echemi logo
Product
  • Product
  • Supplier
  • Inquiry
    Home > Food News > Food Articles > Enterprise costs rise, special dishes difficult to split... What are the difficulties in meal-spliting?

    Enterprise costs rise, special dishes difficult to split... What are the difficulties in meal-spliting?

    • Last Update: 2020-08-24
    • Source: Internet
    • Author: User
    Search more information of high quality chemicals, good prices and reliable suppliers, visit www.echemi.com
    Original title: Rising costs of enterprises, special dishes difficult to split... What are the difficulties in meal-spliting?
    meal-in-common meals to lead the fashion (focus on the table revolution
    food culture is a reflection of social and economic development, local residents living customs. Although the way people eat has been changing for thousands of years, the development of a new habit cannot be achieved overnight.
    many of the benefits of a meal-split system widely known, why aren't they well promoted in home and catering businesses? Reporters interviewed the relevant experts, analysis of the difficulties of the promotion of the meal system and the current stage of feasible solutions.
    - Editors
    real difficulties
    enterprise costs rise
    individual habits difficult to change
    special dishes difficult to separate
    In 2003, the Chinese Culinary Association, the Chinese Restaurant Association issued the "food and beverage industry meal-split management service norms" and "food and beverage industry meal-spliting facilities conditions and service norms." In 2016, the Chinese Academy of Nutrition compiled the Dietary Guidelines for Chinese Residents (2016), which promotes meal-splitting without waste. In 2019, the Healthy China Initiative was launched, and the meal-split system was once again emphasized.
    but in the specific operation, the promotion of the meal-split system encountered difficulties. Jiang Junxian, president of the China Culinary Association, explained that, on the one hand, some specialty dishes should not be divided, including carved flowers, special dishes and other skills of the dishes need to ensure the integrity of dishes, some Chinese dishes difficult to implement standardized production;
    in the family dinner level, Jiang Junxian believes that, first of all, chinese people like to eat lively, some people will feel that the atmosphere of the meal is embarrassing, is not conducive to the embodiment of the cultural tradition of family. More than that, because habits become natural, it is common to forget about public chopsticks. In addition, some parts of our country and the population are at the level of food and clothing, there are practical difficulties in dividing meals.
    lack of knowledge and education, but also causes the diluted sense of meal sharing is an important reason. Yang Yuxin, a professor at the Nutritional Health Institute of the Chinese Center for Disease Control and Prevention, said: "For a long time, meal-spliting has not been widely publicized in students' health education textbooks, not in adult healthy lifestyle education, and is not as widely publicized as 'wash your hands before and after meals', suggesting that our health education for all still needs long-term efforts."
    in the system construction, Yang Yuxin believes that China currently has the public catering health and safety hardware and software requirements, but the lack of customers and catering service management related system provisions, can not form an effective constraint. At the same time, policies, places (including schools, communities, kindergartens, etc.), media networks, professional groups, and the creation of supportive environments such as kitchenware manufacturing are also important.
    " The promotion of a new way of life is difficult to be as simple as changing kitchen facilities, the meal-making system and the meal-split system seem to be different in life technology, the actual behind the hidden cultural concept of change. Xiao Li, an expert and professor of folklore at Beijing Normal University, said.
    Searly promote
    the use of public chopsticks spoon
    food meals to share
    innovative dishes form
    in Jiang Junxian's view, China's promotion of the meal-splitting system should be carried out in accordance with the first easy, then difficult, step-by-step way.
    catering enterprises to provide public chopsticks spoon, create conditions for consumers to provide the necessary services for meals. In small and medium-sized restaurants with fewer chefs and insufficient waiters, it is difficult to implement the meal-split system, starting with the use of public chopsticks. For mid- to high-end restaurants, chefs should develop more food that is easy to eat.
    for shape-specific dishes, can be covered with dishes, first display, then sub-dishes, for general dishes, can be small quantities of clothing directly to the guests. In this way, on the basis of health and hygiene, not only convenient diet, but also highlight visual effects, but also relatively reduce the price of each dish, can increase the total sales of many varieties, conducive to the growth of restaurant profits.
    for soup food, can be served separately with a container such as soup, not only hygienic, but also insulation, while through the change of the container, enhance the visual beauty of the meal.
    hot pot can also be divided. Eat hot pot can use a combination of public chopsticks plus smallhedges, eat small hot pot can be each guest self-eating.
    in addition, can reasonably absorb some Western dining forms, such as buffet, cold dinner, cocktail party, etc. , not only easy to communicate, but also practice meals, is the ideal form of hotel meals, conference meals.
    Xiao put that, in view of the current social structure and material and cultural basis of our country, the public chopsticks spoon is a more feasible solution, which is a gradual, local improvement of the meal. The way of eating is not only to maintain the shared eating tradition, but also to promote the cultural and culinary technology of Chinese cuisine, to enhance the emotional communication of diners, and to develop healthy eating habits.
    the same time, norms and system construction are indispensable. On March 16, Shandong Provincial Market Supervision Bureau issued the "Guidelines for the Implementation of The Design of Meal-Split Systems in the Food and Beverage Industry" in the form of local standards. Recently, based on the experience of local standard implementation in Shandong Province, the Culinary Association of China and the Shandong Provincial Market Supervision Administration jointly participated in the compilation of the guide, and through the National Technical Committee for Standardization of Services (TC264) to the National Standards Committee.
    " in short, meal-split production as a new way of life, its changes need time, environment and related conditions of cooperation and security, the need for concepts, material conditions, technology of the overall cooperation. Xiao said.
    tips,
    dishes are all about color-seeking flavor. In pursuit of complete and exquisite styling, some dishes can not be separated. Jiang Junxian believes that catering enterprises should be specific analysis of specific problems, will be divided into parts of the dishes, for not very good dishes to provide public chopsticks spoon.
    e.g., before eating the noodles, you need to prepare the color matching of the meat, the sour soup and the noodles, such as yellow egg skin, black wood ear, red carrots, green garlic seedlings, white tofu and other materials. Eat noodles in the snack bar, one person a bowl of noodles, plus meat, sour soup and color matching, meal is naturally no problem. But at some dinner parties, some restaurants will have a large pot of cooked noodles, with meat, sour soup and noodles color matching, by the guests to their own, then need to use public chopsticks spoon.
    .
    This article is an English version of an article which is originally in the Chinese language on echemi.com and is provided for information purposes only. This website makes no representation or warranty of any kind, either expressed or implied, as to the accuracy, completeness ownership or reliability of the article or any translations thereof. If you have any concerns or complaints relating to the article, please send an email, providing a detailed description of the concern or complaint, to service@echemi.com. A staff member will contact you within 5 working days. Once verified, infringing content will be removed immediately.

    Contact Us

    The source of this page with content of products and services is from Internet, which doesn't represent ECHEMI's opinion. If you have any queries, please write to service@echemi.com. It will be replied within 5 days.

    Moreover, if you find any instances of plagiarism from the page, please send email to service@echemi.com with relevant evidence.