How do restaurants innovate dishes?

The innovation of restaurant food is an important strategy for a store's operation and the driving force for its sustainable development. Without innovation, restaurants can't adapt to new forms and new consumption needs. Only by innovating in inheritance and upgrading in innovation can dishes keep up with the trend, serve the public well and make profits for restaurants. Generally speaking, restaurants have the following ways to innovate food:

1. Innovation of raw materials of dishes

The essence of dish innovation lies in expanding raw materials. In today's global economic integration, cooking materials are becoming increasingly homogeneous, which provides quite favorable conditions for our dish innovation. Therefore, the innovation of dishes should first be based on the reasonable reference and proper use of raw materials, and local raw materials and even foreign raw materials can be used.

2. Taste innovation

The tastes of Chinese food are ever-changing, and sour, sweet, spicy and salty are the most basic tastes in life in most areas. Therefore, on the basis of tradition, chefs should improve new tastes that are popular with people through the collocation of tastes. In addition, on the basis of Chinese food, we can learn from the spices of western food and innovate the combination of Chinese and western food. Better meet the needs of consumers.

3. Color innovation

The color of dishes consists of inherent light, light source color and environmental color. In terms of color matching, different color matching methods should be adopted according to the inherent colors of raw materials to make dishes colorful and pleasing to the eye.

4. Innovation of cooking technology

There are dozens of cooking techniques, each with its own characteristics. The color, aroma, taste, line, quality and nutrition of dishes are mainly reflected in the cooking techniques, and the taste varies with different characters. The principle of innovation is to pay attention to the quality of cooking, avoid the loss of nutrition in the production process, and gradually develop into standardization and modernization.

5. Innovative diet combining Chinese and Western.

Chinese food and western food have their own advantages, and the wind in the south and the wind in the north have their own characteristics. If China and the West are combined, there will be a local flavor and a foreign flavor, which is intoxicating.

6. Excavate the unique skills of ancient dishes

Sometimes, digging ancient dishes will have a different taste. Excavating ancient dishes is just copying ancient dishes to make them have ancient charm, not copying ancient dishes; Every dish excavated, from the name to the raw materials, must have a historical basis, otherwise it would rather not be cooked than subjectively imagined; To treat traditional cooking skills, the principle is "take its essence and discard its dross", which cannot be generalized. We should choose and improve unreasonable and unscientific places; Adhere to local characteristics and national characteristics, and the conception of dishes is closely related to cooking culture; Dishes should meet the needs of modern people in nutrition, hygiene, taste and so on.

In the innovation of restaurant food, there are other ways, such as the innovation of utensils, to retain consumers. Food innovation is undoubtedly a good way, which can not only win through taste, but also win the favor of consumers in appearance. It can be seen that it is an indispensable link for the long-term development of restaurants.