How can restaurants avoid overstays?

In the kitchen, there are usually all kinds of scraps piled up around the cutting board, and these seemingly useless things are dumped in the trash can by the big cook. It's all worthless stuff, but it adds up to a staggering amount.

Solution:1Establish and enforce the processing methods of various scraps in each item.

2.There are rewards for cooking with scraps (e.g. bonus holidays).

3.Look through the trash can (be sure to look through it every day).

To eliminate this kind of waste, we must work hard from the system and working procedures, enhance the chef's awareness of conservation, and know whether a raw material can be used rationally. If the head chef knows that it is useless, he should let the chef who operates it know and let them consciously use it reasonably, which is much better than using any method to enforce it.

4. Waste caused by misuse of seasonings.

If the condiments are placed in the right amount, of course, they can increase the color and flavor of the dish, but there are many untrained chefs who mistakenly believe that the larger the amount, the better the effect, which is actually a misunderstanding. In addition, the cost of various condiments is very high now, which will further increase the cost.

Solution:1According to different dishes, the amount of seasoning used is strictly controlled.

The best way not to be a "seasoning chef" is to formulate standard recipes, strictly stipulate the dosage of various original seasonings, and then divide the precious seasonings into fixed small portions according to each standard unit amount, so that when you use it, it not only ensures the standard of dosage, but also saves time, which can be described as killing two birds with one stone.

2.Use only the right ones, not the expensive ones.

The purpose of this is to prevent chefs from using high-end seasonings when cooking low-grade dishes, so be sure to develop a standard recipe.

1. Do a good job in cultural education, advocate cherishing food and not wasting it.

2. Establish rules and regulations, waste should be punished, self-service, how much to eat, how much to eat, kitchen dishes, pouring dishes is a bit difficult to say, but rice and soup can not be wasted if they are beaten by themselves.

3. Send security guards to inspect in the canteen and the place where the swill is poured, register the name of the employee who violates the law and submit it to the Administration Department for processing.

1.Procurement and pre-control are the most basic tasks.

2.Quality and word-of-mouth management are more effective than any kind of marketing.

3.Customers vote with their feet, and a qualified foodie can definitely eat the difference between live and dead fish, not to mention what is recycled. It's not delicious, I won't come next time, and I won't bring it to you, so you don't know why they won't come to you next time.

If a restaurant wants to avoid excess products, it must have a packaging policy to avoid waste.

The restaurant should keep a daily count of the foot traffic, so that he can control the number of products well.

Avoid overproducing the product in the restaurant, and make sure to make the amount of leftovers. Can't be wrong too much.

You just need to make a reasonable reminder, you can't care about other people's money.