No difference. Canteen hosting is canteen contracting

Canteen hosting (contracting) means that enterprises, hospitals, schools, hotels and other enterprises, institutions or group organizations contract their canteens to professional catering companies for management according to their needs, and then choose the catering company A variety of dining dishes are provided.

The canteen first originated in the summer and autumn of 1958. At that time, it was called the "public canteen" and was organized by the government. It was the time when political madness was coming, and the farmers' method of pretending to be poor was no longer effective in fighting this madness, so the establishment of office cafeterias became just one of a series of romantic fanatical moves. People got steamed buns and ate in the public canteen. The canteen was very "prosperous" at the beginning.

Extended information

There are eight contracting modes as follows

1. Semi-contracting mode

Contracting party: Provide existing site (Including operating room, warehouse, etc.), accommodation, kitchen equipment, facilities, tableware, kitchen utensils, water, electricity, fuel, or may be determined according to the actual situation of the factory.

Contractor: Responsible for providing labor, cleaning fees, losses, maintenance, work-related injury insurance, welfare, labor protection supplies, etc.

Responsible for purchasing, cooking and management, deploying chefs according to your company's taste requirements, and providing high-quality catering services.

Meals can be paid in advance, and diners can dine with meal cards. A flexible method of consumption first and payment later is implemented. The bill is settled once a month according to the actual number and denomination of meal cards issued.

2. Fully contracted method

The contracting party: Provide existing venues (including operation rooms, warehouses, etc.), accommodation, or make other arrangements based on the actual situation of the factory, and select a certain number of employees. Meal standards.

Contractor: Responsible for investing in the contractor's equipment. The contract period is determined based on the amount of investment (at least three years). If the contract is not renewed upon expiration, the kitchenware can be depreciated annually and the manufacturer will pay the appropriate price. Acquire or transfer the next operator. Responsible for prepaying food expenses, purchasing raw materials, processing and making, and ensuring that high-quality catering services are provided on time and with high quality. Responsible for labor, cleaning fees, water, electricity, fuel, loss and transportation management and other related expenses. Dining meal cards (including IC cards) are provided. Diners use the meal cards to dine, and the monthly consumption amount is settled once a month.

3. Nutritious meal delivery method

The contracting party: Provide dining places, number of people to provide, and agree on nutritious meal standards.

Contractor: Process and produce nutritious meals in the central kitchen of the area, transport and deliver them to the customer's workplace. Our company is responsible for all costs and the meal expenses are settled monthly.

4. Entrusted processing method

Contractor: Provides the site, equipment, fuel, water and electricity, and purchases raw materials.

Contractor: Responsible for assigning personnel for cooking, kitchen management, kitchen layout, selection of meal service methods, reasonable arrangement of meal expenses, optimal staffing, replacement of chefs, and training of canteen supervisors. Management and labor fees are charged monthly.

5. Consulting method

Contracting party: Pay a certain amount of counseling fee.

Contractor: Send professionals to your company to provide technical and modern kitchen management guidance, satisfaction questionnaires, food price evaluations, operating specifications according to ISO standards, and "8S" activity evaluation.

6. Free choice method

Contractor: Provide site, water, electricity, and existing kitchen equipment (appropriate for customers with more than 500 people)

Contractor: Implement It is operated as a hotel or food court, and diners pay with cash or meal coupons. They are free to choose, and it is up to them to be rich and frugal.

(1) Chinese set meals: There are 30 varieties of meat and vegetable dishes for each meal, you can choose freely, and the price ranges from 3 yuan. (Example: For 3 yuan, you can eat one meat and one vegetarian meal. If you don’t have any rice, you can eat as much as you want, and you will get a free soup)

(2) Pastries: ramen, shaved noodles, cold noodles, dumplings and other varieties, prices Starting from 3 yuan.

7. Raw material delivery method

Contractor: Plan the daily demand and customize the menu yourself.

Contractor: Responsible for the distribution of grains, oils, meat, ingredients, vegetables, etc., and settles accounts once a month.

8. Kitchen design and decoration contracting method

Contracting party: Provide the venue, planned number of diners and basic functions.

Contractor: Responsible for full-service kitchen optimization design, decoration, kitchen equipment production and installation, and settlement after completion acceptance.

Reference source

Baidu Encyclopedia Canteen Contracting

Reference source

Baidu Encyclopedia Canteen Hosting