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the cost control of restaurants is in all aspects, and the biggest waste is the kitchen. So what are the waste problems in the kitchen? How to solve it? Don't ignore the catering bosses.

the cost control of restaurants is in all aspects, and the biggest waste is the kitchen. So what are the waste problems in the kitchen? How to solve it? Don't ignore the catering bosses.

First, the waste of cooking technology

For example, a dish needs 3 grams of concentrated chicken juice, and the chef thinks that adding more chicken juice will not be very salty, so he puts 5 grams, which not only makes the dishes taste different, but also causes unnecessary waste. After a month's calculation, the original waste is generated here.

Solution:

1. Regular training to improve the cooking quality of chefs

Only by systematically studying the theory of chefs, so that they have a clear understanding of the basic attributes of cooking materials, can we ensure that there will be no mistakes in cooking methods.

2. Formulating standard cooking procedures

If the cooking procedures of dishes involved in restaurants are printed out in the form of tables and sent to chefs for study, the waste caused by improper operation can be prevented. For example, the cooking time (frying time, cooking time), cooking temperature, heat and other things that need to be quantified, so that chefs can cook strictly according to the cooking level, which can effectively prevent the waste of cooking technology.

second, the waste caused by processing technology

as a kitchen manager, we should strictly stipulate the net material rate of raw materials, because only by strictly stipulating the net material rate can we standardize the rough machining process and control this potential waste.

Solution:

1. Formulate strict raw material processing procedures

In the form of standard recipes, to restrict the chef's arbitrariness in the workbench. Because how many raw materials and how many finished products have been fixed in the standard cookbook, the chef should do it according to the requirements of the standard cookbook.

2. It's also the key to assign a person to take full-time charge of

employing people in the kitchen. Chefs have different specialties and technical specialties. If everyone is only responsible for his best piece, he will do better and better, and the utilization rate will be higher.

For example, after three months' training, one person's output rate in meat processing is the highest in the restaurant, while another person's seafood processing is the best. If the positions of two people are reversed, the output rate of both sides will definitely decrease, but if they are trained, there will be clear direction and accuracy.

Third, the waste of scraps

In the kitchen, there are usually all kinds of scraps piled up beside the chopping block, and these seemingly useless things will be dumped into the trash can by the lavish chef. Although they are all worthless things, they accumulate an amazing number.

Solution:

1. Establish processing methods of various scraps by item and enforce them.

2. There are rewards for cooking leftovers (such as rewarding holidays).

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

To put an end to this kind of waste, we should work hard from the system and working procedures to enhance the chef's awareness of saving and know whether a raw material can be used reasonably. If the chef knows it's useless, he should let the operating chefs know it and let them make rational use of it consciously, which is much better than which method to enforce it.

Fourth, the waste caused by the abuse of seasonings

If seasonings are put properly, they can certainly increase the color and flavor of dishes, but many untrained chefs mistakenly think that the greater 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:

1. Strictly control the amount of seasonings according to different dishes

Instead of being a "seasoning chef", the best way is to make a standard menu, strictly stipulate the amount of various original seasonings, and then divide the precious seasonings into fixed small portions according to each standard unit weight, so that when using, 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-grade seasonings when cooking low-grade dishes, so we must make standard recipes.

V. Waste of raw materials and seasonings

The main reason why the original seasonings are wasted in storage is that the storage method is incorrect. This kind of situation not only needs to learn some existing methods, but also constantly explores and innovates in practice and summarizes a set of effective storage methods of its own. Therefore, we should establish a reasonable stock system of raw materials, and formulate the correct storage method suitable for them according to the characteristics of raw materials.

Solution:

1. Establish and formulate a good seasoning adding program

For example, when pouring new salt, pour out the remaining part in the container first, put the new salt in, and then put the poured part on the top, so that the old one will be used up first, which not only ensures the quality of salt, but also does not cause cost waste.

2. Establish warehousing standards

The principle of "storage first, access first" shall be adhered to when leaving the warehouse, so as not to waste raw materials when they are stored beyond the shelf life. When warehousing, carefully check the shelf life of the original seasoning and make records, classify items with short shelf life and large quantity, and communicate with warehouses and buyers to ensure that their items can be used up within the shelf life.