CHEF LE Benefits
─ Standardize production produce, with the cooperation with the Department of Food and Nutrition of Hongkuang University, the products are guaranteed. ─ Provide standard operating procedure (SOP), to increase the efficiency for the director and chef. ─ Secure quality, simplify kitchen staffs’ education, to make the staff apt to follow and make stable delicious food. ─ Shorten the time span for food processing, to save costly manpower. ─ Cope with customer flow, to avoid possible lost due to unstable number of customer. ─ Increase the accuracy of cost calculation, reduced human errors, so as to secure expected incoming. ─ Extend the creativity of fine cuisine, invented and instructed by the famous chefs, the quality is guaranteed. ─ Restore the orthodox flavor of gourmet, without making the sacrifice of genuine flavor due to shorten the processing time. ─ Innovate firms with new product to attract new potential customers. ─ Maintain the consistency of products for all branches or chain stores, by using standard procedure in the kitchen. ─ Operate simply by the central produce factory; the procedure is convenient and efficient. ─ Cooperate with research department, director, and chef, search for new special innovation so as to gain the edge of competition. |