The innovation of restaurant food is an important strategy for a store and the driving force for its sustainable development. Without innovation, restaurants can't adapt to new forms and new consumption needs. Only by innovating in inheritance and improving in innovation can dishes keep up with the trend, serve the public well and make profits for restaurants. Generally speaking, restaurants have the following ways to innovate food:

1. Innovation of raw materials of dishes

The essence of dish innovation lies in expanding raw materials. In today's global economic integration, cooking materials are becoming increasingly assimilated, which provides quite favorable conditions for our cuisine innovation. Therefore, the innovation of dishes should be based on the reasonable reference and proper use of raw materials, and local raw materials and even foreign-made raw materials can be used.

2. Taste innovation

The tastes of Chinese food are ever-changing, and sour, sweet, spicy and salty are the most basic tastes in life in most areas. Therefore, chefs should improve the popular new tastes through the collocation of tastes on the basis of tradition. In addition, we can learn from western seasonings on the basis of Chinese food and innovate the combination of Chinese and western. Better meet the needs of consumers.

3. Color innovation

The color of dishes consists of inherent light, light source color and environmental color. In color matching, different color matching methods should be adopted according to the inherent colors of raw materials to make dishes colorful and pleasing to the eye.

4. Innovation of cooking technology

There are dozens of cooking techniques, each with its own characteristics. The color, fragrance, taste, line, quality and nutrition of dishes are mainly reflected in cooking techniques, and the taste varies with different characters. The principle of innovation is to pay attention to the quality of cooking, avoid the loss of nutrition in the production process, and gradually develop towards standardization and modernization.

5. Combining Chinese and Western innovations

Chinese food and western food have their own advantages, and the flavor of the south and the scenery of the north have their own characteristics. If Chinese food and western food are combined, there will be a local flavor and a foreign flavor, which is intoxicating.

6. Discover the unique skills of ancient dishes.

Sometimes, if you dig ancient dishes, you will have different flavors. Stealing ancient dishes is just copying ancient dishes to make them have ancient charm, not copying ancient dishes; Every dish excavated, from the name of the dish to the raw materials, must be based on history, otherwise, it would rather not be cooked than subjectively imagined; To treat traditional cooking skills, the principle is "take the essence and discard the dross", and we can't do everything. We should choose and improve unreasonable and unscientific places; Adhere to local characteristics and national characteristics, and the concept of dishes is closely related to cooking culture; Cuisine should meet the needs of modern people in nutrition, hygiene and taste.

In the innovation of restaurant food, there are other ways, such as the innovation of utensils, to retain consumers. Food innovation is undoubtedly a good way, it can not only win through taste, but also win the favor of consumers in appearance. It can be seen that it is an indispensable link in the long-term development of restaurants.