Canteen outsourcing is one of the forms of catering services, and it certainly has the characteristics of the catering industry itself. After the general industrial and agricultural products are produced, most of them have to go through multiple circulation links before they can reach consumers. If the products fail to pass the quality inspection before leaving the factory, they can be reworked. In the store, the products you think are not satisfied can be ignored, but the catering products are different. Its production, sales and consumption are almost synchronous, so the producer and consumer are face-to-face service and face-to-face consumption.

let's compare the advantages and disadvantages of outsourcing a canteen from Nanjing Lvmin Catering Management Company with traditional canteen management.

Problems of self-catering and advantages of outsourcing professional canteens:

1. The purchasing staff is not professional enough, and the quality of ingredients is unstable. With rich experience and strict food quality control process, professional purchasing personnel have been sampled and tested by the quality inspection department and tested by IQC, so the quality of food is guaranteed. With the retailer's purchase, it has changed hands, and the freshness is extremely poor. It has its own vegetable base, breeding base and professional logistics distribution, which is directly delivered to customers from the place of origin, eliminating the circulation link and having good freshness. The daily meal volume is about tens of thousands of people, which greatly reduces the cost of ingredients. Professional nutritionists open menus and regularly introduce new dishes to diversify your meals.

2. As employees of this factory, they have no sense of service, waste less sense of responsibility, and the cost increases invisibly. After professional training, the staff's service attitude was improved, hygiene was implemented, kitchen skills were improved, waste was restrained, and the food quality was greatly improved. Unable to continuously improve the problem. Set up a customer suggestion box, and make every effort to improve the problem and keep tracking. Cooking taste remains unchanged, there is no professional management in the process of cooking operation, and it is difficult to distinguish the chef level. Implement the rotation system of chefs, compete for posts, and make tastes diversified and innovative.

3. Personal hygiene habits are extremely poor. Regular health education, maintain good personal hygiene habits. The working environment is messy, and there is no sorting and rectification. Carry out sorting, rectification, cleaning, cleaning, literacy, service, speed and safety 8S system, and regularly check and evaluate it. Kitchen staff and employees are colleagues, and if they have opinions, they dare to be angry and dare not speak. "Customers are God", employees are our customers, and workers can enjoy "God's treatment". Cash purchase of ingredients often leads to buyer fraud and aggravates the cash flow of enterprises. There is no need for daily cash purchase, which reduces the cash flow of enterprises and competes for contracting, greatly improving the food quality of employees.

1. Our aim: 1. Standardized management and standardized service. 2. Collect all kinds of catering information extensively, make nutritional analysis on meals regularly, adjust employees' different tastes in time, and strive to improve the quality of employees' meals. 3, timely adopt reasonable suggestions from employees, and actively accept the supervision of employees, so that our work can be continuously improved and perfected.

second, management mode: the company adheres to the business concept of "standardized operation and honest service", and adopts pragmatic management style and scientific management mode.

third, business philosophy: based on "excellent service", with quality, environmental protection, convenience and nutrition as the theme and customer satisfaction as the purpose.

4. Our services: 1. A strong team of chefs; 2. Stir-fried and delivered now, delicious and delicious; 3. Designated by special personnel, and served at home.