Research and development of dishes is a core topic of great concern to every catering company, many more mature catering companies will have a professional R & D team, each member of the team is in the field of food and beverage with a variety of senior professionals with practical experience, so as to create a core force in the catering industry to survive and develop.

Below we introduce the new brand of food research and development links and process.

One, to determine the direction of research and development

Dish R & D first more comprehensive understanding of the latest state of the catering market, to find a potential consumer demand for a range of products, in the development of the company's brand positioning, style, mode of operation, audience demographics, investment and other basic directions, dish R & D will be developed in accordance with the development of the basic concepts to carry out the work.

First in the market to find similar to the idea of meals for research and tasting, on the basis of the idea of independent product lines of flavor, ingredients, production methods. The composition of the product line will have the market precipitation of the hot consumer attraction mouth products, there will also be their own innovative and breakthrough design direction, to ensure that the product composition of the perfect. Each company owner's thinking is different, the composition of the R & D direction will be different in favor of conservative or innovative.

Second, the dish research and development

According to the dish design procurement of all kinds of ingredients, seasonings, through the research and development of continuous experiments out of the meal, to determine the recipe and process of each product.

Each product prototype is the crystallization of the R & D center chef for many years of culinary skills, meals with the main and secondary ingredients, seasonings selected and input ratio, the future standardization of the conversion of the production of the degree of reduction of the preset, single product personalized concepts implanted, etc. have been repeatedly practiced in the process, in order to create a more mature product line.

Three, dish test

Dish prototype confirmed after entering the test phase, the process will usually be first through the core team of internal testing ---- to adjust the direction of the more core products; the internal team of blind test ---- and the market to do a blind test of excellent products to compare the R & D product scoring and need to adjust the record; adjust the test ---- need to adjust the product before and after the comparison; Expand the scope of the test ---- for the external crowd to test, collect different crowd product suggestions and product scoring; final test confirmation --- combined with a number of tests, agreed to adjust the views, to determine the product.

Four, sop production

To determine the production of dishes work tools, production process, the name of raw materials, seasoning brands, cast grams, etc. made into a standard SOP for stores or factories to use, so that every basic operation of the personnel can be better restored to the development of the dishes put into the market.

Fifth, cost accounting and price setting

According to the purchase price and raw materials into the record of the cost of each dish, according to the operation of the designated meal gross margin, master the pricing of individual items to develop activities and promotions, such as a series of sales composition.

Sixth, expand production and front-end semi-finished mass production

The current development of food and beverage in the original production based on a higher demand, such as the development of the chain of franchisees taste control to improve quality; simple front-end stores production process, improve the efficiency of the production, etc., are involved in the factory's auxiliary production, thereby accelerating the development of the brand.

More dish R & D to understand Baidu search "Sampo dish R & D Chen Xu"