Good taste comes from good materials.
The ingredients we ate in the store came from the Zhengzhou central kitchen in Banu. Banu Zhengzhou Central Kitchen was completed in 20 13, with an investment of more than RMB * * *10 million. It is the first central kitchen in the domestic catering industry that is open to the outside world, and is responsible for the production, processing and distribution of dishes in Zhengzhou direct stores. In the central kitchen, we can see all the food storage and processing processes.
Unique bottom material
The reason why hot pot is delicious must be inseparable from the processing of bottom materials and the choice of ingredients. According to reports, the bottom materials of Banu are all from the bottom materials processing factory of Banu in Chongqing. The bottom material of Banu hot pot is fried with more than 80 kinds of raw materials, among which the spicy butter on the shelf is the most coveted. The staff introduced some of the bottom materials to us.
The chili in butter spicy is the authentic red chili in Shizhu County, Sichuan Province. Shizhu red chili has the characteristics of thick skin, small seeds and bright red color, and the bottom material fried with it looks good. Zanthoxylum bungeanum is purchased in Maowen County, where the outer layer of Zanthoxylum bungeanum is wrapped in thick hair follicles, and the oil content inside is very high. Due to the low annual output, the purchasers all purchase the most authentic Zanthoxylum bungeanum from farmers' homes. Huangkoujiang was personally selected by Du Zhongbing, the chairman of Henan Banu Catering Enterprise Management Co., Ltd. in the dry goods market in Chongqing. It is the raw material that has not been changed since the opening of Banu's first store. Bean paste is very authentic Pixian bean paste. In order to ensure the quality of bean paste, they require suppliers to use traditional fermentation methods, which usually take more than one year to ferment in the drying tank before use.
"How can our hot pot be delicious? After repeated research, it is found that delicious food comes from materials. As long as you choose the ultimate materials, it is very simple to make delicious hot pot. At the same time, I also visited many hot pot bottom material experts in Chongqing and asked them to study our hot pot bottom material formula, and later established their own bottom material processing factory. " Du Zhongbing said.
Revealing the characteristics of beef omasum and mushroom soup
"Service is not the characteristic of Banu, hairy belly and mushroom soup are." I believe that people who have eaten Banu hot pot are no strangers to this sentence.
As a special product of Banu, hairy belly has to be mentioned. Banu has very high requirements on the quality of beef omasum. It is understood that the soaking and storage of hairy belly is also very particular. In order to make the hairy belly soak for a short time and grow fast, many people choose to add caustic soda during soaking, which will greatly affect the taste of the hairy belly. For better storage, many people choose to put it in formalin. In Banu, a green beef omasum making process, namely papain tenderizing technology, was adopted. I learned this technology from others at first, and then Barnu worked directly with developers. In terms of quality control, if the hairy belly delivered to the store is defective, it will not be returned to the central kitchen for secondary processing, but will be destroyed at the store, and all the expenses will be borne by the central kitchen, which also exerts invisible pressure on the central kitchen for raw material processing, making the central kitchen pay more attention to quality. And the ingredients of the day can't be used up, and they can't be used the next day. All the mushroom soups were also boiled on the spot with special fungi on the same day.
Pay attention to cleaning
The material is selected, how to clean it? In Banu, follow the principle of cleanliness and hygiene first. All vegetables are washed with running water by a customized vegetable washer, and then screened manually. Raw materials with poor quality are discarded. Moreover, employees working in the back kitchen should be disinfected every 1.5 hours. The staff said that once the customer found that the broken garlic cloves in the mashed garlic were dirty, Banu gave the customer a free order, inspected the materials delivered this time and punished them accordingly.
According to reports, in Banu, it is necessary to make two doors to make a good hot pot. The first one: the back kitchen door. In the kitchen, unqualified raw materials cannot come in; Dishes that don't meet the standards of out-of-school dishes can't go out. The second way: the front door. Let every customer who comes to Banu leave with satisfaction. What Barnu does is to impress customers with professional ability. Customers eat quality products instead of service.
In fact, business is booming not only in Zhengzhou, but also in many cities in Henan. Banu first opened a shop in Anyang, and slowly spread all over Henan, Hebei and other cities. At the earliest, it was only known for its service, and slowly introduced special dishes such as hairy belly and mushroom soup.
If we want to talk about Banu, we must first tell the story of the name change of' A Wu Cuisine', now called' A Wu Yellow River Carp'. In 20 15, A-Wu Cuisine suddenly changed its name, and the brand of A-Wu Cuisine formed in 20 12 was renamed A-Wu Yellow River Carp, which caused an uproar in the industry. Because a brand is hard-earned by a company, renaming it may mean starting all over again. Why did he change his name? Because times have changed. In order to become the representative of the new school of Henan cuisine, A Wu Cuisine has reached the bottleneck, and it is urgent to transform to deepen the concept of customers and highlight corporate culture. How to stand out? On behalf of Henan cuisine, I want to create explosions, so that guests must think of me when they think of this dish. As one of the representatives of Henan cuisine, Yellow River carp is the best choice. Therefore, Ah Wu Cuisine resolutely changed its name.
Let's go back to Barnu. Is he really that delicious? Director Guo doesn't think so. It is very difficult to make a taste that makes diners linger, because there are too many choices for customers. So Banu has been creating explosive dishes since its inception. What do you think of Banu? Yes, beef omasum and mushroom soup. This is the concept that Banu wants to give to customers. A concept that you think of hot pot, beef omasum, mushroom soup and then Banu.
Of course, the publicity is in place, and the taste can't be bad. Advertising attracts tourists, so you have to turn strangers into long-term customers, so the taste becomes one of the keys to retain customers. No matter whether it's mushroom soup or spicy butter, Banu is doing well, especially mushroom soup. I believe that no one else can do it in the market when Banu opened its business. Even if any store makes good mushroom soup, it's not as good as Banu's publicity. Moreover, it also takes customers to Yunnan to experience fungus picking and cook mushroom soup on the spot, all of which are aimed at creating mushroom soup. Because Barnu knows that it is very difficult to win the top spot among many ingredients if we focus on the highly competitive butter and spicy food.
The next step is quality control. The initial goal of Banu was to build a large chain enterprise, and the target was Haidilao. So Barnu set up a factory in Zhengzhou and recently set up a central kitchen in Zhengzhou. In order to grasp the quality control, especially the quality control of hairy belly. Only good quality control can truly grasp the high requirements of customers, which is also a strategy to retain the main consumer groups.
Let's turn around and talk about Haidilao, a competitor of Banu, because Director Guo thinks that there will definitely be people who say that Haidilao has not created an explosion but it is still hot. Friends, who said that the explosion must be a dish? What is the first key word you think of in Haidilao association? Service! In fact, I think the taste of Haidilao is really average, but he really does the best service. I once said,' Even if you go to Haidilao to find fault, Haidilao will make you satisfied''.
In fact, at first, I always thought that catering was a test of the overall quality of the team, but now let me sum up a few points: 1, take out an explosion that no one can match to attract passengers. 2, grasp the comprehensive taste is a little higher than customer requirements. 3. Quality control, quality control or quality control. 4, publicity, publicity, and publicity!
ˉˉˉˉˉˉˉˉˉˉˉˉˉˉˉˉˉˉ
I'm Director Guo, an old glutton who likes catering and food, and has been engaged in catering for ten years, and a young man who likes drinking tea and chatting. Feel free to trust me privately if you have any questions. Welcome to learn from each other. Thank you for your attention!