Kitchen restaurant dish making method
By dividing dishes into time periods, improving front-end and back-end information interaction, and categorizing menus, the issues of highlighting signature dishes and serving time were resolved, thereby improving the restaurant's customer experience and food preparation efficiency.
Patent Information
- Application Number
- CN202211511410.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2022-11-29
- Publication Date
- 2026-02-27
AI Technical Summary
During the restaurant's menu development process, the distinction between signature dishes and regular dishes is not clear, making it difficult for customers to know which is which. The menu information is also incomplete, resulting in long food preparation times and negatively impacting the customer experience.
Dishes are categorized by time period, with featured dishes displayed prominently on the menu. There is front-end and back-end information interaction, dish classification and ingredient ratios, a timer to indicate preparation time, and a mechanism for exchanging featured and regular dishes.
This improved the visibility of signature dishes and enhanced the customer experience, reduced errors in food preparation time, and increased customer goodwill towards the restaurant.
Smart Images
Figure CN121582031A_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The application belongs to the field of restaurant menu making, and particularly relates to a back kitchen restaurant menu making method. BACKGROUND
[0002] In the process of restaurant menu making, it is necessary to start from various aspects, such as dish making, dish accompaniment and making time, to estimate the time required for dish completion, and it is also necessary to use a certain layout to place dish pictures on an electronic menu or a paper menu.
[0003] However, the current restaurant menu making is relatively chaotic, and the characteristic dishes are not much different from the ordinary dishes, so it is often necessary for a waiter to introduce the characteristic dishes to a customer, and the customer can know the characteristic dishes of the restaurant, and it is difficult to provide the dish information to the customer, so that the customer does not know whether the current dish matches the customer's hobby, and after the menu is ordered, the back kitchen is difficult to allocate the dish making time, so that the dish making time is long, and the customer experience is affected. SUMMARY
[0004] The technical problem solved by the application is as follows:
[0005] In view of the deficiencies in the prior art, the application provides a back kitchen restaurant menu making method, which solves the problems mentioned in the background.
[0006] Technical scheme
[0007] To achieve the above purpose, the application is implemented by the following technical scheme:
[0008] A back kitchen restaurant menu making method, characterized in that it comprises the following steps:
[0009] S1, different time period is divided, and dishes provided by the restaurant in different time periods are made, and the time periods are divided into breakfast time period, lunch time period and dinner time period;
[0010] S2, characteristic dishes and ordinary dishes are made, and the restaurant provides corresponding characteristic dishes and ordinary dishes in each time period;
[0011] S3, dish covers are made, and the characteristic dishes and the ordinary dishes are divided by area on the paper menu and the electronic menu, the area of the characteristic dishes is located at the most eye-catching position on the menu, and the area of the ordinary dishes is next;
[0012] S4, secondary classification, the characteristic dish area and the ordinary dish area on the paper menu and the electronic menu are classified again according to the types of the dishes;
[0013] S5, front and back end information interaction, when the front end determines the dishes corresponding to the table number or the box number in the restaurant, the menu needs to be entered into the database, at the same time, the menu entered into the database will also be transmitted to the terminal of the back kitchen, and the back kitchen terminal will be made according to the entering time of the menu;
[0014] S6, after the menu enters the back kitchen, the food material required by the dish is obtained by the garnish personnel according to the menu, and the food material required by the dish is matched according to the type of food material and the quantity, and the matched dish is separately packed;
[0015] S7, exchange of special dishes and ordinary dishes, a database is established to store the number of times that each dish is selected by the guest in the corresponding time period, and the period is half a year, when the number of times that the special dish is selected is higher than the number of times that the ordinary dish is selected, the special dish is promoted to a special dish.
[0016] In a possible implementation, in S1, the breakfast time period is from 6 to 9, the lunch time period is from 10 to 14, the dinner time period is from 15 to 10 at night, and each time period has a different menu.
[0017] In a possible implementation, in S2, the corresponding special dish should be at least more than one.
[0018] In a possible implementation, in S2, the special dish is made, initially, all dishes are made in the back kitchen of the restaurant, and the dishes with the highest scores are selected as special dishes by all personnel in the back kitchen.
[0019] In a possible implementation, in S4, the dishes are classified again according to the types of the dishes, into special dish classification and ordinary dish classification;
[0020] The special dish can be promoted according to regional dishes and seasonal dishes, mainly emphasizing the "special" of the special dish;
[0021] The ordinary dish is classified according to the price, the way of making, the meat and vegetable, and the taste type.
[0022] In a possible implementation, in S4, each dish on the electronic menu has a corresponding introduction, and the user only needs to click the dish picture on the electronic menu to pop up the dish introduction, which includes the introduction of the selection of food material, the introduction of the quantity, the introduction of the taste, the introduction of the nutritional components, and the benefits of different groups of people.
[0023] In a possible implementation, in S6, after the food material of the dish is packed, a timer is set at the bottom of the dish to prompt the chef when to start making the current dish, and the chef will be prompted every five minutes "how many minutes are left to make the current dish".
[0024] In a possible implementation, the time setting of the timer is counted from the time when the guest places an order. After the guest orders on the front-end menu, the menu is transmitted to the back-end kitchen and printed into a menu. The back-end sorts the dishes according to the time length of the completion of the dishes. The dishes with shorter completion time are arranged at the top of the menu, and the dishes with longer completion time are arranged at the bottom of the dishes.
[0025] In a possible implementation, the time of completion of each dish includes the time of preparation and the time of making.
[0026] Advantages:
[0027] By setting the corresponding time periods, i.e., the breakfast time period, the lunch time period and the dinner time period, and setting the corresponding special dishes in the time period, the special dishes are not provided by missing, the special dishes are more eye-catching through the dish cover, the special dishes are further emphasized through the secondary classification of the menu, and customers can be more attracted;
[0028] Through the front-end and back-end information interaction, the front-end ordering information can be timely transmitted to the back-end kitchen, preventing human transmission errors. Through the separate preparation and plating of the dishes, the dishes can be made more quickly. A timer is arranged at the bottom of the plate after the preparation of the dishes, prompting the chef to start making the current dish at what time, and prompting the chef every five minutes how many minutes are left for the current dish, so that the chef can avoid forgetting to make the dish, thereby allowing the chef to reasonably allocate time and serve the dishes in time;
[0029] Through the exchange of special dishes and ordinary dishes, it can be determined in time that most customers like what dishes, and the dishes will be packaged into special dishes in the future;
[0030] Through the introduction of the corresponding dishes on the electronic menu, i.e., the introduction of the selection of food materials, the introduction of the quantity, the introduction of the taste, the introduction of the nutritional components, and the benefits of different people, different customers can understand what dishes are suitable for them, the customers can feel that the menu is also warm and detailed, thereby increasing the customer's favorability to the restaurant, and helping to retain new customers. BRIEF DESCRIPTION OF DRAWINGS
[0031] Figure 1 is a flowchart of the present application. DETAILED DESCRIPTION
[0032] The present application provides a kitchen restaurant dish making method to solve the problems in the prior art.
[0033] The technical solution of the present application is as follows to solve the above problems:
[0034] A kitchen restaurant dish making method comprises the following steps:
[0035] S1. Divide the menu into different time periods and set the dishes offered by the restaurant for different time periods. The time periods can be divided into breakfast time period, lunch time period and dinner time period.
[0036] S2. Develop signature dishes and regular dishes, and provide corresponding signature dishes and regular dishes in different time periods;
[0037] S3. Create menu covers, dividing the featured dishes and regular dishes into sections on the paper and electronic menus. The featured dishes section should be placed in the most prominent position on the menu, followed by the regular dishes.
[0038] S4, Secondary Classification: In both paper and electronic menus, the specialty dishes area and the regular dishes area are further classified according to the type of dish.
[0039] S5, front-end and back-end information interaction. When the front end determines the dishes for the corresponding table number or private room number in the restaurant, it needs to enter the menu into the database. At the same time, the menu entered into the database will also be transmitted to the kitchen terminal, and the kitchen terminal will prepare the dishes according to the time the menu was entered.
[0040] S6. After the menu enters the kitchen, the food preparation staff will obtain the ingredients required for the dishes according to the menu, and then prepare the ingredients according to the type and quantity of each ingredient, and plate them separately.
[0041] S7: The exchange between signature dishes and regular dishes. A database is established to store the number of times each dish is selected by customers during the corresponding time period, with a cycle of six months. When the number of times a signature dish is selected is surpassed by the number of times a regular dish is selected, it is promoted to a signature dish.
[0042] In some examples, in S1, breakfast is served from 6:00 to 9:00, lunch from 10:00 to 14:00, and dinner from 15:00 to 10:00, with different menus for each time period.
[0043] In some examples, in S2, the corresponding featured dish should be at least one.
[0044] In some examples, the specialty dish is defined in S2. Initially, the restaurant kitchen prepares all the dishes, which are then tasted and scored by all kitchen staff. The dish with the highest score is designated as the specialty dish.
[0045] In some examples, in S4, the dishes are further categorized according to their type, into specialty dishes and regular dishes.
[0046] Specialty dishes can be introduced according to regional cuisine or seasonal cuisine, with the emphasis on the "specialty" of the dishes.
[0047] Regular dishes are categorized by price, preparation method, whether they are meat or vegetarian, and flavor type.
[0048] In some examples, in S4, each dish on the electronic menu has a corresponding description. Users can simply click on the dish image on the electronic menu to bring up the dish description, which includes information on the ingredients used, portion sizes, flavor profiles, nutritional components, and the benefits for different groups of people.
[0049] In some examples, in S6, after the ingredients of the dish are plated, a timer is set at the bottom of the plate to remind the chef what time to start making the current dish, and every five minutes the chef is reminded "how many minutes are left until the current dish is made".
[0050] In some examples, the timer is set to start from the time the customer places the order. After the customer places an order on the front-end menu, the menu is sent to the back-end of the kitchen and printed out. The back-end sorts the dishes by their completion time, with dishes that take less time placed at the top of the menu and dishes that take longer to complete placed at the bottom.
[0051] By adopting the above technical solution:
[0052] By setting corresponding time periods, namely breakfast, lunch, and dinner, and setting corresponding specialty dishes within each time period, and by making these specialty dishes available only when not in use, the specialty dishes can be made more eye-catching through menu covers. By further categorizing the menu, the "specialty" of the specialty dishes can be emphasized, thereby attracting more customers.
[0053] Through front-end and back-end information interaction, the front-end order information can be promptly transmitted to the back-end kitchen, preventing human error in relaying information. By individually proportioning and plating the dishes, the preparation of the dishes can be made faster. At the same time, a timer is set at the bottom of the plate after the dishes are prepared, reminding the chef when to start preparing the current dish, and reminding the chef every five minutes how many minutes are left before the current dish is prepared, which can prevent the chef from forgetting to prepare the dishes, thus allowing the chef to allocate time reasonably and serve the dishes on time.
[0054] By swapping signature dishes with regular dishes, we can quickly determine which dishes most customers prefer, and then repackage those dishes as signature dishes in the future.
[0055] By providing detailed descriptions of the dishes on the electronic menu—including information on the ingredients, portion sizes, flavor profiles, nutritional components, and benefits for different groups—customers can better understand which dishes suit them best. This makes the menu feel more welcoming and thoughtful, increasing customer goodwill and helping to retain new customers.
[0056] Finally, it should be noted that the above embodiments are merely examples for clearly illustrating the present invention and are not intended to limit the implementation. Those skilled in the art will recognize that other variations or modifications can be made based on the above description. It is neither necessary nor possible to exhaustively list all possible implementations. However, obvious variations or modifications derived therefrom are still within the scope of protection of this invention.
Claims
1. A back-of-house restaurant menu planning method, characterized by, The method comprises the following steps: S1, according to time period, the dishes provided by the restaurant in different time periods are formulated, and the time periods can be divided into breakfast time period, lunch time period and dinner time period; S2, special dishes and ordinary dishes are formulated, and the restaurant provides corresponding special dishes and ordinary dishes in each time period; S3, dish covers are made, and the special dishes and ordinary dishes are divided into areas on paper menus and electronic menus, the area of the special dishes is located at the most eye-catching position on the menu, and the area of the ordinary dishes is located at the second most eye-catching position; S4, secondary classification, the special dish area and the ordinary dish area on the paper menu and the electronic menu are classified again according to the types of the dishes; S5, front-end information interaction, when the front end determines the dishes corresponding to the table number or the box number of the restaurant, the menu needs to be input into the database, at the same time, the menu input into the database is also transmitted to the terminal of the back kitchen, and the back kitchen terminal will be made according to the input time of the menu; S6, after the menu enters the back kitchen, the ingredients required by the dishes are obtained according to the menu, the ingredients required by the dishes are proportioned according to the types and quantities of the ingredients, and the dishes are separately placed after proportioning; S7, exchange of special dishes and ordinary dishes, a database is established to store the number of times that each dish is selected by customers in the corresponding time period, and the period is half a year, when the number of times that the special dish is selected is higher than the number of times that the ordinary dish is selected, the special dish is promoted to a special dish.
2. A back-of-house restaurant menu engineering method as claimed in claim 1, characterized in that: In S1, the breakfast time period is from 6:00 to 9:00, the lunch time period is from 10:00 to 14:00, and the dinner time period is from 15:00 to 22:00, and each time period has a different menu.
3. A back-of-house restaurant menu engineering method as claimed in claim 1, characterized in that: In S2, the corresponding special dishes should be at least more than one.
4. A back-of-house restaurant menu engineering method as claimed in claim 3, characterized in that: In S2, initially, all dishes are made by the back kitchen of the restaurant, and the dishes with the highest scores are selected as special dishes after tasting and scoring by all staff in the back kitchen.
5. A back-of-house restaurant menu engineering method as claimed in claim 1, wherein: In S4, the dishes are classified again according to the types of the dishes, and are classified into special dish classification and ordinary dish classification; The special dishes can be promoted according to regional dishes and seasonal dishes, mainly emphasizing the "special features" of the special dishes; The ordinary dishes are classified according to price, method of making, meat and vegetable, and taste type.
6. A back-of-house restaurant menu engineering method as claimed in claim 1, wherein: In S4, each dish on the electronic menu has a corresponding introduction, and the user only needs to click the dish picture on the electronic menu to pop up the dish introduction, which includes introduction of ingredient selection, quantity, taste and nutritional composition, and benefits of different groups of people.
7. A back-of-house restaurant menu engineering method as claimed in claim 1, wherein: In S6, after the ingredients of the dishes are placed in the dish, a timer is set at the bottom of the dish to prompt the chef when to start making the current dish, and the chef will be prompted every five minutes "how many minutes are left to make the current dish".
8. A back-of-house restaurant menu engineering method as claimed in claim 7, characterized in that: The time setting of the timer is based on the time when the customer places an order on the front-end menu, the menu is transmitted to the back-end of the back kitchen and printed into a menu, and the back-end sorts the dishes according to the time length of dish completion, the dishes with shorter completion time are sorted at the top of the menu, and the dishes with longer completion time are sorted at the bottom of the menu.
9. A back-of-house restaurant menu engineering method as claimed in claim 8, characterized in that: The completion time of each dish includes the time of ingredient preparation and the time of making.