Face color production encounters "device panic"

The phenomenon must be cut off the star single product

Sixi Shaomai is the star product of the adjacent kitchen. The lower part is a transparent dough with fillings. The upper part has four pocket-like mouths that are exposed after the wrapping. Each small mouth has specifications of different colors. Corn, green beans, mushrooms, carrots, and other fillings, meaning four good fortune, looks very beautiful.

"Sishi suki was evolved from the inspiration of dumplings. It is made from vegetables of various colors. It is rich in nutrients and bright colors. The name is also very festive and auspicious, giving full play to people's imagination and adding color to the table. It is a good food that enriches the catering business and increases profits.” Zhang Yonggang, the chairman of the adjacent kitchen chef, introduced that many dealers and catering organizations wanted this product.

Goldfish and shrimp dumplings are made from shrimp dumplings in a goldfish shape. They are similar to the practice of the four-stewed dumplings. The goldfish head is also made into a two-pig-like mouthpiece by a transparent dough. It is served with crab seeds and is vivid in life.

It is understood that in the total of more than 100 kinds of products in the adjacent kitchen, these two products have been orders, but can not meet the market demand. Due to the complexity of the process and the fact that it can only rely on manual production, with the increase in the cost of labor, Zhang Yonggang raised the price of the four-steam dumplings by 7% last year. He hopes to control the market demand.

"Originally, the price of four-steam dumplings was not low, thinking that price increases could reduce market demand. As a result, orders for four-hundred-dollar dumplings did not decrease." Zhang Yonggang said that after price increases, it was even more troublesome. Forgiveness, there is no resignation after the price increases, and it is easy for the customer to leave a bad impression.

In April this year, Zhang Yonggang totally stopped the two products and put energy into other categories. "Like an exam, what we ultimately want is performance, not what problem you did."

The reason is that the process is too tedious and labor is not enough

It is understood that the adjacent kitchen is a company that produces and operates traditional Cantonese and Hong Kong specialties. Almost all products are hand-made. Why stop production of these two products? Zhang Yonggang explained that although all rely mainly on manual production, the production process of these two products is really too complicated.

"In the case of Si Xiu, there are three key points to note: The first is that the skin temperature should be maintained between 62-65 degrees Celsius. After cooling it will be hard, which determines that the pre-treatment process can only handle up to one kilogram at a time. The second problem is how to prevent the dough from sticking to the knife when the dough is made of soft dough, so we have specially developed a special blade that can prevent adhesion by smashing ice water. Once the ice water can only cut two or three times." Zhang Yonggang said that the last and most difficult is the issue of inclusion.