Changes in the banquet menu. A sumptuous banquet dish is rich in content. The raw materials are the basis of the variety of dishes' flavors, and also provide a variety of different nutrients. Different raw materials have different tastes. A craft can only make dishes form a characteristic; And a variety of cooking methods make all the dishes at the banquet rich and light in taste, light in color and crisp in texture, making the dishes colorful and unconventional. The reasonable collocation of raw material colors can show the essential beauty of dishes to the greatest extent, making dishes both bright and pleasing to the eye and distinct in layers. Banquet dishes include cold cuts, stir-fried dishes, large dishes, snacks, rice soup, fruits and so on. When designing the combination, we should pay attention to the proportion of different grades of banquets to ensure the balance of the quality of all kinds of dishes in the whole banquet. Only in this way can the banquet have a sense of rhythm and dynamic beauty, just like a wonderful movement. From the prelude to the end, it should be full of rhythm and melody, flexible and diverse, full of vitality, and increase the sense of beauty and stimulate appetite. This is the basic guarantee for the success of the banquet menu.
Seasonal influence. Seasonal changes will have an impact on people's vision and taste. For example, in winter, the dishes are mainly dark, especially red, and in summer, they are mainly refreshing. In winter, the taste of banquet dishes should be mellow and thick, such as drinking white wine, cooking, grilled vegetables and hot pot, mainly succulent and rotten vegetables. In summer, it is mainly light and refreshing, and beer, stir-fry, braised dishes and cold dishes are mainly light and crisp dishes with appropriate bitterness. The taste should be sour in spring and spicy in autumn. In short, the taste should be matched on time, sour, bitter, spicy and salty, suitable for all seasons. The chef can design the menu according to the technical strength and equipment conditions of the kitchen. As the manager of the kitchen, the chef knows the cooking techniques of the kitchen producers best. According to their technical ability, he designs the varieties that chefs are capable of making, so that the dishes can be produced and processed with good quality and quantity. Otherwise, if no one can cook a dish, it will lose the meaning of design. Employees with good quality and high technology are expensive, so it is not easy to find or stay. So once they are available, we must give full play to their role in food production and choose some dishes that can give full play to their specialties, which can not only ensure the quality of banquet dishes, but also reflect the characteristics of the hotel. In addition, each dish is completed by different employees from the initial processing to the finished product, and the designed dishes must have employees who can complete the work with good quality and quantity in every production process. In short, in order to attract guests, we must play the banner of famous shops, famous teachers, famous dishes, famous points and special dishes, show our local technical expertise, adopt original methods, seek advantages and avoid disadvantages, strive to be novel and unique, and arouse people's eyes and ears.
The existing equipment and facilities in the kitchen limit the number and variety of banquet dishes. Poor design of banquet menu will lead to underutilization of equipment or production obstacles. Chefs should plan dishes according to the production capacity of equipment and facilities. If the menu suitable for the banquet of 10 table is not necessarily suitable for the banquet of 100 table, then some dishes should be limited to a certain number of tables when designing the menu. The kitchen has unique cooking equipment, so we should give full play to its advantages and design unique dishes. When the production equipment and facilities are lacking or insufficient, the production of dishes will be restricted. If the demand for rice exceeds the capacity of the rice steamer, we should consider replacing it with other foods. Pay attention to avoid using a certain kind of equipment too much. For example, some dishes need to be cooked in a steamer, but other equipment is useless, which makes the kitchen staff feel that the equipment is insufficient. At this time, it is necessary to adjust the dishes in time so that all the equipment can be used in a balanced way. Don't design complicated dishes without making conditions in the kitchen. Buyer: Understand the market supply and raw material cost.
1. The purchaser can guide the menu design according to the supply of food raw materials. The raw materials are in the growth period, maturity period and maturity period. Only the materials listed in the mature period are delicious, tender and smooth in texture, rich in nutrition, and have natural fresh fragrance, which is most suitable for cooking. A successful banquet hall, its menu must closely match the season, and try to use seasonal materials or seasonal dishes. We should not just be satisfied with having a set meal with several specifications but unchanged over the years, but should design some seasonal banquet sets based on the original dishes and seasonal materials, giving people a fresh and comfortable feeling. Purchasing personnel are familiar with the accurate time to market, origin, growth and characteristics of various seasonal raw materials, and can guide the menu design, so as not to blindly design and put summer dishes on the winter menu. 2. Purchasing personnel can control the banquet cost according to the price of food raw materials. When booking a banquet, customers often determine the approximate price range of the banquet. When designing dishes, we should follow the principles of "equal quality and price" and "high quality and good price". The "quality" here mainly refers to the difference of raw materials to adapt to banquets at different prices. Purchasing personnel know the supply situation, quality and approximate price range of local raw materials market best, and can choose suitable raw materials, and grasp the best time to purchase these raw materials, that is, the time when the price is reasonable and the quality meets the purchasing specifications, which not only avoids the phenomenon that the carefully designed dishes are out of supply, but also cancels the dishes with rising material prices due to seasonal replacement in time, thus reducing the banquet cost, making the designed banquet menu not only ensure the reasonable profits of the enterprise, but also make the customers suffer losses, benefiting both the host and the guest. Banquet hall supervisor: Understand the situation of banquet service personnel and the reception capacity of the banquet hall. The banquet hall supervisor can guide the menu design according to the reception capacity of the banquet hall (mainly banquet service personnel and service facilities). After cooking dishes in the kitchen, it is necessary to meet the needs of guests through the formal service of waiters. If the waiter does not have the corresponding skills of serving and dividing dishes, it is impossible to design complex dishes. If the service facilities are old and poor, it is best to provide simple meals, but be considerate. A dish needs some kind of service equipment, but it can't be bought temporarily and can't provide catering service according to regulations, so it can't be designed. These are all problems that should be paid attention to in menu design, and the banquet hall supervisor should be familiar with them.
When designing the banquet menu, we should consider the types and forms of services, whether to use Chinese services or western services; Is it a high-end service or a general service? Also pay attention to the order of serving. Once the order of the dishes is determined, serve them in the order in which they are set. Usually, it's cold first and then hot, dishes are ordered first and then fried and then burned, salty first and then sweet, then light and then thick. In addition, the banquet hall is characterized by high-grade, and the tableware is gold tableware and silver tableware, so high-grade banquet dishes should be designed. Some banquet halls specialize in traditional dishes and provide corresponding service methods, so it is necessary to clarify the characteristics of this banquet hall, otherwise all guests will be received and all dishes will be cooked, which can only show that nothing can be done well. Banquet Booker: Grasp the relevant information of customers and be familiar with their needs. Banquet menu design involves a wide range of contents and many factors need to be considered, but its core is to focus on the needs of customers and try to meet their needs. Accurately grasping the characteristics of guests and understanding their psychological needs are the basis of banquet menu design and the first factor to consider. Generally speaking, the following factors of customers affect the menu design: 1. Eating habits of guests.
Guests attending the banquet have different living habits and hobbies in choosing dishes. Banquet reservation personnel should be familiar with the customs and dietary characteristics of major tourist countries and regions, and understand the hobbies of banquet objects, which is helpful to determine the types of banquet dishes. Especially when entertaining foreign friends or guests from other nationalities and regions, we should analyze the general common needs of the guests and the special needs of individual guests according to the nationality, nationality, religion, occupation, age, physique and personal eating habits and taboos of the guests, and flexibly design and arrange banquet dishes that the guests like, so that the effect of menu arrangement will be better. With the gradual deepening of reform and opening up, more and more people will go to dinner with different eating habits. Only by treating them differently and "doing what you like" can we fully meet the various needs of our guests. 2. The psychological needs of the guests. While understanding the eating habits of guests, we should also analyze the psychology of banquet organizers and participants. Some guests attend the banquet to experience the unique dishes in the banquet hall; Some are out of the psychology of fame, especially to enjoy the good atmosphere of the party; Some are out of helplessness, some friends have to attend, some are looking for the atmosphere of reunion, and some theme activities are held in the form of banquets to achieve the purpose of entertainment and reunion; Some guests pay attention to the environmental atmosphere and grade, while others pay attention to economic benefits. In a word, guests have all kinds of psychology when holding or attending a banquet. When designing the banquet menu, we should deeply analyze the psychological needs of the guests to meet their obvious and potential psychological needs. Only guided by the needs of guests can we design a menu that satisfies both guests and hosts. The theme of the banquet and the number of people attending the banquet are not random, and they all have their own clear themes. Menu design should highlight the theme of the banquet, otherwise it will be chaotic and tasteless. Smart designers will never decorate banquet dishes as a "hodgepodge" without personality and hierarchy, but make slight changes to the dishes according to different themes, so as to design banquet dishes in a targeted manner and highlight the theme, which has a great influence on the atmosphere of the banquet. Many dishes are designed and named after the theme of the banquet, which can form a unique style.
The number of banquet dishes is the key to menu design, which should be consistent with the number of people attending the banquet. In a certain price range, there are too many dishes, and there are often too many leftovers after the banquet, which is easy to cause waste (some private banquet organizers, influenced by customs and habits, require food to be left over to meet the needs of customers, because it is a private banquet, and the remaining food will be packaged and processed, which is not unreasonable). If the number of dishes is too small, it will lead to customer dissatisfaction and even complaints, thus affecting the reputation of the hotel. Only when the quantity is reasonable will the guests be satisfied and unforgettable. The price of the banquet reservation is reasonable. Designing banquet menu should not only ensure the reasonable profits of enterprises, but also make customers suffer. The price standard can only be different in the use of ingredients, and the effect and quality of the banquet cannot be affected by the price. Generally speaking, a banquet with higher specifications requires making refined, skillful, elegant and excellent dishes as the main body, using high-grade materials, and only using the main ingredients in the dishes, without using or reducing the use of ingredients. The quantity of dishes should not be too much, but the quality should be fine, and attention should be paid to the taste and decoration of dishes. Mid-range banquet groups are mainly delicious, nutritious, delicious and affordable, with moderate quantity and quality of dishes; The middle and low-grade banquet groups are mainly affordable, economical, delicious and adequate. They can use ordinary materials to serve popular dishes, and increase the amount of ingredients to reduce food costs, so as to ensure that everyone has enough to eat and eat well, and the number of dishes should not be too small, but also affordable and full. In the design and processing of taste, we should make appropriate preparations based on the principle of fine cooking of coarse vegetables and fine cooking of fine vegetables, so as to keep the quantity rich and the taste proper. General banquet reservation staff are aware of the processing flow and taste characteristics of all kinds of dishes in this hotel, and at the same time master the above information of the reserved guests, so as to timely implement the needs of the guests in the menu, actively promote the dishes that are profitable, conducive to preparation and suitable for the tastes of the guests, or specifically promote the dishes. Customers are God, and allowing customers to participate in the design of dishes will give the guests attending the banquet the best material and spiritual enjoyment. If you provide customers with a standard menu, let them choose and confirm it, and if they need to change individual dishes in the menu, they can make appropriate adjustments according to the situation; If there are special circumstances or guests have special requirements, please ask the chef to arrange the menu or re-determine the dining standard according to the situation, and let the guests confirm. In a word, there are many factors to consider in the design of banquet menu. In the final analysis, there are only two factors: meeting the needs of guests and ensuring the profit of the hotel. Therefore, chefs, buyers, restaurant managers and banquet reservation personnel should jointly design menus according to various factors and the characteristics of this banquet hall to enhance the attraction and market competitiveness of the banquet hall. Read more information and return to the menu column list.