In order to eliminate waste, restaurants adopt a last-place elimination system. How can restaurants reasonably eliminate waste?

1. Promote half-portion and small-portion dishes, and introduce “one-portion”

Catering units promote large, medium and small dishes; encourage the provision of small plates and half-plates; reasonably arrange banquets and scientifically design them Menu, adjust the quantity and weight of dishes, and do not use disposable tableware. For example, rice buns can be introduced to men and women, with men eating larger bowls and women eating smaller bowls. The quantity of the set meal should be controlled well, the serving speed should be fast, and it should be able to fill the table. "One person, one meal" package can also be implemented.

2. Reasonable material preparation

Avoid waste caused by damage to raw materials. Including calculation of feed speed and warehouse management (clearly mark procurement time, first in, first out). Promote ingredients that are about to expire or cannot be stored.

3. Control seasoning

Standard delivery to avoid waste.

4. Don’t mislead consumers into ordering too much food

Place signs, videos, etc. in the restaurant such as “Save Food, Eliminate Waste”, “Order Appropriately, Pack Leftovers”, etc. Banner, slogan or poster.

Guide consumers to establish a new concept of scientific diet, guide young consumers to develop good habits of advocating and practicing economy, consciously resist extravagance and waste, advocate green consumption, cherish delicious food, pay attention to a balanced diet, and be reasonable Pair with dishes. When ordering, recommend dishes according to age and gender, remind guests to order less, not to add more, and do not mislead consumers to order more.

5. Promote the N-1 dining model

Implement the N-1 ordering model, that is, 10 diners can only order dishes for 9 people, which is not enough to add more dishes , to ensure that customers eat well, if all dishes are on the disc, the restaurant can receive a small gift at the front desk, send red envelopes to consumers on the disc, 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 customers check out, proactively prompt and provide packaging services for unused meals. Don’t package supplies that are too high-end. The waste of packaged goods is also the waste of catering.