formed. In order to encourage chefs to develop new dishes, catering operators must have the following awareness: a. Pay attention to the trend of market demand. Catering operators should realize that people's needs are constantly changing, but they should not follow the changes to improve their dishes, but should go ahead of the changes and develop new dishes in advance from the trend of people's eating preferences. For example, Sichuan Hotel in Beijing has developed many spicy seafood dishes in recent years. Because Sichuan is located inland, it was difficult to purchase fresh seafood in the past, so the traditional Sichuan cuisine is mainly pork, beef and some seafood. However, with the development of modern transportation and the increasing love of seafood in inland areas, Sichuan Hotel boldly launched spicy seafood, which not only maintained the tradition, but also made innovations. It is no wonder that it was crowded for a time. B. Conduct market research from front-line employees. Front-line employees are in direct contact with guests, which is naturally the best candidate for market research. On the one hand, they know the dishes provided by restaurants best; On the other hand, they serve the guests directly, and the positive needs (suggestions) and negative needs (opinions) of the guests are directly put forward to the waiters. Therefore, the waiter knows best the gap between the dishes and the guests' needs. A restaurant dealing in Beijing cuisine has always been doing well because it is located in a lot where northerners are concentrated. However, the chef of this restaurant is not satisfied with the status quo. He always tries his best to create new ideas on the dishes. He especially likes to study how to turn Cantonese dishes that Cantonese people like into dishes that North Renye Fang likes. Like the tiger skin pepper in Cantonese cuisine, Cantonese people don't suffer from spicy taste like northerners, so this dish tastes sweet. At first, the chef of this restaurant made the tiger skin pepper according to the version, but the guests didn't order much, even if some guests ordered this dish, they couldn't finish it. The careful waiter observed this situation and asked the guests before they realized that the northerners who were used to eating the tiger skin pepper made by Cantonese cuisine were not spicy enough or exciting enough. After the guest's comments were fed back to the chef, the chef made improvements. In order to adapt to the taste of northerners, he slightly drenched this dish with old vinegar before it was put out of the pot, thus a unique tiger skin pepper appeared, which was well received by the guests. C. When discovering new ideas through competitors, we should always pay attention to competitors' trends and products, so as to gain inspiration for improving restaurants and developing new dishes.