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Cafeteria food tastes

Position: Home > Complaints > Cafeteria food tastes

Cafeteria food tastes

Date: 2014-12-20

1, the raw material quality:
Different food materials to make food taste different, mold Chen Laomi, fake spices, cheap cooking oil, rotting vegetables and so can not make a fragrant spray tastes delicious meals.
Our dry materials (grain and oil seasoning) holds three certificates were purchased, and with "national quality inspection report" and other written materials in the cafeteria warehouse, ready to welcome the factory audit and government departments. Canteen provides local meat processing pork for Division I and the pork chop that has. Chickens, ducks, fish and other meats are from business license holders and other related documents shops or companies.

2, the operation process:
Produced food for too long, or use leftovers (especially vegetables) skillet saute or winter cold hot speed etc. will seriously reduce the delicious dishes.
Our cafeteria food produced using the process has been divided fried side dish of principle, so that employees can eat fresh, delicious hot meals; played on a meal of leftovers must be completely drained, absolutely not allowed to eat skillet; canteen food station with insulation is a basic requirement.
3, regional flavors:
In the long dining is concerned, no one habit and taste like home, if you hire a chef to do Xiangchuan Cantonese, that the views of staff may become significant. Should be based on employees from different provinces, the deployment of its chefs same region, the only way to make authentic authentic meals. While factory workers from across the country, but there are always large proportion of the party, if it is to the south of the Yangtze River based employees with spicy dishes on the main, if the North dominated the employee must have a meal of bread as a staple food in northern ; if Lingnan region (Guangdong and Guangxi, Fujian) more employees, with regard to the Guangdong cuisine, then fried a bowl of chili oil into the restaurant either take any food.
Our geographical proportion will promptly investigate the plant employees stationed in the cafeteria before, in order to better arrange and staff the same or similar geographical chef.
4, kitchen cooking skills:
Indeed poor taste because of the chef's culinary problems caused, whether the chef is really bad technology, or other reasons did not mind doing a proven Our chef will immediately swap to ensure that employees can eat authentic and delicious.
Relative self canteen or cafeteria for private contractors, we have more advantages in this regard.
5, the long boring:
When employees throughout the year is always one or two chefs eat fried dishes; somewhat taste and visual fatigue. Want to appear different, more new flavors meals.
Under normal circumstances, our chefs have regular rotation practices, prior notification factory alternation, no special requirements, such as factories, we will all be in exchange chef once every three months in order to change the taste of different dishes to satisfy the dining staff .

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