In order to eliminate waste, the restaurant adopts the last elimination system. How should restaurants reasonably put an end to waste?

1, promote half a side dish and introduce "one person"

Catering units promote large, medium and small dishes; Encourage the provision of small half plates; Arrange the banquet reasonably, design the menu scientifically, adjust the quantity and weight of dishes, and do not use disposable tableware. For example, rice bags can introduce men and women, men eat big bowls and women eat small bowls. The quantity of the set meal should be controlled, the serving speed should be fast, and the table should be full. You can also implement the "one person, one meal" package.

2. Reasonable material preparation

Avoid waste caused by raw material damage. Including the calculation of feeding speed, warehouse management (clearly marked purchasing time, first in first out). Push raw materials that are about to expire or cannot be saved.

Step 3 control seasoning

Standard delivery to avoid waste.

Don't mislead consumers to order too much food.

Signs, videos, banners, propaganda slogans or posters such as "Save food and put an end to waste" and "Order good food and pack leftovers" are placed in the restaurant.

Guide consumers to establish a new concept of scientific diet, guide young consumers to develop good habits of advocating economy and practicing economy, consciously resist extravagance and waste, advocate green consumption, cherish food, pay attention to a balanced diet, and rationally match dishes. When ordering, push dishes according to age and gender to remind guests to eat less and not to eat more, and not to mislead consumers to eat more.

5. Promote the N- 1 dining mode.

The N- 1 ordering mode is implemented, that is, 10 dining guests can only order 9 dishes, which is not enough to add more dishes to ensure that customers eat well. If all the dishes are on CD-ROM, the restaurant can receive small gifts at the front desk, give red envelopes to CD-ROM consumers and provide preferential dishes. It not only increases customers' interest in dining, but also encourages consumers to save and not waste.

6. Remind guests to pack.

When the customer checks out, he actively prompts and provides packing service for the unfinished meals. Don't pack too high-end products. The waste of packaged goods is also the waste of catering.