Kitchen waste should not be underestimated

Extensive management of

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: whether it is raw materials, ingredients and other materials, or serious energy consumption waste such as water and electricity, the utilization rate of food materials is only 70%. Vs. fine management: the utilization rate of food materials can reach 99%, the energy consumption cost of each month is reduced by more than 40%, and the waste of kitchen is reduced by 15%.

“4D Kitchen: it is a 4D management mode of sorting in place, responsibility in place, training in place and implementation in place.

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5g Kitchen: from the production of dishes to the cleaning and disinfection of kitchen utensils, all the steps are electronic management, and the production control is realized according to “seconds”. The purchased food materials are also stored according to the quantity of the day, forming a daily and clear habit.

“catering enterprises should say that to resist waste, the first thing to start is the kitchen link, because to businesses, reducing waste is to save costs.” On August 17, when visiting many restaurants in Chengdu, the reporter found that the restaurant kitchen actively stopped the waste of food compared with the food waste of consumers in the ordering and dining links. What are the waste places of

kitchen? How much waste? From the cost control, the business has come up with many ways. The waste of food materials and energy consumption of

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is the peak of meal, which is the standard solution to the problem of “big hands and feet” by standardization. In front of the cattle water cooking restaurant on the 8th floor of Chengdu Qunguang square, many diners have been waiting outside the door, and there are no seats for the food in the hall. Six chefs are busy in the transparent glass window on the right side of the

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lobby. Only the oil burning heat sensor on the kitchen oil pan can be seen. According to the order, 30 grams of vegetable oil will be poured automatically according to the fixed measurement. At this time, the fire on the furnace plate will be heated to 240 ℃ in a set 15 second time, and then the fire will be turned off automatically. Nearly 100 fresh beef slices according to the measurement have been packed on the operating table on the right side of the

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furnace. The cook poured a plate of sliced beef into a hot pan and cooked. In less than a few minutes, a spicy boiled beef was out of the pan. The whole operation process is simple and efficient, and it can hardly see the waste of food materials.

“we used to be really scared of waste.” Xiong abin, chairman of the cattle water cooking industry who has been engaged in catering industry for 32 years, admitted that in the past, under the extensive management, in the kitchen production, whether it is raw materials, ingredients and other food materials, or water and electricity energy consumption waste, it is a common phenomenon in the kitchen.

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bear a Bing grabs his fingers for example: peel potatoes, thin and thick all depend on chef’s craft; fried vegetables put oil, put more and less depends on the chef’s feeling; picking vegetables leaves, throwing more and less all depends on the chef’s mood Every day, the utilization rate of food materials is only 70%, which is still a waste of small head.

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in the kitchen dishwashing area, a dishwasher with timer has attracted the attention of journalists. “Do you have to do the washing?” Facing the reporter’s question, Xiong abin sighed that in the past, kitchen staff washed dishes and tap water tap were opened to the maximum open use, and now it is fixed quantity of water on demand. The power consumption of

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is also very amazing. Xiong said that in the past, due to no scientific planning, too many food materials purchased at one time led to the 24-hour operation of five freezers, “a month of water and electricity energy consumption will cost more than 300000 yuan.”

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in order to reduce various waste in the kitchen, Xiong abin decided to devote his energy to create “5g” kitchen, namely, from the production of dishes to the cleaning and disinfection of kitchen utensils, all of which realized electronic management, and realized production control according to “seconds”. At the same time, the purchased food materials were stored according to the amount of the day, forming a habit of day-end.

“the utilization rate of food materials can now reach 99%, and the energy consumption cost per month will be reduced by more than 40%.” Said Xiong. In order to reduce cost and efficiency and save energy, the

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have independently developed 5g kitchen in the niushui cooking restaurant, which greatly reduces the waste of kitchen by using standardized production methods. Our reporter Wei Wei took the

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disorderly management, which led to the standardization of chain anti application to solve the problem of “white throw away” problem

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. Just a few days ago, the prompt words of “kitchen is heavy and free from entering” at the entrance of kitchen are replaced by the sign of “4D kitchen please visit”, which has caused many consumers’ curiosity. What is the matter with the kitchen

4D? On that day, the reporter entered the newly built kitchen, the first feeling was like entering a small supermarket. The products neatly placed on the shelves were only changed into various ingredients, condiments, Kitchenware and tableware.

“4D kitchen is simply a 4D management mode with good arrangement, responsibility, training and implementation.” In the 4D kitchen, even a shovel of fried vegetables, soup spoon and dishwashing brush, all of them should go to the wall and return to the position, so as to achieve “tools not returned to the position, I will not go home” in this 4D kitchen. The reason for this is simple – there’s no way to buy again, to waste costs. The management of

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material adjustment is more detailed. On a multi-layer shelf for seasoning placed at the kitchen door, the reporter found an interesting detail: MSG, chicken essence, pepper noodles, sesame and other different ingredients are separated by a red line, and each kind of seasoning is marked with “maximum” and “minimum quantity”.

“don’t look at the small bottle of seasoning. It is easy to waste storage if the management is not standardized.” Chef Luo Li Tao said that there are generally dozens of dishes in Sichuan cuisine hall, and each seasoning is purchased in batches. By standardizing the placement and setting of the high and low quantity of the material adjustment storage, we can see how much stock is in a glance, thus reducing the storage waste. “There is no longer a phenomenon of expired products in the kitchen.”

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have requirements for the placement position, and the purchase and use of food materials are also very standardized. On the kitchen board, a chef is making the dish orange cherry meat. When entering the first step, meat cutting, only the pork the chef brought out was a piece of raw meat that had been cut into large squares. Cut a few knives down, and the remaining corners are leftThere are few materials.

“why is pork roughly cut in advance Luo explained that this was mainly to avoid waste. He said that the upstream suppliers should be asked to buy only the pork parts and approximate size required, so as to maximize the use of all food ingredients.

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vegetables are also required. In this shop, the daily use of radish reaches 40-50 kg. “In the past, radish was only left with meat, not skin. Now all radish skins have to be left to develop into new dishes. Bath pickles are one of them.” Luo Li Tao said that in this way, nearly 100 yuan of business income was increased every day.

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he Zhiwei once calculated an account: since the implementation of 4D management, kitchen waste has been reduced by 15%, gross profit increased by 2% – 3%, achieving the goal of reducing cost and increasing income.

reporter Chen BIHONG

original title: 4d5g kitchen cost reduction and efficiency enhancement secret