The kitchen is the production place for the catering industry. It is the key to improving efficiency, reducing costs, innovating selling points and creating profits in the catering industry. Especially in the fierce competition of the catering industry, how to maintain competitiveness depends mainly on the kitchen. In order to maintain a strong competitive edge, the catering industry must recognize the importance of the kitchen to the catering industry and build a good kitchen.
The importance of the kitchen is unquestionable and is reflected in the following aspects :
1 , the kitchen determines the efficiency of work and the quality of meals
General kitchen area are limited, mostly out of proportion and restaurant area. Effective area utilization and workflow are the primary issues in the kitchen. At the peak of the meal, the chef was extremely nervous and extremely busy. Only the kitchen design is scientific and efficient, the process is reasonable, the various types of work are coordinated and convenient, the equipment is advanced, the operation is convenient, the chef is easy to operate, and labor is saved, so that the chef can improve the quality of the meal and the speed of the meal. On the contrary, the kitchen design process is not smooth, the partition is more, the collaboration is inconvenient, the equipment function is not good, and even the lack of items will undoubtedly directly affect the meal speed and the quality of the meal, which will affect the operating efficiency and corporate image.
2 , the kitchen determines the employee's working environment
At present, the specific working environment of the kitchen, together with the existing thinking concepts in China, especially in some small and medium-sized restaurants, has led to the unsatisfactory working environment of the kitchen. The chef works in a smokey, hot, noisy environment, sweating, and upset, which will inevitably affect work efficiency and physical and mental health, and it is difficult to keep people. The founder of the Holiday Inn, Cammons Wilson, said that if there are no satisfied employees, there will be no satisfied customers; if there is no workplace that satisfies the employees, there will be no environment to satisfy the customers. Creating a kitchen environment with fresh air, easy operation, safe and comfortable can greatly improve the efficiency of kitchen employees, improve the enthusiasm of employees, research new dishes, and constantly innovate, in line with the purpose of creating benefits.
3 , the kitchen is the basis of the catering industry
The operation of the kitchen itself is complicated. Most of the problems are such that the operation is not smooth, the environmental conditions are poor, the equipment should not be handed, some problems left in the design and construction of the kitchen are not solved, the management is not good, the problem is accumulated, the digestion cannot be done by itself, and the equipment is outdated. The specifications have not been able to adapt to the real market demand, and employees' emotions are low. These problems will ultimately affect the operating efficiency. Therefore, the kitchen is the basis of the catering industry, which directly affects the direct investment cost, operating cost, kitchen working environment, employee physical and mental health and work mood, food quality, work efficiency, and even affects the hotel's external image and operational efficiency. . Restaurant service is easier to improve through enhanced management, and the status quo of various professionals and equipment in the kitchen is much more complicated to improve.
4 , the kitchen directly affects the image of the company
Operators are very focused on the dining environment, lack of support from the kitchen, will lose the foundation. The equipment grade of the kitchen, the management of the water level, the operating conditions, and the quality of the meals all directly affect the service level of the restaurant and the image of the company. The grades of the kitchen and the restaurant are standard, and the grade of the kitchen directly affects the grade of the restaurant. The level of kitchen management and operating conditions also affect the corporate image. Some restaurants, look at the store is magnificent, but the kitchen has no appetite, and even the operators strictly forbid the outsiders to wait and see the reason is that the kitchen is unsightly. Some kitchen fumes, noise, and hot air enter the restaurant, which undoubtedly greatly reduced the image of the hotel.
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