In-depth industry analysis, what is the difference between semi-finished dishes and traditional cooking?

In recent years, a wave has swept the catering industry. The traditional cooking method in everyone's concept can no longer meet the needs of the market and users. More and more hotel owners and chefs find it difficult to manage catering. The following lists the comparison between traditional catering and semi-finished ingredients, and there are more dry goods. For example:

1, with high cost. For hotel operators, the daily cost of human wages, raw materials and time is an unavoidable fact. Recruiting a skilled chef has become the standard of catering terminals, and it will also pay a huge salary cost. Raw materials are collected from the market, cleaned, picked, simply processed, and then put into a pot for production. Every link is essential, but every link is wasted. High cost has become a big worry for hotels, farms and other docks.

]2, the production is slow. The kitchen is busy, and the customers at the front desk are urging. The complicated process of traditional cooking doomed customers to need more time and patience to wait. Often lose some tourists. Even left a "red card" impression on customers and became a one-time customer. The procrastination of time rhythm has lengthened the meal time of a single customer. Thereby compressing the passenger flow that can be received at the same time.

3. Innovation is difficult. The fresh experience brought by creative dishes can often attract more new customers to participate in dining. But for catering, chefs should have the ability, creativity, time, and courage to invest in innovative costs and professional industry knowledge.

4. Quality fluctuation. The taste of a dish is related to many factors, such as the quality of raw materials, the type of slices, temperature, seasoning, time, chef's skill and so on. Manual control link, variable factor. Poor customer experience.

Relatively speaking, hotel semi-finished dishes can solve the above problems well.

1. First of all, the semi-finished ingredients are eight ripe, and the manufacturers directly solve the problems of buying vegetables, washing vegetables and cutting vegetables, so as to make a package quantitative and scientific, and reduce the waste of raw materials in each link. It can also save the labor cost of each link.

2. Secondly, because of its characteristics of stir-frying or heating for instant eating, the production of kitchen products is accelerated intuitively. You can serve a dish in a few minutes on average.

3. What's more, the industry of hotel ingredients and prefabricated vegetables has developed for more than ten years and matured, such as semi-finished vegetable manufacturers in Hunan Province. We have decades of industry experience, we have our own R&D team, and the manufacturers dedicate their money to R&D, and the products are very popular.

4. Finally, the mechanized production of standardized assembly line ensures the quality and quantity of products, and each package of the same product has a stable taste experience.

? In fact, the comparison is not only the four points listed in the article, but also different. You can call 400-800-974 1 to learn about the experience.