A good menu can attract more tourists. Good dishes should be well matched to retain the taste buds of guests!

1, menu planning The operation of a restaurant generally goes through four stages, and different stages have different requirements for the menu. Therefore, when planning the menu, we must design it according to the characteristics of the operation stage. The specific requirements are:

(1) At the opening conception stage, a tentative draft menu should be designed. It can help managers decide the type of restaurant operation. Experimental menu is an important tool to establish restaurant image. If the experimental menu is properly compiled, it can attract the target customers of the restaurant plan and convey the theme of restaurant management. The menu of the opening conception stage should reflect the following contents: the target audience of the restaurant. The establishment of the menu should indicate the specific group services, and the design of the menu should reflect which customer groups are targeted at. Indicates the equipment to be purchased.

2) In the operation stage, a successful restaurant must conform to the trend of food and the eating habits of the public. When restaurants open, they usually plan some popular dishes at that time. If the number of customers decreases after the menu is compiled, the restaurant should analyze the sales of various dishes on the menu, respond quickly to the trend of dishes, add varieties that can increase sales and profits at any time, and remove those with poor sales and low profits.

(3) In the recession stage, if the restaurant's business declines, the restaurant's profit margin and return on investment are declining, and the menu is the key link. We should change the menu, re-evaluate the price, re-analyze the size and structure of the market, and change the dishes if necessary.

(4) The catering industry will inevitably change in the transitional stage. Due to the changes in socio-economic patterns and demographic characteristics, it is necessary to change from the current business type to another type. When dietary trends and habits change, restaurants should change their menus and markets in time. The transformation stage affects the decoration and business development of restaurants, and it is necessary to change the business objectives to increase turnover and profits. To do this, the first thing to change is the menu. Some restaurants demand to reduce costs and increase profits, so it is necessary to explore new products and new cooking methods that can meet the market demand.

2. How can the choice of dishes improve the customer's return rate? How to be invincible in the market competition? The choice of dishes is very important. When designing the menu, besides considering its influence on various business activities of catering enterprises, the following principles must also be followed:

(1) The dishes should be unique. Nowadays, restaurants are full of flowers. If a restaurant can create a certain category, a certain variety, a certain cooking method, a certain service dining method, etc. That other restaurants don't have or can't catch up with, it can greatly highlight the image of the restaurant and make people think of it when they mention a dish. Of course, to do this, we need the joint efforts of all the staff in the restaurant, and avoid creating new dishes that lack the aesthetic feeling and can't increase people's appetite.

(2) The variety of dishes should be balanced to meet customers with different tastes, and the variety selected in the menu should not be too narrow. The following factors should be considered when choosing varieties: the price of each dish should be balanced. Because of the different consumption levels of customers, the price of each food should be as high, medium and low as possible within a certain range. The raw materials are balanced. The raw materials of each dish are different, and each customer's taste is different. Some customers don't eat meat, while others don't eat eggs. If the raw materials are well matched, more customers can choose their favorite varieties. Cooking methods should be balanced. The cooking methods of all kinds of dishes are different, such as frying, frying, boiling, steaming and stewing. The texture of finished products should be raw, old, tender and crisp, and the taste should be salty, sweet, light and spicy. Nutrition should be balanced.