1. High cost. For hotel operators, the human wages, raw material costs and time costs spent every day are all unavoidable facts. Recruiting a skilled chef has become the standard of catering terminals, and it will also pay a huge salary cost. Raw materials are collected from the market, cleaned, picked, simply processed, and then put into the pot and produced. Every link is essential, but every link is wasted. The high cost has become a big worry for hotels, farms and other terminals.
]2, the product is slow. The back kitchen is busy, and the front desk customers are urging. The complicated process of traditional cooking doomed customers to need more time and patience to wait. Often a part of the tourists are lost. Even left a "red card" impression on customers and became a one-time customer. The procrastination of time rhythm has lengthened the dining time of a single customer. So that the passenger flow that can be received in the same time period is compressed.
3, innovation is difficult. The fresh experience brought by creative dishes can often attract more new customers to participate in dining. However, for catering, chefs should be capable, creative and have time, but also have the courage to invest in the cost of innovation and professional industry knowledge.
4. The quality fluctuates. The taste of a dish is related to many factors, such as the quality of raw materials, the type of slices, the temperature, the seasoning, the time, the chef's skill and so on. Manual control links, variable factors. Poor customer experience.
Relatively speaking, semi-finished dishes in hotels can solve the above problems well.
1. First of all, the main ingredients of each dish of semi-finished ingredients are already eight-ripe, so the manufacturers directly solve the problem of buying vegetables, washing vegetables and cutting vegetables, and make a package quantitative and scientific, thus reducing the waste of raw materials in each link. It can also save the cost of manpower in all links.
2. Secondly, because of its characteristics of stir-frying or heating for instant eating, it intuitively speeds up the production of kitchen products. On average, a dish can be served in a few minutes.
3. What's more, the industry of hotel ingredients and prefabricated vegetables has developed for more than ten years and is mature, for example, the semi-finished food manufacturer in Hunan Province. With decades of experience in the industry, we have our own R&D team, and the manufacturers contribute their money to R&D, and the products are enjoyed.
4. Finally, the standard assembly line is mechanized, and the quality and quantity of the products are determined, and each package of the same products has a stable taste experience.
? In fact, the comparison is not only the four points listed in the article, but also more different. You can call 4-8-9741 for an understanding experience.