At present, the quality control of dishes has always been the focus of Chinese restaurants. In order to ensure the quality of products or please customers with quality characteristics, many restaurants have adopted some unique methods, which have really played a lot of roles. Below, I will share 1 1 methods to ensure the stability of dishes, hoping to help you!

Cooking is divided, and special people specialize in cooking food.

In order to steadily improve the quality of dishes, we divide the cooking of some dishes. First of all, we should make a clear division of labor according to the qualifications, grades and cooking techniques of the stove master, and specialize in cooking by special personnel (cold dishes are also processed and cooked by special personnel and shaped by special personnel).

This kind of split cooking is an effective way to improve product quality, which greatly improves product quality and strengthens everyone's sense of responsibility.

Patrol, inspection and comment

We require chefs to have the ability to organize, communicate and coordinate, and more importantly, to have the sensitivity to find problems, to find details and to pay attention to details.

We must patrol and inspect every day, listen to the feedback from restaurant customers, and find problems and propose solutions at regular meetings. This not only solves the problem, but also plays the role of exercise and ensures the quality of dishes.

Visual effect, taste effect and texture effect

How to truly make the turntable the stage, the dishes the actors and the customers the audience, the key is to do a good job in the visual effect, taste effect and texture effect of the dishes. In particular, we should show our most perfect, wonderful and harmonious dishes to customers.

Formulate food quality implementation standards.

The name, main and auxiliary raw materials, quantity, knife modeling, cooking method, color, taste, texture, utensils, decorations, characteristics, cost and price of dishes are the basis of our training and operation.

Cook according to the picture

Many food and beverage recipes are beautiful, but the dishes and recipes are often very different, which makes customers feel cheated. And we insist on honest management, the pictures and objects are basically the same, which has been highly recognized by customers and peers!

Television on-site frying method

The method of TV cooking is to broadcast the cooking process live in the restaurant through TV, that is, after the guests order, they can play one or several dishes to the restaurant through TV, so that the guests can see how the chef cooks the dishes for themselves.

This will not only enable the chef to cook carefully and control the quality, but also make the guests have a high interest in eating, open their appetite and produce impulsive consumption.

Zero distance cooking

The method of zero-distance cooking is to combine the kitchen with the dining room and be original? Front room and back kitchen? For example, some restaurants use a fully open stage kitchen, where the chef cooks in front of the guests, and the guests can also cook with the chef or cook by themselves.

This kind of zero-distance contact and sales method not only makes guests understand and trust the environment and links of food processing, but also makes them feel the charm of food culture.

Daduizhi

For manual labor products with many cooking procedures and complicated technology, it is conceivable that it is difficult to reach a unified quality standard for the same dish to be operated by many people, especially for cooking two or more complex flavor dishes. Therefore, we have formulated a formula quantification standard for dishes with compound flavor (accounting for 20% of the total dishes).

Every store has a special person in charge of juice mixing. This scientific, standardized and unified juice mixing method can not only stabilize the quality of compound flavor dishes, but also speed up cooking and improve production efficiency.

Batch fruit juice mix method

In terms of quality management, under the influence of western cooking methods, many restaurants carry out standardized and standardized cooking according to the contents of standard recipes, and the juice is uniformly mixed by special personnel to penetrate into every dish.

People are no longer limited to the standard production of a single dish, but carry out scientific production according to the method of western-style fast food, so that the quality of products has been effectively controlled.

Listing service law

The method of listing service is to show the chefs and famous chefs in the restaurant to the outside world. For example, some restaurants will post photos of backbone chefs above the restaurant and indicate their own specialties. Customers can order the chef to cook directly in the restaurant, or instruct which chef to cook according to their order.

Putting chefs on display in the market and monitoring the quality of products by virtue of the prestige and technical quality of famous chefs not only publicize the image of chefs with reliable quality and excellent technology, but also highlight the authority of famous teachers. On the other hand, it also ensures the quality of products and plays a positive role in restaurant management and attracting customers.

Digital service method

Using digital service is a quality control method that appeared in the 1990s. There are generally two ways to deliver a number. One is to put the kitchen staff in the number to serve, and the other is to write the chef's name directly and stick it next to the dishes with a small note (it is best to stick it under the dishes, but tell the customers).

Its advantages are: the quality problems of dishes can be directly discovered by producers, so that products are directly linked to the honor and disgrace of employees, and cumbersome management procedures are strengthened.

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