How to create a waterless canteen in catering?

Catering should build a five-water canteen, and pay attention to its own hygienic environment. Prevent water accumulation. Sanitation is not up to standard.

Canteen Youfan investigated various management types of canteens, summarized the experience of improving canteen management, and integrated the only way of smart canteen into the system function:

-Accurate meal reporting without waste-

The canteen provides meals to internal employees, and it is completely possible to count the number of people and prepare meals carefully.

The canteen is reformed with food in the canteen, and employees can order meals in advance online; The canteen can also be used to prepare meals in rations. Prepare meals down to the dishes, which not only reduces the input of raw materials, but also reduces the generation of kitchen waste, and employees no longer worry about running out of food when they go late.

-Quick pick-up meal-

At the same time, the smart canteen helps employees eat efficiently, and also provides a new solution for dining management during the normalization of epidemic prevention and control, which solves the problem of queuing and gathering during meals, and 500 employees can complete all meals in about 15 minutes.

Scan the code The function of scanning face to pick up food can not only speed up the pick-up, but also streamline the service staff and save costs.

-Collect feedback to improve the service-

In traditional canteens, problems such as high operating costs, low work efficiency, and poor taste are caused by a lack of communication. The canteen has meals as a communication channel, which is not only manifested in pre-meal reservations, auxiliary meal preparation, but also in post-meal evaluation and business improvement.

The post-meal evaluation function can collect the real feelings and needs of employees after each meal, help the canteen improve, and provide a better dining experience.

-Optimize the management of meal subsidies-

Many units also have a commissary for employees who do not need to eat and cannot use up the meal supplement to digest the remaining meal supplement. However, self-built commissaries also have three significant drawbacks: they have to hire someone to manage them, they have to rent space, and they need to take the risk of hoarding goods.

These problems can be properly solved through the online function of having meals in the canteen: online ** does not need a venue; Fool-like easy to put on the shelves, no need to be supervised; Prepare goods according to the order, and perfectly avoid the risk of cargo damage.

Smart restaurants are simply "Internet + canteens". Everything from meal preparation, billing, ordering, and cleaning can be automated.

In the traditional canteen, cashiers are required to settle bills, aunts need to wash dishes, special personnel need to recharge meal cards, and managers need to inspect and deal with problems at any time. A 1000 canteen, including cooks, dishwashers, cooking aunts, etc., requires about 20 people, and it is often overcrowded. High labor input and low work efficiency make it difficult for canteens to make profits for a long time.

In the smart canteen, cashiering, decontamination, and recharge are all completed by self-service equipment, and the labor can be greatly reduced. In addition, the operation of functions such as mobile phone ordering, clean vegetable sales, face payment, etc., allows consumers to experience a higher level. In layman's terms, it is the use of technical means to reduce labor, improve efficiency, and improve satisfaction.

Like you, the canteen of 1,000 people must be managed well, otherwise we will lose money if we can't make money, we are a small canteen, and we have recently used the small program of the canteen to have rice, which can be done in smart canteens, such as employees reporting meals in advance

The smart campus is based on a variety of application service systems as the carrier, and fully integrates teaching, scientific research, management, and campus life to achieve a modern teaching environment. Cloud computing, artificial intelligence, big data, Internet of Things, etc., will apply people, vehicles, things, food, housing, transportation, teaching and research to all fields of the campus.

The smart campus perfectly solves the current situation of inconsistent background data, inability to complete data interaction, and lack of unified management.

Alipay Smart Campus.

Smart Campus Case.

The school uses the smart campus system to carry out learning, guide students to eat smartly, and evaluate. Through the Internet of Things and artificial intelligence, the school software and hardware are combined to improve efficiency.

The future development of smart canteens.

With the increasing demand for contactless payment under the prevention and control, many friends have recently consulted about the solution of the smart canteen, which is mainly a solution to the dining place of various colleges, hospitals, parks, government and enterprise institutions. According to the solution of the smart canteen, it can effectively solve the problem of dining for the staff in the team, and the smart canteen solution has different and feasible dining solutions according to the current situation of the diversified business district, which can be said to basically take into account all group meal canteens.

To create a new type of canteen, first of all, from the smart canteen management background to the settlement system to the intelligent hardware configuration facilities, must be strictly controlled, so that people who have a traditional numb concept of the canteen have a refreshing change.

The self-service ordering machine of the smart canteen can be used in the ordinary storefront of the canteen, the takeaway delivery store and the supermarket scene, where the customer orders and places an order on the customer screen, and uses face recognition, scanning *** or swiping the card to pay.

The canteen technician can query all the order details, the canteen staff can easily solve the order information, and the data information can also be transferred to the back-end system, so that the manager can analyze the customer's menu and the operation status of the canteen.

2. Circle intelligent food cabinet.

Diners can go to the Chengyuan smart food cabinet at any time according to their own time arrangement, and pick up the meal by scanning *** SMS verification face recognition and other methods, because of the hot and cold insulation function of the Chengyuan smart food cabinet, diners don't have to worry about the problem of reducing the quality of the meal due to the late time of going to the table. It saves time and effort, saves energy and is environmentally friendly, and allows diners to arrange their dining time more flexibly.

3. Circular visual settlement table.

The Circle Smart Settlement Table in the smart canteen allows diners to complete the payment more quickly. After diners choose their favorite dishes in the smart canteen, they place them on the smart checkout table. According to the identification of the dishes, the checkout desk analyzes the dishes through data statistics, and diners can immediately settle according to the method of scanning***, swiping cards or face recognition.

The whole settlement process does not require manual intervention, and the settlement time of meal pick-up is accelerated, which prevents long queues from endangering the dining experience, and can also save the labor cost of the canteen.

Chengyuan Smart Canteen has proposed a series of software and hardware products and humanized customized development services for the group catering industry to provide customers with the most suitable smart canteen solutions.

Establish a card-holding system and self-service meal selection.

**Employee canteen management system.

1.Kitchen management.

Code of Conduct for Kitchen Workers, Hygiene Regulations.

Strictly abide by the company's regulations, pay attention to personal hygiene, cut nails frequently, cut hair, and do not spit.

When working, you must check whether the food has deteriorated or tasted, and deal with the problem in time.

Wear work clothes at work, and smoking is strictly prohibited at work.

Operate in strict accordance with food hygiene requirements to prevent food poisoning.

After washing, the tableware should be neatly organized and arranged regularly.

In the work, we will carefully calculate in strict accordance with the food standards, so as to maximize the color, flavor, pattern and variety diversification.

The entire cooking process must be carefully cleaned and served on time, in the right quality and in the right quantity.

Clean every day, three times a month, to ensure that the kitchen is hygienic and hygienic.

Management system. All the items that need to be purchased in the kitchen must be submitted to the administrative director, and then purchased by the designated personnel of the administrative department, and the documents purchased are according to the procedure: signed by the administrative director - reviewed by the general manager - written off by the financial cashier.

The food purchased by the kitchen shall be randomly inspected by the administrative department every week from time to time, and the contents of the random inspection shall be the quality and weight of the food. For unqualified food, refuse to accept and deal with it according to regulations.

No one is allowed to take away all items from the kitchen for any reason.

Cutlery must be kept in a safe place, and no one can remove it for personal use without permission.

Tableware must be checked once a day, in addition to normal wear and tear, when there is a shortage of inventory, it is necessary to find out the cause and hold accountable in time.

2.Employee Meal Convention.

Meals are all held in the restaurant, and no other place in the factory is allowed to cook and eat.

Meals are strictly based on the restaurant's dining hours, and its restaurant opening hours are as follows:

Breakfast: 07:00-7:40 Lunch: 12:00-12:30 Dinner: 17:30-18:00

The specific meal time shall be subject to the time specified in the off-duty schedule of each department.

Employees must queue up to get food and be managed by kitchen staff and security guards. It is not allowed to cut in line, do not prepare, and one person plays multiple copies.

When eating, you should have a good posture, and do not wave chopsticks, spoons, or forks to prevent obstruction of adjacent tables.

No loud noises are allowed during meals, and bowls, chopsticks, and spoons are not allowed to make a sound of impact.

The fruit core is made of bones, and the leftovers of the meal should not be discarded. After eating, each should tidy up the table and turn the designated bucket upside down.

Strive to be thrifty, eat as much as you want, and put an end to leftovers.

Smoking is not permitted in the restaurant.

All third-party manufacturers who come to the factory to negotiate can eat in the cadre restaurant, but must notify the kitchen before 10:00 a.m. and 15:00 p.m., and the cadres of the negotiation department will bring them into the restaurant for dinner.

If all departments work overtime until 23:00 or start the night shift, they must notify the kitchen before 16:30 in the afternoon, so that the kitchen can prepare the work, and the meal will be reported after the meal.

On the 1st and 15th of each month, a snack system will be implemented, and diners must hold a ticket for additional meals.

The first is the division of labor and the selection of people. Plan the next source of a total of several personnel, to determine how to divide the labor, such as cooks, cooks, procurement, etc., to consider all the details of the work comprehensively, can be specific to pick vegetables, cut vegetables who is the best.

Establish a reasonable system, preferably to supervise each other. For example, other personnel are responsible for buying food, the chef reviews and signs, and the management department reimburses. According to the situation of the canteen, determine the capacity of the canteen, and give appropriate rewards when exceeded. Formulate a reasonable dining management system.

Always understand the situation of the market and canteen, correct the big problems in time, find the reasons for the small problems, and gradually improve.

Precautions for the summary of the work of the canteen:

We must seek truth from facts, and basically do not exaggerate our achievements and not narrow our shortcomings; this is the basis for analyzing and drawing lessons.

Be organized. The sentences are smooth and easy to understand.

Be detailed. There are important and secondary, and the main points should be highlighted when writing. The questions in the summary should be prioritized and detailed.

Several aspects of doing a good job in school canteen management:

1. It is required that the school canteen must have a license issued by the health administrative department, and the management and education of canteen employees should be strengthened, and the school should formulate a training plan for canteen managers and practitioners;

2. Strictly abide by the hygienic requirements of food procurement. Canteen buyers must purchase food and its raw materials from business units with valid health licenses; It is necessary to store food scientifically and reasonably;

3. A pass-through pre-entry room with handwashing, disinfection and changing facilities should be set up at the entrance of the special room of the processing business site. If there are no conditions for setting up a pre-entry room, handwashing, disinfection and changing facilities should be set up at the entrance of the special room;

4. Those who suffer from dysentery, viral hepatitis and other digestive tract infectious diseases, ** diseases and other diseases that hinder food hygiene shall not be engaged in the operation of contacting direct food;

5. Do a good job in the management of students' meals. Organize students to line up for meals in an orderly manner to prevent crowding and scalding accidents. Conduct regular physical examinations for students, encourage students to bring their own dishes and chopsticks, and strictly prevent intestinal infectious diseases;

6. The school should regularly strengthen the safety and health inspection of the school canteen by the logistics and general affairs management personnel.

In general, if you want to be a good food and beverage manager, you must be conscientious, treat no one well, and communicate with them often, so that you can have a good grasp of the employees' ideas and take corresponding measures.

Canteen staff must be polite and self-cultivated. Service-oriented.

Staff must wear work clothes, masks and gloves when working; No beards, long nails, and long hair for male waiters.

The restaurant should be open according to the factory's work and rest hours, and it is absolutely forbidden to provide catering to colleagues in the factory at non-designated times.

If there is a situation where the dining staff is vexatious, do not argue with them, and ask for the assistance of security guards if necessary.

Canteen staff should abide by the company's time regulations, and should not bring other people into the company without permission to keep the restaurant clean as a whole, and the area around the restaurant should also be cleaned.

Work utensils should be kept neat and clean, etc.

Do not smoke, gamble, or drink too much while working.

Staff need regular physical examinations, and will not be hired if they are unqualified, and they can only be hired until **.

First of all, of course, it is to understand the general situation about the catering industry, refer to some experienced and successful restaurants in the catering industry, learn from their management system, study it, feel whether there are loopholes in their management, etc., and then say, in fact, the most important thing, catering, just eat, drink and play, of course, the food should be delicious, attractive, play things to be fresh, and drink to satisfy people's appetites!! If it is a restaurant like Hunan cuisine or Cantonese cuisine, of course, it must first be in an authentic place, and then call to innovate in the authentic.

It seems that many restaurants will have new dishes and so on, in fact, their own chefs will match it, and if the taste is good, some people will eat it, and there will be more of the restaurant's signature dish "Experience as a waiter, hehe, general knowledge".