"The famous document actually represents an attempt to reform the catering industry. In the past, the kitchens in hotels were all set in the background, so guests could not see the kitchen (or operation room) when they went to the store for dinner.
But now in order to increase the affinity and affinity with customers, many high-end hotels have set up open operation rooms, where guests and chefs are close at hand, so do it now.
Recipes used to be written. When ordering, customers only know the name, but they don't know the finished product. For example, if you order "shredded pork and celery", it is easy to understand, but if there is a dish on the menu called "Furong Tianxian", it is difficult to understand.
Later, a menu with photos appeared, which solved this problem. There are photos of finished dishes on it, which can be seen at a glance.
Now there is a way to display the physical menu in the ordering cabinet, air curtain cabinet and cooked food cabinet, so that customers can see the cooked dishes with their own eyes. This is the "famous dish".
Restaurant design is the inevitable product of the development of catering industry in a certain period. When the competition in the catering industry reached a certain level, business owners began to try their best to attract customers. Therefore, they understood the customers' psychology of "eating with confidence" and moved Dang Ming to the restaurant to attract customers' attention and keep their wallets.
The so-called "open stalls" generally put fresh raw materials on trays and display them in conspicuous places to attract customers. Mingtan came from Guangdong in recent years, which is a mode of upgrading from a food stall to a restaurant.
The advantage of open booths is that people can see at a glance that customers will like more dishes. And there are new dishes in the store, which can be displayed in time. So now big stores and small shops are starting to open their stalls.
Since opening booths can bring considerable benefits to business owners, there is much to be done. Therefore, the reporter summed up some methods and ideas with issues that everyone is generally concerned about, such as the placement, refrigeration, preservation and cost control of Ming archives, but the executive chefs who are also proficient in Ming archives hope that everyone can be inspired.
The placement of the Ming file is very particular, which is doomed to its role can not be ignored It may not be able to retain many customers, but hotels often lose many potential customers because of a little bad placement, and there is no way to talk about profits. I have always managed the booth according to the basic principle of four-point display. There are almost no such situations: customers just enter the hall and frown when they see the food, or even if they barely order, they are absent-minded and uninterested.