China's food culture contains profound cultural connotations. With the improvement of people's overall living standards, people's concept of catering has also undergone tremendous changes. People's concept of food consumption has made a new leap. While continuously meeting the increasing service requirements of consumers, our catering industry has also developed by leaps and bounds. In order to meet the needs of market development, the innovation of hotel business model should be included in the important agenda of operators. We are in an era of innovation and a changing society. The reason why this society can move forward is because it is constantly changing, especially in catering business. Whoever innovates can develop.
First, concept innovation.
The concept, especially the concept of catering managers, will determine the management concept of the whole catering enterprise, and even determine the success or failure of the enterprise. Nowadays, consumers have developed from "eat well for survival" to "eat well for taste" and then "eat well for health", and people's consumption has also changed from "perceptual consumption" to "rational consumption". Only when catering managers change their previous ideas and cater to people's consumption psychology can they break through the traditional way of thinking, break the routine and innovate constantly, and finally realize the fundamental change of "customer-centered".
Nowadays, the catering market is surging, and we are faced with too many new ideological trends and fashion changes. Various catering trends come and go, and various flavor systems compete for each other.
Under the premise of keeping their own characteristics, many catering enterprises keep pace with the times, constantly explore business methods and innovate dishes. At the same time, the productivity of enterprises and the quality of employees have been greatly improved.
Adapting to the pace of the times, catching up with the trend of the times and actively adapting to innovation are sharp weapons for catering enterprises to compete, which requires enterprises to have a sense of the times. While pursuing the trend, an enterprise should also create a feature internally. What an enterprise fears most is that it has no characteristics, otherwise it will be easily imitated and surpassed.
Catering fashion is changing, which is the result of the times, the needs of society, and also includes the guidance and encouragement of operators. It is a very gratifying phenomenon that the catering industry is willing to keep innovating in order not to meet the different desires of customers. And a catering enterprise just follows the trend, but loses its original characteristics, which puts the cart before the horse. Maintaining characteristics, guiding consumption, paying attention to trends and making bold innovations are the broad avenues for modern catering enterprises.
Second, product innovation.
Product innovation should also abide by the "customer-centered" business philosophy, that is, innovation should also focus on customers. For chefs, on the one hand, they should listen to the opinions of customers and service personnel, see what customers need and do what they like. At the same time, we should often introduce some innovative dishes for customers to choose and identify in the market. After the launch, we should collect customers' feedback in time, what they like, what they don't like, and what improvements are needed in their favorite dishes ... Another important aspect of innovation is to learn from other people's management and bring better dishes from the hotel for your own use. In short, product innovation mainly includes the following aspects:
Raw material innovation: With the pace of reform and opening-up, cooking raw materials are introduced from all over the world, and the collocation of some dishes raw materials should be constantly broken to highlight the innovation of raw materials.
Taste innovation: five flavors are mixed with hundreds of flavors, and five flavors are mixed with hundreds of flavors. There are many kinds of dishes. The first is to use the flavor of raw materials, the second is to use a variety of raw materials to compound the taste, and the third is to use compound condiments to change the taste of raw materials and compound them into delicious dishes.
Innovation of cooking techniques: There are dozens of cooking techniques, each with different characteristics and differences. The color, aroma, taste, shape, quality and nutrition of dishes are mainly realized by cooking techniques.
Color innovation: the color of dishes in cooking is the result of the interaction of inherent color, light source color and environmental color. In color matching, we should adopt different color matching methods according to the inherent colors of raw materials to make dishes colorful, colorful and harmonious.
Form innovation: the form of dishes is mostly achieved by knife cutting, but more importantly, it is improved by side dishes and beautified by modeling, which makes dishes vivid and pleasing to the eye and greatly increases the appetite of diners.
Innovation in the combination of Chinese and western food: Chinese and western food have their own characteristics, the flavor of the south, the style of the north and the exotic customs. The combination of China and the West has both the main flavor of the East and the exotic flavor, which is intoxicating.
Excavate the unique skills of ancient cuisine: the sun and the moon cycle, dishes sometimes have to cycle, but also have a certain flavor, such as the Manchu-Han banquet, which has been appreciated by people so far. Palace-imitating dishes in Beijing are still called delicious food on earth, and it is necessary to excavate ancient dishes.
Menu innovation: the menu is open and diverse, with various forms. At present, the most practical are graphical menu and vivid menu. Graphical menu allows customers to see at a glance, and can roughly understand the raw materials used, cooking methods and taste characteristics. In this way, customers can clearly understand consumption and really enjoy consumption.
Pastry innovation: With the improvement of people's living standards, people's demand for pasta is not only to satisfy hunger, but also to adjust taste and pay attention to nutrition and health. In order to meet the market demand, as a technician engaged in pastry making, it is necessary to constantly explore ideas, explore and improve new varieties of pasta, and choose a variety of raw materials to make snacks, which is a shortcut to enrich fancy varieties of pasta and suit modern tastes. First, the improvement of the skin blank, pay attention to the reasonable collocation of coarse and fine grains, select some raw materials such as roots, fruits and vegetables, and make the skin blank of cakes very popular. Such as taro pancakes and yam longevity.