Manji desserts and other well-known catering brands to eat a ticket, since it is a catering brand, more should be from the quality, staff operation, raw materials on good management.

Mankee desserts and many other restaurant brands, because of the safety of food, by the Shanghai Quality Supervision Bureau issued a ticket fine. From this penalty incident, we can see that these brands of food and beverage outlets in the quality control, there are still some deficiencies. To manage a good restaurant brand, first of all should be operated under the store hygiene conditions, the standard operation of employees, food raw materials and other aspects of good management, to ensure the quality in order to let the brand operate more long.

One, the management of hygienic conditions in the store.

The requirements of the restaurant on the hygienic environment are relatively high, if you usually do not pay attention to the restaurant hygiene, it is very easy to appear the problem of bacterial infection. So as a well-known brand of food and beverage stores, the first thing you should do is to get the hygiene right, and do a good job of disinfecting and sterilizing every day to ensure that the food in the store is not infected by bacteria. Especially the operation of the dessert store, more likely to have health problems, the store with the background must be clean and hygienic.

Second, to ensure the quality of raw materials, in the validity of the use.

Shanghai Quality Supervision Bureau also found that some dessert stores use expired cream to make cakes and sell them to consumers. Expired things are very easy to endanger the health of people, using expired things to process and then sell, is undoubtedly in the smash of a store brand. A store can operate for a long time, in addition to its brand, with the quality of the store and the reputation are very relevant, so raw materials must ensure that fresh.

third, standardize the operation of the store staff, do the appropriate training.

The inspection also found that some dessert stores sold drinks with excessive colony counts. The health department found that the total colony count exceeded the standard, with the operation of the staff have a relationship, the summer drinks are generally not after high temperature disinfection treatment, which requires employees in the operation of the time must be standardized in order to avoid the food is bacterial infection, so the restaurant in the staff on the job when it is necessary to carry out pre-service training.