Sweet -flavored upgrade, look at the matching of Xintai cuisine, how many do you know?

In the mines, employees are generally from the South China Sea, and the taste of the diet is different. For employees' cafeteria, it is really a big problem for employees of the employee to eat delicious meals. Regarding this issue, the answer from Zhang Fei, manager of the logistics support department of Shandong Yantai Xintai Gold Mining Co., Ltd.: "Reasonable match."

According to reasonable combination, Gao Yuan and the chefs of Xindai company canteen have moved a lot of brains. In response to the composition of employees, through the practice experience of the canteen management work and extensive solicitation of employee opinions, the employee canteen has adopted a variety of ways to optimize and adjust the cafeteria meals. Through reasonable matching, we work hard to solve the problem of the employee's dining.

The employee canteen implemented the "newspaper system" before that. Daily recipes are published in advance through the internal "WeChat Mini Program". Employees can order meals online based on the recipe information released by their own meals. The statistics of the staff canteen are based on the meal. This has played an important role in solving the problem of difficulty adjustment and eliminating the waste of cafeteria meals. But this is not a key way to solve the problem of the difficulty of the public, but whether the recipes released by the cafeteria can be rationally matched and covering the different tastes of most dining employees.

To this end, the company's cafeteria mainly considers the six aspects of "north -south match", "meat and vegetable match", "cold heat matching", "sea and land matching", "dry and thin match", "price matching", and constantly adjust the recipes. To solve the problem of public difficulty, to achieve the satisfaction of employees.

Do a good job of "vegetarian and vegetable matching". It is mainly for employees to like large oils and oils for meat and food, and reasonably match the variety of food. When designing recipes, each meal is made of a few dishes with large meat or oil at the same time, with dishes without meat or oil. Such as green pepper fried meat, fried pork liver, stewed pork ribs, fried meat segments, chicken and other amaranths, with vegetarian vegetables such as fried fungus, green peppers, cabbage tofu, fried eggplant, etc., to meet the needs of like to eat ravioli and vegetarian employees.

Do a good job of "north -south". Mainly for the taste of food and dishes from different local employees from north and south. The proportion of employees from northerners is relatively large. Most people do not like to eat spicy vegetables and sweets. Therefore, they are generally northern dishes in the meals. At the same time, a small number of employees of the southern diet flavored, when designing recipes, add several sweet spicy vegetables. For example, when northerners are willing to eat sauerkraut stewed pork, stewed noodles, and ground three fresh food, it is appropriately matched with spicy vegetables such as boiled fish and boiled meat slices that southerners like to meet different flavors of the north and south.

Do a good job of "sea and land". It is mainly aimed at Haiyang, where the company is located, belongs to the seaside city. Local employees who live in the local area like to eat seafood, and employees from other places and growing away from Haiyuan do not like to eat seafood. Therefore, when designing recipes, "land" cuisine Mainly, properly match seafood. For example, when making ravioli, stir -fried bean horns, stewed sauerkraut, mushroom fungus, etc., it is paired with seafood cuisine such as fried squid, fried shrimp, and boiled shellfish to meet the needs of employees who like and do not like seafood.

Do a good job of "cool heat". For seasonal situations and some employees want to eat cool taste dishes. When designing recipes, while speculating and stewing, they are properly matched with a few cold dishes to adjust the taste of employees, especially in hot summer. At the same time, with a few cucumbers, mixing skin, cabbage, and ravioli, etc., sometimes adding fruits such as watermelon and apples appropriately, so that employees can eat cool taste and refreshing the heat.

Do a good job of "dry and thin". In addition to the staple foods such as rice, steamed buns, buns and other staple porridge every morning, there are free porridge or vegetable soup at noon and evening at noon and evening. Sometimes it is also made of "small hot pot", sauerkraut soup, tofu soup, etc., to ensure that each meal has dried staple food and porridge or soup, so that employees are satisfied with satisfaction.

Do a good job of "price match". The employee canteen also eats different consumption habits in the cafeteria. While taking into account the above combination, considering the price of the price of vegetables, each meal has a low -end dish with a higher price and lower price. If there are medium and high -grade dishes such as chicken, fish, meat, seafood, etc., it is equipped with noodles, bean sprouts, cabbage, radish, tofu and other resistance dishes for employees of different consumer habits to choose to eat, so that everyone can satisfy consumption and eat it. Heart.

When designing recipes in the Employees of Xindai, from different flavors, there are 6-8 dishes every day and dinner. The purpose of "reasonable matching" to move the brain, effectively solve the problem of difficulty in the dining of employees, and try to meet different flavors of employees, so that employees eat smoothly, feel comfortable, and feel warm. Behind it, the efforts and sweats paid by the company's logistics management departments and staff canteen managers, cooks, and service staff are also condensed. In their ordinary posts, they have their duties and do their best to serve the actual actions of employees. The company contributes to the "Employee Happiness Project".

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