What are the two main factors that affect the success or failure of a dish?

For the current fiercely competitive catering market, whoever grasps the appetite of diners will grasp the opportunity. So how do you attract these diners? That's the restaurant's must-have signature dishes and specialties!

When a guest enters the restaurant, they always ask "what are your specialties?" if they are new guests. It can be seen that the special dishes are very attractive to the guests. So how to better explore the hotel specialties?

One. Adhere to the quality of special ingredients first.

The creation of specialty dishes is to maintain the quality of the specialties. It takes a certain amount of time for the creation of a brand for customers to understand and identify it, and during this time, the dish can always maintain its quality, and it must not be jetlagged, so that it can become a real brand dish. Therefore, it is necessary to pay attention to the collection, sorting and archiving of various data of special dishes, and quantitatively measure them, and formulate standard recipes and standardized operating procedures, so that the quality of special dishes can always be guaranteed.

Catering managers must establish a strict quality management system, from the entry of raw materials to the production of dishes, to strictly manage at all levels. Otherwise, no matter how creative the dish is, it will not be successful.

Two. Pay attention to the advertising of specialties.

The creation of a special dish is not a success, it needs to be promoted so that guests can understand it. In the past, it was "the aroma of wine is not afraid of deep alleys", and now it is "good wine must also be able to drink", because of the fierce competition in the market, many hotels have been opened in the alley, and the mouth of the alley is also crowded with wine stalls, the aroma of your wine has long been covered by other wines, if you want to succeed, you must put the billboard tree to the mouth of the alley, let your guys to drink, and even go door to door. Otherwise, no matter how good your wine is, the guests will not know it, and they will not be able to come in and buy it.

Therefore, after the special dishes are created, it is necessary to make full use of all the ** to promote and introduce, and also arrange and promote them in various places in the store and recommend them to guests. And strengthen the training of waiters, so that they can taste and understand the raw materials, tastes, cooking methods and allusions and legends used in these special dishes, so that they can explain and guide the guests to eat.

As the saying goes, it has both color and flavor, so the success or failure of a dish depends first on how it is done, and then on how delicious it is!

Summary. Hello dear, the following answer is given based on the question you described: Discuss the quality of the dish.

First, the quality characteristics and composition of the quality of the dishes are finally implemented in the quality of the dishes. The quality of kitchen production includes two aspects, one is the quality of catering products; The second is the quality of kitchen production workThe quality control of kitchen production is to control the catering products and their whole production process to achieve the goal of kitchen production management.

Discuss the components of dish quality.

Hello dear, I would like to give the following answer to the question you described: Discuss the factors that make the quality of the dish good.

First, the quality characteristics and composition of the dishes are finally implemented in the quality of the dishes. The quality of kitchen production contains two aspects, one cherry is the quality of catering products; The second is the quality of kitchen production workThe quality control of kitchen production is to control the catering products and their whole production process to achieve the goal of kitchen production management.

Hello dear, the following are related extensions, I hope it will help you:1Catering product quality characteristics Catering products are for the majority of customers to eat, for food and its operation, it should have its own unique personality characteristics:

1) Functional - nutrition, health care, palatability. That is, to play the role of dishes and snacks and should be effective. The function of catering products is nutrition and health care, which is the most basic function of catering products.

Only delicious and nutritious food and beverage products can be of high quality. (2) Economy - quality and value match. Economy is to explain whether the ** paid by Qi Yuanye's customers to get the required catering products is reasonable.

In terms of catering consumption, customers often measure the quality of catering products by **. Therefore, the quality of the dish and the quality of the dish must be reasonably combined. The so-called reasonableness refers to the quality of the dishes that are consistent with the highest quality, which not only makes customers feel affordable, but also makes enterprises have reasonable profits.

3) Safety - one in line with health indicators. The safety of catering products means that the dishes produced in the kitchen must meet various hygiene indicators to ensure that customers do not have any harmful substances and substances that affect their health in their meals. The safety of food and beverage products includes two aspects:

One is the hygiene of the dish itself; The second is environmental hygiene. Only by paying attention to these two aspects of hygiene can we ensure the safety of catering products. (4) Timeliness - timely and fast.

The kitchen should be able to provide customers with high-quality dishes on time, which is the basic requirement of kitchen production management. Because the customer's meal time is limited, the kitchen needs to produce more and better dishes in a limited time, and only by seizing the limited time to shout production can it be possible to get more profits. (5) Aesthetics - in line with aesthetic needs.

The "beauty" of catering products contains two meanings, one is the beauty of the form and the beauty of the plate; The second is the beauty of the dining environment. Because when customers eat, they not only need to meet their physical needs, but also need to be mentally satisfied. The "beauty" of catering products is to meet the spiritual needs of customers, so special emphasis is placed on the aesthetics and artistry of dishes.