1, repeated dishes, same old three. I'm tired of eating no matter how delicious it is.

2. There are few choices or choices but no appetite.

3, the taste is not good, there is a fishy smell, the pork is not cooked well, and the tofu stinks. This is the quality problem of kitchen products, especially kitchen workers and chefs.

4, the quality of ingredients is low, and it is difficult for chefs to make good dishes no matter how good they are.

5, the food is very oily, like boiled water.

6, the weight is too small, there is no meat in the leek or only two pieces.

1 and 2 are vegetables. There are cost reasons, many dishes can't be cooked, and there are also reasons for the master and the staff. The mouth is always difficult to adjust. The staff come from different places, and everyone has different tastes.

Third, the quality of kitchen products needs to be managed by people who know the kitchen. To do a good job, you must work hard and do it with your heart. There is a problem that needs to be combined with management and motivation to have a good result. What do we do? Tight wages and great efforts mean high labor costs, but we can't reduce the grain purchasing budget. Buy equipment to reduce the workload of manpower, such as peeler, vegetable cutter, etc. Also buy primary processed products, such as peeled garlic and peeled bamboo shoots.

4-6 is a cost issue. If there is a cost, it can be better, and you can buy more meat and oil. Please be better, but the cost is tight! If contracted, the boss has to make money! So cost control is the key!

1, buy seasonal dishes, and make them cheap and good, and vice versa.

2, buy a better one, the loss is smaller, that is, you are afraid of being more expensive. In the end, you will find that the cost is lower than the cheaper one, but the loss is higher, because the former does not need to buy so much.

3, the master should know how to be flexible and plan the dishes to be cooked. If the supply is small and expensive that day, change the dishes and change them to cheap ones that day. If the same ingredient is used for several days, the master must first cook different dishes.

The best thing is employee satisfaction. We should make surveys regularly, and at the same time, we should publicize them. It's always hard to adjust. Everyone should understand that according to the survey, we should delete what employees don't like, keep what employees like, develop new recipes and supplement what has been cancelled.