1. First of all, when positioning a restaurant, we should consider the specific business direction of the restaurant.
2, the choice of dishes should also have characteristics. With the improvement of living standards, people's dietary concepts are constantly changing, and new requirements are constantly put forward for dishes, which should be both affordable, delicious and distinctive.
3. Restaurants must have all-round skills and be good at observing and thinking, so as to constantly innovate dishes and foods that customers like and drive the consumer market.
Never ignore the creator of dishes-the chef. When designing these dishes, we should give full consideration to the chef's cooking skills and specialties, and try to choose the dishes that the chef is good at.