How to avoid waste in government canteens?

1. Start with the quality of the purchased goods to reduce losses and unnecessary waste;

2. A professional dish research and development team to ensure the taste of the dishes, so as to avoid anyone complaining about incompatibility. The taste is wasted;

3. The card swiping data of the previous day is used as a reference. The actual number of people eating on the second day of pre-investment and the actual number of dining on the next day cannot deviate from 3-5;

4. According to the factory During off-duty hours, stir-fry in batches, so that the quantity of ingredients contracted by the canteen can be well controlled;

5. Make frugal publicity signs in canteens and restaurants to promote the spirit of frugality;

6. Management and security guards can be assigned to supervise rigid food waste from the side. 1. Solve the "fundamental" waste

1. Online meal prediction and accurate number of diners

When people eat, they first order meals through the system, and the meal orders are counted in real time, allowing the canteen to The number of diners at each meal and the demand for dishes can be more accurately grasped to avoid over-preparing dishes and causing waste.

2. Order meals on demand to avoid secondary waste

The canteen publishes the menu of each meal in advance, and personnel can order on demand according to their own preferences and appetite to avoid finishing dishes. Don't want to eat anymore, resulting in secondary waste.