First of all, it has something to do with the business direction of the restaurant. Is your food rich or light? Delicious seafood or seafood? Big plate or cheat sheet? Southern food or northern food? You'd better choose only one. Only in this way can your market positioning be clear and consumers can easily "identify" and choose. Remember: in all catering enterprises, whoever can do something and who can't do something wrong-that is, whoever has a specialization in the industry can have "characteristics". The way to do this is to try to be the "only" store in your area.
Secondly, related to the management level of the hotel, there should be some main courses, which are as distinctive as possible. You can make some unusual designs in color, fragrance, taste, shape and container, and you can also make different arrangements in the arrangement and combination of menus, which can change at any time. Remember that you can't use other people's menus casually, let alone menus that haven't changed for many years. You should do what others do-that is, you should look at some originality from content to form. The best way is, if your restaurant only sells ten dishes, which ten dishes do you leave?
Third, if the restaurant only sells one dish in 2008, what do you sell? This "what" is your "specialty", but before she came to us, we had called it a thousand times and urged it a thousand times. This dish is your "trump card" and your "magic weapon" to settle down.
The second is to have "flavor dishes".
This "one dish" is ready, which is the "special dish". The same is "braised pork", which is different from that of Lao Zhang and Lao Li. Both belong to the Lao family, but they are different because of the different materials, cooking and seasoning.
Because this is "different", the first time you eat well, there will be a next time. If you don't eat well, there will be no next time. And this is not a good thing for a person to eat delicious food. There is also a survey in the United States. If a customer is dissatisfied with the service, he will tell 9 to 10 people. Sociology has a theory that if this person happens to be an "opinion leader", he will influence a group of people.
Lao Zhang's braised pork is "badly stewed" and Lao Li's is "delicious"-this is the difference. Anyone who likes to "stew" will come to Lao Zhang's house to eat; Those who like "good taste" will go to Lao Li's house.
Isn't it distinctive to insist on eating "rotten stew"? And "good taste" is also a feature! Besides braised pork, there are beef, rabbit meat and dog meat. How's it going? Is there any innovation in stewing these meats in a bowl? A little higher, what if meat is "green food"? If meat products are raised at a specific time and with a specific cooking method, won't there be unparalleled "characteristics"?
In addition to "braised pork", "fried potato shreds", "mixed spinach", "stewed beans" and other industries can make characteristics. The key is that you don't do it, and you are too lazy to do it, or if the chef is happy today, the boss will not do it tomorrow because he is too slow.
The third is to adjust the menu according to the changes of people's tastes.
Just like popular clothes, people's tastes change regularly. If you eat too much seafood, you want to barbecue. If you eat too many big meals, you will want to eat snacks. Jiaozi can't eat delicious food every day. Noodles and rice are tired of changing coarse grains. It is interesting to observe these changes carefully, find out the potential market demand and develop the food that consumers like.
Special dishes are unique, professional, exquisite and deep-processed, and original.