At present, all localities and units should actively implement the spirit of the important instructions of the General Secretary on resolutely stopping food waste, and some places have actively explored how to oppose food waste.
In Hebei, the waiter of Tangshan Yong Mama Hotel is skillfully packing leftovers. Mao Xun, the general manager, said: we take the initiative to remind the after-dinner packaging as an important content in the service specification? .
In the northeast, big dishes have quietly turned into side dishes. Just at lunch time, the Changchun family called the roll? Shatangju? In our restaurant, more than 20 customers are eating, and sauce and stir-fry are placed on each table. Careful observation shows that there is only a little soup left in the dish after the customer leaves.
In Hangzhou, some restaurants update the mobile phone ordering system in time, and each dish can be made into small portions.
In Chengdu, more than 20,000 restaurants in the central city have successively launched half-dish services.
In Harbin, Sun, the front office manager of a hotel, advised guests to eat less. After her introduction, the hotel has been implemented? N- 1？ A la carte method, customers order according to the number of people who eat less 1, and the waiter will remind them in time if the guests order more.
In Nanjing, some hotels have created new employment opportunities? Order chef? The ordering chef puts forward reasonable suggestions according to the number of diners, preferences, likes, ages, taboos, etc., to help customers complete their ordering.
In Taiyuan, Dedexuan barbecue buffet, customers are happily participating in the lucky draw. Zheng Cuiping, the manager of the store, said that there was a lot of waste in the canteen. In the past, the lien system was implemented, and now the restaurant proposes it? Will there be a bonus for the CD? . If the customer has no leftovers, the restaurant will draw a lottery to give small gifts.
In Shanxi, the Shanxi Club strictly controls the kitchen. Fu, the manager of the branch, said that the club adjusted the purchasing plan at any time and in time according to the operating conditions and customer reservations, and strengthened the assessment of waste phenomena such as washing vegetables in the kitchen and cooking without turning off the fire, so as to prevent such phenomena from happening in the future.
In Sichuan, Haidilao Catering Co., Ltd. requires all stores in the country to actively respond to the garbage classification policies in various places, uniformly pour the bottom of the pot eaten by customers into the oil-water separator, squeeze the upper residue into the kitchen waste bin to realize oil-water separation, and distribute the root, stem and leaf vegetables after centralized treatment by the central factory, thus reducing the generation of kitchen waste to a certain extent.