How to reduce the cost of canteen operation and improve service in that way

In this way, through the use of modern management tools, better catering services can be provided to employees faster and more accurately. It will assist the canteen to implement more refined management such as more accurate ordering, order comparison and procurement. In order to reduce procurement costs.

Procurement costs are transparent, internal ghosts are eliminated, and canteen staff are streamlined.

The school cafeteria makes small stir-fried dishes to run high and eat quickly. Canteens are the most profitable to sell small stir-fried dishes. Because for people who often eat in the canteen, they will know that the big pot rice has its own taste characteristics, and many people are reluctant to eat it after eating it for a long time, so if there are small stir-fried dishes in the canteen, many people must be willing to consume.

School canteen management methods

Strengthen the daily management of school canteens or entrusted operators, and implement the system of accompanying meals by relevant persons in charge of schools. Eliminate potential food safety hazards in a timely manner.

School cafeterias strictly regulate food processing and production behavior, strengthen supervision and guidance of education and management of countering food waste in schools, and guide students to develop civilized dining habits of thrift and cherishing food.

The State Administration for Market Regulation and other four departments issued the "Notice on Coordinating the Food Safety Work in 2022", requiring the overall planning of school food safety work in the spring of 2022, urging and guiding off-campus feeding units and school canteens to strictly manage key food raw materials such as imported cold-chain food, strengthen the daily management of school canteens or entrusted operators, and comprehensively carry out self-inspection before the start of school.

Summary. Pro: Hello canteen to avoid waste methods have the following points: 1. Start from the quality of purchased goods to reduce loss and unnecessary waste;

2. Professional dish research and development team to ensure the taste of dishes, so as to avoid people from wasting because they are not in line with the taste;

3. The credit card data of the previous day is used as a reference, and the actual number of diners on the second day of pre-investment cannot deviate by 3-5%;

4. According to the off-duty time of the factory, hype in batches, which can well control the control of the amount of contracted ingredients in the canteen;

5. In the canteen and restaurant, do the propaganda and sign of saving to promote the spirit of saving;

6. Dispatch management, security, etc. to supervise hard food waste from the side;

Legal basis: "Anti-Food Waste Law of the People's Republic of China" Article 1: This Law is formulated on the basis of the Constitution so as to prevent food waste, ensure national food security, carry forward the traditional virtues of the Chinese nation, practice the Core Socialist Values, conserve resources, protect the environment, and promote sustainable economic and social development.

How to avoid waste in the canteen.

Pro: Hello canteen to avoid waste methods have the following points: 1. Start from the quality of purchased goods to reduce loss and unnecessary waste; 2. Professional menu research and development of small and wide key groups to ensure that the dishes are clear and lacking, so as to avoid people from wasting because they are not in line with the taste; 3. The credit card data of the previous day is used as a reference, and the actual number of diners on the second day of pre-investment cannot deviate by 3-5%; 4. According to the off-duty time of the factory, hype in batches, which can well control the control of the amount of contracted ingredients in the canteen; 5. In the canteen and restaurant, do the propaganda and sign of saving to promote the spirit of saving; 6. Dispatch management, security, etc. to supervise hard food waste from the side; Legal basis: "Anti-Food Waste Law of the People's Republic of China" Article 1: This Law is formulated on the basis of the Constitution so as to prevent food waste, ensure national food security, carry forward the virtues of the Chinese nation, practice the Core Socialist Values, conserve resources, protect the environment, and promote sustainable economic and social development.

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Thank you. I hope Jiajia can help you, if you are satisfied with my service, please give a thumbs up, I wish you all the best!

If the canteen wants to reduce costs and increase profits, it needs to start working hard to save ingredients. It is also necessary to start working on the bidding of food. There is also a need to reduce the waste of some resources. Let me give you a specific example of how canteens can reduce costs and increase profits.

1.The first is that canteens can start to reduce costs and increase profits by saving ingredients. For example, when cooking or cooking, you should know how much the whole employee can eat.

Once you've determined how much your employees can eat, start making choices based on how much they eat. Choose the appropriate ingredients and choose the corresponding things. It's a lot easier that way.

And the cost will be naturally controlled. When the cost is controlled, the profit will naturally be higher.

2.Then the purchase price of food is also a very important thing. If the purchase price of the food is high, then the natural cost will be higher and the profit will be lower.

Therefore, a bidding model can be introduced. For example, which vegetable store can give you a lower **, you will use which vegetable store. This way you can get a relatively lower ** overall.

And you can even hire a special procurement to choose. For example, which procurement can come in with a lower **, let him serve as a long-term procurement. Finally, let's consider the issue of regularization.

It will also be more effective.

3.The last way is to reduce costs and increase profits by reducing the waste of ingredients. Because many people can't eat so much in the cafeteria, but he will eat a lot.

Therefore, if you want to reduce costs and increase profits, you can increase profits and reduce costs by not letting some employees waste them. For example, put up slogans that reduce waste. Or a fine if the employee wastes it.

In this way, the cost of the entire canteen can be reduced a lot, and some profits can be increased. It's also a relatively good method.

To reduce the cost of the canteen, the following ways can be adopted:

1.Strictly control the quantity of ingredients purchased to avoid wasting too many ingredients.

2.When cooking food, restaurants should strengthen their food budgeting and planning, and try to provide the right amount of food for each meal as accurately as possible.

3.Remind diners not to waste food before the meal, and set up a discarded food dumping point in the dining area.

4.Use leftovers to create new dishes, or process leftovers before reusing.

5.Encourage diners to choose their own portions, and highlight the slogan "less and more" in food promotions.

These methods can effectively reduce the cost waste of canteens, promote the virtuous cycle and reuse of food resources in Qianqiao, and are also of great significance for environmental protection and social responsibility.