The common problems that have been bothering customers are as follows:
We have changed several canteens in recent years, and none of them are very good.
Satisfied, how to choose the right canteen contracting company?
● How to ensure the problem of "not getting tired of eating"?
How does the canteen contracting company control food safety?
● How can we really ensure the admission rate of employees?
We are going to build a new canteen. How to design the planning scheme?
● At present, we are a self-operated canteen, ready to outsource. Can we provide a full service?
We have high requirements on the quality, hygiene control and service of dishes ... and so on.
Canteen contracting service is not a simple contracting canteen, but a practical catering service solution tailored to different customer needs. According to the characteristics of different industries, regions, staff groups and canteen facilities, provide the best canteen contracting services.
Main format:
● Office buildings such as corporate headquarters, governments and institutions.
● Various factories
● School
● Staff canteens and large-scale catering facilities in shopping malls, leisure squares, high-end clubs and other formats.
Operation mode: according to the demand and hardware facilities, provide corresponding catering operation modes, such as flavor set meal, a la carte set meal, standard set meal, all-la carte, full self-help, semi-self-help, VIP self-help and halal meal.
Value-added services: exotic meals, special meals (pregnant women, patients, etc. ), food festival, birthday service, internal coffee shop/convenience store, main and non-staple food take-out, cooking classroom, temporary dining activities, cold meals, tea breaks, banquet planning and production, etc.
Quality assurance: canteen satisfaction is over 80% quality assurance.
Health and safety: Since its establishment, there have been no major health and safety accidents.
Forms of cooperation: mainly including canteen contracting (full-commissioned contracting, semi-commissioned contracting), canteen trusteeship, labor dispatch, technical guidance and other forms.
approaches to cooperation
I. Semi-entrustment contract mode
Your company: provide the existing site (including operation room, warehouse, etc. ), accommodation, kitchen equipment, facilities, tableware, kitchen utensils, water, electricity, fuel or make other decisions according to the actual situation of the factory.
Hospitality catering: responsible for providing labor, cleaning fees, wear and tear, maintenance, work injury insurance, welfare, labor insurance supplies and other expenses.
Responsible for purchasing, cooking and management, provide chefs according to your company's taste requirements, and provide quality catering services.
Second, the full-time care contract mode
Your company: provide the existing site (including operation room, warehouse, etc. ) and accommodation, or set certain food standards for employees according to the actual situation of the factory.
Hospitality catering: responsible for investing in kitchen equipment. The term of the contract is determined according to the amount of investment. If the contract is not renewed at the expiration date, the factory can purchase or transfer it to the next operator at an appropriate price according to the annual depreciation. Responsible for prepaying meals, purchasing raw materials, processing and making, and ensuring the timely provision of quality catering services. Responsible for labor, cleaning costs, water and electricity, fuel, loss transportation management and other related expenses. Provide dining cards (including IC cards). Diners can eat with a card and pay the bill once a month.
Third, the distribution mode of nutritious meals
Your company: provide dining places, provide the number of people and agree on the standard of nutritious meals.
Good visitor catering: nutritious meals are processed and produced in the central kitchen in this area and transported to the customer's workplace.
Fourth, the entrusted processing mode
Your company: provide venues, equipment, fuel, water and electricity, and purchase raw materials.
Hospitality catering: responsible for appointing personnel to cook, manage the kitchen, optimize the layout of the kitchen, optimize the way of serving, arrange meals reasonably, optimize the staffing, change chefs to use, and train canteen supervisors.
Verb (abbreviation of verb) consulting method
Your company: Pay a certain tuition fee.
Hospitality catering: send professionals to your company for technical and modern kitchen management counseling, satisfaction questionnaire survey, food price evaluation, evaluation of operating norms according to ISO standards, and evaluation of "8S" activities.
Six, free choice
Your company: providing venues, utilities and existing kitchen equipment (suitable for customers with more than 500 people).
Hospitality catering: Hotel-style and food city management are implemented, and diners can choose freely with cash or food stamps, which can be rich and frugal.
● Chinese set meal: There are 30 varieties of vegetarian dishes for each meal, so you can choose freely.
Pasta: Lamian Noodles, Daoxiao Noodles, cold noodles, jiaozi and other varieties.
Seven, raw material distribution mode
Your company: Plan your daily needs and customize your own menu.
Good guest catering: responsible for the distribution of grain, oil, meat, ingredients and vegetables.
Note: Enterprises can choose or set the contract mode of canteens according to their own characteristics and dietary requirements. The cost standard of breakfast, dinner and supper is completely set by the enterprise itself, and 5-30 kinds of dishes are provided for employees to choose from. Your company can adopt a flexible settlement method, that is, pay for meals first, pay for meals first, and pay for meals by check or cash.