Hello everyone, welcome to my food Q&A, I'm a food field creator: "Focus on food, make life more flavorful." Is it the owner or the chef who decides the menu of a restaurant or tavern? Here I want to say are not, but according to the market demand and decided, which is the learning is very deep, need to consider multiple aspects, such as the positioning of the hotel and restaurant, the local residents of the consumption level, people's habits, the seasonality of the ingredients and so on. Next, from several aspects of the menu to say a comprehensive customization:
Menu
First: the guest needs as the center of the guests is the hotel's prosperity of the fundamental, only to meet the needs of diners your store to open a long time, so in the menu customization in the early stages, you need to fully understand the surrounding five kilometers around the eating habits of people, master the guests of the consumer psychology, consumption level, but also to understand the local people taboo what, such as the local residents of consumption level, but also to understand the local people. Local taboos what, such as Hindus, do not eat beef, Islamists, do not eat pork, Chengdu, Sichuan friends love to eat spicy, Fujian friends like soup, and so on, through the whole, statistics, as well as analysis, summed up the dietary needs of different guests, full of guest-centered, targeted design of a good menu.
Recipes
Second: the dish design should be reasonable: the scientific nature of the dish combination (1) meat and vegetable mix should be appropriate to meet the nutritional needs of the human body. (2) The structure of the dishes should be reasonable, equipped with: cold dishes (appetizing effect), hot dishes (main dish, warming effect), large dishes, snacks, desserts, fruits and so on. It is also necessary to take into account the acid-base balance, if the balance is lost, the human body will feel uncomfortable. (3) The reasonableness of the pricing of the dishes: when the price, but also will attract a similar level of consumption of the crowd. (4) the selection of signature dishes: signature dishes is also the restaurant's signature, but also diners selected to eat a basis, so it is necessary to set a few signature dishes to attract diners.
Menu
Third: the original changes in the season to flow custom: the customization of dishes may seem simple but meticulous: the choice of raw materials is also a major consideration in the design of the menu, such as: rapeseed blossoms in full bloom, the turtle is the most fertile, chrysanthemums in full bloom, crabs are the most fertile, lotus flowers in full bloom, lotus root is the most tender, etc., according to the good and bad of seasonal ingredients to develop the menu, which is also very much what you want to be. . Fourth: the menu must continue to reform and innovation: restaurant hotel innovation is always the same topic, only constant innovation, there will be a steady stream of guests to come in to consume, fixed menu, there will be a day is tired of eating. So the menu design can not stick to the rules, but according to the style of each restaurant features, seasonal changes, customer demand every month to launch a new dish or two. The traditional dishes to do, innovative dishes to make a name, local dishes to do authentic, so that the restaurant will have vitality.
Cooking long, quiet appreciation, there is always a dish, warm heart. No matter how time flows, keep the food, the good will always be with you! ---- This article by the creation of the tongue - Liu Chef, original production, without authorization, prohibit the handling of copying