1, select the category. When choosing the menu of a general banquet, the hotel will recommend some necessary dishes, which is essential when choosing. For example, from the fancy point of view, six to eight cold dishes, a dozen hot dishes, soup, snacks and fruits are indispensable. Don't think that a dish with a nice name must be delicious. Try to know for yourself before making a decision. The second is to match other dishes according to personal preferences. After determining the menu, you can ask the hotel to re-adjust the name according to the new dishes, so as to ensure that each dish can make the guests enjoy both sight and taste, respect each guest's habits and provide the most intimate food service.
2. Pick a taste. The taste of the dishes should be decided according to the guests attending the banquet. Before deciding, we should probably look at the composition of the guests and where they come from. Secondly, it depends on the taste and different practices of the menu provided by the hotel. Don't worry about which cuisine is the most popular, after all, it's hard to adjust. First determine the taste of the main course, then add some other flavors and make some adjustments to make the guests eat well. If you are worried that everyone will find it difficult to get in, you can ask a table of friends to help you taste the hotel's dishes. If it is not suitable, make adjustments to ensure that most guests have a satisfactory acceptance.
3. Look at the weight. Everyone knows that the food in hotels, especially star-rated hotels, is more expensive. When the boss spends money, he will definitely think that it is a penny for a penny. Of course, expensive is not enough. In fact, if the dishes are staffed, it will not only save money but also evaluate the budget well. In order to avoid the situation that there is no table, the dishes should be set at11-kloc-0/2 people, and the amount of snacks should be appropriately increased to make the guests feel full at the banquet. Learn to use clever methods of chopping vegetables. If one dish is expensive, try to change it to two cheaper dishes. This move is carried out under the condition of ensuring the overall quality of the dishes, and removing more dishes can also meet the requirements of adding dishes without increasing the price. It's not easy to divide the dishes on the traditional big plate. It's best to let the waiter divide the dishes for the guests. The spaghetti table is so full of dishes that guests can't enjoy many dishes.
This is your recipe for reference.