When we go to the hotel for dinner, we will see a variety of tableware, because the usage rate is relatively high, which will cause damage, what should we do to reduce the damage rate, so that not only can reduce the cost, the following Let the Shenzhen tableware manufacturers come to talk to us.
Among them, the normalization and rationalization of washing is the first link to reduce the damage of tableware during washing. Regarding the improvement of the washing hardware, for example, the washing room should be planned according to the request of the washing steps, that is, the request of first scraping, second washing, three cleaning, and four disinfection, and the workbench, sorting equipment, washing and drying equipment of the tableware to be washed Waiting for a series of equipment is very important to keep the tableware intact.
Shenzhen tableware manufacturers
In addition, in the selection of tableware, in addition to considering the combination and beauty of tableware and dishes, the convenience of washing should also be considered, and the use of special-shaped dishes should be avoided as much as possible. It is indeed necessary to use special-shaped dishes or glass dishes, which must be washed separately to reduce Loss; large-scale banquets try to use tableware of the same specifications, such as uniform specifications for cold dishes and 3-4 specifications for hot dishes (soup pots, round pots, waist pots and fish pots), so that they can be stacked according to specifications when closing put.
Finally, it needs to be emphasized that with the above system and measures, the reduction of tableware breakage rate may not be achieved overnight, especially in the early stage of trying tableware management innovation, and even employees will feel resistance due to the compensation. Therefore, Demand management personnel strengthen the promotion of the necessity of tableware management, make employees realize the impact of tableware breakage on the quality of the hotel, and let employees realize the importance of tableware management, so as to persevere in this work.
