Chinese fast food menu

First, take-away food and Chinese fast food menu design

Takeaway shops provide customers with food to take away or send food to designated places. At present, take-away restaurant service is favored by most customers in the United States. As one of the branches, Chinese takeout has also become a hot spot in American catering industry.

(A) the characteristics of take-away food

According to the regional characteristics and business environment, the business content of takeaway shops varies greatly. Some specialize in dinner, some specialize in pasta, and some specialize in cold dishes or local flavor foods. Their basic characteristics are:

1, unique

Take-away food can't copy other people's ready-made menus or varieties. We must make clear our own characteristics, take some special dishes, famous dishes and local flavors of local restaurants as selling points, and then provide unique services according to our own characteristics, especially in the appearance, taste and nutrition of dishes.

Step 2 design carefully

Do an in-depth investigation before designing the menu in the takeaway restaurant, grasp the needs of the guests more accurately, and carefully design the dishes and packaging. The dishes in the menu must be targeted. For example, in order to solve the problem of employees' dining, some companies usually provide lunch boxes in take-away restaurants, requiring that the food tastes more popular and the soup is not too much, which is convenient to carry or carry; In order to prevent the food from smelling, we should choose a divided lunch box. In take-out restaurants in communities and factories, guests often pack take-away food and take it home. When designing dishes, they should consider the demand characteristics of these consumer groups and try to design a variety of dishes they like.

Step 3 choose the right dishes

The design of take-away restaurant's dishes should consider whether the dishes are suitable for take-away. The requirement of selling vegetables abroad is less soup, which is convenient and fast to make, beautiful in packaging and easy to carry. Some cold dishes and pasta have a long processing time and many procedures, so they can be prepared in advance, produced in large quantities, packaged separately and processed by necessary techniques to make the products adapt to the characteristics of take-away.

For example, the Chinese fast food menu in the takeaway shop.

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Steamed ribs with lobster sauce for lunch.

Steamed minced meat salted fish steak

Kung Pao Chicken?

Sauteed pork slices with cucumber and braised pork hands with peanuts.

Braised chicken

Salted fish, shredded pork and eggplant

Sauté ed large intestine with sauerkraut

bouillabaisse

Braised chicken with mushrooms

Steamed eggs with shrimp

Chenpi chicken heart

Braised pork

Stewed duck with wax gourd

Fried pork slices with loofah

Steamed pork belly with green vegetables

Roasted duck with onion

scrambled eggs with tomatoes

Fried radish left cock

Steamed meat pie with plum vegetables

Fried pork loin with pepper

Steamed chicken with fried cabbage and mushrooms

Mongolian cattle

Stir-fried chicken kidney with persimmon pepper

Fried cabbage

Soup pork bone winter melon soup tofu fish head soup hot and sour soup pork liver medlar soup sling sleeve soup seafood soup pork bone radish soup

Have roast duck for dinner

fried chicken

Sauté ed fresh squid with cucumber

Braised potatoes with ribs

Fried lettuce and braised chicken feet

Braised pork with taro

Fried pork heart with pepper

Stewed pumpkin almond chicken

Beef with cold melon

Zhacaihuarou

Lotus root pig hand

Stir-fried cabbage and steamed ribs.

Fried shredded pork with sweet and sour sauce

Fried pork loin with pepper

Fried eggs with cold melon

Fried pork with garlic and vegetables.

Braised chicken with mushrooms

Fried pork slices with beans

Fried beef with lettuce and tangerine peel

Braised chicken feet

Fried pork slices with loofah

Fried eggs with dried radish

Fried salted fish

Sweet and Sour Spare Ribs

Stewed duck with wax gourd

Disc core

Soup Porphyra Egg Soup Zucchini Salted Egg Soup Tomato Egg Soup Winter Melon Sliced Meat Soup Wonton Soup Lycium Salted Egg Soup Tomato Egg Soup

Snacks fish porridge

bread

fried?rice?noodles

Crab wonton preserved egg lean meat porridge

Chicken porridge wrapped in fresh meat

Lianzhong Zhu Bao Guzhou

fried?rice?noodles

Dim sum cake bone porridge

Bean paste buns

Pork slice soup powder

Three-silk fried noodles

Pork porridge and mung bean porridge

zongzi

(B) takeaway restaurant Chinese fast food menu design requirements

1, the Chinese fast food menu clearly defines the business items.

Takeaway restaurants have many business projects. When designing a menu, we should first understand which dishes we mainly operate, and make a takeaway menu according to this principle. After operating for a period of time, you can know the sales situation of various dishes and the customer's choice rate. Some dishes with small sales volume and few customer orders should be cancelled in time, and some new dishes should be added to ensure the appropriate variety and quantity.

2, Chinese fast food menu to set the right price.

Don't set the price of various dishes in the takeaway restaurant too high. Because the production cost of take-away dishes is lower than that of retail dishes, it can be produced in large quantities, which is conducive to reducing costs; In the process of sales, most consumers take them out of the restaurant, and the restaurant does not need to provide services such as dining places, so the operating cost is low; Many consumers, especially tourists in some tourist attractions, community residents and wage earners, find it difficult to accept high-priced dishes. If the price is high, consumers can't accept it, which will eventually affect sales. Therefore, take-away dishes should be inexpensive, small profits but quick turnover.

3, Chinese fast food menu design should be comprehensive.

Make a good Chinese fast food menu, and the content must be comprehensive. For example, the variety, price, quantity and restaurant promotion information of each takeaway food should be designed on the menu as much as possible. When designing the take-away menu, we should also pay attention to the artistry of the overall structure of the menu, the aesthetic feeling of the advertising text and the effect of the food photos.

The dishes in take-away restaurants are generally divided into dinner, pasta, cold dishes and mixed dishes.

(1) Chinese fast food menu meal: Generally, rice, stir-fried dishes and pot-stewed vegetables are the main dishes, which are sold in the form of set meals or single meals.

(2) Pasta: Generally, there are many kinds of pasta such as fried noodles, jiaozi, fried dumplings and steamed bread.

(3) Cold dishes: generally all kinds of stews, barbecues, stir-fried dishes and cold dishes are given priority to, such as roasted meat, roast duck, braised chicken and miscellaneous vegetables.

(4) Mixed category: generally, rice, dishes, pasta and other varieties are the main varieties.

Here are some recommended take-away package combinations for your reference when making a menu.

(1) Business Chinese fast food menu for business office workers.

Deluxe business Chinese fast food menu.

Mainly high-end dishes, mainly used to entertain business guests. The product mix is: rice +3 meat dishes +2 vegetarian dishes+1 appetizer+soup+snacks+drinks.

Economic and business packages.

Orderers eat it daily, and the product mix is: rice +2 meat dishes+1 vegetarian dishes+1 appetizers+drinks.

(2) Family Chinese fast food menu.

Family photo bag.

The product mix is: rice +4 meat dishes +3 vegetarian dishes +3 appetizers+snacks+fried foods (excluding trans fats)+drinks.

Parent-child package

This is a takeaway package specially designed for children. The product mix is: rice+vegetables+fried food (excluding trans fat)+snacks+vitamin drinks.

Zhao Bao married the government.

This is a takeaway package specially designed for the elderly. The food combination is: rice+light vegetables (better cooking)+calcium-supplementing snacks+calcium-supplementing drinks.

(3) the packaging of store operators.

Economy package.

The product mix is: rice +2 meat dishes +2 vegetarian dishes+1 appetizer+drinks.

Luxury package.

The product mix is: rice +3 meat dishes +3 vegetarian dishes+1 appetizer+snacks+drinks.

Leisure package.

The product mix is: snacks+fruits+drinks.

(4) Ordinary employee package.

Affordable package.

The product mix is: fried rice+1 meat dishes+1 vegetarian dishes+1 appetizers.

Happy economy package.

The product mix is: fried rice+drinks.

All kinds of packaging should have their own characteristics, which are both beautiful and economical. The packaging of business packages should be more particular.

For example, the weekly menu of a Sichuan-style takeaway restaurant.

Soup is free, and the price of rice and vegetables can be determined according to the local consumption level and raw material cost. )

Monday: Chinese cabbage and bean curd soup

Braised pork intestines, fried pork intestines with sauerkraut, fried bacon with broccoli, fried pork intestines with bean sprouts, shredded celery, minced pork with sauerkraut, sliced green bamboo shoots, shredded pork with fish flavor, shredded pork with red pepper, Chinese cabbage and shredded potatoes.

Tuesday: seaweed and egg soup

Sichuan style pork, braised pork, fried pork liver with pepper, shredded pork with green pepper, sliced cucumber, scrambled eggs with cucumber, minced eggplant, scrambled eggs with tomato, scrambled eggs with bitter gourd, roasted lettuce and braised tofu.

Wednesday: tomato and egg soup

Shredded beef with green pepper, pickled chicken offal, fried chicken with green pepper, fried chicken with potato, fried shredded pork with auricularia, fried shredded pork with green beans, fish-flavored eggplant seeds, fried sausage with bean sprouts, bitter gourd skin, fried bean sprouts and Chinese cabbage.

Thursday: winter melon soup

Stir-fried pork intestines with celery, pork belly with white oil, pork liver with white oil, ants in trees, scrambled eggs with leeks, braised eggplant, shredded green peppers, shredded white radish, shredded mustard tuber, fried lettuce and shredded potatoes.

Friday: Vegetable soup.

Sichuan-style pork, fried pork intestines with sauerkraut, chicken offal with pickled peppers, shredded pork with green bamboo shoots, scrambled eggs with tomatoes, braised eggplant, fish-flavored eggplant seeds, shredded pork with green beans, scrambled eggs with leeks, roasted oil wheat vegetables and fried red hearts.

Saturday: seaweed soup

White oil pork liver, green bamboo shoots, ants on the tree, fish-flavored eggplant seeds, shredded green peppers, bitter gourd scrambled eggs, minced eggplant, fish-flavored shredded pork, shredded mustard tuber, Chinese cabbage and shredded potatoes.

Sunday: tomato and egg soup

Chicken offal with pickled peppers, tripe with white oil, fried pork intestines with sauerkraut, braised pork, shredded green beans, shredded pickled mustard tuber, fish-flavored eggplant seeds, scrambled eggs with tomatoes, and fried red hearts with oil wheat vegetables.

(D) Take-away restaurant dishes for attention

Takeaway dishes have special requirements in cooking and seasoning. Selling vegetables outside is generally for guests to order according to their own preferences, then cook them and pack them to take away. Under such circumstances, how can we keep the color, fragrance, taste and shape of dishes? For some fresh vegetables, try not to put vinegar when cooking, because vinegar can easily turn green leaves yellow and affect the beauty of dishes; Don't put too much soy sauce in some dishes, otherwise it will turn black easily after oxidation; Some dishes need to be hung or thickened. In the process of making, we should control the heat to avoid frying or over-frying, which will make the dishes old and tough. In addition, all take-away dishes should be less soup, which is convenient for guests to carry.

Selling vegetables outside is very well dressed. First of all, the container must be selected according to the hygiene standards, and the dishes should not be too full, otherwise the soup will easily overflow; When using food bags to hold vegetables, the vegetables should not be too hot and there should not be too much oil, otherwise the food bags will be easily deformed and damaged. In order to prevent the food from smelling, it is best to choose a framed lunch box; In order not to affect the environment, you can choose lunch boxes that are beneficial to the environment.

Second, the dishes and menu design of fast food restaurants

(A) the characteristics of fast food restaurant dishes

Fast food restaurant is the most typical portable catering operation mode. Such restaurants are generally small in scale, with uncomplicated menus and uniform service standards. The biggest feature of fast food restaurants is fast and convenient service and saving meal time.

There are generally not many kinds of dishes in fast food restaurants, mainly several or a series of special flavors, and the product standards are unified. For example, McDonald's and KFC all over the world are fast food restaurants that mainly operate hamburgers and fried chicken. Chinese fast food chain stores also have great room for development. Panda express and P. F. Chang's, which are popular all over the United States, are a good example. Some pasta and jiaozi still have huge room for development.

The management of fast food restaurants has the following characteristics:

(1) The menu is simple, which reduces the time for customers to choose dishes.

(2) The service is fast and efficient. The food you order can be eaten in the restaurant or taken out of the store.

(3) The new dishes in fast food restaurants are not easily accepted by customers.

(4) A large number of foods in fast food restaurants are produced by assembly line, which has low production cost and cheap dishes.

(B) fast food restaurant dishes design requirements

The dishes in fast food restaurants pay attention to nutrition and hygiene, which are convenient and quick to make, and the freshest vegetables, fish, meat, eggs and fruits are purchased as processing raw materials every day.

In addition, the product positioning of fast food restaurants is very important, and different emphasis should be placed on different dining groups. For consumers who like pasta, pork, beef and mutton can be the main products; For consumers who like rice, seafood such as fish and shrimp can be the main products; When mental workers eat, the taste of the food should be light, and the amount should be small and refined; Manual workers have a heavy taste for food, and the amount should be sufficient. When designing fast food dishes, we should make in-depth investigation and study, find out our own market positioning and give full play to our own advantages in order to win more market share.

When designing and screening Chinese fast food products, products with excellent quality, fast production and convenient industrial production are the first choice. The essence of industrialized production is to change the traditional manual operation into mechanical operation, replace qualitative operation with quantitative operation, and replace experience with standard. Its purpose is to provide products quickly with the same quality, which is beneficial to chain operation.

Example 1: fast food menu

Economy package (subject to the menu of the day)

Set meal with black and white sauerkraut powder and fried pork slices

Dry-fried shredded hairtail, fried garlic seedlings, fried tofu, and fried kohlrabi.

Stewed chicken with potato chips, egg juice, fried meat, pepper and melon slices.

Stewed beans, dry-fried hairtail celery, and fried powder.

Roasted rape, pepper, dried bean curd and spicy shredded pork with meatballs.

Stir-fried shredded potatoes and liver tips with tomatoes.

Braised pork, black and white vegetables, mushu persimmon.

Spicy tofu with fried meat and celery tenderloin

Fried bean sprouts with fresh mushrooms and melon slices.

White-collar package (subject to the menu of the day)

Dry fried silkworm chrysalis, garlic belly strips, mapo tofu, fried meat, fresh mushrooms.

Wrap Chili, heart-protecting fertilizer, fish-flavored shredded pork, assorted sauce, pumpkin.

Stir-fried pork intestines, fried eggs with black bean and pepper

Packaged pork liver, spinach, golden spike, sparerib, soy sauce, tofu, fried meat and sliced melon.

Braised chicken legs, braised pork, round green pepper, shredded potatoes, garlic, cucumber and vermicelli with cabbage.

Braised swordfish, Chongqing spicy chicken, shredded eggplant.

Dry fried yellow croaker, moo shu meat and bean curd with bean paste.

Set meal spicy cod squid fried leek fried meat celery fish sauce potato chips

Braised beef with sweet and sour pork, fried celery, garlic and spinach

Set meal: Braised pork ribs, peppers, pork intestines, pickles, and baked beans.

Business package (subject to the menu of the day)

Braised chicken legs, fried chicken chops with mushroom sauce, shredded kidney beans, red pepper zucchini slices, fried mushrooms, pine nuts and corn.

Baked prawns with cabbage, fried chicken legs with coriander, shredded pork with loofah, shredded pork with loofah edamame, and four treasures of Toona sinensis eggs.

There are Chili chicken gizzards, braised chicken legs, fried leaves, salt and pepper, Japanese tofu, fresh garlic and Dutch beans in the set meal.

Set meal braised small yellow croaker osmanthus tendon braised silver carp radish stewed annual fruit straw mushroom edamame boiled egg fried Artemisia selengensis.

Staple food rice steamed bun jiaozi noodles

Soup, eggs, tomatoes and seaweed soup

Porphyra, spicy cabbage, bean sprouts and dried tofu.

Example 2: Fast Food Menu

Sha cha rou fan

Chicken curry and diced rice

Black pepper beef steak rice

Mushroom gluten rice

Braised lion head rice

Yangzhou fried rice

Smoked duck rice

Rice with Stewed Pork