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    菜谱被专业菜谱公司修改过后,营业额突飞猛进!
    2019-5-30 19:01:33
    菜谱被专业菜谱公司修改过后,营业额突飞猛进!
    After the recipes have been revised by professional recipe companies, the turnover has soared!
    菜谱对餐厅的重要性是显而易见的,看似一本简简单单的书,一个工具,所能发生的价值是无法估量的。如何创建一个计划,使您的菜单价值数百万。所以这篇文章就来告诉大家关于专业配方公司配方修改,营业额竟然飙升!
    The importance of recipes to restaurants is obvious. It seems that a simple book, a tool, can produce immeasurable value. How to create a plan to make your menu worth millions. So this article will tell you about the professional formula company formula modification, turnover has soared!
    说到菜单的创新,我们不得不提到杨兴基。在将菜单从200多道菜减少到38道菜后,杨兴基的臭鳜鱼营业额达到了极高的水平,他的品牌也有了质的飞跃,成为了餐饮品牌。
    When it comes to menu innovation, we have to mention Yang Xingji. After reducing the menu from more than 200 dishes to 38 dishes, Yang Xingji's skunk fish turnover has reached a very high level, and his brand has also made a qualitative leap, becoming a catering brand.
    一个品牌的形象和价值应该通过你的食谱准确地传达给顾客。你的餐厅规划和菜单规划的主要色彩应该与你的产品相一致。
    The image and value of a brand should be accurately conveyed to customers through your recipes. The main color of your restaurant plan and menu plan should be consistent with your product.
    比如,展示高端和工艺精细的品类,配方规划往往是突出严肃和古典神韵,色彩选择往往是深色系列。年轻时尚的热情奔放的快餐品牌,往往喜欢红色、黄色等鲜艳的色彩。健康的轻食品、水果和蔬菜、水果和果汁饮料等产品往往以绿色等健康的颜色为主。因此,菜单规划要突出品牌形象,体现品牌价值。

    For example, displaying high-end and fine-crafted products, formula planning often highlights serious and classical charm, and color selection is often dark series. Young fashionable fast food brands often like bright colors such as red and yellow. Healthy light foods, fruits and vegetables, fruits and juice drinks are often dominated by healthy colors such as green. Therefore, menu planning should highlight brand image and embody brand value.

                    济南菜谱制作

    很多好的餐厅会定期更新菜单,根据销售量调整产品,让更受欢迎的菜品成为招牌菜。根据顾客的购买行为对菜品进行投票,决定菜单的改革更适合商场。客户检查的结果比计划人员自己的结果更有说服力。
    Many good restaurants regularly update their menus, adjust their products according to sales volume, and make the most popular dishes a signature dish. According to the customer's purchase behavior, we vote on the dishes and decide that the menu reform is more suitable for shopping malls. The results of customer inspections are more convincing than those of planners themselves.
    传统的食谱单调乏味,网上的模板也是片面的。对于很多餐厅来说,菜单只是作为价格表,让顾客知道产品的价格。这样的食谱如何脱颖而出?如何引导消费者消费?
    Traditional recipes are monotonous and the online template is one-sided. For many restaurants, the menu serves as a price list to let customers know the price of the product. How can such recipes stand out and guide consumers to consume?
    一家具有创新活力的餐厅,创新应该体现在每一个地方,菜单是更重要的。菜单的形式、规划和布局都不一样,人们可以尽情享受,谁不想再来两道菜作为灵感的象征呢?
    An innovative restaurant, innovation should be reflected in every place, menu is the most important. Menus are different in form, plan and layout. People can enjoy them. Who doesn't want two more dishes as symbols of inspiration?
    良好的配方规划以整体的经济价值,让客户在不知不觉中花费更多的钱,同时也感受到了优良的品质和合理的价格。聪明的食品品牌早已洞悉一切,所以在菜单上会有超低价格的特色,有利润更高的主菜,有速度更快的出招牌菜……这是不同功能类别产品更具价值的组合。好的,关于食谱制作Good formula planning with the overall economic value, so that customers unconsciously spend more money, but also feel the good quality and reasonable price. Smart food brands already know everything, so on the menu there will be ultra-low price features, the most profitable main course, the fastest out of the signature dishes... This is the most valuable combination of products of different functional categories. Okay, about recipe making