Why are some restaurants reluctant to brighten the kitchen ?

I feel that some restaurants are reluctant to judge the situation clearly, and some are because the ingredients in the restaurants are not particular, such as buying some relatively cheap fruits and vegetables that are not fresh in color, and they can't be seen by customers. Some are because the kitchen hygiene is worrisome, and the smoke and garbage are everywhere, and the hygiene is not up to standard. Some are out of secrecy, and some special dishes cannot be made public, so they can only be hidden in the kitchen.

Some of the cooking skills handed down by their ancestors do not want to be seen, for fear of being stolen by others, resulting in their own family's business being bleak, robbing their own business, and another possibility is that the hygiene is not up to standard, for fear of being seen by others.

It may be that consumers do not want to see the operation of chefs and waiters, do not want to publicize the process of food processing for catering, or they do not want to increase investment.

First of all, there is a problem with this topic, see this topic and know that the person who wrote this topic is a layman, no experience in the catering industry, the title of "catering industry" is too big and too wide, if it refers to Chinese food, it is also a red case and a white case, the white case is more convenient for the bright kitchen, the red case is also divided into cold meat and stir-frying, cold meat is also convenient for the bright kitchen, but when it comes to stir-frying, there is no play, the reason is not what secret recipe you think of, the process and so on, if you look at it next to you, you can learn the possibility? It takes a few years for a chef to learn, even if you stand next to the chef every day and watch you, you can't learn, the heat and operation essentials here don't tell you, and it's useless for you to watch every day. Why can't the stir-fry of the red case be brightly cooked?

In fact, it is because it cannot be done, the so-called bright kitchen is separated by a large glass, the chef can see the whole process in the face of the glass operation, please imagine the amount of oil smoke generated during the frying and cooking of Chinese food, the glass will be pasted in an instant, and nothing can be seen after two stir-frying, so this is one of the real reasons why the bright kitchen can not be brightened. In addition, the dishes of Chinese food are not as simple as imagined, and many things need to be processed a few days in advance. Some need to be boiled and then steamed and then fried, etc., and some need to be marinated in advance, the process is quite complicated.

Reluctance to increase investment. The implementation of bright kitchen and bright stove requires investment in the purchase, installation and maintenance of first-class transmission equipment, etc., which takes time to renovate the kitchen, and some catering service units are unwilling to increase investment.

Because the kitchen stove in many restaurants is relatively unclean, if they have such a bright kitchen stove, it will definitely cause some customers not to come here to eat.

I think restaurants are reluctant to cook because their dishes are not very clean and the ingredients are not very fresh.

Because there is some additional cost. And some restaurants will use some unclean food behind the back, and they don't want to be discovered by customers, which is very wrong.

The reason why some restaurants are reluctant to "cook brightly" is that they are not willing to tell others about their own production process.

You can sell noodles and snacks, how to light up the stove when you sell stir-fried vegetables, the complex operation process will not be clear, and the star-rated hotels will not know the kitchen, what will your small shop show. Personally, I think it has something to do with the category of operation, and everything else is secondary.

Their restaurant has its own unique flavor recipe, and they are reluctant to tell others, so they choose not to choose the bright kitchen and bright stove, for fear that their recipe will be stolen.

If you don't know how to cook, you can make a bright kitchen and a bright stove, and a back kitchen. Chinese meals usually come from behind. The kitchen is a ninth-rate job, and it is all dirty.

There are a lot of people's specialties, and they need to be kept secret, so they don't want to make it public.

The kitchen was too dirty to face customers.

There are many reasons for the unclear kitchen bright stove, one is that there is no confidence in the management of one's own kitchen, and the other is that the noise and fumes in the kitchen affect the customer experience, which cannot be generalized.

Good restaurants have their own cooking procedures and ingredients, and sometimes the taste is different when the procedures are different, so these are all secret recipes, how can you be willing to show them to others.

The bright kitchen and bright stove should be a big capitalist who thinks of a big family, the same dish in different order of cooking methods, or different proportions of seasonings to make the effect may be a hit, if an immoral person takes a piece of pre-processed dead pork and cooks it in front of you, can you see why?

For the company, catering development needs a catering professional catering business school to do a strong backing, so as to enhance the core competitiveness, talent reserve, is a necessary training condition for the catering industry, Qixi catering business school can physically land training talents, but also enhance the core competitiveness, help catering enterprises training management, which is also the future development trend of start-up catering small and medium-sized enterprises.

Cost, staff salary, bright kitchen and bright stove need manpower.

The snack bar is all bright kitchens.

Because they want to secretly add "secret recipes".