Banquets usually consist of tea, cold salad, head basin (braised platter or sashimi), soup, hot dishes, staple food, snacks, fruits and drinks. Whether the menu design is appropriate or not has direct nutrition to customer satisfaction and restaurant turnover and profit. In view of this, you should master the following electromechanical common sense when ordering food:
1, master "six knowledge" and "three understanding"
Six senses: know the number of tables, the number of people, the identity of the host, the nature of the banquet, the standard of the banquet, and the opening time.
Understand: understand the special requirements of guests, their hobbies and habits.
Before ordering, you should master the "six knowledge" and "three understanding", so that you can have a good idea when ordering. If guests spend a lot of money every time they come to the store, they can't sell low-priced dishes; If guests like to show off, they should order dishes with good general shape. If the guests are in a hurry, they should be flexible and don't order complicated dishes.
2. The name of the dish is auspicious, elegant and double taboo.
Guests hold banquets in high-end restaurants, which generally have the nature of celebration, business negotiation and meeting friends. The mood of the guests at the banquet was cheerful and cheerful. When ordering, the names of dishes recommended to guests should be auspicious and elegant. If it is a festive banquet, the name of the dish should reflect the festive atmosphere; If it is a business banquet, the name of the dish should reflect the characteristics of friendship and prosperous business; If it is a birthday party, avoid beef, melon, tofu and other dishes; If it's a white banquet, you usually order seven dishes and avoid soup.
3. Pay attention to seasonal changes and cook in time.
According to the general rules and habits, the weather is hot in summer and autumn, and people like light dishes. When the weather is cold in winter and spring, they like rich hot soup dishes, such as all kinds of game and hot pot.
In summer, frozen dessert or juice, sugar cane water; In winter, you can drink hot drinks and hot fruit juice. It is advisable to order some clay pot rice or potted vegetables in winter, so that the dishes are not easy to cool and warm.
4. Pay attention to the collocation of shapes
The main ingredients and auxiliary materials of Cantonese banquet dishes are diced, shredded and diced. In the whole table of dishes, we should also consider the coordination of various dishes, such as not ordering two or more D dishes for a table of dishes.
For example, celery, fried diced chicken in Xia Guo and fried king with gold will not be very good in one menu.
5. Pay attention to the collocation of cooking methods
There are many ways to cook a dish. Different cooking methods can make dishes produce different flavors and shapes. If only one or two cooking methods are used, the ingredients of the dishes will be different, but the color, fragrance and shape will be similar and monotonous. So try not to collide with the cooking methods of dishes, and flexibly recommend a variety of cooking methods to customers according to their tastes and raw materials.
For example, fried silver snow fish is already on the menu, so don't order fried French foie gras or Cantonese fried fish mouth.
6. Give the color change and the collocation of meat and vegetables.
The dishes arranged at the banquet should be coordinated, the dishes should be different and the collocation of meat and vegetables should be reasonable. Too many meat dishes will make people tired of eating, and too many vegetarian dishes will make people feel dull and will dilute the atmosphere of the banquet. A suitable banquet should try to recommend the special dishes of our special chefs, which can not only publicize our characteristics, but also be a good way to foster strengths and avoid weaknesses.
For example, a menu includes lobster, suckling pig and squab.
7. Pay attention to the overall coordination of tastes
The key to the quality of banquet dishes lies in the collocation of tastes, especially the collocation of overall tastes. The so-called overall taste collocation means that the original flavors of dishes are sour, sweet, bitter, spicy, salty and fresh. When recommending dishes, we should pay attention to the use of dishes with different tastes and try to avoid duplication.
For example, ordering aunt abalone is generally not recommended. Braised wings series have similar tastes and are full of vigor.
8. The overall combination should be coordinated and appropriate.
When making a menu, we should not only master the principles of giving consideration to both meat and vegetables, matching colors and reasonable nutrition, but also pay attention to the coordination and appropriateness of menu combination and the appropriate proportion of cold and hot dishes and meat and vegetables. When serving, the dishes with the same raw materials should be spaced apart, the dishes with similar shapes should be spaced apart, and the dishes with similar tastes should be spaced apart, thus giving the banquet a layered feeling.
This is very important, and it is easily overlooked by managers here. But guests will feel deeply when they eat.
9. Pay attention to the weight and grade of dishes.
10- 12 people usually order 8- 10 dishes, hot meat dishes are Chinese food, chicken 1, squab 2-3, each person counts as 1 dish, and soup is enough for each person 1 bowl. The grade of the whole table should be reasonable, such as: 1 Longevity Steamed Fish and Abalone Wing Banquet. A banquet, at most 1-2 herbs.
Note: For a wedding banquet or ordinary dinner, you can serve two more dishes (ordinary grade). For example, the gold medal garlic bone can be used by 10 people, 12 pieces. Otherwise, as soon as it comes up, each person will have a piece and the plate will be empty. Neither the host nor the guests want to eat any more. However, the high-grade scallops don't need extra, just put them into the guest bone plate.
10, flexible marketing of dishes according to guests' dining purposes.
Business banquet: highlight the richness, generosity and appropriateness of dishes.
Tasting banquet: Highlight the flavor and give priority to the unique local flavor dishes.
Date Banquet: Highlight the fragrance, sweetness and taste of dishes.
Simple meals: more economical.
Party meal: The dishes should be nostalgic, neat and generous.
Second, the basic format of menu writing
1, large banquet (wedding banquet, birthday banquet, honeymoon, company opening, celebration, etc. )
Note: between "oil immersion, deep frying" and "deep frying, barbecue" -2 or 3 hot dishes.
fruit
Dessert class
dessert
Rice and noodles
Mushrooms and seasonal vegetables
Steamed seafood
Huo Wen and Kou Lei
Original chicken or pigeon
Tanghe soup
Fried and barbecued
Oil bubble, stir-fry
shrimp
Braised platter, suckling pig whole shift
2. Senior political and business banquets
Description:
A complete menu should include the host and guest's surname or company name, banquet content, number of tables, amount, time, hall name, food weight, etc.
The serving procedure of Cantonese food is as follows.
The principles of cold before hot, main before times, meat before dishes, thick before light, dishes before ordering.
fruit
Dessert class
dessert
rice noodles
Vegetarian vegetables
Wen, Qu, Kou and Pottery Pot
Flavor snack lei
Frying, frying and bending
King crab, hairy crab, etc.
Steamed Su, Dong Xing Spot, etc.
Shark fin and abalone
Tanghe soup
Cold dishes, assorted dishes, sashimi
How to write the menu weight of Cantonese cuisine;
Two pounds of text. Write with only one person.
Naming methods and explanations of Cantonese cuisine
First, the naming method of Cantonese cuisine
1, named after cooking:
Such as: fried oysters, braised pigeons, steamed East Star Spot, etc. , are named after adding a cooking method before the main ingredients.
2, named after the seasoning:
For example, cuttlefish fillets with XO sauce, Wang Yin cod with soy sauce, head and breast of black pepper salmon, beef tenderloin with lime sauce, etc. These dishes are named by adding seasonings in front of the main ingredients, and usually some dishes with distinctive sauce flavor are used.
3, named after cooking tools (or containers):
Such as: hanging oven roast goose, black pepper beef tenderloin with iron plate, all kinds of clay pot dishes, shawo fish head (focusing on shawo), pot dishes and so on. This naming method highlights the special cooking tools (containers) for cooking and holding this dish, thus showing the unique flavor of this dish.
4, named after the shape:
Such as: Kirin Jipin abalone, auspicious name: Dazhan Hongtu wing, pine nut fish, pipa wing, osmanthus fried scallop and so on. The names of these dishes reflect the shapes of the dishes and make them vivid.
5, named after the place name:
Such as: Zhanjiang white-cut chicken, Hainan East goat, Daliang fried milk, Chencun powder, Shenjing roasted goose, typhoon shelter fried crab, Shunde fried fish mouth, Fengcheng snack emperor and so on. Such Caicai names indicate the origin of dishes and reflect the local characteristics of dishes.
6. Name by color
Such as: jade grilled fish fillets, green drunken goose, colorful fried beef shreds, splendid cashews, and red suckling pigs. The names of these dishes focus on the color of the dishes.
7. Name of main and auxiliary materials mixing and cooking method:
Such as: Kung Pao celery, scallop grilled melon, etc. The names of these dishes clearly indicate the main ingredients and accessories of the dishes.
8, tell the flavor characteristics:
Such as: crispy chicken, crispy scallion cake, salty chicken feet, fragrant osmanthus fish balls, etc. Generally, dishes with such names are dishes with special flavor.
9. Signs or dishes named after the founder of the enterprise:
Such as: Princess Abalone, Nanguo Garden Meal Package, Golden Roasted Goose, Auntie Fried Rice, etc.