(1) The variety of dishes caters to the needs of consumers.
Although a menu, a cafeteria or a buffet can't meet the taste needs of all consumers, when making buffet menus, the choice of menu items should at least cater to the consumption level of restaurants and the general convergence of consumers at that time. The decoration grade and hotel star standard of hotel cafeteria often give consumers a certain psychological impression, which often determines the level of buffet customers, that is, the source market. It is very important to target and lock these guests, analyze, discover, cater to and stimulate their needs, and design targeted menus. For some special or special buffets, we should fully study and grasp the main structure of consumers and design and arrange most of our favorite dishes. For example, children's day buffet, try to arrange unique cartoon pictures and cakes, convenient miscellaneous grains, boiled corn, crispy fried sauce, various ice creams and other interesting foods. Another example is the buffet specially held for the gathering of veteran cadres. It is necessary to list more low-fat and digestible dishes, such as steamed fish pieces, mushroom yuba, bamboo shoot fish ball soup, and gorgon fruit pumpkin sauce. Designing the menu in this way is actually a reflection of consumer demand. Dishes are not necessarily expensive and fine in workmanship, but the effect is good, which is easy to arouse the interest of guests and often leaves a deep impression on diners.
(2) Fully analyze the production technology and equipment strength of the hotel.
The technical level of hotel chefs and the conditions of kitchen equipment and facilities greatly affect and limit the variety, grade and renovation rhythm of buffet dishes. Generally, a large-scale and high-standard buffet has a full range of dishes, including head basin, cold dishes, soup, hot dishes, barbecue dishes, snacks, desserts and fruits. These products with complete categories objectively depend on the complete processing and cooking equipment in the hotel kitchen; Subjectively, it depends on the comprehensive skills, balanced strength and complete categories of the master, pastry chef and baker. Similarly, when making the buffet menu, we must weigh the technical strength of the hotel's own kitchen and the hardware conditions of the equipment and facilities, and do what we can to make the menu feasible. Otherwise, no matter how beautiful, comprehensive and classy the menu is, it is an armchair strategist without the hotel's software and hardware. Some buffet dishes are very popular with consumers. Because the chef's skills are not in place, the guests don't recognize them, and they would rather not serve them or make them up. There are still some varieties that do not have the necessary equipment, so it is not appropriate to rush to produce them, so as not to leave a bad impression on the guests. For example, some restaurant buffets serve crispy seafood cups, but the production technology is not enough. The crispy skin is steamed inside the coke, so it can't be crispy; That is, the product can't keep warm, either the soup is cold or the cake is cold. In short, it is uncomfortable to eat.
(3) The number of dishes is appropriate and the structure is balanced.
Buffet is a way for consumers to choose freely from several varieties and series of a la carte foods. Therefore, no matter whether the consumption standard of buffet is high or low, and the number of diners is large or small, as long as it is decided to operate by buffet, the menu must consider the structural proportion and specific quantity of dishes, such as snacks, cold dishes, hot dishes, soups, meat dishes, vegetables, desserts, fruits and other foods. On the premise of determining the flavor and nature of buffet, balance the quantity and structure of buffet dishes. For example, snack buffet, snacks, snacks, economy, home cooking, and farmhouse sketches will be produced more. The number and structure of lunch and dinner buffets are obviously different from those of breakfast and fast food buffets. Dinner buffet, hot dishes and meat dishes, buffet breakfast snacks and porridge products should be rich.
Buffet menu and product structure are balanced, and consumers can choose a wide range of dining experiences; Structural imbalance, consumers not only feel that they lack food, but also may lead to food shortage.
(4) Highlight high-priced or special dishes.
Although the buffet displays all the dishes for consumers to choose from, when making the menu, we should also consciously arrange some high-priced or special dishes of our store to attract guests, expand word of mouth and increase the sense of identity of guests in consumption. Buffet should be interspersed with some local popular or respected dishes. These dishes may be expensive, for example, grilled steak, prawns with knives and oysters; It can also be cooking special, innovative or interesting dishes, such as fish soup, Daoxiao Noodles and jiaozi in Shi Yuhua; It can also be a variety that is in line with the season and listed first in the local market. For example, just after the Spring Festival, Jiangnan first introduced steamed swordfish and braised mussels with bacon. Or we are familiar with the dishes, such as the four famous dishes cooked by Ganglou in Jining, Shandong Province, namely cold jellyfish head, cold fish skin, cold conch, cold bird shell and so on.
(5) According to the consumption standard, master the cost structure.
When making a buffet menu, we should arrange dishes that cater to guests' tastes, and we can't provide a super-standard combination of dishes without principles and considering cost consumption. Fixed buffet, special buffet and special buffet should be accounted in strict accordance with the gross profit and cost rate stipulated by the hotel, and the cost should be accurately planned and used. On the premise of not breaking through the total cost, the cost is gradually decomposed according to the structure of the dishes, the specific names of the dishes are listed, the names and dosage of the main ingredients and ingredients are defined, and finally the menu is balanced and adjusted.
(6) Planned production service mode
Although the buffet is self-help for consumers, how to pack vegetables, how to sell them and how to serve them on the spot are also very particular, and some of them are still very technical and artistic. So the buffet menu should be designed and arranged as a whole. The establishment of buffet menu is actually the planning of buffet products. It is not comprehensive and sufficient to only consider the use of raw materials and the collocation of dishes. When making a menu, we should plan the sales and service of the dishes. For example, braised pork is sliced or sliced, and it is produced and sold with straw ropes; Whether the whole roast pork tenderloin is boneless or boneless, whether it is pickled or mixed with sauce, how to cut it at the restaurant site is convenient and tidy, saving people and trouble, and so on. There must be a clear plan when making the buffet menu, otherwise the service will be in a hurry, even make people nervous, the situation will be chaotic, or the atmosphere will be deserted, and the meal will be monotonous and boring.