Only most consumers and laymen will regard taste as the core issue of catering.
As a catering worker, I can tell you responsibly that the core of catering is hygiene and taste!
if your dish is not hygienic, even if it tastes good, it is not qualified. In other words, if your food is unsanitary and is found by customers, you will have to pay for it free of charge or even compensation. If something goes wrong with eating, the consequences are even more unimaginable. As a government supervision department, it never supervises your taste, even if your taste is worse and no one eats it, he doesn't care about you. He only cares about your hygiene, can you cook and eat? Therefore, hygiene ranks first. If you can't do this, don't talk about taste, and you won't be allowed to run catering at all. Therefore, when a dish is made, we must first see if it is hygienic. It's not hygienic, and I dare not eat it. What's the smell?
if the taste is bad, as the saying goes, it's difficult for everyone to adjust. The big deal is not to eat next time, and this time I'm embarrassed. You can't bother me. You have to pay the bill if you should. You say it's not delicious, others say it's delicious! Make a dish casually, as long as it meets the hygiene standards, you can always find someone who likes him.
Nowadays, many consumers attach great importance to food taste, but ignore more important health issues. Like the current catering industry, it blindly pursues heavy taste in order to obtain new taste stimulation. In particular, nightingale stalls and the like, many dishes are not washed, and the pots are not washed very much. Because people don't pay much attention at night, in order to save trouble Like the general barbecue with frozen meat, frozen squid, etc., it is rarely washed. Because washing is not only troublesome, but also easy to break if it is not used immediately. When you open the display case, you can always smell a stinking smell. In order to cover up these odors, chefs will use very strong spices, which are deliberately so hemp and spicy that you can't eat them. When you blindly pursue taste, you often fall for it. Therefore, it is suggested that if you want to eat out, the lighter the food you order, the better, so that the chef can't make a fake, and try out the changed food as soon as you eat it.
one more thing, the nutritional factors in the diet are also very important. Nowadays, many people are chubby, most of them are overnourished, but they don't have a balanced nutrition. If you blindly pursue taste and unconsciously take too much nutrition, you will have a big belly, and then you will work hard to take medicine and exercise to lose weight. Why not pay attention when eating? So in a sense, taste is even less important than nutrition.
hello, I'm fan fan. Glad to answer your question! You put forward: Is the core of catering taste? I think there are three core points in catering:
1, hygiene
2, service
3, and taste
I have been engaged in catering for more than 11 years, and talk about my own views. Personally, I think that taste really decided the life and death of a catering five years ago. The so-called eating is first for a craving. If your food is not delicious, who will consume it again? Your marketing and your service occupy a large part. In fact, if you are not afraid of spraying, the dishes in popular restaurants are actually not much different, mainly because of the stability of the master's craftsmanship. If your master's craftsmanship is generally passable, but your marketing and service are OK, the survival rate of your store will definitely be higher. In short, although catering is a low-threshold industry, it is often the simplest and perhaps the most complicated. Because you are in contact with people with a variety of skills, you have to deal well with people from all walks of life, which is also a deep knowledge.
The core of catering is of course taste, and the so-called "the fragrance of wine is not afraid of the depth of the alley" is the truth. Catering workers must be able to retain people's taste, no matter how far your store is located or how small the storefront is, as long as the taste is good and the service is passable, customers will naturally turn back and the reputation of the store will naturally spread far and wide.
and to make people eat the food they still want and go to the restaurant they still want to go to, the chef must be hard on the materials. When I was still fat, every time I went out, my only purpose was to find food. Pizza Hut and KFC, why can they operate for so many years? KFC's food is mostly fried with spices; Pizza Hut, whether it's pizza or pasta, is the same as soaked in oil. After eating the food, the residual oil on the plate can still fry several dishes, but they are full of customers every day.
I went to Beijing for the first time. In order to eat the authentic Quanjude roast duck, I walked with my baby for half an hour. I found it in an unexpected remote corner from Yuanmingyuan, passing through Tsinghua and Peking University. The crowd in the waiting area was the same as that in Spring Festival travel rush. Everyone was willing to queue up for two or three hours to eat Quanjude roast duck. Among all the famous restaurants I have eaten, Quanjude tastes very good: the food is exquisite, the taste is soft and not greasy, and the service is very thoughtful and meticulous. I won't bully you because you are a foreigner and don't treat you differently because you have less people and low consumption. I will still go to Quanjude next time I go to Beijing.
the purpose of opening a shop is to make money. Only when someone comes to eat can you make money. As for whether the food is healthy or not, that's not something that catering people have to worry about.
there is no core taste in catering, and there is no uniform standard. A mother gives birth to ten babies, ten babies, some like to eat light food, some like to eat spicy food, some like to add salt to rice, and some like sweet food. How to make the core taste?
I'm Xiangtiange, as a catering practitioner, to answer this question.
Every time you pass any restaurant, snack bar, breakfast bar, roadside snack booth .....................................................................................................................................................
Of course, the taste of food and beverage is very important, and good taste can also bind customers. If we only focus on taste, I don't think it is the core of food and beverage.
A few years ago, the media were exposed. Black-hearted businessmen, a brand of ham sausage, a brand of milk powder, spicy strips, etc., who used old paper as stuffing, were absolutely delicious. Why were they banned and exposed?
"Food is the most important thing for the people" catering. Although taste is important, nutrition and health are more important. If you ask me, the core of catering should be conscience.
Is taste the core of cooking?
the core of cooking must not be taste, but hygiene and food quality and safety! Then the service, and the taste!
For the catering industry, taste is naturally very important, because taste determines whether customers will come again to a certain extent.
But taste is only one of the decisive factors for the operation of restaurants. Health, service and operation management are also very important.
operational management ability is an important factor affecting the development of restaurants. The first shop tastes authentic, but the taste will be different when you open another one. In the final analysis, a systematic operation management is very important.
the positioning of restaurants is also very important. For novice entrepreneurs, it will save a lot of effort to choose mature brands and learn from their successful business model directly. Of course, you can also choose a brand with its own advantages. For example, Xiao Zhangge spicy hotpot.
The success of Xiaozhangge Mala Tang is inseparable from its own advantages. First of all, the decoration of Xiao Zhangge's mala Tang is a fresh style of blues, with fresh and natural color matching of tables and chairs and a clean and hygienic environment. Therefore, it is welcomed by young people.
Generally, mala Tang only has the original flavor of bone soup, while Xiao Zhangge mala Tang has not only bone soup base, but also Laotan sauerkraut soup base, fresh tomato soup base, maocai and spicy mix. In addition, the soup base is made of pure bone soup, which is natural and healthy and can be eaten by children and the elderly.
First of all, the location is good, the food is good and the service is good.
Taste and word of mouth are equally important.