first, there should be a "main dish".

first of all, related to the restaurant's management direction, is your food rich or light? Mountain delicacies or seafood? Big dish or cheat sheet? Southern food or northern food? You'd better and only choose one. Only in this way can your market positioning be clear, so that consumers can "identify" and choose easily. Remember: in all catering enterprises, who can do something and not do something-that is, "the industry has specialization", who can have "characteristics". The way to do this is to strive to be the "only" store in your area.

Secondly, related to the management level of the hotel, there should be some main dishes, and they should be as distinctive as possible. You can make some designs different from others in color, fragrance, taste, shape and container, and you can make different arrangements in the arrangement and combination of menus, and always change them. Remember that you can't just use someone else's menu, let alone a menu that hasn't changed for years, and you can't do what others do-that is, you have to look at some unique features from content to form. The best way to do this is, if your restaurant only sells ten dishes, which ten do you leave?

Thirdly, if the restaurant in 2116 sells only one dish, what do you sell? This "what" is your "specialty" in yet we called and urged a thousand times before she started toward us. This dish is your "trump card" and your "magic weapon" to settle down.

the second is to have "flavor dishes".

when this "one dish" is ready, it is a "special dish". The same is "braised pork", which is different from Lao Zhang's and Lao Li's. It belongs to the Lao Li family, but it is still different due to the differences in material selection, cooking and seasoning.

because of this "difference", the first time you eat well, there will be the next time. If you don't eat well, there will be no next time. And this is not a good thing for a person to eat delicious food. There is also a survey in the United States that if a customer is dissatisfied with the service, he will tell 9 to 11 people. There is a theory in sociology that if this person happens to be an "opinion leader", he will influence a group of people.

Lao Zhang's braised pork is "stewed badly" and Lao Li's "delicious"-this is the difference. Anyone who likes to "stew badly" will come to Lao Zhang's house to eat; Those who like "good taste" will go to Lao Li's house to use it.

wouldn't it be characteristic to insist on a "rotten stew"? And "good taste" is also a feature! Besides braised pork, there are beef, rabbit and dog meat. How about that? Is it innovative to stew these meats into a bowl? A little higher, what if the meat is "green food"? If the meat product is raised at a specific time and with a specific cooking method, won't it have a "characteristic" that no one can match and compete with?

In addition to braised pork, fried potato shreds, mixed spinach and stewed beans, we can make special features. The key is that you don't do it, and you're too lazy to do it, or if the chef is happy today, he won't do it tomorrow if the boss is too slow.

thirdly, we should adjust the menu according to the changes of people's tastes.

Like popular clothes, people's tastes change regularly. If you eat too much seafood, you want to barbecue. If you eat too much big food, you want to snack. jiaozi can't eat delicious food every day. flour and rice is tired of changing coarse grains. Careful observation of these changes, discovery of potential market demand, and development of consumers' favorite foods are the right way to open a restaurant, which is a bit interesting.

specialty dishes are unique, professional, refined and deep-processed, and original.