Some hotels are also lamenting that they are always paying attention to the changes in demand in the catering market and focusing on the development and promotion of new dishes, but it is difficult to generate significant operating benefits. How to effectively avoid misunderstandings in catering product design and development and effectively improve product design and innovation efficiency requires us to face up to the current situation and take into account various elements in product design and development. 1. Product design is a combination of multiple elements. Dish innovation cannot be equated with fancy renovation. Catering products are an organic combination of various business elements, which usually include physical product form, catering business environment and atmosphere, catering service characteristics and level, product sales form, etc. Four aspects of content. Therefore, in the design and development of new products, these factors must be taken into consideration. Blindly focusing on one aspect and ignoring other content will affect the overall operation of new product design and development. The hotel's high-quality catering services and dining environment are powerful weapons for it to compete in the catering industry. What needs to be improved is the company's marketing ideas and strategies in product promotion. This point is precisely ignored by some hotels. The extension culture cannot keep up, and it is impossible to expand the connotation of catering products. As a core part of catering product design and development, dish innovation has always been the main focus of hotel catering. But on how to innovate and what principles should be followed, few catering employees can explain clearly. In fact, dish innovation is a combination of multiple factors. It must take into account the color, aroma, taste, shape, utensils, quality and other basic attributes of the dish. At the same time, it must also take into account the development and application of new raw materials, innovation in raw material combinations, and nutritional efficacy. Production and operation factors such as ratio balance and development potential after being put into the market. 2. Create your own personality and characteristics, and enrich the means and methods of product design. New catering products usually include three basic types: The first is brand-new products. Since the development and use of new raw materials often takes a long period of time, this type Products are relatively rare; the second is improved products, which are improvements on original products, such as improvements in raw material combinations, dish taste, color, shape and cooking techniques. This is the main body of the so-called innovative dishes in the catering industry at present; the third is imported products, that is, cloning and copying other people's products, which is a method commonly used in the catering industry. Since catering products at this stage rarely have patent rights, once a flavor dish is successfully operated, followers will flock to it and copy it. Although this method lacks its own characteristics, it has the advantages of low cost and low risk. The current situation that all types of catering formats are mediocre in terms of product features has made catering products increasingly homogeneous. The market is filled with the same business faces and the same business tactics. In this state, it becomes the top priority not to be impetuous, to calm down and design and develop catering products, and to focus on creating product features and corporate personality. Quanjude, a century-old brand, has always regarded the design and timely introduction of new products to the market as the main line of corporate development in more than a century of trials and hardships. The "Little Blue Whale" that implements differentiated chain stores will be opened from time to time in branches with different product characteristics. Launch new products, enrich its own business projects, and improve the product supply system. Such practices can bring a lot of inspiration to hotel catering operations. The design of new products should focus on the development and utilization of new raw materials and the utilization of common raw materials that have not yet been noticed. Even if such conditions are difficult to create, we must pay targeted attention to the use of specialty raw materials from other places, and the selection of characteristic and superior varieties of similar raw materials. Some powerful companies can completely use the design and development of ancient dishes as the main means of product update. These ancient dishes are not eliminated by history and the market, but are a kind of precious resources that have been gradually forgotten. Similarly, some new cooking techniques and raw material utilization methods in Western catering can be integrated into the production process of Chinese food products. The advantages of combining Chinese and Western food will be another effective means of product innovation. 3. Systematically demonstrate product innovation plans and identify appropriate market entry opportunities. Analyze some hotels that attach great importance to catering product development but are unable to generate ideal benefits. An important reason is the eagerness for quick success and quick profit. Poor selection of plans and inaccurate market entry opportunities often lead to difficulty in product innovation. The root cause of realizing the original intention of business. First of all, in terms of product design plans, we must first fully understand the market information and customer needs in the creative stage, and master the latest first-hand information. On this basis, we must adopt the approach of "going out and inviting in" and brainstorming to conceive of various plans. . Then determine the varieties to be developed or the options for upgrading and upgrading among these broad-line scenarios with low success rates. Later, trial production and design are carried out based on the formation of new product concepts.
Product creativity is what catering companies consider from their own perspective, while product concept means that catering companies look at products from the perspective of consumers. Enterprises should develop product ideas into product concepts based on consumer needs, present the product concepts to consumers through text, picture descriptions, or physical objects, and observe their reactions. Next, we enter the trial marketing stage of the product, where we can solicit customers' opinions by recommending tastings, or we can sell the trial dishes into instant menus. Therefore, the release of a new product design usually goes through this systematic process. Secondly, in terms of product marketing, we must grasp the opportunity to introduce new products into the market. Catering products have different characteristics at each stage of their life cycle. Before introducing it into the market, you must first analyze whether this type of product has already appeared in the market, what kind of sales situation it has, and whether your own product can stand out in this situation. Take some seasonal raw materials as an example. If they are used during their growing season, then obviously there will be no advantage in product features and profit margins. If they are used out of season, it is possible to achieve the desired effect. 4. Product design and marketing system are an organic combination of innovative ideas, capital investment and related measures. Currently, many hotels place the task of product innovation on kitchen staff, and often take some incentive measures to improve the innovation ability of chefs. The speed and frequency of new product releases are constantly accelerating. However, there is insufficient support for the means and conditions surrounding product innovation, and insufficient capital investment for the development of new products. Considering the long-term development of the enterprise, investing some necessary human, financial and material resources in the research and development of new products is itself an investment behavior with huge returns. In the process of product innovation, enterprises must take into account various factors to achieve innovation benefits. In the entire product design and development process, successfully developing a new dish is only a foreshadowing. Creating benefits is more about effective marketing. Catering marketing has been put on the important agenda. This is precisely Ignored by many operators. The backbone of developing new products is no longer just the company's production technicians, a highly qualified marketing team is also indispensable. These two types of personnel must work closely together to complete the development work.