The novice contracted a factory canteen for 500 people. Can you give me some advice?

1, we need a part-time or full-time food safety consultant, not to mention how much money we can earn, at least we can avoid big food processing problems, such as the processing of green beans, either oil or water, and avoid immature batch processing.

2, daily purchase, meals need to leave samples, purchase list, in case of any situation, you can trace the source of the problem.

3, it is best to install monitoring, at least for the record.

4, buy in bulk, compare several markets, the price of vegetables in each market is different every day, this is your own income.

5. There needs to be a backup chef. Now the workers are grandfathers. When you are unhappy to leave, you need to be able to immediately mobilize temporary helpers to quickly solve the meals of the day, otherwise hundreds of workers will have to eat and delay things.

6. Although it's basically three dishes and one soup, or four dishes and one soup, try a few more tricks. Don't use poor rice. Last time I went to the canteen of a 30-year-old enterprise, the food really choked my throat. It's so uncomfortable. Put a suggestion box, or micro-signal for comments, and send a menu in advance. Soup should also look like soup, and it will get cold without workers coming to eat it.

7, factory owners, owners, supervisors, also often go to chat, to a place to worship the pier.

8. When you are ready, you can also ask people who come to eat to pay attention to hygiene and the placement of tableware, which can save your cost and make the food more delicious.

As a novice, you should go to the nearby canteen and learn about the canteens run by other enterprises.

10. A dining hall with 500 people can earn a pure Audi A6 a year if it is done well, and it is easy to lose money if it is not done well.