Variety cafeteria recipes
Date: 2014-12-20
First, the newspaper meal consumption patterns:
Some factory canteens or self-distributed private individual contracted outside the cafeteria, employees complain about most is the long cafeteria menu variety (cafeteria cuisine varieties) does not change, it is always a few dishes, the dishes are so delicious, becomes tedious unpalatable. Employees holding the mood to work, they can not increase the degree of enthusiasm; indirectly affect the production plants .......
In the course of our operations in each cafeteria, canteen supervisor and chef recipes will be discussed next week on Friday, according to the staff to develop appropriate recipes taste, and keep a weekly recipe is not repetitive. Develop recipes published in the restaurant and accept the supervision of staff and facility leadership to reduce or even eliminate most of the staff of dishes produced disgust, employee preferences dishes appropriate to increase the output frequency.
Two, zero consumption patterns:
Are a huge number of employees, the production of large-scale factories and enterprises or institutions, in addition to the development of basic recipes every week, we will increase the canteen menu variety to chose and supply patterns, up to as many as dozens of meal dishes; plus Signature Packages, halogen December siu mei, pasta noodles, Mala, a single point of fry and other rich food, great to meet the food requirements of the staff.
Third, personalized cookbook: the development of personalized recipes for some special industries.
① dusty furniture factories and enterprises should increase the amount and frequency of dishes served adsorption dust, such as pig red (required formal channels), etc;
② heavy metals chemical industry, mining and smelting enterprises, such as heavy gold and silver jewelry and other factories, should be standing seaweed, mushrooms, green beans, asparagus, lettuce, cauliflower, seaweed, garlic has good detoxifying effect of food delicacies;
③ young people more factories and enterprises should focus on the color range of hot and sour balance, variety of recipes, most girls are like;
④ more older employees, is focused on weight, including meat weight, water weight, weight and other rice.
