Tender for contracting school canteens I. Introduction of bidders' basic information
Bidder Cha Jingzhou, from Jiangxi, ID number: XXXX. Second, the competitive advantage
1, the bidder loves catering service and has many years of working experience in catering canteen management and service. In the canteen management, the bidder abides by the national food hygiene law and relevant management regulations, and faithfully performs his professional duties. Respect teachers, meet the needs of the school, and do a good job in service. There is no violation of law and discipline, no food safety and other safety accidents, and he treats people in a civilized way, which has won the praise of teachers and students.
2. The bidder and its main team members are in good health, and the team attaches great importance to the quality of service to teachers and students, taking food safety and hygiene as the lifeline of canteen management; Take the dining needs of teachers and students as the direction of canteen management; Taking the satisfaction of teachers and students as the goal of canteen management; The concept of serving teachers and students wholeheartedly is the management of canteen.
3. The bidder and its main members have good catering service ability, and operate a variety of products, including pasta, rice, soybean milk, stir-fried vegetables, eggs, meat, seafood and other cooking techniques. In addition, they have mastered the cooking techniques of local dishes in Xingzi.
4. The bidder can provide a number of dining devices for the canteen of Hengtang Middle School, so as to improve the service quality and the dining environment of the canteen. At present, the bidders already have the following devices: stainless steel dining table, stainless steel square plate, steamed rice barrel, refrigerator, gas steamer, powder search machine, colored oval plastic plate and other kitchen utensils and appliances. In addition, the bidder also plans to add some devices to the canteen. See the tender for details of the new devices. Third, the service commitment
In the cooperation with teachers and students, it is inevitable that there will be some problems in the canteen service industry, which may lead teachers and students to lose confidence in the canteen service and cause some unnecessary suspicions. In this regard, I
We make the following canteen service commitments to teachers and students to ensure the interests of teachers and students:
1, focusing on serving teachers. To improve the standard of teachers' working meals, the specific measures are as follows: (1) The set meal of teachers' working meals is one meat, one vegetarian meal and one soup. Some of these vegetarian dishes can be matched with meat and eggs, and we will make a reasonable match. Soups include laver egg soup, tomato egg soup and minced meat mushroom soup.
(2) Enrich the types of working meals, and change the varieties of vegetables in time according to different seasons, giving consideration to nutrition, taste and collocation, so as to ensure that teachers can eat multiple kinds of meals in working meals five days a week.
(3) Improve the quality of cooking oil used in teachers' working meals. Simply using a specific vegetable oil (qualified in quality) is a common method for cooking in canteens. At present, the vegetable oil used for cooking in canteens is generally genetically modified soybean oil. No matter how much this oil is put, the fried dishes taste very ordinary. In this regard, we use ready-made lard made from fresh pig fat every day, combined with high-quality vegetable oil, so that the ratio of the two is close to 1:2, which not only improves the taste of the dish, but also takes into account the balanced nutritional needs of teachers.
(4) To improve the quality of teachers' rice, we will choose stronger rice suppliers and better quality rice for cooking. Moreover, we adopt the mechanism that students and teachers cook rice separately, and the rice eaten by teachers is cooked by a rice cooker alone to ensure that the rice tastes delicious.
(5) Ensure that teachers can have delicious hot meals in cold winter. In this regard, we will provide relevant devices to ensure teachers' comfort when economic conditions permit.
(6) It is planned to provide a disinfection cabinet within one year to disinfect the dishes and chopsticks that teachers eat, so that every teacher can eat with confidence every day.
(7) In order to provide better and convenient services for teachers during working meals, we provide high-quality facial tissues, toothpicks, etc. at the dining table.
(8) In the process of cooperation with teachers, we strive to satisfy teachers with the best service attitude.
We welcome the supervision and criticism of every leader and teacher in the above commitments. In the process of cooperation, if any of them are false or most teachers have questioned our service commitment, we are willing to accept the relevant punishment measures made by the school.
2. Take serving students as the core. Improve the level of students' meals and improve their dining environment. The specific measures are as follows:
How to contract the school canteen should be to prepare the relevant information and send it directly to the relevant person in charge of the school. You can consult the school website first, so it is better to have acquaintances. It should be like this.
Relationship+Logistics Department
Which is better for Suzhou school canteen contractor or canteen contractor? Kunshan Mingde catering management service is the service of an enterprise, institution and school canteen contracting, kitchen overall planning, agricultural and sideline products distribution and other related businesses. Is composed of a group of elite personnel with decades of experience in catering management and cooking teaching.
Where is the school canteen contract, you can also go to various schools to inquire, especially a newly opened school and so on.
At the same time, you should also pay attention to the manufacturers in Ali's supply information. You can send this information to these manufacturers, and they will call you if necessary! Your focus is on the school cafeteria. In fact, your goal is very clear. I suggest going to the direct department of the local school. The negotiation is more targeted and the chances of success are higher.
Shanghai Pinzheng Catering Management Co., Ltd. is a registered company approved by the state departments of industry and commerce, health and labor. A catering service expert who has many years of experience in contract management of various large and medium-sized canteens, such as factory canteen contracting and school canteen contracting, has developed into a logistics service company integrating canteen contract management, group meal service, nutrition catering, vegetable grain and oil distribution, kitchen design, canteen cleaning and catering service.
How to make money from contracted school canteens The profit of catering industry is about 30%~45%.
School canteen. Is it for students or teachers? 1 Faced with a large number of students, the consumption power is slightly low. The number of teachers is small, which can provide fine and profiteering cuisines.
I think it is better to give priority to students. There are the following points to make money.
1. Save from the source, as the saying goes, what you save is what you earn. Save from the purchase channel, buy ingredients from the morning market or the wholesale place, with the same quality, save 10%~20% price than the ingredients bought from the vegetable market. It can save a lot by omitting the intermediate link and increasing the price layer by layer.
2. If the food is delicious, you must find a good cook or a good recipe, which will be recognized by consumers. What the restaurant earns is to return customers. This is the core attraction.
3. Environmental sanitation and services must keep up with each other and greet with smiles. Since you are a service provider, please serve God well.
4. Increase or expand the service scope of the package and the variety of dishes. Which dishes are in great demand will satisfy consumers.
5. And be sure to have a good relationship with the school administrators, you know.
Finally, we must be willing to endure hardships. How can we not make money by doing so?
How to contract the salary of the school canteen is a complicated problem, mainly considering the following points:
First, there is no room for profit, which mainly takes into account the number of people dining and the level of dining consumption;
Second, whether entrepreneurs have experience and skills in catering management;
The third is the environment in which the canteen is located, which refers to whether it can operate independently and whether there are chores.
How to write the contract management plan for school canteens In order to do a good job in the contract management of your company's canteens, the following plans are formulated: 1. My resume: (omitted) 2. Contracting advantages: 1, engaged in the catering industry for years, as a chef for years, with rich professional knowledge; 2. In 2007, he presided over the contracting of * * * * canteens, which was affirmed and praised by customers and had management experience in contracting canteens of large enterprises. 3. We have an experienced team of chefs who can make Shandong cuisine, Sichuan cuisine and other dishes, with a wide range of adaptability to meet the needs of different tastes. Third, the contract cost analysis (see the table below for details) Project self-employed contracting can save money every month. Because kitchen employees are employees of this enterprise, their wages have been rising until retirement, and it is difficult to improve their business level. Professional training and human resource management system have been promoted in the competition. Self-employed workers 10, average wage 1300 yuan, 8 workers after contracting, average wage 1000 yuan, savings1300 *1000 * 8 = 50000. It costs 80,000 yuan for self-purchasing, and only 70,000 yuan for contracted purchasing. The saving amount is 80,000-70,000 yuan =10000 yuan. The cooking technology is unchanged, and there is no professional research, and the dishes are monotonous. Professional chef, reasonable diet and diverse varieties. Management from the buyer to the operation manager are all employees of the company, which is not easy to manage. A strict management system can reduce waste, reduce costs and improve efficiency. According to two managers, the salary of the administrator can be saved by 3,000 yuan, and the fuel cost is about 3,000 yuan per month, which is more wasteful. Through scientific cooking methods, the company can save 3,500 yuan for fuel self-management and 2,500 yuan for fuel after contracting. The saving amount is 3500-2500 =1000 (yuan). Taking 500 people as an example, the company can save money every month. Save your company at least 228,000 yuan a year. 4. Cooperation mode: 1. Your company provides kitchen, dining room, kitchen utensils, water, electricity and fuel costs. (or it can be decided according to your actual situation) 2. Your company has the conditions to provide employees with accommodation rooms as much as possible. 3. We shall apply for kitchen appliances that must be added or need to be replaced during the contract period, and shall be responsible for adding them with the consent of your company. In case of man-made damage during the operation period, we shall compensate according to the price, except for natural loss. 4. The salary, welfare and other expenses of the canteen staff shall be borne by us. V. Settlement method: the settlement is based on the actual amount of credit card swiping, once a month. Vi. Operation management process: (1) The canteen staff shall implement the post responsibility system, with their own responsibilities, mutual cooperation and supervision. (2), raw material procurement 1, periodic menu plan: according to the scientific collocation of chefs, submit it to the factory for approval one week in advance. 2, to achieve fresh and high quality to meet the national food hygiene standards, first of all, all food raw materials are purchased from regular manufacturers, raw materials are selected, oil comes from regular brands in supermarkets, meat is purchased from regular slaughterhouses, and quarantine certificates are provided every day, and vegetables are purchased from vegetable bases. Rice and seasoning products come from units that meet relevant standards. Food implements the "four noes" system; A buyer does not buy rotten, expired or three-no raw materials; B the storage inspector will not accept rotten, expired or three-no raw materials; C processing personnel do not use, expire or have no raw materials; D service personnel do not sell, expire or have no food. (3), food acceptance by the person in charge of special acceptance every day, to ensure that no short weight, vegetables are good and fresh; Meat dishes do not go bad; The seasoning meets the specification requirements and is within the shelf life. (4), food storage processing and cleaning 1, food storage vegetables, meat dishes are all on the shelves, not directly landing. Put the meat dishes in the refrigerator, and put the unprocessed food and the processed food separately, and place them regularly and neatly. According to the hygiene standards, there are obvious signs of registration and production date. Food storage implements "three isolation": a raw and cooked isolation; B food is separated from sundries and drugs; C finished products are separated from semi-finished products (1). Perishable foods such as meat must be stored at low temperature, and secondary freezing is strictly prohibited after the food is thawed. (2) Pay attention to dryness and moistureproof in the storage of mildew-prone foods such as rice. (3) Condiments such as oil, salt, sauce and vinegar shall be covered. (4) Food storage shall be arranged neatly according to the warehousing order, production date and category and the principle of "first in first out". 2, food processing according to the class processing, cutting, vegetables first pick out the yellow, rotten leaves, meat dishes processed as required. 3, food cleaning meat, vegetable cleaning pool separately; Vegetables should be soaked for 30 minutes first, then washed and then cleaned. Meat dishes should be washed in a fixed pool, neatly arranged according to categories, picked out and washed, and all of them should be put on the shelves. ] (5) Food Cooking Strictly prevent pollution during the food cooking process, and pay attention to cooking thoroughly when the semi-finished products are cooked twice. Strictly abide by the food preparation, cooking and storage time and temperature standards. A cooking needs to pay attention to thorough cooking; B Shorten the turnover time of cooked dishes as much as possible, and cover the cooked dishes to prevent pollution. C if you really need to store food in the refrigerator, you must wait until it is completely cooled before putting it in the refrigerator. D If you want to use the starched and salted food every other day, you can't add cooking wine and eggs to prevent the food from going bad. E the cooking of similar foods is diversified. (6) Dining service 1, changing clothes for the second time, washing hands and disinfecting, and wearing neat clothes, hats, gloves and masks. 2. Place the cooked food and affix it. 3. Maintain a good service attitude during the meal, take the initiative to ask employees to choose dishes and serve with a warm smile. 4. Assign special personnel to be responsible for the hygiene of the restaurant and dining table during the meal. 5. During the meal opening time, ensure that there is a waiter to serve the employees in the cooked food room. (7) Tableware Restaurant Cleaning and Environmental Hygiene 1, first classify tableware and cookware, and implement the "four customs clearance": one brush, two washing, three disinfection and four cleaning, and place them neatly at fixed points. 2. The environment of the dining room shall be clean, and the table top and floor shall be kept clean and disinfected. Every meal shall be cleaned and cleaned twice a week. 3. Kitchen Hygiene (1) Clean the stove, workbench, container and sink regularly every day. (2) The facilities shall be clean, bright, free of sundries and satiny. (3) the desktop, doors and windows, shelves clean, the ground clean without water, no "four pests". (4) Cooked food containers can only be used after disinfection. (5) All kinds of utensils and rags must be used for raw and cooked, and clearly marked. (6) Wash all kinds of utensils and rags in time after use, and place them for cleaning. (7) Waste shall be put into the special container in time and stamped, and the feet shall be cleaned in time. 4. Ensure that the surrounding area of the canteen is clean, tools are placed at fixed points, and there is no clutter. (9), refrigerator, freezer refrigerator to keep clean inside and outside, food neatly placed, raw and cooked separately from cooked food, cooked food wrapped in plastic wrap. (10), safety education and management 1, mount guard personnel to ensure that a valid food practitioners health certificate, strictly implement the disinfection program before mount guard. Always educate employees on food hygiene and safety, pay attention to the correct operation of tools (meat cutter, stove, liquefied gas valve, rice steamer, water and electricity), and use fire-fighting equipment correctly. 2. Adopt institutionalized management. (11), leave the aftermath of the requirements on the day of the personnel on duty to check off the water, electricity, liquefied gas, doors, windows, and make records. Vii. Service Commitment: 1, strictly abide by the provisions of the Food Hygiene Law of the People's Republic of China, and all kitchen staff shall take up their posts with valid "health certificates" and have a unified physical examination every year. 2. Carry out flexible and diverse service methods, such as overtime, supper, holiday dinner and cadre dining, and formulate different catering plans according to the actual needs of your employees, so that employees can use and eat with peace of mind. 3. Weekly recipes are professionally prepared by nutritionists to make the nutritional structure more reasonable. 4. Understand the employees' opinions and make continuous improvement according to the information fed back by employees. 8. Management mode: 1. If there are sundries when we provide meals, employees have the right to ask for a return, which we unconditionally implement and explain and apologize to everyone. 2. If our provision of unclean food causes food poisoning to your personnel, or causes other adverse consequences, the responsibility shall be determined by the relevant departments, and the responsible party shall be responsible. 3. Our employees must abide by your factory rules and regulations, and you will handle any violation. 4. During the contract period, we shall obey the management and inspection, and accept and compensate in case of punishment. Through the above plan, I believe that I have the ability to manage your company's staff canteen, and I am willing to ask your company to give me this opportunity to cooperate. I will try my best and serve your employees with the greatest sincerity. * * * July 23, 2009