when we open a restaurant, many small details need our attention and observation, and we should also pay special attention to the raw materials, because it is related to the quality of our final product. Therefore, from the time of purchase to the acceptance of goods, these links are particularly important. If you don't pay attention, there will be some problems.

those hidden cost problems in the acceptance of the kitchen in the restaurant

1. The acceptance personnel take kickbacks. Many restaurants are not full-time staff who accept food, but only part-time warehouse keepers. Some raw material suppliers give kickbacks to some less responsible inspectors, so that their unqualified raw materials flow into the restaurant and the restaurant suffers losses.

2. raw materials are checked and accepted through packaging. Many merchants have designed exquisite packaging for the overall image of the goods, but because of the packaging, it is easy to ignore unpacking, and it is easy to receive defective products without unpacking inspection.

3. The inspection process was not formulated, and the quantity was chaotic, and the surplus goods were overstocked, and the missing products affected the business.

4. The ingredients and goods are piled up in disorder, and they are not put into the warehouse or cleaned up according to the process, so some seasonal dishes are damaged.

how to optimize the inspection process, solve problems, reduce costs and waste?

1. Confirm the inspectors.

when the scale of the restaurant exceeds ten employees, at least three people will be employed as part-time inspectors. These three inspectors should understand the quality of raw materials respectively and be responsible for checking; One knows whether the quantity and weight are the same as those on the list; One knows how to supervise and all warehousing processes, as well as communicate with suppliers.

these three inspectors need to be randomly combined, scheduled and rotated, so that suppliers are not sure who to "bribe" to give kickbacks. If all three people give them, I believe the cost is much higher than sincere delivery, so it is better to actually deliver the ordered goods.

second, inspect the goods in the presence of third-party personnel or in a monitored place.

Although catering business is not like those big trading scenes on TV, in order to avoid disputes, it is beneficial for both parties to have third-party personnel or to have monitoring, which is convenient for spot check and supervision.

third, the preparation of warehousing forms and process formulation.

when we receive the raw materials, we should follow the standardized process. If there are rules that can be observed, there will be no chaos, and the inspection basis and forms should be kept away.

fourth, the preparation of equipment and tools.

accurate weighing and tools for inspection, such as raw vegetable baskets, clean vegetable baskets, paper and pens, should be prepared in advance.

quality acceptance: unpacking and acceptance, and water control is required for water products?

Quality acceptance is a very important link in the inspection of restaurants. Failure to control the quality will lead to low net material rate of dishes and serious waste. Acceptance personnel should strictly follow the procedures and standards for acceptance.

1. unpacking and acceptance, and weighing the vegetables in the box?

the ingredients must be unpacked and accepted, especially in summer, suppliers may put mineral water and ice cubes in the vegetables to keep them fresh. If the inspectors are careless, they will take mineral water bottles as vegetables.

unpacking and acceptance can't just be turned over. It's best to pour all the dishes into the prepared baskets. First, you can carefully check and pick out the bad ones. Second, because there is water vapor on the plastic bag for packaging vegetables, it will increase the weight.

2. prior frozen products, live seafood and aquatic products should be controlled?

Restaurants should formulate detailed acceptance criteria for raw materials for inspectors' reference. The general acceptance process is as follows: first, accept frozen products and live seafood (it is ok to accept frozen products later in winter); Then control the water products such as sea cucumber, beef venetian blinds and yellow throat; Then check and accept meat, mushrooms, vegetables, grain and oil seasonings, etc. Finally, the water products have been controlled by this time and can be accepted.

quantity acceptance: weigh 2kg of packaged salt first, and adjust the scale?

The scale is not accurate, and 51 Jin of meat is called 52 Jin. You have to sell several dishes to earn the extra two Jin of meat. Therefore, the acceptance of the quantity piece must not be ignored.

1. how many packets of salt are weighed first, and the scale is adjusted accurately?

the scale is greatly influenced by the surrounding environment, and the value may be different in different places, so be sure to adjust the scale before weighing the dishes!

you can put a few bags of salt on the scale first, because the weight of the salt bag is very accurate, and the scale can be adjusted much more accurately with reference to the weight of salt.

2. Receive the goods strictly according to the purchase order, no matter how much you enter?

Small and medium-sized catering enterprises may not be very strict about the quantity of purchases, and sometimes suppliers will charge more if they send more, and will charge less if they send less.

However, this will greatly affect the operation, and it will crush the warehouse, resulting in raw materials that cannot be used up and become stale or deteriorated; Less food will make the dishes estimated too early and affect the turnover. So we should receive the goods strictly according to the quantity on the order form.

after acceptance: put it into storage and put it on the shelves, but not put it on the floor for convenience?

Restaurants are messy before 11 o'clock. After the raw materials are checked and accepted, they may be put on the floor directly. For the convenience of the map, they will be picked up, cleaned and cut on the floor when they arrive at the meal.

This is absolutely impossible. After the acceptance, it must be put into storage according to the standard, or it will be put on the shelves, otherwise there will be two serious consequences:

1. First in first out, wasting ingredients?

Regardless of yesterday's inventory, using the goods imported today directly without following the principle of "first in, first out" will lead to the deterioration of yesterday's meat, the death of aquatic products, stale vegetables and damp dry goods, which will seriously waste ingredients.

2. Is there a food safety hazard?

placing meat and frozen products directly on the ground does not conform to the food safety operation norms, which will lead to the pollution of these raw materials and easily lead to food safety problems.

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