The cost control of restaurants is in all aspects, and the kitchen is the biggest waste. So what are the waste problems in the kitchen? How to solve it? Don't ignore the catering bosses.

The cost control of restaurants is in all aspects, and the kitchen is the biggest waste. So what are the waste problems in the kitchen? How to solve it? Don't ignore the catering bosses.

First, the waste of cooking technology.

For example, a dish needs 3 grams of concentrated chicken juice, and the chef thinks that adding more chicken juice will not be very salty, so he puts 5 grams, which not only makes the taste of the dish different, but also causes unnecessary waste. After a month's calculation, it turns out that waste has been produced here.

Solution:

1. Regular training to improve the cooking quality of chefs.

Only by systematically studying the chef's theory and letting them have a clear understanding of the basic attributes of cooking materials can we ensure that cooking methods will not go wrong.

2. Develop standard cooking procedures

If the cooking procedures of the dishes involved in the restaurant are printed out in the form of tables and sent to chefs for study, the waste caused by improper operation can be prevented. For example, cooking time (frying time, cooking time), cooking temperature, heat and other things that need to be quantified, so that chefs can cook strictly according to the cooking level, which can effectively prevent the waste of cooking technology.

Second, the waste caused by processing technology.

As a kitchen manager, we should strictly stipulate the net rate of raw materials, because only by strictly stipulating the net rate can we standardize the rough machining process and control this potential waste.

Solution:

1. Establish strict raw material processing procedures.

Restrict the chef's randomness at the workbench in the form of standard recipes. Because how many raw materials and finished products have been fixed in the standard recipe, the chef should do it according to the requirements of the standard recipe.

2. Experts are responsible for this.

The kitchen is also the key. Chefs have different specialties and technical expertise. If everyone is only responsible for what he is best at, he will do better and better and the utilization rate will be higher.

For example, after three months of training, one person's output rate in meat processing is the highest in restaurants, while another person's seafood processing is the best. If the positions of two people are reversed, the output rate of both sides will definitely decrease, but if you train, you will have a clear direction and accuracy.

Third, the waste of leftovers

In the kitchen, there are usually all kinds of scraps piled up next to the chopping block. These seemingly useless things will be dumped into the trash by lavish chefs. Although they are all worthless things, the cumulative amount is amazing.

Solution:

1. Establish and implement various waste treatment methods item by item.

2. There are rewards for cooking leftovers (such as rewarding holidays).

3. Turn over the trash can (be sure to turn it over every day).

To put an end to this kind of waste, we should work hard from the system and working procedures, enhance the chef's awareness of saving, and know whether a raw material can be used reasonably. If the chef knows it's useless, let the operating chef know and let them use it consciously and rationally, which is much better than what method to force.

Fourth, the waste caused by the abuse of seasonings.

If the seasoning is put properly, it can certainly increase the color and flavor of the dishes, but many untrained chefs mistakenly think that the greater the amount, the better the effect, which is actually a misunderstanding. In addition, the cost of various condiments is very high now, which will further increase the cost.

Solution:

1. Strictly control the amount of seasoning according to different dishes.

Instead of being a "seasoning chef", the best way is to formulate a standard formula, strictly stipulate the dosage of various original seasonings, and then divide precious seasonings into fixed small portions according to each standard unit weight, so that when using, it not only ensures the dosage standard, but also saves time, which can be described as killing two birds with one stone.

2. Use only the right ones, not the expensive ones.

The purpose of this is to prevent chefs from using high-grade spices when cooking low-grade dishes, so they must make standard recipes.

Five, raw materials, spices storage waste

The main reason why the original seasoning is wasted in storage is that the storage method is incorrect. In this case, we not only need to learn some existing methods, but also constantly explore and innovate in practice and sum up a set of effective storage methods of our own. Therefore, it is necessary to establish a reasonable raw material inventory system and formulate a correct storage method that suits you according to the characteristics of raw materials.

Solution:

1. Establish and formulate a good seasoning adding program.

For example, when pouring new salt, first pour out the rest of the container, then put the new salt in it, and then put the poured part on it, so that the first one used up is the front one, which not only ensures the quality of salt, but also does not cause cost waste.

2. Establish storage standards

Adhere to the principle of "store before use" when leaving the warehouse, so as not to waste raw materials when storing beyond the shelf life. When warehousing, carefully check the shelf life of the original seasoning and make records, classify the items with short shelf life and large quantity, and communicate with the warehouse and buyer to ensure that the items can be used up within the shelf life.