The so-called pre-dinner cooking is actually a cooking performance in front of the dining guests. It is a service mode that can increase the dining atmosphere and improve the banquet level, and it is also a communication mode that quickly shortens the communication distance between catering managers and customers. Successful pre-dinner cooking will become the focus of the guests' conversation and attention, make the guests sit up and take notice of the grade of the restaurant, and become an important factor for the guests to turn back again. Therefore, before cooking, they must be fully prepared and strive for perfection.

there are high requirements for restaurants to cook before guests, such as purchasing facilities and equipment for cooking before guests, having well-trained operators, having suitable dining environment and dining objects, etc. Specifically, it can be divided into the following aspects.

First, determine the types of dishes to be cooked before the guests

No matter whether it is Chinese food or western food, many dishes can be used for cooking before the guests, but for middle and high-grade restaurants, they are mainly used for banquet dishes, such as "braised shark's fin", "Liaoshen cooked with fish glue", "oyster king's best abalone", "pocket Buddha jumping wall", "crossing the bridge mandarin fish" and ".

second, the requirements of pre-dinner cooking for operators

The good effect of pre-dinner cooking is directly related to the performance level of the cooking operators. Excellent restaurant cooking performance needs skilled and confident operators, usually operated by the chef, but if it is operated by the catering department manager, restaurant manager or supervisor, the effect will be better, because it can narrow the distance between catering managers and customers and facilitate communication between the two sides.

Third, the requirements of pre-dinner cooking skills

The catering manager or head waiter may not have the level of a professional chef, but no matter what dishes he or she cooks, he or she must meet the professional standards. It is particularly important that his or her operation and behavior should meet the professional standards in the eyes of the guests, such as his or her agile movements and purposeful behaviors, and give people a feeling of self-confidence. The dishes he or she cooks are in color, fragrance, taste and shape. He (she) can't be at a loss, absent-minded and mechanically stir up food, nor can he clumsily fiddle with all kinds of utensils and cooking utensils, which will greatly reduce the effect of pre-dinner cooking. Therefore, the operators of pre-service cooking must receive special training before they can take up their posts, and with the continuous innovation of pre-service cooking dishes, this training is also continuous.

4. Requirements of pre-dinner service for customers

It is not the service that customers can perform pre-dinner performances whenever they come to the restaurant to spend money. In general, the price, grade and level of banquets using pre-dinner performances are much higher than those of ordinary banquets.

5. Time requirements for pre-dinner cooking

The pre-dinner cooking should take into account the dining time of the guests. The service mode of pre-dinner cooking is time-consuming and the service pace is slow, which is not welcome for the guests who are in a hurry.

VI. Environmental requirements for pre-dinner cooking

Before cooking, the guests' feelings should be fully considered, and it is necessary to ensure that the guests are not disturbed and cannot feel uncomfortable. Don't be too loud and pungent during cooking, and dishes that take too long to cook should not be operated before guests. Under normal circumstances, a table of high-end banquet can only arrange up to 1-2 dishes made before guests.

VII. Requirements for equipment for pre-dinner cooking

The facilities and equipment used for pre-dinner cooking should be of good quality, beautiful appearance and complete functions, giving people the feeling of high-grade luxury. If the cooking car is old and crude, with incomplete functions, the facilities can't be matched and the tools can't keep up with it, which will affect the guests' interest in enjoying the pre-service operation, thus destroying the overall effect of pre-service cooking.

VIII. Requirements for the quality of dishes before the guests cook

Before the guests cook, we must ensure the quality of dishes in all aspects, such as color, aroma and taste. Customers come to restaurants to eat mainly to enjoy delicious food, not to enjoy the cooking performance. If we only pay attention to the atmosphere but can't guarantee the quality of dishes, the result will only lead to the dissatisfaction and disgust of the guests.

IX. Service requirements for pre-dinner cooking

The service work for pre-dinner cooking should also be different from that for general banquets. For the dishes operated before dinner, we must give the guests a detailed introduction, and the operators and service personnel should pay attention to using their own service skills to adjust the atmosphere at the scene, so that the whole dining process will be warm and pleasant because of the pre-dinner operation.