After the dish product is produced, the next step is to consider how to sell it. No matter how good the product is, if there is no sales channel and sales process, it will still die. Typically, sales in the catering industry include the following aspects: 1. Matching The products of the back of the kitchen are produced, and the service staff in the front room should put the products into a certain space, and then prompt the guests to buy them at an appropriate price. There is a saying in the catering industry: "The back kitchen revolves around the front desk, the service revolves around the guests, the product revolves around the sales, and the boss revolves around the operation." Generally speaking, there are two ways to match the products of the hotel, the first is the tangible dish products; the second is the service etiquette, instrumentation, grooming, behavior, language and so on of the service personnel. The collocation here refers to a certain period of time, the main product (dishes, drinks) through the intangible products of the waiter (smile, body language) and the knowledge learned by the waiter, under the premise of increasing the cultural value-added, to meet the needs of customers at the highest value. 2. Cultural history In Jiangsu, there is a dish called "Farewell My Concubine", which is now renamed as "Dragon and Phoenix Club". This dish is based on the historical allusion of "The King of Chu Bidding Farewell to Yu Ji" during the Chu-Han War. After the establishment of the state of Chu, the king of Chu made a dragon feast and Yu Ji made a phoenix feast, and the two feasts were combined into one. The first dish of the Dragon Banquet is turtle, the first dish of the Phoenix Banquet is pheasant (wild pheasant), the two dishes into one called the Dragon and Phoenix Club, there is a couplet is the description of this allusion: "Dragon Teng Hu Xiao family land Xing, phoenix dance Luan Ming Chuan Yuan Xiu, crossword: dragon and phoenix will." This dish has been handed down to the present day, but the raw materials have been changed, the turtle changed to turtle, turtle stewed chicken, is "Farewell My Concubine". But "Farewell my concubine" this dish for wedding banquets when the name is a bit indecent, so some people renamed it "dragon and phoenix will", which means that the bride and groom held a wedding banquet in the future must be the dragon and phoenix. This is the cultural history of the dish. An excellent service staff, to be able to restaurant dishes, through culture, nutritional knowledge, bypass knowledge to sell out. 3. Nutritional introduction Dining research and development personnel, chefs, including service personnel, must understand the knowledge of nutrition. In the introduction to the guests at least to be able to know a little, for example, all seafood, fish, contain high quality protein and calcium, phosphorus, iron, sea arsenic, sea selenium; all vegetables contain vitamins; all meat contain vitamin B1, B2. service personnel to know the collocation of meals, in the introduction of the guests, guests should be reminded to pay attention to the staple food, pasta, dishes, soups and species of collocation through the dietary collocation of meet the nutritional needs of the guests. When introducing to the guests, they should remind them of the combination of staple food, noodles, dishes and soups, so as to meet their nutritional needs through meal matching. For example, for guests suffering from diabetes, we can specially match them with a recipe with less sugar, low oil and light, because diabetic patients can't eat dishes with high sugar content, greasy and spicy; and patients with high blood pressure can't eat heavy salt and oil, the restaurant can also design special recipes for these guests. Therefore, researchers and developers should understand the nutritional knowledge, not only according to the individual needs of the guests, but also follow the nutritional requirements for the guests to configure the menu, so as to sell the product. Nowadays, people are more and more concerned about health issues, people are facing a lot of pressure, these pressures often lead to endocrine disorders, decreased immune function, a variety of inflammatory disorders arise, coupled with and often go to the restaurant to eat, dietary irrationality, overeating and drinking, resulting in people's bodies in a state of sub-health. Many people in their thirties and forties will have arthritis, skin diseases, hypertension, diabetes and other adverse symptoms. Therefore, the catering staff must improve from the nutritional aspect, improve the health level of the consumer group, so that consumers change the concept of eating in the restaurant is not healthy. 4. Plating Plating includes the shape and color of the dishes. For example, there is a congee dish, its shape is very beautiful, in the middle is a lobster, lobster on both sides of the green vegetables, lobster and vegetables on the congee, only to reveal the shrimp tail and shrimp head and the root of the vegetable, congee and some carrots to do the sporadic small flowers. On the periphery of the vegetables is a round, white rice cake, on top of which a couplet is written in green: "The sea of cooking has no limits to make congee, and the mountain of food has a road of interest as a path". This is a very beautiful and pleasing way to serve a dish. Different dishes can be plated using different methods of aesthetics, color, taste, texture, seasoning, heating and so on, thus producing different plating effects.