Menus are expensive. People's tastes are boring for a long time. As everyone who cooks knows, the dishes must be changed frequently. Our chef is studying and launching new dishes every month. When new dishes come out, the old recipes have to be changed. A five-star hotel can't tick off the old dishes with a pen or stick them with tape like ordinary restaurants, can it? Five-star hotels have a hard standard, and the dish rate must reach 90%. The original menu should have at least 10 copies, with an average cost of 2,000 yuan each. It will be changed in a month, with 120 copies a year, and the menu alone is 240,000.
From the perspective of western food, basically ordering food means ordering something strange from appetizers, appetizers, salads, soups, main meals, desserts and drinks, and basically nothing needs to be added afterwards. So it is understandable that western food should be taken away. From the perspective of Chinese food, ordering means that the waiter is around you, so the logic of the restaurant is that if you want to add dishes, the waiter can bring the menu to you, which means that the menu follows the waiter, not one for each table.
Yin and Yang menu. Yin-yang menu means that when customers order food, they are given one menu, and when they check out, they are given another menu. Some netizens said: I have been to a bunch of farmhouses once, and I have been there twice with my guests. Every time I ordered the dishes, I immediately took away the recipes. I felt something was wrong the first time, and I asked for hundreds without eating a few dishes. Take a look at the menu and calculate it again. That's right. Be careful when you go again the second time, and take photos while the waiter is away. As expected, there was a big gap when checking out. When I took out the first recipe for taking photos, I saw that the original moo Shu pork was priced in 35 yuan, while the second recipe became 65 yuan! Do you understand? They have a "Yin-Yang menu".
Netizen said: As a restaurant operator, I think it's better to divide restaurants ~ Like many noodle restaurants and snack bars, their menus are relatively short, so they can just set up a menu on the table, which also saves the trouble of the waiter sending the menu every time, and the cost is low and the wear is relatively small. If it is other slightly larger restaurants, the main reason should be that the menu printing cost is too high. For example, as a French restaurant, the menu will be constantly changed with the season, and new products will be constantly introduced. If there is a menu at each table, it is time-consuming and laborious to change the menu every time.
Some netizens said: when eating, there are guests and guests among customers. Keeping the menu will embarrass the host of the treat, and there will be pressure to add food, so it will also have a bad impression on this restaurant and will not be a repeat customer? In order to keep the owner of the money, the restaurant chose to take back the menu.
What other reasons do you think?