Food R&D is a core topic that every catering company is very concerned about. Many mature catering companies also have professional R&D teams, and each member of the team is a professional with various senior practical experience in the field of catering, thus building a core force for survival and development in the catering industry.

Let's introduce the link and process of the research and development of new brand dishes.

First, determine the direction of research and development

The research and development of dishes should first comprehensively understand the latest catering market situation and find a product range with potential consumer demand. After formulating the basic direction of the company's brand positioning, style, operation mode, audience and investment, the research and development of dishes should be carried out in accordance with the basic concepts.

First of all, we found similar food in the market for investigation and tasting, and on this basis, we conceived the flavor, ingredients and production methods of our own product line. The composition of the product line will include hot consumer drainage products precipitated in the market, as well as self-owned innovation and breakthrough design direction to ensure the perfection of product composition. The boss of each company has different ideas, and the composition of R&D direction will be conservative or innovative in different ways.

Second, the research and development of dishes

Purchasing all kinds of ingredients and condiments according to the design of dishes, and constantly experimenting with meals through research and development to determine the formula and technology of each product.

The prototype of each product is the crystallization of the chef's cooking skills in the R&D center for many years. The matching of main and non-staple foods, the selection of condiments and the input ratio, the preset reduction degree of standardized transformation production in the future, and the implantation of personalized concepts of single products are all repeated in this process, so as to create a more mature product line.

Third, the food test

After the prototype of the dish is confirmed, it enters the testing stage. This process usually goes through the internal test of the core team first-adjusting the core product direction; Blind test of internal team-compare with the excellent products in the market, score the products developed and record the need for adjustment; Adjustment test-comparison of products to be adjusted before and after; Expand the scope of testing-testing for external people, collecting product suggestions and product scores from different people; Final test confirmation-after many tests, we agree to adjust our opinions and confirm the products.

Fourth, sop production

Make the determined cooking tools, processing flow, raw material name, seasoning brand, dosage and weight into standard SOP for use in stores or factories, so that everyone with basic operation can better restore the developed dishes and put them into the market.

V. Cost Accounting and Price Setting

Record the cost of each dish according to the purchase price and the output of raw materials, and make a series of sales components such as activities and promotions according to the gross profit margin of designated meals and the pricing of single products.

Six, expand production and mass production of front-end semi-finished products

At present, the development of catering has higher demand on the basis of the original products, such as the taste control of franchisees in chain development to improve quality; Simple front-end store production technology and improving product efficiency all involve the auxiliary production of the factory, thus accelerating brand development.

More food research and development issues can be found in Baidu search "Chen Xu for the research and development of Senpu new dishes".