Restaurant Operations
How to Train Staff to Explain Chinese Menu Items
Staff do not need to recite culinary history. They need short, accurate explanations that help diners order the right dish.
Training framework
| Training element | What staff should know |
|---|---|
| Dish identity | What the dish is in plain English. |
| Flavor | Spicy, mild, sour, sweet, smoky, numbing, fermented, herbal, or savory. |
| Texture | Crispy, soft, chewy, soupy, dry, bony, sliced, minced, or whole. |
| Major ingredients | Pork, shellfish, wheat, sesame, soy, peanuts, egg, alcohol. |
| Adjustability | Whether spice, bones, sauce, or meat can realistically be changed. |
| Best use | Good for sharing, good for first-time diners, or best with rice. |
Sample staff script
Mapo tofu: Soft tofu in a spicy Sichuan chile-bean sauce with numbing peppercorn. Traditionally it has minced pork, but we can make it without pork. It is best with rice.