MENU PLANNING

Characteristics of a menu

• Regular brainstorming meetings are held between chefs and kitchen staff to create more stunning dishes.
• We also incorporate the chef's signature dishes into the menu planning for providing verities of salivating food.

Food Preference Tracking

• Tasting dishes by the chef before serving and taking it as a self-evaluation basis for follow-up review and improvement.
• The management observes the order quantity weekly to evaluate the dining preferences of each unit.
• Establish a good communication channel by setting up suggestion boxes, employee feedback and regular satisfaction surveys.
• Holding the internal review meeting of the kitchen every week to make corresponding adjustments.

Planning Menu and The Ideas

• In order to provide the most helpful nutrition data to consumers, we use a 2,200-calorie diet as basic to prepare every meal.
• We consider about the working time, kitchen equipment, the quantity of meals and using seasonal ingredients to plan the menu. Furthermore, we pair different types of proteins and cooking methods to create delicious food.
• Every staff can provide some suggestions to the chefs in order to renew the menu regularly.

Meal Planning

• The golden ration on the plate: Carbohydrates: fibre: proteins=3:2:1
• Using seasonal ingredients: Seasonal foods are the best way to keep things interesting while incorporating the freshest ingredients.
• The five colour diet: People should eat at least one daily serving from each of the five color groups.
• Circle menu: It saves time and allow menu planners to offer a variety of menu selections.

Cooking Tips

• Using seasoning from nature instead of MSG
• Choose to steam, bake, grill, braise, boil, rather than deep fry them.
• Limit fats, sugars and salt and include plenty of vegetables, fruit, grains, lean meats and low-fat dairy in the cooking.