First, the raw material procurement:
Catering company management station canteen, canteen contractor concentrated in several areas, adopt a unified procurement fragmented management; dispersed throughout a single cafeteria, take fixed procurement chain management operations.
For more than canteen focus areas, mainly to take the company a large unified procurement, distribution principle of unity of the vehicle, to ensure the quality of raw materials, the cost to a minimum, greatly protect diners dining quality, improve diner satisfaction.
For dispersed throughout a single canteen, we will investigate the top five in the region are more reputation, size of grain, food, dry goods, meat, vegetables and other ingredients and suppliers, to ensure the best quality at the same price sought by comparison after the analysis with the signing of "buying and selling contracts," "quality ingredients supply undertaking" and other relevant documents, and cooperation supplier Profile (business license, food distribution license, health permits, the legal representative of the ID card, etc.) retained in the office canteen company or warehouse to prepare the query.
This will not only reduce the purchasing management brings vulnerability, but also because of cheap and lay the foundation for cost control fastness cafeteria.
Second, personnel arrangements:
Canteen kitchen work is fast, intense and orderly manner; like a clock in each gear, just a part of the problem will affect the quality of open food or time. Therefore, in order to employ experienced staff canteen, to avoid nepotism Confirmed based.
Canteen kitchen is not only pay attention to personal speed, more elegant and among colleagues, team work coordination between; a canteen experienced cooks, its efficiency relative novices employees a top two, a top three or more; no experienced or inexperienced cooks not only the efficiency is not high, there may appear wasteful, and even affect the operation of others, causing slow or stalled processes.
For nepotism kitchen workers (top leadership or site manager / supervisor of relatives and friends), to borrow a canteen site administrator saying: "all is Grandpa ......", but also the cafeteria manager / supervisor is no way to "a bowl of water end level ", unable to reach a cohesive team, make the team into a mess and even infighting, seriously affecting the management and operation of the canteen.
Therefore, we must pay attention to the cafeteria personnel arrangements, or only to recruit more staff to cope with the tedious work in the kitchen, resulting in increased operating costs.
Third, recipes production:
In the production of recipes, try to use local, seasonal yield of vegetables as raw materials, because of the large-scale cultivation, but also tending to receive the sun and rain, it is synchronized with the rhythm of nature, not expensive, while fresh, nutritious and healthy; greenhouses relatively higher prices, some relatively weak nutrition.
No good food, but unqualified chef. Good cook can make different flavors, different shapes, different colors of dishes in a small number of ingredients under the circumstances; therefore, at a favorite diner, the cook should use local, seasonal ingredients to make the ever-changing raw vegetables style; those who enjoy a variety of delicious meals using a variety of recipes but also healthy.
Fourth, work coordination:
Canteen work coordination is very important, it will directly affect the supply of food and other food is reasonable, the food is not enough to allow diners to eat, can not have a big waste; waste if meal exceeded the limits, over time it is a great expenses.
(1) coordinate the cafeteria and canteen administrators of various departments. Each primary processing vegetables, fried will have varying degrees of weight reduction, especially vegetables, raw Caichao after less than half the weight reduction is expected to open Chinese food over cooked lettuce need 100 pounds, 210 pounds of the purchase, after cutting with 200 otherwise, not fried weight standards. So, cafeteria managers not only have superb cuisine, a more superb coordination.
(2) coordination among departments inside the cafeteria. Ultimately, with every dish, color, with a taste of dishes and ingredients; if you want a meal of fried dozens of dishes, with the division between chefs, purchasing, warehousing, distribution and other cut is very important, with the bad influence produced tastes, dishes, color, etc., directly leading to waste.
Dining meal when open group need seamless communication and chef group, is expected to insufficient food, advance notice will Caichao out those who can not get with other dry food; near the open end of the meal to ensure the case of the later ones have food to eat, do not waste cooking again, otherwise is an unnecessary expenditure of.
(3) canteen with customers (the Employer) coordination. Whether the temporary change diner meal time, time wages, a temporary increase or decrease the number of meals, activities, and so there is nothing unexpected events will affect the operation of the canteen open meal, can be added to make enough to eat, you can not restore a waste .
Therefore, communication and coordination with customers canteen should also be kept unobstructed in order to adjust the canteen operation needed to avoid waste.
