Unverified70% confidenceDecision RuleTime unknown
点菜性价比经验：社区餐馆的招牌菜/主推菜通常用料足利润薄用于引流，凉菜和汤羹毛利最高；4人点菜遵循'2荤1素1汤+主食'不易浪费，人均食量约对应1.2个菜
1
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70%
Confidence
Long-term
Relevance
-
First Seen
Sources
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Unverified自助火锅套餐(计次)对食量小或以涮菜为主的人极不划算，人均食肉量低于500g时点餐制更省；食量大且偏爱牛羊肉海鲜时自助才回本78% similarUnverified菜品道数多≠丰盛，道数堆砌常靠低成本凉菜和小炒充数；应看'大菜/硬菜'占比而非总道数，优质套餐硬菜应占热菜的30%以上76% similarUnverified宴客备餐方案：选带汤汁的大菜（佛跳墙、酸菜鱼、梅菜扣肉）作硬菜撑场面，搭配现炒2-3个青菜提鲜，既省时又避免全预制菜的塑料感，人均预算按固形物克数而非份数估算76% similarUnverified预设菜单数量20+看似丰富，但80%用户常用不超过5个（饭/粥/煲汤/炖肉/蒸），菜单多主要是营销噱头，别为菜单数量支付溢价74% similarUnverified菜品丰富度看菜品数量不如看'硬菜占比'：一个标注12道菜的套餐若荤菜仅3道、其余为小菜凉菜主食，性价比低于8道菜含5道硬菜的套餐74% similar
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