The quality of restaurant dishes largely determines the customer's satisfaction with the dishes. So what measures should be taken to stabilize the quality of dishes? Below, I will share with you six effective measures to stabilize the quality of dishes, hoping to help you!
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!
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.
Daduizhi
As you can imagine, it is difficult to achieve uniform quality standards for manual labor products with many processing procedures and complicated techniques, especially for cooking dishes with two or more compound flavors.
To this end, 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.
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 qualification, grade and cooking technology of the chef, 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.
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.
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.
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