Although, green food has become a fashionable topic, but at least as early as now, in the catering operators and consumers there are still misunderstandings and blind spots.
In fact, the green food and drink half a day later there are some not loose content, if you want to make a definition of green food and drink, first of all:
Food safety. This covers the purchase channels must be selected from the mainstream of the market, the incoming products must adopt the certificate system, the production process is strictly differentiated between raw and cooked, the production equipment must be equipped with the same value, and illegal additives are prohibited. Kitchen raw area and customer dining area of the health to maintain a fine standard, than in line with & lt; food hygiene law & gt; the provisions of the above content is to rely on the basis of input.
The second is ecological. The embrace of hair embodiment, to sincerely create a comfortable environment with beautiful scenery for the guests. To provide guests with organic food, non-polluting food, and find ways to four for the guests to design and innovate a number of delicious and beautiful, high-quality raw materials only products, pay attention to the original real, nutrition, personality, taste and other details, so that guests taste the most real green food, and all of which depends on the degree of knowledge of green catering as well as forward-looking, long-term business strategy.
Advocacy of green food and drink, can not show legs, fake articles, to be sincere to do, to more real money willing to invest. Customers are the best connoisseurs, word of mouth in their mouths, if you really do a good job of green food and drink this article, that the hotel many profit points, and vice versa, will therefore lose the integrity of the loss of the market.
This is the operator in the actual battle of the deepest sense of green catering.