The media once exposed such a news: a hotel employees in the staff meal, often have to discard the phenomenon of steamed bread, because each meal has a number of leftover half steamed bread is discarded, this thing so that the company's leadership was informed of the feeling of wasteful employees, very angry! So the leader ordered the management of the hotel, the previous meal half steamed bread all eaten!

One of the employees informed a media outlet about the incident, and this media outlet reported the incident, which triggered widespread concern in the community, from savings to human rights, and even the Labor Law was raised. In the end, the leader had to admit his mistake to the hotel's management and review his behavior.

But after the incident, the hotel never again had an employee left half a steamed bun, if an employee wants to eat a steamed bun, they will take the initiative to find another employee to eat with, otherwise they will not break the bun!

Did the staff meal or had a pot meal experience people know, collective dining waste, bad management. In the face of this problem, if you take such as the hotel leadership used by the method, obviously is not desirable, because this is too simple and rough, can not solve the problem from the root!

After this phenomenon, the first thing managers should consider is: is not the hotel's buns too big, or many people in the steamed bread before eating can not be accurately predicted that they can not eat, etc.; for example, you can make the steamed bread a little smaller, or mandatory a steamed bread can not finish must find another person with you to share this steamed bread and so on!

Of course, the latter method requires good supervision in order to effectively implement. If so practiced for fear of leaving a lot of a whole steamed buns, the hotel can also be a meal before the steamed buns with deep-fried, add some cream into the? Golden steamed buns? Eat well! Practice has proved that the staff of this kind of buns are still very welcome, they will be the first to choose this kind of buns to eat!

Methods are always more difficult to find a solution is: meticulous investigation, in-depth thinking, brainstorming. And managers find a method can be the most effective solution to the problem, it can be developed into a system, implemented in practice!

A bun of deep thought, let us understand to grasp the waste is the catering industry a constant thing, many bosses or managers are suffering from no good way, however, the main waste is not only from the staff life on the savings behavior to grasp, there are many aspects of waste is far greater than the staff waste.

Then, the catering industry waste of the main existence of which aspects? First, the traditional processing methods caused by waste

The traditional processing methods caused by the waste of standard performance in many ways: because there is no supply of clean dishes caused by too much water in the kitchen; cooking dishes using too much cooking oil; for the processing of a special dish, a special dish invested in too much, resulting in the cost of fuel, water, electricity and other wasted; apprentices processed dishes unsuccessfully caused by the waste of the stovetop seasoning, soups because of the poor storage of spoilage Or slurry, paste, powder waste; after the use of frying oil, chicken, meat puree leftovers, that is, most of the seasonings have been dumped or flushed with water into the sewers, and so on!

The waste caused by traditional processing is huge. Some of this waste can not be avoided for the time being, only to take a more rational processing methods to start, to minimize the waste! And this type of waste may occur at any time, sometimes by the emotional impact of practitioners, regulations and systems can do nothing about it, and thus it is not surprising, but if the waste in this area is not reduced, not eliminated, the hotel's management also talk about what science and standardization?

Second, the responsibility of waste

This refers to the management of lax or poor sense of responsibility and the waste caused by these wasteful phenomena can be seen everywhere, for example: the kitchen running water, bubbling, dripping or not shut down after use; dietary appliances and equipment with the idling; lighting long bright and do not stop; exhaust, smoke equipment idling; raw materials without a plan or a one-time processing of waste caused by too much and so on!

These are responsible for the waste of all kinds of performance, belonging to the unnecessary waste, responsible for the waste of the restaurant's management level is not high, the need for managers to be seriously pursued, to develop a reasonable system, to be managed!

three, the concept of waste

is that the customer is more generous, decent, heavy face caused by the waste, due to the processing methods and flavor characteristics of the dishes, whether it is scattered or banquet, the table can not eat the rice, vegetables, soup, fruit and snacks abound, almost can not see a restaurant has a table completely empty net of plates, pots, bowls, dishes. Customers know that they can not eat all also want to point, and some of the original dishes and snacks, table full of chicken, duck, fish and meat and even more upscale dishes are poured into the slop tank,? Who knows how hard it is to eat on a plate? The teachings of the ancients have become a distant and pale sentiment in the minds of modern people!

The above-listed waste phenomenon, currently prevalent in the restaurant, but these phenomena have not yet attracted enough attention from managers, not to mention the restaurant waste to carry out in-depth research on the issue, the general catering managers are from the strengthening of the management and strengthen the costing of the two aspects of the article and set measures, and the restaurant's existing wastefulness of the phenomenon of not enough to analyze the detailed, enumerated insufficiently, and it is difficult to cause the managers as well as practitioners to attach great importance to. Managers and practitioners pay great attention to. In the long run, the actual phenomenon of waste will not be strange, and even take it for granted. Therefore, the elimination of catering waste medicine specific to the implementation of each practitioner's work process!