You wasted more than just a steamed bun. what do you think?

The media once exposed such a news: employees in a hotel often throw away steamed bread when eating staff meals, because a large number of leftover half steamed bread will be thrown away every time they eat, which makes the company leaders feel that employees are wasting and very angry! So the leader ordered the hotel manager to eat all half of the steamed bread in the previous meal!

An employee informed a certain media about this matter, and the media reported it again, causing a thousand waves. This incident has aroused widespread concern in society, from economy to human rights, and even put forward the labor law. Finally, the leader had to admit his mistake to the hotel management and review his excessive behavior.

However, after the incident, there has never been a situation in which employees left half a steamed bread in this restaurant. An employee wants to eat steamed bread, he will take the initiative to find another employee to eat it together, otherwise he will not break the steamed bread!

Anyone who has cooked staff meals or had the experience of big pot meals knows that group meals are wasteful and difficult to manage. Faced with this problem, it is obviously not advisable to adopt the method adopted by hotel leaders, because this method is too simple and rude to solve the problem fundamentally!

After this happens, managers should first consider whether the steamed bread in the hotel is too big, or whether many people can accurately predict whether they can finish it before eating steamed bread; For example, you can make the steamed bread smaller, or if you can't finish it, you must find another person to share it with you, and so on!

Of course, the latter method needs good supervision to be effectively implemented. If you do this, I'm afraid there will be a lot of steamed bread left. The restaurant can also fry the steamed bread of the last meal and add some cream to make it? Gold steamed bread? Eat! Practice has proved that employees still welcome this kind of steamed bread and will give priority to it!

There are always more ways than difficulties, and the way to find a solution is to investigate carefully, think deeply and brainstorm. When managers find the most effective way to solve this problem, they can make it a system and implement it in practice!

The idea of a steamed bun makes us understand that it is a persistent thing to catch waste in the catering industry, and many bosses or managers suffer from no good way. However, the main waste can not only be grasped from the saving behavior of employees' lives, but also far exceeds the waste of employees in many aspects.

So, what are the main aspects of waste in the catering industry? First, the waste caused by traditional processing methods The waste standard caused by traditional processing methods is shown in many aspects: there is too much water in the kitchen because there is no clean vegetable supply; Use too much cooking oil when cooking; Excessive investment in processing a special dish leads to the waste of fuel, water and electricity; The waste caused by the unsuccessful processing of dishes by disciples; Stove seasoning and soup are deteriorated due to poor storage or waste of pulp, paste and powder; After use, most of the fried oil, chicken and minced meat, that is, some seasonings, are dumped or washed into the sewer with water, and so on!

Traditional processing causes great waste. Some of this waste is unavoidable for the time being, so we can only adopt a more reasonable way to reduce the waste as much as possible! This kind of waste may happen at any time, and sometimes it will be affected by employees' emotions, so it is not surprising that regulations and systems are helpless. But if we don't reduce and eliminate this kind of waste, what is the science and standard of hotel management?

Second, the waste of responsibility refers to the waste caused by lax management or weak sense of responsibility. These wasteful phenomena can be seen everywhere, such as running, running, dripping or not using the tap water in the kitchen; Dietary electrical equipment idling; The lighting is always on; Exhaust and smoke extraction equipment idling; Waste caused by unplanned or one-time processing of raw materials and so on!

These are all manifestations of responsible waste and belong to unnecessary waste. Responsible waste shows that the management level of the restaurant is not high, which requires managers to seriously investigate, formulate a reasonable system and manage it well!

3. Conceptual waste refers to the waste caused by customers' extravagance, respect for dignity and respect for face. Due to the processing methods and flavor characteristics of dishes, there are endless meals, vegetables, soups, fruits and snacks on the dining table, whether it is a banquet or a banquet. It is almost impossible to see a restaurant with completely empty plates, pots, bowls and dishes. Customers know that they can't finish eating, and there are still some intact dishes and snacks. A table full of chicken, duck, fish and even more upscale dishes were poured into the sewage tank. Who would have thought that our bowl of rice and grain are full of the blood and sweat of farmers? The teachings of the ancients have become a distant and pale emotion in the hearts of modern people!

At present, the above-mentioned waste phenomena are common in restaurants, but these phenomena have not attracted enough attention from managers, let alone in-depth study of restaurant waste. General restaurant managers will make a fuss about strengthening management and cost accounting, and formulate measures, but the analysis of the waste phenomenon in restaurants is not detailed enough, and it is difficult to attract the attention of managers and practitioners. In this way, the actual waste phenomenon will be normal, and even become accustomed to it. Therefore, put an end to food waste medicine and implement it in the work process of every employee!