专注餐饮调味标准化

专注餐饮调味标准化

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Standardized catering seasoning PK catering chef

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  • Time of issue:2020-11-17
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Standardized catering seasoning PK catering chef

(Summary description)In the past, it is no exaggeration to say that a chef can almost decide the life or death of a restaurant. Chefs with superb skills have always been the most important personnel in major restaurants. It is even said that a restaurant can have no one, but there must be no chefs who can satisfy the taste buds of diners. Therefore, the importance of chefs is self-evident.

  • Categories:Corporate News
  • Author:
  • Origin:
  • Time of issue:2020-11-17
  • Views:0
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In the pre-dining era, the chef decided to live and die
 

In the past, it is no exaggeration to say that a chef can almost decide the life or death of a restaurant. Chefs with superb skills have always been the most important personnel in major catering. It is even said that a restaurant can have no one, but there must be no chefs who can satisfy the taste buds of diners. Therefore, the importance of chefs is self-evident.餐饮调味标准化PK餐饮厨师化

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The chef is known as the soul of catering. A skilled chef can bring a good reputation and a steady stream of customers to the store, and can increase unexpected income for the store. Therefore, in the pre-dining era, the major Food and beverages do everything possible to retain skilled chefs, and strive to improve their working and living environment, so that chefs can have a good working condition. However, over-reliance on chefs has also caused various problems in many restaurants, and even some without professional ethics, reverse kidnapping and bosses, causing a series of problems.

 

餐饮调味标准化PK餐饮厨师化

Therefore, at this time, the "standardization of catering seasoning" came into being. For a time, the industry continued to pursue it, and it was called a model of "de-cooking". After all, under the circumstance of reducing the limit of catering management, reducing the number of chefs means catering standardization. A certain effect has been achieved, which is conducive to branding and replication, and labor costs have also been reduced.
 
For this reason, we also visited many excellent supply chains in the southwest region, such as Sichuan Chuanhai Chenyang Food Co., Ltd., to understand related issues. Chuanhai Chenyang began in 1994 and has focused on catering customization for more than 26 years. It is a professional customized production enterprise integrating production, research and development, and service. Its products include seasoning oil, vegetable oil, and compound seasonings. From product experience, production capacity, In terms of R&D strength, factory area, unique intellectual property rights, and smart production equipment, it is an excellent supply chain brand in the southwest region.

 

餐饮调味标准化PK餐饮厨师化
According to communication, we learned that, in fact, standardization is the production method of industrialized thinking, and cook-ization is the traditional insistence of empiricism. When the two production methods collide, what kind of sparks will come out? Where is the future direction of catering? We might as well let them PK.
 
1. Cost is PK, chefs are well paid, standardized costs are controllable
 
First of all, excellent chefs are well paid, which puts a lot of pressure on labor costs. The salary of the chef and vice chef is basically nearly 10,000 yuan, and the salary of the small chef and the passer is basically four to five thousand. The salary of a master can hire at least three or four small workers, that is to say, to open a store, the labor cost of the back kitchen alone is tens of thousands of yuan. Not counting the front office cashier service staff. Coupled with the fire in the restaurant, the landlord took the opportunity to ask for a series of consumption, which made the cost of the restaurant extremely terrible.

 

餐饮调味标准化PK餐饮厨师化

 

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In terms of stable cost and quality of raw materials, Chuanhai Chenyang conducts scientific and accurate cost analysis for customers, formulates practical cost control and cost accounting systems, and relies on the advantages of mass centralized procurement with first-line suppliers and origin regions to ensure products On the basis of quality, the cost is minimized, and at the same time, due to the long-term procurement cooperation of Chuanhai Chenyang, it is ensured that the cost of raw materials fluctuates in a controllable range.
 
2, taste PK, chefs rely on hand feeling, standardization depends on stability
 
90% of customers will order the restaurant’s signature dishes, and the production of dishes relies too much on the chef’s touch, because people themselves are variable, and the taste of cooking depends on the person. It is difficult to achieve a stable and continuous taste. The chef’s Mood and physical condition may all have a big impact on the taste of the product.
 
餐饮调味标准化PK餐饮厨师化

In the production process, the R&D team of Chuanhai Chenyang determines the moisture content, the value of the core components of the raw materials, and temperature control based on the products required by the user. Dozens of scientific process standards are determined by the professional quality control team. On-site monitoring and equipment monitoring are performed at the same time. To carry out, with scientific standards and rich practical experience, with uniform production standards, to ensure the high stability of products.

2, 3, product upgrade PK, chefs rely on experience, professional factories rely on R&D

After all, people have a lot of variability, and cooking itself is difficult to quantify indicators. In many cases, the management of chefs can only rely on personal initiative and responsibility. Nowadays, a new generation of young people dining out and consuming, they advocate fun and interesting fast fashion, and they have higher and higher requirements for new and explosive food products. Explosive products are time-sensitive, because the research and development logic of new products needs to find inspiration from industry development trends. Restaurant chefs themselves shuttle in the kitchen, and do not have time to understand the development trend of the catering market and customer preferences, so the difficulty of product upgrades will increase accordingly.

Relying on more than 26 years of service management, Chuanhai Chenyang has created a unique information collection and feedback mechanism. It obtains big data from 60,000+ stores across the country and tens of millions of users for analysis, and keeps abreast of consumer demand for catering and The ever-changing development trend of the catering industry predicts the future and takes the initiative to improve, while ensuring that the unique flavor of catering is industrialized.

餐饮调味标准化PK餐饮厨师化
Unique "supermarket" customized service, fully open to customers from raw material selection, process matching, and food processing methods. All high-quality resources and production methods are controllable and optional, and professional R&D engineers are equipped to carry out ideas for customers. Possibly, guarantee the realization of every idea. Keep up with the trend of the times, help customers to achieve product upgrades and taste iterations, and always remain competitive.
 
4. Chain replication PK, chef training is a problem, and standardization of catering seasoning is more stable
 
When catering is branded and needs to be replicated, it will be very difficult to unify the tastes of the dishes. At the same time, the tastes made by every chef cannot be 100% consistent. Suppose you open 100 stores. So if hundreds of chefs in 100 stores have to make the same dishes, the cost of management training and the difficulty of implementation are enough to overcome a certain scientific and technological problem.

 

餐饮调味标准化PK餐饮厨师化

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Chuanhai Chenyang relies on a strong team and standardized processes. From product project establishment, taste analysis, cost positioning, product research and development, application to the presentation of dishes, Chuanhai Chenyang has established a highly specialized and professional process design. Even if we are faced with the projects of multiple customers at the same time, we still guarantee that each project will be completed by a complete working group to ensure that the project is completed within the effective time, the test results are presented within 3 days, and the initial taste of the finished product is given within 7 days.

The standardization of catering seasoning is the way to upgrade the catering industry

Through in-depth communication with Chenyang Chuanhai, we feel that high-end dishes are chef-oriented and artistic dishes can be retained, but standardization of mid-range dishes and home-cooked dishes should become the production method.

Standardized catering seasoning, even waiters can get started quickly. As long as the division of labor in the restaurant is clearly defined, the time for preparing dishes will be shortened. Regardless of how the kitchen staff moves, it can be guaranteed that the dishes will be consistent at all times every day.餐饮调味标准化PK餐饮厨师化

De-cooking does not mean to completely remove the chef, but to allow chefs with excellent craftsmanship and technology to work in research and development positions, and cooperate with food engineering and food nutrition talents to lock the best products, tastes, and craftsmanship, and then professional The catering seasoning standardization factory for production, analyzes with professional instruments to obtain accurate data, turns the skills in the hands of chefs into reproducible, evaluable, and operable production tools, so that the chef can do research and development, and the little chef can do cooking. New production methods.
 
In addition to ensuring stability, we must also ensure timeliness to truly help the food and beverage needs, without being restricted by time, region, manpower, and production capacity, ensuring product stability and consistent taste, and helping the catering industry to be branded and chained smoothly. .
 
Chuanhaichenyang, more stable standardized production of catering seasoning
 

Chuanhai Chenyang adheres to the mission of "Let the world enjoy healthy and delicious Chinese food", control details, quality-oriented, introduce the first fully automated, intelligent and flexible customized production line, and practically implement strict quality management to raw materials Procurement, product development, production and processing, product sales, after-sales service and other links. At the same time, the company serves many domestic first-line catering brands, focusing on providing healthy, safe, delicious, and high-quality products to more than 3,000 industry brand customers and nearly 60,000 stores across the country, and is committed to building a leading catering supply service platform in China. Focusing on standardization of catering seasoning for 26 years.餐饮调味标准化PK餐饮厨师化

The professional quality control team conducts on-site monitoring and equipment monitoring at the same time, and in each production link, instrument recording and manual recording are dual-track parallel. The production site quality control team has more than 30 people, and it has effectively implemented strict quality management and achieved two-way quality traceability. It strictly controls all links from raw material procurement, product research and development, production and processing, product sales, after-sales service, etc., and makes every effort to guarantee products The stability and security.
 
Through the smart factory focusing on standardization of catering seasoning and the excellent catering supply chain brand in Southwest China, it guarantees the stability of the product and the good taste that can be replicated quickly.

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Sichuan Chuan Hai Chen Yang Food Co., Ltd.

Focus on standardization of catering seasoning, smart, safer and more stable

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