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How to improve the production rate of canteen kitchen?
Time: June 24, 2019      Source: Jinliyuan      Key words: how to improve the production rate of canteen kitchen?      Views: 965
Tip 1:
30% of the total dishes are stir fried
If you want to solve the shortage of kitchen staff, the most important thing is to work on the design of dishes. Cold dishes and pasta are easy to control, because many cold dishes and pasta can be made in large quantities in advance, so the problem of manpower is relatively easy to solve
Hot dishes are the most troublesome, because all dishes must be cooked on the stove. "Traffic jam" is a normal thing. In order to solve this problem, in addition to many dishes to be prefabricated in advance, a lot of work has been done on menu design
The overall food structure of the hotel is as follows:
Cold dishes accounted for 15% of the total dishes, pasta accounted for 10%, steamed dishes accounted for 35%, cooking on the stove accounted for 30%, soup accounted for 10%
From this ratio, it is not difficult to see that the overall number of steamed vegetables is very large. The reason for doing this is mainly for two reasons:
1、 It is simple to make steamed dishes, and the technical requirements for chefs are relatively low, and one or two chefs can completely handle all steamed dishes production;
2、 It is a large steamer, which can cook many dishes at the same time, which meets the requirements of fast serving. The number of dishes to be cooked should be strictly controlled. If the number of dishes cooked on site is too large, the workload of the wok master will be increased. Dishes need to be fried one by one, and good wok masters are in short supply, so this part of dishes can not be set too much
Tip 2:
The heating time of fresh cooking is no more than 5 minutes
The difference in the design of dishes is that we put forward higher requirements for the ready to cook dishes, that is, the time of each ready cooked dish should be controlled within 5 minutes, so as to speed up the serving speed. In order to achieve this, we have reorganized the existing dishes, and those that can be made in large quantities in advance must be processed in advance, To control the cooking time in the later stage of dishes within the specified time. For those that can not be finished in 5 minutes, simply give up
Trick 3:
Recommended packages for diners:
At present, hotels generally prepare two kinds of recipes, one is the normal menu, the other is the set menu. When ordering, if the guests do not have specific needs, they will ask the waiter to ask the guests to choose the set dishes set in advance as far as possible, so as to prepare in advance and shorten the cooking time
Tip 4:
Prefabrication skills:
It has been used by many hotels to prepare dishes in advance. But how to manage this work more efficiently? One way is to prefabricate the main ingredients and accessories of the dishes separately, and then set them to make dishes. For example, for example, beef brisket dishes are sold in the hotel, such as Stewed Beef Brisket with tomato, Boiled Beef Brisket with radish, etc, When the guests order, add seasonings to cook together
Of course, the excipients can also be processed in this way. For example, the radish can be stewed in advance. When the radish is ordered to cook the beef brisket, the radish and beef brisket are put together for a moment to heat; If you make a turnip pot, you heat the radish and the cheese bone together
 
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