家常菜馆 菜单 开小饭店不用为菜单愁
好怀念的家常菜店铺名称大全

好怀念的家常菜店铺名称大全怀念的家常菜店铺名称大全在快节奏、高压力的生活中,人们对于回归家常、温暖的家庭味道越来越渴望。
家常菜,作为一种口味纯正、营养丰富的美食,成为了餐饮市场的热门产品,也成为了很多人怀念的记忆。
因此,在这里整理了一份怀念的家常菜店铺名称大全,希望可以引发你对美食的回忆。
1. 乡村厨房2. 家的味道3. 三鲜小厨4. 传统餐馆5. 奶奶家的味道6. 春夏秋冬家常菜7. 妈妈的味道8. 农家小炒9. 古早味菜馆10. 爷爷奶奶的味道11. 家有好菜12. 大娘的手艺13. 家园美食14. 乡村风味馆15. 祖辈的味道16. 农家小饭店17. 家常味馆18. 寻味故乡19. 故乡寻味馆20. 百味餐厅21. 家的味蕾22. 乡愁小厨23. 纯正味家常菜24. 家常时光25. 土家小馆26. 林家小馆27. 回味家常菜馆28. 乡间小农舍29. 农家美食屋30. 思乡饭店31. 温暖味道32. 母亲味道33. 家常美味餐厅34. 乡村傣味馆35. 家乡风情36. 郊外小筑37. 农家炖菜馆38. 家常创意菜馆39. 居家美食馆40. 乡村大餐厅41. 怀旧自助餐厅42. 家乡土菜馆43. 家常炖菜店44. 农家时光45. 家常忆味46. 乡村味馆47. 田园时光48. 家厨味馆49. 家常饭菜馆50. 地方美食馆以上是一些怀念的家常菜店铺名称,不同的店名带给人们不同的回忆和感受。
无论是对于传统的家常菜,还是对于乡村、农家的记忆,这些店铺名称都能唤起人们对美食的怀念之情。
如果你要开一家家常菜餐厅,也许你可以从这些名称中选择一个能够打动你内心的名字,为你的餐厅注入更多人情味和温暖。
好的店名不仅能够吸引更多的顾客,还能营造出更好的用餐氛围,让人们更愿意回忆起家常菜的美味。
希望这份怀念的家常菜店铺名称大全能够给你带来一些灵感和启发。
怀念的家常菜店铺名称大全家常菜是我们日常生活中最常见、最熟悉的美食之一。
饭店菜单

快乐星菜单盖浇饭番茄炒蛋盖浇饭9元青椒肉丝盖浇饭10元鱼香茄子盖浇饭10元土豆肉丝盖浇饭10元回锅肉盖浇饭12元宫爆鸡丁盖浇饭12元蒜苗肉丝盖浇饭12元鱼香肉丝盖浇饭15元杭椒牛柳盖浇饭18元滑炒仔鸡盖浇饭18元炒饭粉丝蛋炒饭6元扬州炒饭8元牛肉炒饭8元香肠炒饭10元咸肉菜炒饭8元鸭血粉丝5元热狗粉丝6元牛肉粉丝7元香肠粉丝7元汤圆8元水饺:大10元小15元冷菜油炸花生米6元皮蛋豆腐6元蒜泥黄瓜7元皮蛋8元水果色拉10元香菜拌猪耳15元拌牛肉18元炒菜青椒土豆丝7元黄豆芽炒粉丝7元油焖茄子8元番茄炒蛋8元韭菜炒蛋8元青椒炒蛋8元蒜泥生菜8元肉末粉丝8元青菜炒香菇10元鱼香茄子10元青椒肉丝10元芹菜香干炒肉丝10元咸菜肉丝10元洋葱炒肉丝10元丝瓜炒蛋10元丝瓜炒毛豆10元蒜苗炒蛋10元煮干丝12元木耳炒鸡蛋12元宫爆鸡丁12元花菜肉片12元回锅肉12元炒玉米粒12元尖椒小炒肉12元大蒜香干炒肉丝12元蒜黄炒肉丝12元洋葱炒猪肝12元韭菜苔炒肉丝12元干煸四季豆12元肉丝鸡蛋12元韭菜煎蛋12元木须肉15元香菇炒肉片15元猪耳炒芹菜18元洋葱炒大肠18元大蒜炒腊肉18元虾仁煎蛋18元烩菜烩山药12元烩丝瓜12元平桥豆腐12元炖蛋12元烩杂烩18元玉米豆腐烩虾仁22元清汤肉圆28元海菜椒盐基尾虾36元奶香玉米烙16元京酱肉丝夹饼16元香脆薄饼12元咸肉炒山药18元椒盐排条26元西兰花炒虾仁28元虾干咸肉蒸娃娃菜28元杭州炒牛柳粒22元腌菜烧香肠26元酸汤肥牛卷32元牛肉粒窝窝头32元烧菜红烧鲫鱼12元/条红烧扁鱼18元/条豆腐烧猪血8元丝瓜肉圆烧豆腐18元青菜咸肉烧百叶18元咸肉刀豆烧百叶节20元大白菜烧大肠22元烧肉圆28元烧昂刺鱼36元毛豆烧童子鸡(整只)32元梅干菜红烧肉38元烧排骨38元糖醋排骨38元老鹅烧冬瓜48元川香菜麻辣豆腐8元辣子鸡米花12元鱼香肉丝15元毛血旺18元水煮五花肉片18元辣子鸡18元剁椒咸肉蒸百叶18元干煸小黄鱼22元酸菜鱼小:28元大:28元剁椒小黄鱼26元辣仔蝴蝶虾26元剁椒花菜大鱼头38元干锅火锅干锅包菜16元干锅花菜20元干锅大肠22元干锅仔鸡26元三鲜大锅36元咸鸡火锅36元牛杂火锅36元牛板肚火锅36元牛肉火锅40元狗肉火锅48元牛肉火锅48元汤类紫菜蛋汤6元番茄蛋汤7元丝瓜蛋汤8元榨菜肉丝汤8元咸肉冬瓜汤10元鲫鱼豆腐汤12元菌菇排骨汤23元童子鸡炖香菇汤32元胖头鱼豆腐汤36元圆子玉米羹10元。
开饭店的技巧及经验

开饭店的技巧及经验开饭店是一个具有挑战性但也非常有回报的行业。
以下是一些关于开饭店的技巧及经验,帮助您在竞争激烈的市场中取得成功。
1.做市场调研:在决定开设饭店之前,应该先进行市场调研,了解所在地区的人口结构、消费习惯以及竞争对手情况。
这将帮助您确定饭店的目标市场,制定相应的经营策略。
2.选择合适的位置:饭店的位置非常关键,应该选择在人流量大、交通便利的地方。
同时,也要考虑附近的竞争对手以及潜在顾客群体。
3.打造独特的品牌:在竞争激烈的市场中,打造一个独特的品牌非常重要。
可以从餐厅的装修风格、菜单设计以及服务方式等方面入手,帮助您与其他饭店区分开来。
4.确定菜单:菜单的设计应该符合目标市场的口味和需求。
尽量提供多样化的选择,以满足不同顾客的需求。
同时要保证菜品的质量和口感,不断改进和推出新菜品,吸引更多的顾客。
5.保证食品安全:作为饭店经营者,食品安全是至关重要的。
应该建立和严格执行食品安全管理制度,包括选购食材的合规性、加工过程的卫生要求以及员工的培训等。
6.提供优质的服务:顾客对于餐厅的印象不仅来自于菜品的味道,还有服务的质量。
饭店应该培训员工,提供热情、礼貌、高效的服务,提升顾客满意度和忠诚度。
7.运用社交媒体:在现代社会中,社交媒体成为了一种非常重要的宣传和营销工具。
饭店可以利用社交媒体平台,发布菜单、优惠信息,与顾客互动,增加曝光度和宣传效果。
8.管理成本:成本管理是饭店经营中的一个重要环节。
应该重视原材料的采购和库存管理,避免浪费和损耗。
同时,也要合理控制人员成本和其他运营费用。
9.不断创新:饭店行业变化快速,需要不断创新来适应市场需求。
可以定期更新菜单、举办特色活动,吸引顾客的兴趣和关注。
10.建立客户忠诚计划:顾客的忠诚度对于饭店的长期发展非常重要。
饭店可以建立客户忠诚计划,通过积分、优惠券等方式回馈顾客的支持,增加他们的回头率和复购率。
开饭店是一个复杂而充满挑战的过程,但是只要您采取正确的策略和经营方法,就有可能取得成功。
小饭店菜单

雄胖子酒楼
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特价菜
肉丝酸菜粉6元老醋花生米5元辣炒豆嘴5元酸辣土豆丝5元小葱拌豆腐4元熘片粉6元凉菜
姜汁松花蛋10元五香豆腐丝5元麻酱油麦菜5元热带杂果8元红油肚丝16元芹菜花生米6元皮蛋豆腐8元老醋木耳8元黄瓜拉皮6元芥末木耳8元凉拌金针菇8元老虎菜5元肉丝拉皮14元
热菜
家常豆腐12元尖椒干豆腐8元
麻辣豆腐8元千叶豆腐炒木耳10元葱香木耳10元东北酱焖茄子10元葱包肉16元炸茄盒14元烧茄子12元豆豉鲮鱼油麦菜12元干炸小花鱼12元鱼香肉丝14元香菇肉片15元肉末豆嘴8元水煮肉片16元蒜蓉油麦菜8元木须肉12元香辣酥肉丝20元丝瓜烧面筋10元京酱肉丝16元白菜炒粉条8元地三鲜10元孜然羊肉18元宫保鸡丁14元烧全菌10元旮旯一锅炖25元冬瓜丸子汤15元
炖菜/水产
红烧带鱼20元糖醋带鱼20元
小炖肉16元香辣虾35元港虾两吃35元水汆羊肉20元豆腐炖肥肠16元竹篓开背虾30元腰缠万贯25元香酥鲜鱿爪25元沸腾水煮鱼35元边锅羊杂18元边锅酸菜川白肉16元边锅鸭血肥肠18元边锅羊肉16元边锅全菌16元铁板类
铁板豉椒肉片18元铁板鱿鱼26元铁板豆腐12元铁板腰花20元主食/ 汤类
米饭2元焖饼4元烩饼3元蛋炒饭3元砂锅豆腐8元紫菜鸡蛋汤4元冬瓜羊肉汤10元纹丝豆腐8元
榨菜肉丝汤10元酸辣汤6元三鲜豆花羹12元。
1、餐厅菜单的重要性

菜单是餐厅名片
①名称和封面就 是品牌的表达
细心的老板会通过别有生 趣的名称和封面来抓人眼 球,甚至封面的颜色和主 题都和餐厅的氛围和品牌 定位相关。
②目录, 产品的系统
目录,可以大大减少消费 者点餐的时间,缩短餐厅 的时间成本。
③品类好比时装秀场上的系列
所有的产品都要被划归到一定的品类当中, 至于分类的形式,可以多种多样
菜单决定经营的内在背景
01
菜单决定了客户满意度 做菜单不是为了要卖菜, 而是为了要给顾客提供价 值,产品只是展现价值的 道具。
02
03
菜单决定了餐厅的硬件投资
从多个角度讲,餐厅的硬 件投资应该以菜单为导向: 餐厅的装修风格、服务操 作的硬件设施、餐厅的动 线、餐具和家具、厨房布 局、厨房的设备都应该以 菜单为导向。
④附加描述的菜品更能吸引顾客的注意
它代表一种细节,体现着老板和餐厅 的诚意
⑤价格化尴尬为标志 ⑥菜品照片,产品颜值 ⑦做好整体布局和材料
设计下这些数字,或 者融入菜品图片之中, 这才更加高明,也避 免发生纠纷 Nhomakorabea的尴尬。
作为产品颜值担当的 菜品照片还是不要修 的太过为好
布局就是要老板站在消 费者的角度来审视和评 价菜单。 材料作为转变成实物的 必要条件,也要考虑。
从大的类别上分为中餐或西餐,从菜系上分为 川、湘、粤、浙、鲁、闽菜还有豫菜,从档次 上来分,有高档,中档和低档。最重要的是要 展现有别于其它竞争对手的特色,有独创的菜 式还是新颖的主题,或是别具一格的就餐环境。 这些都应在菜谱设计中表现出来。
③获取利益
每个经营者开店的最终目的就是赚 取更多的利润。而一本好的菜谱可 以通过调整菜品排列顺序,利用放 大与缩小、对比等手段突出特色菜 品或利润较高的菜品,菜价上的调 整,旺淡季菜式的替换等多种方式, 帮助餐厅最大化的提升利润空间。
开饭店必会的25道菜做法

1、红烧鳊鱼2、婆豆腐的做法3、自制土豆饼4、教你做红烧肉5、冬季暖身冬瓜汆丸子6、冬季滋补羊腩煲7、泡椒牛肉丝8、糖醋带鱼9、京味十足油焖大虾10、炸茄盒11、香辣鱼片12、超级简单易鸡蛋饼13、拔丝香蕉14、冬季滋补清炖羊肉15、松子玉米16、香辣虾17、老坛子凤爪18、泡椒泥鳅19、农家鱼20、辣子肥肠21、自腌咸蛋22、糯米腊肉卷23、松松软软的椰子球24、滋味排骨口留香25、椒盐排骨红烧鳊鱼(全程记录图)1.买来了一条八两重的鳊鱼(感觉太小了,小时候钓鱼如果钓到这种都是会放生的,可惜市场上已经很少能见到老家那种2--4斤多的大鳊鱼了,其实如果有长江里那种三角鳊就最佳了,估计儿时的好东西都灭绝的差不多了)必要的姜,葱,蒜.2.注意清洗干净鱼的腹腔,现在的水体都有不同程度的污染,所以鱼的腹腔中都有黑膜!3.在鱼的两侧刈上花刀——这样可以容易入味4.因为鱼小,所以没必要做十字花,斜片3刀就可以了——注意是斜向切入肉,不是直切!5.在鱼的两侧均匀抹上一些盐,甚至腹腔内也可以弄一点,稍微做点前期的入味!我不太喜欢一些沾面粉的做法,觉得那样破坏了鱼皮的口感!6.调制好的鱼放在盘里,配上姜丝,拍扁的蒜,干辣椒丝,后又加了一些大葱!几种颜色搭配看起来不错了!7.下锅拉,油烧冒蓝烟后,下入配料煸香,火不能太大,主要是炒出香味.8.等葱蒜发黄的时候就可以把配料捞出待用,红辣椒特别注意不能炸黑了,那就不好看了10.剩下的油用来煎鱼吧!油温6分就可以了11.两面微黄就可以了,也可以稍微煎老点!!翻鱼的时候小心,弄断了就砸锅了12.然后就可以放一小碗水(家庭没有高汤)开始煮——饭店里火大油多,人家甚至全用油烹熟,家庭就用自己的做法咯!水开后加入最重要的黄酒+酱油,是个去腥调味染色的步骤!13.放入先前的配料一起烧,汤中放入少许盐,要考虑量哦,因为酱油也是咸的,后面还要加酱,包括鱼本身以及入过味了!不停的把汁浇在鱼上,保证均匀受热!14.加入一大勺豆瓣酱,这个是我很喜欢的东西~~家乡基本是用自制的红辣椒糊!15.烧一小会,鱼就熟了,时间久了就容易破坏外形!16.现在把鱼盛盘了,洒上葱叶——你以为这样就做好了吗?17.锅里还有一些汤呢!精华所在啊!加入少许糖和醋,味素,调好一碗底的水淀粉,下锅,大火烧开,迅速搅拌均匀,有一点粘稠的时候就起锅!18.最后工序——浇上汤汁!汁的多少自己把握,少了太干,多了没味!19.搞定!看起来不错 !婆豆腐的做法(图解)1.准备材料:豆腐切丁(medium硬度)、牛肉切末、豆瓣酱、盐、酒、干红辣椒碎、青蒜、姜末、花椒粉、水淀粉、酱油、少许糖。
江浙菜请客吃饭家常菜菜单_浙菜代表菜有哪些

江浙菜请客吃饭家常菜菜单_浙菜代表菜有哪些浙江菜有悠久的历史,它的风味包括杭州、宁波和绍兴三个地方的菜点特色。
浙江菜具有色彩鲜明,味美滑嫩,脆软清爽,菜式小巧玲珑、清俊秀丽的特点。
那么浙菜代表菜有哪些呢?接下来店铺为你分享一下浙菜家常菜的做法,一起来看看吧。
江浙菜请客吃饭家常菜菜单浙菜推荐:油焖春笋油焖春笋是一道杭州的传统风味菜。
它选用清明前后出土的嫩春笋,以重油、重糖烹制而成,色泽红亮,鲜嫩爽口,鲜咸而带甜味,令人久食不厌。
竹笋是浙江的一大特产,特别是浙西山区一带,竹林似海,春夏之交盛产春笋,夏秋时节鞭笋上市,十月以后冬笋大量涌现,故有“四时不乏笋味”的称誉,竹笋也就成饮食烹调中的一个重要原料,真可谓“无日不笋,无食不笋”。
“油焖春笋”是选用清明前出土的嫩笋,顺长剖开,拍松,再切成5厘米长的段,用花椒油煸炒后,加入酱油、白糖、味精和鲜汤,烧开后改用小火焖至汤汁稠浓,淋上香油即成。
特点是油重、糖重,色泽红亮,口味偏甜,属于浙江的传统风味菜。
浙菜推荐:叫化童鸡相传,古时有个叫化子,偷来一只母鸡,在缺锅少灶的情况下,他就用泥巴将鸡包起来,放在紫火中烧烤,叫化童鸡烧熟后再剥去泥巴,食之滋味鲜美异常。
后来这一泥烤技法传入饭店酒家,又经过不断研制改进,逐已成为杭州的传统名菜。
其烹制方法是:“选用1.5千克左右重的嫩母鸡,宰杀褪洗干净后,肋开取出内脏,经用山奈、八角、酱油、绍酒、白糖、精盐、味精、葱段、姜丝和成的卤汁腌渍,再逐层包上猪网油、荷叶、玻璃纸,用细麻绳扎好,最外面再包上和好的酒坛泥(和泥加料酒、精盐),放入烤箱内烘烤3至4小时,[扌盍]去泥包,蘸花椒盐、辣酱油佐食。
浙菜推荐:龙井虾仁龙井虾仁的创制,据说是受苏东坡《望江南》一词的启发。
此词写道:“休对故人思故国,且将新火试新茶,诗酒趁年华。
”旧时,有寒食节不举火的风俗,节后举火称“新火”。
这个时候采摘炒制的茶叶,正是“明前”茶(寒食后二日是清明节),属龙井茶中的最佳品。
开餐饮店的经营技巧和方法

开餐饮店的经营技巧和方法开餐饮店的经营技巧和方法有很多,下面将介绍几个重要的方面。
1. 确定经营方向和目标:在开餐饮店之前,需要明确自己的经营方向和目标。
例如,是经营特色菜系还是多样化的菜品,是便利快餐还是高档餐厅。
确定经营方向后,就可以有针对性地策划菜单、装修和宣传等。
2. 精心策划菜单:菜单是餐饮店的核心,是吸引顾客的重要因素。
菜单要根据目标顾客群体的需求和口味进行精心设计,包括主菜、配菜、饮品和甜品等。
考虑到客流量和菜品的盈利能力,合理定价是至关重要的。
3. 注重食品质量和口味:食品质量和口味是一个餐饮店能否生存和发展的关键因素。
要保证食材的新鲜度和安全性,合理搭配菜品的口味和味道。
注重烹饪细节和独特的烹饪方法,使顾客对菜品印象深刻,提高顾客回头率和口碑。
4. 精心装修和布局:餐饮店的装修和布局也是吸引顾客的重要因素。
精心设计的装修风格和舒适的用餐环境能提升顾客就餐的愉悦感。
根据店铺的面积和形状合理规划就餐区域、厨房和卫生间等,保持良好的通风和卫生条件。
5. 建立团队合作精神:一个成功的餐饮店需要一个团结的团队来保证店铺正常运营。
要重视员工的培训和素质提高,建立和谐的员工关系,提升员工的归属感。
团队合作精神能提高工作效率,促进服务质量的提升。
6. 宣传和营销:餐饮店的宣传和营销是吸引顾客、提升知名度的关键。
可以通过网络平台、口碑推荐以及电视、广播等传统渠道进行宣传。
举办特色活动、优惠促销和联合营销活动也是吸引顾客的有效手段。
7. 客户服务管理:提供优质的客户服务是一个餐饮店成功的关键。
要训练员工有礼貌、耐心和细心地对待每一位顾客。
及时解决顾客的投诉和问题,积极收集顾客的意见和建议,并不断改进和提升服务质量。
8. 成本控制和管理:有效的成本控制是餐饮店能否长期运营的重要因素。
要合理安排食材的采购和库存管理,注重菜品的成本控制和利润分析。
同时,对财务管理和员工工资成本进行规范和控制。
9. 积极拓展客源:除了吸引现有顾客的再次光顾外,还要积极拓展新的客源。
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················6元炒时疏································6元茄丁鸡丁································12元蚝油牛肉································12元西芹滑牛肉······························12元酱爆猪肝································12元时疏类荷兰豆腊肉·······························12元大肠烧豆腐·······························12元杭椒牛肉································12元苦瓜牛肉································12元手撕包菜································12元丝瓜腊肉································12元尖椒炒蛋································8元咸蛋黄锅巴······························15元咸蛋黄冬瓜······························10元咸蛋黄山药·······························12元毛豆童子鸡·······························12元丝瓜毛豆································8元丝瓜腊肉································12元宫保鱼丁································12元苦瓜牛肉································12元剁椒青鱼头······························12元炖蛋································8元青椒小素鸡································8元。