2. Precautions for ordering food

3. How to introduce the menu

First of all, the importance of menus in restaurants.

We know that the Chinese restaurant is an important place for the hotel to promote China's food culture to domestic and foreign guests. Its architecture

Decoration highlights the national customs of China; The food mainly provides Chinese dishes, while the service reflects the enthusiasm and enthusiasm of the orientals.

The party was very subtle and thoughtful, and it was very popular with our guests.

When guests come to eat, their main consumption is vegetables. Therefore, it is necessary to introduce the restaurant menu to the guests.

An indispensable link, it can directly affect the consumption level of guests and our dining preferences and customs.

Solutions to further improve the revenue of restaurants and create profits for hotels.

Second, how to introduce the menu

China has a vast territory, a large population, different nationalities, different geographical environments, different living habits and differences.

Our culture has formed many dishes with different tastes. Therefore, when introducing the menu to guests, we should follow the region, history and

Flavor and other characteristics, introduce cold dishes, hot dishes, meat dishes, vegetarian dishes and local specialties to guests one by one.

1. Introduce cold dishes and recommend relevant cold dishes according to whether the guests drink or not. If guests want to drink, they should choose Jane.

Simple, easy to eat, light but refreshing dishes, such as peanuts, dried radish, edamame, etc. Let them have a sip of wine.

Then pick it up with chopsticks and send it to your mouth, which means you won't finish it soon, but you can also talk about things or wait for hot dishes.

Pass the time. If you are a drinking guest, introduce some delicious dishes, such as chicken feet with pickled peppers.

Cold dishes like stewed goose web. In this way, guests will enjoy cold dishes before expecting hot dishes to be served, and they will not rush to heat them.

2. Introduce hot dishes. From the process of ordering cold dishes just now, we can know whether the guests are in a hurry or enjoying themselves.

Meal, so as to further introduce hot dishes for guests, should pay attention to the following points:

(1) time collocation: from the first hot dish to the last hot dish, the time needed in the middle should be properly mastered, not just

You can't eat it too quickly, and you can't keep the guests waiting too long. If guests serve food quickly, it is easy to get full. this

It's better to order less food, but if you order more, it will be wasteful and make the guests feel uncomfortable. If the food is very good

Slow down, then the guests will have no food to eat. The top priority is to grab food, which will also cause us some trouble. Please.

The guests will lose face. The responsibility of the ordering staff is great. At this time, we should grasp the order in time.

It's best to take your time, let the guests serve first, then rinse, and then serve after eating.

(2) Taste matching: Every dish is carefully prepared by the master, and the ordering staff should grasp the bite you ordered for the guests.

The taste must have a progressive effect, so that guests feel that a dish is better than a dish and tastes better. Of course, this requires

Chef's cooperation.

(3) Color matching: When you introduce the dishes to the guests, you must give more consideration to the guests, and don't order too much color matching.

Near, there should be a little red in the evergreen layer, and the green leaves are lined with safflower. When guests order, they may not care so much.

When the food is served, they will put the blame on the ordering staff, so we should remind the guests appropriately when ordering.

(4) Price matching: Although some guests eat public funds, we will try our best to go to the grade price when introducing dishes to our guests.

Higher development direction, at this time, we should also consider mixing some low-priced cuisines, so as not to let the guests feel slaughtered.

Sleep, and our reputation will be improved.

(5) Vegetarian collocation: In the process of ordering food, we can know that some guests like vegetarian dishes and greasy meat.

At this time, don't forget to recommend some fresh vegetables to the guests, so that they can taste light and refreshing things after eating greasy food.

Vegetarian dishes.

(6) Collocation of utensils: Ordering personnel should recognize dishes as each dish, and pay attention to dishes when introducing them to guests.

Sometimes just following customers' feelings will cause unnecessary complaints, and customers are not familiar with our products.

How's your mouth? Just think about what you want to eat. If the orderer doesn't remind him, there will be a result.

Lots of trouble. It's like ordering three kinds of dishes: "peasant tofu pot", "iron pot seafood" and "three fresh squid dumplings".

We know that all the pots are used, but the guests don't understand. If the ordering staff reminds me a little at this time that the food is served, the guests will

People will be dissatisfied. In order to avoid this situation, we should have a good talk with our guests.

Third, pay attention to the following points when ordering:

1. When ordering food for guests, diners should pay attention to speaking clearly, standing dignified and generous, and having gfd.

2. The orderer is familiar with the cooking method, delivery process, taste and main ingredients of the dishes, so as to better recommend them to the guests.

In some places, cold dishes are served first, and then hot dishes are served. The hot dishes are Shanghai fresh and special dishes first, and then meat, poultry and plastic fish are served.

Vegetables, noodle soup, rice, snacks, desserts, and finally fruits.

3. Orderers should also repeat the menu for the guests to avoid missing or repeating the dishes, thus reducing the interest of the guests in the dishes.

Unsatisfactory food.

On one occasion, the waiter in the restaurant forgot to repeat the menu when ordering for the guests, and ordered many similar dishes: "Fried with edamame.

"Yellow croaker", "crucian bean curd soup", "scallion fish" and "water shield of yellow croaker" did not remind the guests and repeated them appropriately.

No menu of this program gives the guests a bad feeling. Fortunately, after that, we are serving our guests.

Make up for this mistake with quality service. After dinner, the guests expressed their satisfaction with our service.

He also said that it seems that this fish feast is also quite good, and it is more than enough every year.

(1) In order to avoid missing points, sometimes guests can add the dishes just now when repeating the menu without writing them down.

Go ahead, don't wait for the guests to rush the food, only to find that the food was not put in at all, which reduced the rights of the guests.

Our dissatisfaction avoids unnecessary complaints.

(2) Avoid repeating dishes. Of course, the dishes repeated here are not the same dishes repeated twice. Saying yes is a convention and a theme.

Dishes with similar ingredients.