Faced with the “barbaric back kitchen”, consumers can only respect and respect _ 东方 东方网

Original title: Comments on the cover | Faced with the “barbarian cuisine”, consumers can only respect

On May 10, Mr. Zheng, a citizen of Xi’an, Shaanxi, said he found cigarette butts while eating at the Sufuji restaurant in “Cube” Mall, so he inspected the monitor and found that a chef was not Not only did he not wear a mask to cook, but he also “deliberately spat into the wok.” That night, the mall of the incident launchedNoticeThe restaurant closed for Su Fuji, Xi’anThe marketRegulatory authorities revoked the restaurant.ManagePermission, and imposed a fine of 100,000 yuan. (China Business Daily)

People say, “If you don’t want to be spit on, never let the chef fry a plate.”

For a long time, chefs often express their emotions, retaliate against diners, and voluntary behavior. Traditionally, the kitchen of a Chinese restaurant is basically a “dark room”, which belongs to the “absolute field” of chefs. In recent years, to regulate this “uncontrolledOccupationPower“Much cateringBusinessThey have all introduced monitoring equipment in the back kitchen, and some have implemented the “bright kitchen bright stove” to show the live streaming of the kitchen situation to theClient. Su Fuji’s accident has “surveillance” but not “live broadcast”, which undoubtedly contributed greatly to the chef’s luck and arrogance, and he risked “spitting” based on the expectation that “he will not be exposed “

In fact, if it weren’t for the chef’s “mistake” spitting cigarette butts into the pot, it would have been impossible to find a grill. And this is also to leaveThe publicUsually shivering. If there is no basic trust, then each dish served on the plate will be “suspect” and “suspected guilty”. Certain chefs and restaurants ignore the already fragile relationship of mutual trust and continue to allow themselves to be intimidated and humiliated by customers, which amounts to digging their own graves. When you “eat out” and “insecure” and “unhygienic”, etc.LabelHanging on the same sign, the catering industry will eventually suffer a disaster due to the loss of customers.

Strictly restrict all restaurants, including chefsServicePersonalProfessional behaviorOnlineConsumptionThe person’s interests are more in line withCatering companiesBenefits However, it is regrettable that too many companies have failed to present a robust “internal control” program. Some restaurants do not have “live streaming” or monitoring, and are still in the original consciousness-based bare streak state; While some companies have video surveillance or kitchen inspection systems, they are innocent or “deduct money and fines” … When the professional abuses of some cooks are not registered, are not shared by information, or even become “prohibited by the industry “, then there is no real deterrence.

Given the existing concerns and doubts, the catering company gave a suicidal “butts and spit” response. Always to your employeesManageInattentive, always used to cover up the “ugliness of the house” and digest it internally. When the back kitchen is still a “dark room” and still refuses to see the light, customers will vote with their feet. Irritable and uncontrolled chefs can’t afford it, and angry and heartbreaking consumers can only stay away.

(Editor in charge: DF526)