What are the good methods for quantitative implementation and management of dishes?

With the acceleration of China's reform and opening up and the improvement of people's living standards, the catering industry is developing continuously and the competition is becoming more and more fierce. Especially in recent years, the price increase has almost doubled, which makes the profits of hotels and restaurants quite low, and some even lose money. For such catering situation, enterprises need to constantly strengthen the management of dishes and services if they want to survive and develop in this market. Food is the life of the hotel, so how to make the dishes fine and have a stable quality? The quantification of dishes plays a key role.

First, stabilize the quality of dishes. Aft that quantification of dishes, every dish, include pasta and cold dishes, has a reasonable standard quantification table, and operators can prepare dishes accord to the ingredient list, thus avoiding the previous blanking based on feelings and experience, thus keeping the quantity of each dish consistent, ensuring the quality and quantity of dishes and reducing the complaint rate of customers.

Second, improve the accuracy of gross profit margin. At present, there is a common phenomenon in many catering industries, that is, the gross profit margin is unstable and fluctuates too much. In addition to the unstable market price, a very important reason lies in the inconsistency of dishes. After the dishes are quantified, the gross profit margin quantification table is scientifically and reasonably calculated, so that each dish reaches the standard gross profit margin, which is relatively accurate.

Thirdly, it is easy to operate and improve work efficiency. This is particularly prominent in cakes. There used to be a saying: noodles with more water, noodles with more water, reflecting the practice of not having an accurate formula and doing it entirely by feeling. This can not only ensure the quality of dishes, but also improve work efficiency, and even delay work in serious cases. If there is a standard formula, the situation is different. Cutting according to the formula can save one-third of the time and improve the work efficiency unconsciously.

Fourth, quickly train employees and improve their technical level. Some kitchen workers often complain that they can't learn anything or learn too slowly. In fact, it's not that the hotel doesn't pay attention to training, nor that the master's skills are not high, but that in the process of learning, he didn't do it according to the standards with his heart, and then he understood it completely by feeling, and then he improved his technical level through his work experience. If a formula of "mastering a standard quantification" is added in the middle, they can get twice the result with half the effort and improve their skills quickly.