Because of the different catering categories and business models, there is no unified product mix model, but there are some principles that need to be followed:

1. If the restaurant product mix is to meet the needs of target customers, such as restaurants operating fast food categories, it is necessary to reduce the products that take a long time to make;

2. There should not be too many varieties. Too many varieties will easily increase the difficulty of customers' choice and increase the operating cost of the restaurant;

3. Choose a large variety in Mao Lijiao, even if it is to introduce catering dishes and messenger dishes, we should also pay attention to the profit margin after collocation;

4, product collocation should strive for balance, such as food price balance, raw material collocation balance, nutrition balance, etc.

it should be noted that the product combination of enterprises needs to be carried out around explosive products or king products, and designed around customer needs, their own advantages and competitive actions, and constantly optimized in practice.