The canteen was praised by netizens as 9 major cuisines (9-stream cuisines? ), you are willing to contribute to this cuisine, and if you want to do a good job, then the workers will have fun and salute!

1, spend more time and effort to make various dishes with the simplest ingredients.

Buy the most seasonal vegetables, that is, the vegetable market supplies the best vegetables at most, so it will be cheaper if the supply is more. Vegetables and meat are priced according to supply and demand, not entirely according to quality. When the weather is good, vegetables grow well, so the supply is large, the quality is good, the price is low, the weather is bad, the rain vegetables are bad, the quality is not good, but the supply is small, so it is expensive in turn.

3, buy better quality food, even if it is more expensive, because the loss of better quality is small, and the loss of quality is almost great. You have to buy more, and in turn the cost is high.

Due to the influence of cost and supply, you may come and go with only a few materials, so learn to cook different dishes with the same material, otherwise the workers will complain.

5. Tell the master how to stir-fry the side dishes in a big pot, so it will be more labor-saving and the quality will be better. You should consider your own choice.

6. Because labor is also the main cost of the canteen, it is necessary to increase equipment (such as peeling machine, meat cutter, vegetable cutter, etc. ), can not only provide productivity and reduce labor costs, but also send some rough machining work to suppliers, and they are afraid to give some costs. According to my experience, the cost is lower than doing it yourself, such as peeling garlic and making bamboo shoots.

7. Conduct employee surveys regularly, cancel the dishes that employees don't like, develop some that employees like, and provide employees with satisfaction.

8, do a good job in service, don't do so many things, and finally complain about the poor service attitude.

Want a menu for a month? Tell me your supply standard, that is, how much meat and vegetables are available for workers to choose from for lunch and dinner? How many kinds of meat and vegetables can workers choose? And the standard of food, I can give you the right menu.