(3) Cooking methods should be balanced. The cooking methods of all kinds of dishes are different, such as frying, frying, boiling, steaming and stewing. The texture of finished products should be raw, old, tender and crisp, and the taste should be salty, sweet, light and spicy.

? (4) Nutritional balance is also very important.

? 3. Choose a big variety in Mao Lijiao.

? Restaurant operators are most concerned about their own costs and profits in the middle of the night. It is not surprising that an operator is willing to work hard and is not profitable. Some dishes are expensive, but after removing their costs, the profits are not considerable; Some low-priced dishes, because of their low cost, may have a larger gross profit than high-priced dishes. It can be seen that when choosing dishes, we should not only look at the price, but also analyze it from the profit. Choose more varieties with large gross profit, and give up dishes with small gross profit appropriately, so that all kinds of dishes can make up for each other and get suitable profits. ? 4, the variety should not be too much

? There are too many dishes on the menu, which makes it difficult and hesitant for guests to order, thus occupying seats, reducing the turnover rate of seats and affecting the income of restaurants. Too many varieties will also increase the cost of purchasing and storage, restaurants can not grasp the daily sales of various dishes well, and will also occupy too much storage space. Too many varieties will also bring trouble to the chef's operation. Putting all kinds of raw materials together will make the chef make mistakes, such as taking a certain raw material by mistake.