1. Scientifically design the menu structure, accurately quantify the ingredients and proportion, and draft the group standard of food weight and calorie menu identification in Guangdong catering industry to promote the rapid popularization of the whole industry.

2, regular statistical consumption "leftovers index" evaluation system, optimize the menu structure in stages, eliminate the dishes with higher leftovers index. Reasonable design, continuous optimization of food processing technology, the establishment of quantitative standards for the main ingredients of dishes, as far as possible to make the best use of all kinds of ingredients and minimize the loss of ingredients.

3. Make full use of historical business data, explore the establishment and verification of sales forecast model, rationally arrange the plan of purchasing and preparing food, and actively adopt the sales system to ensure the synchronous control of food safety and standard inventory.

4. Catering service units shall incorporate the prevention of catering waste into the whole process of catering production, processing and service, implement waste classification and quantitative monitoring management, effectively reduce the proportion of kitchen waste, and accurately and efficiently dock legal kitchen waste recycling institutions.

Guide for the implementation of classification of various catering forms

According to the different characteristics and existing problems of different formats of catering industry, Guangdong Catering Association puts forward relevant implementation guidelines for enterprises to refer and practice efficiently and quickly.

1, group dining: advocate and try to implement the "meal reporting system" and "meal sharing system", associate the attendance system, update and accurately count the number of people eating and meals every day; Based on the principle of different population and age distribution, set up a "multi-level quantitative" catering plan to avoid wasting a grain of rice as much as possible; Encourage canteens to adopt scientific and technological weighing equipment and electronic settlement system, and comprehensively promote the consumption fashion of "taking on demand and accurate to the gram".

2. Fast food: advocate the setting of package weight labels, set group and functional package labels such as meals for the elderly, children and women, and add free and flexible options on this basis to fully respect and satisfy the consumption autonomy and free collocation rights of people with different food intake; Noodle fast food has added two measuring order modes.

3. Hot pot: Advocate the hot pot restaurant to implement the consumption order method of weighing, measuring and piece counting, guide consumers to "burn one dish at a time", avoid "disorderly cooking", add more dishes after eating, and encourage consumers to clean up the bottom of the pot.

4. Banquet: reasonably reduce the quantity and weight of banquet side dishes to avoid ostentation and extravagance consumption and face consumption; Update the number of people present in real time and assist the banquet organizer to arrange the number of people dining at each table in full; According to the actual number of people present and leaving the table, increase the proportion of mobile table preparation, and remind banquet organizers to reduce, cancel or directly pack dishes that are not on the table.

5. Buffet: advocate the limited supply system of all dishes; Increase the frequency of reminding, recycling and performing wasteful behaviors.

6. Leisure catering: advocate the ordering method of "half-serving" and "small-serving", and strive to make consumers spend the same money to eat richer and more affordable dishes.

7. Business banquets: advocate expanding the proportion of "one person for one" and flexibly implement the "dynamic meal sharing system" according to factors such as gender, age, preferences and taboos of consumers at the same table.