Why do restaurants take away the menu as soon as the customer has finished ordering?

1. The menu is limited.

Fifty tables in a restaurant may not have fifty menus, after all, now the restaurant is becoming more and more exquisite, the menu is more and more luxurious, and the menu has to be updated frequently, the cost is expensive, in line with the principle of saving waste and reducing costs, the number of menus and the number of tables in the restaurant are certainly not consistent.

Five-star hotels have a hard standard, the food rate must reach 90% (one of the indicators of the 17 major items and 73 sub-items of the "Five-Star Hotel Rating Standards"), you can't always say to the guests, we don't have this dish, right?

This means that changing the menu frequently has become a must-do, and as long as it is a particular restaurant, it will not be too low to put adhesive tape on an old menu.

Second, if you have a menu on the table, there will be a lot of more things.

While waiting for the dish, in addition to playing with your phone, you can also look at the menu.

Alas... This is good, I don't want what I ordered just now. So you immediately call the waiter, and I want to change the dish.

Oh... Did I order this just now, but now it seems that I don't have much appetite, so don't forget it. So tell the waiter, you have to remove this dish.

Of course, some people will say, isn't there anyone looking at the dishes to be added? Of course there are, but are there really many? The sticky hair of doing business is better than that of a monkey, and if there are really so many additional dishes, the menu will not matter how much.

Third, the menu is large, and the table area is limited.

The menu is exquisite, the pictures are accompanied by text, exquisite and luxurious, it is inevitable that an A4 paper is spicy, and there is a huge menu on the table that is not too large, and the area on the table is limited. When it comes to eating Western food, all kinds of pots and pots, dishes, knives and forks are spread all over the table, and the menu is too redundant.

Why does the waiter take the menu away immediately after the customer has finished ordering? After reading it, I understand that it is greasy.

Why don't you put it here, maybe I'll have to add vegetables! Many people have this doubt!

To cite a chestnut:

In the hot pot restaurant, there are many menus that are just a piece of paper, if you want to tick and mark, it will be taken away, and if you don't need to mark it, you can leave it and dispose of it at will; The à la carte restaurant may be a three- or four-page book, and here are two chestnuts:

1. In the private room, sometimes the waiter will throw it in the cabinet on the side after taking away your menu, if you want it, you can go over and get it yourself; If resources are tight, they may be taken out for others to see.

2. If it is not a room, it will be generally taken away.

The conclusion of the comparison here may be that the size of the menu is very important, although the cost of contamination should be considered, but the most important thing is the user's experience, so a large table to put a "obstructive" menu and a "no sense of existence" menu are not the same thing, you order the dish after you generally have to eat, and then you need a menu later.

3. "Yin and Yang Recipes".

There are a bunch of farmhouses near the Shinto in the Ming Tombs Scenic Area in Beijing, and every time they order food, they immediately take away the recipes. The first time I felt that something was wrong, and I didn't eat a few dishes and asked for hundreds. Take a look at the recipe and do the math, yes.

The second time I went, I kept an eye on it and took a photo while the waiter was away. As expected, there was a big gap at checkout. Take out the first recipe to take a photo, the original price of mushu meat is 35 yuan, and the second recipe has become 65 yuan!

Got it? They have a "yin-yang menu".

In my opinion, the table is so big, and I can't see much after ordering. Do not take away and occupy space. There is a place to serve utensils and tea to the guests.

Nothing else, because the customer will be slow to order according to the menu, which will affect the speed of ordering.

SB one by one, don't take away the menu, how do the bar and kitchen know what you order.

After serving, avoid the menu affecting the customer's eating, if the customer says that he may have to order again, the menu will not be accepted.

The price of making a menu is very high.

Expensive: Ten menus cost 2000

The menu is not enough, so the next table will have to be used by the next table.

It's all wrong, the menu is very beautiful because it is advertised, but the dishes served generally do not meet the standards on the advertisement, a little deception, and the waiter will not let you compare.

I guess I'm afraid that customers will change the dishes! The psychology of most people!

I've worked as a waiter in a restaurant before, and as soon as a customer has finished ordering, I will immediately take away the menu, put it in the designated place, and if I want to add food, I will bring it to you again, in fact, for a very simple reason.

If the menu has been left to you, and there is another table of guests, what will I take to order for others, so that the new guests will wait, and if the customer who has already ordered the dish is bored to read the menu because I put the menu on the table, I am not good to interrupt him to go to the menu, in order to avoid this embarrassment, take it directly after ordering.

Someone just said, isn't it just a few pieces of broken paper? Can't you make a few more menus? In fact, it's not that it can't, but it's not necessary, the restaurant will choose to make several menus according to its own size, and doing more will be wasteful, increase the cost, and it is inconvenient to modify the menu later.

Although the menu is not valuable, but the production requires a process, first designed, and then taken to the designated printing shop to do, the time is not long, but the damage is very fatal, too delayed, such as leaving the menu accidentally damaged by the guest, sprinkling the water, or the rice juice, vegetable soup and other things are polluted, then how to order the guests at the other table?

Some of the menus are really valuable, the kind of menu that is particularly exquisite, outside the entire leather case, a menu costs dozens of hundreds, if it is damaged by the customer, accompany, the customer thinks you have a few pieces of broken paper, and you still want money, not accompany, which is also a big loss for the restaurant.

There is also a personal reason, for example, I am about to get off work, a group of people, this is the most helpless, quickly take away the menu, in case you can't help but add a few more dishes when you look at it, and you have to delay getting off work for a long time, the boss doesn't pay overtime overtime, and the guests don't leave, and I can't get off work.

If the menu is not placed well, the recipe will be burned when the meal is served, and it will take up more space on the table, and it will generally be not enough when we have other guests ordering on the table.

Because the menu of the restaurant is generally limited, if you don't take it, there will be no menu to see after the other guests come.

I think the kind of seats that can be ordered in restaurants are relatively limited, and if you put them here, it will block the place where the food will be served for a while, and the menus of some restaurants are more exquisite, which is also to protect the menu.

Because the menu of each restaurant is limited, if he has a large number of customers, he needs to pass on the menu to the next customer.

The number of menus is limited, and guests at other tables will also need to order after the meal. Another reason is to take away the menu to prevent it from taking up space when serving.

I don't know if the attentive friends have noticed that whenever they finish ordering, the waiter will immediately take away the menu. At this time, do you think to yourself, "Why don't you let it go for a while, maybe I can add more vegetables?" ”

In fact, there are three main reasons:

This kind of luxury menu, usually there are only a few in the restaurant, and at the same time they will prepare a few small leaflets, and customers will write the code or name of the dish they need when ordering, and then tear it out and send it to the back kitchen. In the case of this kind of menu, the restaurant will usually take it away after the customer has finished ordering, firstly to make it easier for other customers to order, and secondly, to prevent the menu from being damaged or lost.

Some restaurants don't have that kind of particularly luxurious menu, only this kind of printed one by one, when the guests come, they take one or two to order the guests, and after the guests finish ordering, they will send the menu to the back kitchen. Of course, only one menu is required for the à la carte, so the rest is left to the table guests. Of course, some restaurants will not leave the remaining menu, I guess there should be two, the restaurant is more picky, afraid of the menu waste, and the other is afraid that their own dishes will be learned by others, forming competition.

Some small restaurants will make their menus into large waterproof cards, or some standing cards, which will not be accepted under normal circumstances. When guests come, they can directly say what they want, or they can find a single page and hand it to the waiter. After reading it, I suddenly realized.

The cost of menu production is higher, and the better the protection, the better the ordering experience of the next customer, so from the perspective of protecting the menu, restaurants usually require the waiter to take away the menu when training waiters to reduce the wear and tear of the menu. Of course, some peers steal menus, which happens from time to time in the catering industry.

The size of the menu is very important, although the cost of contamination should be considered, but the most important thing is the user's experience, so order a large table to put a "obstructive" menu and "no sense of existence" menu is not the same thing, you order the dish after you generally have to eat, no matter how bad it is, then you need a menu.

Insufficient number of menus: Most of the reasons are that the cost of the menu is too high, and the number of menus in many restaurants is not particularly large, and there is no guarantee of one per table. Therefore, after the customer has finished ordering, the waiter will take away the menu so that other customers can order.

There are thousands of yuan, if the consumer accidentally spills the sauce on the menu, at this time, will the customer pay or not? Compensation, the menu is more expensive than the meal, no compensation, the menu loss is large. Do you think the restaurant has to take away the menu quickly?

Also to avoid ideas being stolen. Some peers will take pictures of the menu and go back to study some details of the dishes, and now the menu production of each restaurant is independent and personalized, and the dishes are also as exclusive as possible. Therefore, if the restaurant does not take precautions, it may face the danger of closure.

After the customer has finished ordering, they need to make room for the food. Many restaurants have tables that are large enough for guests to sit comfortably and eat. Leaving menus can take up valuable table space, limiting the space for drinks, fruits, appetizers, and other items.