Chinese fast food menu

First, take-away food and Chinese fast food menu design

Take-away shops provide customers with food to take away or deliver food to the designated places. At present, take-away restaurant service is favored by most customers all over the United States. As one of the branches, Chinese takeout has also become a hot spot in American catering industry.

(A) the characteristics of takeaway food

Take-away shops vary greatly in their business contents according to the regional characteristics and business environment. Some specialize in meals, some specialize in pasta, and some specialize in cold dishes or local flavor foods. Their basic characteristics are:

1, unique

The dishes in the take-away shop can't copy other people's ready-made menus or varieties, but must be clear about their own characteristics, take some unique dishes, famous dishes and local flavors of the local restaurant as selling points, and then provide unique services according to their own characteristics, especially in the appearance, taste and nutrition of the dishes.

2. Careful design

Make an in-depth investigation before designing the menu in the take-away restaurant, grasp the needs of the guests more accurately, and carefully design the dishes and outer packaging. The dishes in the menu must be targeted. For example, in order to solve the problem of employees' dining, some companies usually provide lunch boxes from take-away restaurants, which requires that the food tastes more popular, and the soup should not be too much, which is convenient to carry or carry; In order to prevent the dishes from smelling, we should choose a divided lunch box. In take-away restaurants in communities and factories, guests often pack take-away dishes and take them home. When designing dishes, they should consider the demand characteristics of these consumer groups and try to design as many dishes as they like.

3. Choose the right dishes

The design of the dishes in the take-away restaurant should consider whether the dishes are suitable for take-away. The requirements for selling dishes abroad are less soup, convenient and fast production, beautiful packaging and easy to carry. Some cold dishes and pasta have long processing time and many procedures, so they can be prepared in advance, produced in large quantities, packaged separately, and treated with necessary technology to make the products adapt to the characteristics of take-away.

Example: Chinese fast food menu in a takeaway shop

Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Steamed spareribs with black bean sauce for lunch.

Steamed Minced Pork and Salted Fish Cutlet

Kung Pao Chicken?

Sauté ed pork slices with cucumber and braised pork knuckles with peanuts.

Braised chicken in soy sauce

Salted fish, shredded pork and eggplant

Sauté ed large intestine with sauerkraut

steamed fish

Braised chicken with mushrooms

Steamed eggs with shrimp

Fried chicken with heart and dried tangerine peel

Stewed pork with brown sauce

Stewed duck with wax gourd

Fried pork slices with loofah

steamed pork belly with preserved greens

Roasted duck with onion

scrambled egg with tomato

Fried radish left cock

Steamed meat pie with plum vegetables

Fried pork loin with pepper

Steamed chicken with fried cabbage and mushrooms

Mongolian cattle

Fried chicken kidney with bell pepper

Fried cabbage

Soup pork bone winter melon soup tofu fish head soup hot and sour soup pork liver medlar soup sling sleeve soup seafood soup pork bone radish soup

Roast duck for dinner

Fried chicken

Sauté ed fresh squid with cucumber

Braised potatoes with ribs

Fried lettuce and braised chicken feet

Braised pork with taro

Fried pork heart with pepper

Stewed pumpkin almond chicken

Beef with cold melon

Zhacaihuarou

Lotus root pig hand

Stir-fried Chinese cabbage and steamed spareribs in soy sauce.

fried shredded pork with sweet and sour sauce

Fried pork loin with pepper

Fried eggs with cold melon

Stir-fried pork with vegetables and garlic core.

Braised chicken with mushrooms

Fried pork slices with beans

Fried beef with lettuce and dried tangerine peel

Braised chicken feet

Fried pork slices with loofah

Fried eggs with dried radish

Fried salted fish

sweet and sour ribs

Stewed duck with wax gourd

Dish heart

Soup laver egg drop soup zucchini salted egg soup tomato egg drop soup winter melon meat slice soup wonton soup medlar salted egg soup tomato egg drop soup

Snack fish porridge

bread

fried?rice?noodles

Crab wonton preserved egg lean meat porridge

Chicken porridge wrapped in fresh meat

Lian Rong Bao Zhu gu Zhou

Stir-Fried Rice Noodles

Dim sum cake bone porridge

Steamed Bun Stuffed with Red Bean Paste

Sliced pork soup powder

Stir-fried noodles with three shreds

Pork porridge and mung bean porridge

zongzi

(B) takeaway restaurant Chinese fast food menu design requirements

1, Chinese fast food menu clearly business items.

There are many business items in take-away restaurants. When designing the menu, we should first understand which dishes are mainly operated, and make the take-away menu according to this principle. After a period of operation, we can understand the sales situation of various dishes and the customer selection rate. Some dishes with small sales volume and few orders from customers should be cancelled in time, and some new dishes should be added to ensure the appropriate variety and quantity.

2, Chinese fast food menu to set the appropriate price.

The selling price of various dishes in take-away restaurants should not be set too high. Because the production cost of take-away dishes is lower than that of retail dishes, it can be produced in large quantities, which is conducive to reducing costs; In the process of sales, most consumers take them out of the restaurant, and the restaurant does not have to provide dining places and other services, so the operating cost is low; Many consumers, especially tourists in some tourist attractions, community residents and wage earners, find it difficult to accept high-priced dishes. If the price is high, it will not be accepted by consumers, which will eventually affect the sales volume. Therefore, take-away dishes should be inexpensive and small profits but quick turnover.

3, Chinese fast food menu design should be comprehensive.

To make a good Chinese fast food menu, the content must be comprehensive. For example, the variety, price, quantity of each take-away food and restaurant promotion information should be designed on the menu as much as possible. When designing the take-away menu, we should also pay attention to the artistry of the overall structure of the menu, the beauty of the advertising text and the effect of food photos.

The dishes in take-away restaurants are generally divided into meals, pasta, cold dishes and mixed dishes.

(1) Chinese fast food menu meals: generally, rice, stir-fried and braised dishes are the main dishes, and they are sold in the form of set meals or single meals.

(2) Pasta: generally, fried noodles, dumplings, fried dumplings, steamed buns and other pasta varieties are the majority.

(3) Cold dishes: generally, all kinds of stewed dishes, barbecues, fried dishes and cold dishes are the main varieties, such as roasted meat, roast duck, braised chicken and mixed vegetables.

(4) Mixed category: generally, rice, dishes, pasta and other varieties are the main varieties.

Here are some recommended take-away package combinations for your reference when making menus.

(1) Business Chinese fast food menu for business office workers.

Deluxe business Chinese fast food menu.

Mainly high-grade dishes, mainly used to entertain business guests. The product mix is: rice+3 meat dishes+2 vegetarian dishes+1appetizer+soup+snacks+drinks.

Economic and business package.

Orderers eat it daily, and the product mix is: rice +2 meat dishes+1vegetarian dishes+1appetizers+drinks.

(2) Chinese fast food menu for families.

Family photo package.

The product mix is: rice+4 meat dishes+3 vegetarian dishes+3 appetizers+snacks+fried foods (excluding trans fats)+drinks.

Parent-child package

This is a take-away package specially designed for children. The product mix is: rice+vegetables+fried food (excluding trans fat)+snacks+vitamin drinks.

Fu xing Gao Zhao package.

This is a take-away package specially designed for the elderly. The food combination is: rice+light vegetables (cooking is better)+calcium-supplementing snacks+calcium-supplementing drinks.

(3) Packages for store operators.

Economy package.

The product mix is: rice+2 meat dishes+2 vegetarian dishes+1appetizers+drinks.

Luxury package.

The product mix is: rice+3 meat dishes+3 vegetarian dishes+1appetizers+snacks+drinks.

Leisure package.

The product mix is: snacks+fruits+drinks.

(4) Packages for ordinary employees.

Affordable package.

The product mix is: fried rice+1meat dish+1vegetarian dish+1appetizer.

Happy economic package.

The product mix is: fried rice+beverage.

The packaging of all kinds of packages should have their own characteristics, both beautiful and generous, and economical. The packaging of business packages should be more particular.

Example: One-week menu of a Sichuan-style takeaway restaurant

Soup is free, and the price of rice and dishes can be determined according to the local consumption level and the cost of raw materials. )

Monday: Chinese cabbage and bean curd soup

Braised pork intestines, fried pork intestines with sauerkraut, fried bacon with broccoli, fried pork intestines with bean sprouts, shredded celery, minced pork with sauerkraut, sliced green bamboo shoots, shredded pork with fish flavor, shredded pork with red pepper, Chinese cabbage and shredded potatoes.

Tuesday: seaweed and egg soup

Sichuan style pork, braised pork, fried pork liver with pepper, shredded pork with green pepper, sliced cucumber, scrambled eggs with cucumber, minced eggplant, scrambled eggs with tomato, scrambled eggs with bitter gourd, roasted lettuce and braised tofu.

Wednesday: tomato and egg soup

Shredded beef with green peppers, chicken offal with pickled peppers, fried chicken with green peppers, fried chicken with potatoes, fried shredded pork with fungus, fried shredded pork with green beans, fish-flavored eggplant seeds, fried sausage with bean sprouts, bitter gourd skin, fried bean sprouts and Chinese cabbage.

Thursday: winter melon soup

Stir-fried pork intestines with celery, pork tripe with white oil, pork liver with white oil, ant on the tree, scrambled eggs with leek, braised eggplant, shredded green pepper, shredded pork with white radish, shredded pork with pickled mustard tuber, fried lettuce and shredded potato.

Friday: Vegetable soup.

Sichuan style pork, fried pork intestines with sauerkraut, chicken offal with pickled peppers, shredded pork with green bamboo shoots, scrambled eggs with tomatoes, braised eggplant, fish-flavored eggplant seeds, shredded pork with green beans, scrambled eggs with leeks, roasted oil wheat vegetables and stir-fried hearts.

Saturday: seaweed soup

White oil pork liver, green bamboo shoots, ant on the tree, fish-flavored eggplant, shredded green pepper, bitter gourd scrambled eggs, minced eggplant, fish-flavored shredded pork, pickled mustard tuber shredded pork, Chinese cabbage and shredded potato.

Sunday: tomato and egg soup

Chicken offal with pickled peppers, white oil tripe, fried pork intestines with sauerkraut, braised pork, shredded pork with green beans, shredded pork with pickled mustard tuber, fish-flavored eggplant seeds, scrambled eggs with tomatoes, fried oil wheat vegetables and stir-fried hearts.

(D) Take-away restaurant dishes production considerations

Takeaway dishes have special requirements in cooking and dressing. Takeaway dishes are usually ordered by guests according to their own preferences, then cooked, packaged and taken away. Under such circumstances, how can we keep the color, fragrance, taste and shape of dishes? For some fresh vegetables, try not to put vinegar when cooking, because vinegar can easily turn green leaves yellow and affect the beauty of dishes; Don't put too much soy sauce in some dishes, otherwise it will turn black easily after oxidation; Some dishes need to be hung, starched or thickened. In the production process, it is necessary to control the heat to avoid frying or overdoing, resulting in old and tough dishes. In addition, all take-away dishes should have less soup, which is convenient for guests to carry.

Take-away dishes are well dressed. First of all, the containers must be selected according to the hygiene standards, and the dishes should not be too full, otherwise the soup will easily overflow; When using food bags to hold dishes, the dishes should not be too hot or have too much oil, otherwise the food bags will be easily deformed and damaged. In order to prevent the dishes from smelling, it is best to choose a framed lunch box; In order not to affect the environment, you can choose lunch boxes that are beneficial to the environment.

Second, fast food restaurant dishes and menu design

(A) the characteristics of fast food restaurant dishes

Fast food restaurant is the most typical portable catering operation mode. This kind of restaurant is generally small in scale, with uncomplicated menus and uniform service standards. The biggest feature of fast food restaurants is fast and convenient service and saving meal time.

There are generally not many kinds of dishes in fast food restaurants, mainly several or a series of special flavors, and the product standards are unified. For example, McDonald's and KFC all over the world are fast food restaurants that mainly operate hamburgers and fried chicken. Chinese fast food chains also have a lot of room for development. Panda Express and P. F. Chang's, which are popular all over the United States, are a good example, and there is still a huge room for development of some pasta and dumplings.

Fast food restaurant management has the following characteristics:

(1) The menu is concise, which reduces the time for customers to choose dishes.

(2) The service is quick and efficient. The ordered food can be eaten in the restaurant and taken out of the store.

(3) New dishes in fast food restaurants are not easily accepted by customers.

(4) A large number of foods in fast food restaurants are produced by assembly line, with low production cost and cheap dishes.

(B) fast food restaurant dishes design requirements

The dishes in fast food restaurants pay attention to nutrition and hygiene, and are convenient and quick to make, and the freshest vegetables, fish, meat, eggs and fruits should be purchased as processing raw materials every day.

In addition, the product positioning of fast food restaurants is very important, and different emphasis should be placed on different dining groups. For consumers who like pasta, pork, beef and mutton can be the main products; For consumers who like rice, seafood such as fish and shrimp can be the main products; When mental workers eat, the taste of the dishes should be light, and the quantity should be small and refined; Manual workers have a strong taste for meals, and the quantity should be sufficient. When designing fast food dishes, we should make in-depth investigation and study, find out our own market positioning and give full play to our own advantages in order to win more market share.

When designing and screening Chinese fast food products, products with excellent quality, fast production and convenient industrial production are the first choice. The essence of industrialized production is to change traditional manual operation into mechanical operation, replace qualitative operation with quantitative operation, and replace experience with standard. Its purpose is to provide products quickly and with constant quality, which is conducive to chain operation.

Example 1: Fast Food Menu

Economy package (subject to the menu of the day)

Set meal black and white pickled vegetable powder with stir-fried meat segment

Dry fried hairtail and shredded pork, fried garlic seedlings, fried tofu and fried kohlrabi.

Chicken stew with potato strips, egg sauce, fried meat and melon slices with pepper.

Stewed beans, dry fried hairtail celery and fried powder with set meal.

Baked rape, pepper, dried tofu and spicy shredded pork with meatballs.

Stir-fried potato shreds and fried liver tips with tomato sauce and vegetable.

Braised pork, black and white vegetables, mushu persimmon.

Set spicy tofu with fried meat and celery slippery tenderloin

Stir-fried meat and bean sprouts with fresh mushrooms and melon slices.

White-collar package (subject to the menu of the day)

Dried fried silkworm chrysalis, garlic belly strips, mapo tofu, fried meat and fresh mushrooms.

Package Chili, Heart-protecting Fat, Fish-flavored Shredded Pork, Assorted Sauce and Squash.

Stir-fried pork intestines, fried eggs with beans, peppers and dried tofu sauce

Packaged pork liver, spinach, golden spike, pork ribs, soy sauce, tofu, fried meat and melon slices

Package braised chicken leg braised pork round green pepper potato shredded garlic cucumber vermicelli cabbage

Braised swordfish in brown sauce, Chongqing spicy chicken and shredded eggplant.

Set meal dry fried yellow croaker moo Shu pork with bean sauce tofu

Set meal spicy cod squid fried leek fried meat celery fish sauce potato chips

Braised beef with sweet and sour pork sauce, stir-fried celery, garlic and spinach

Set meal braised pork ribs, pepper, pork intestines, pickled vegetables, and roasted beans.

Business package (subject to the menu of the day)

Braised chicken legs in brown sauce, fried chicken chops with pandalus borealis sauce, shredded kidney beans, red pepper and zucchini slices, fried with mushrooms, pine nuts and corn.

Packaged prawns grilled with cabbage, fried chicken legs fragrant with parsley and shredded pork with loofah, shredded pork with loofah and edamame, four treasures of Toona sinensis eggs.

In the set meal, Chili chicken gizzards, braised chicken legs, fried leaves, pepper and salt, Japanese tofu, fresh garlic and Dutch beans.

Set meal braised small yellow croaker osmanthus tendon braised silver carp and radish stewed Nian Guo straw mushroom, edamame and boiled eggs stir-fried Artemisia selengensis.

Staple food rice steamed bun dumplings noodle

Soup, egg, tomato and laver soup

Dried bean curd shredded with seaweed, spicy cabbage and bean sprouts.

Example 2: Fast Food Menu

Shacha meat rice

Chicken curry and diced rice

Black pepper beef steak rice

Mushroom gluten rice

Braised lion head rice

Yangzhou fried rice

Smoked duck rice

Braised pork rice