品质优势

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联系方式

上海绿欣餐饮连锁管理有限公司
联 系 人:张先生
免 长 途:400-8866-799
手 机:15801813858
电话号码:021-57636346 54881619
公司传真:021-37631325-8012
电子邮箱:lx761210#139.com (#换@)
公司地址:上海市松江区九亭镇伴亭路488号2层

品质优势

品质优势

对饭菜品种的承诺

    经过多年的开拓和积累,我公司已拥有适合不同口味和不同阶层用餐需要厨师,完全能满足客户的饮食要求,如客户有特殊要求,我们会全力配合客户为其在市场上搜寻,并以原始价格提供给客户,实行早餐品种分:中、西早点,午晚餐则提供多样选择,并有计划地根据季节更换菜式。 

对饭菜价格的承诺
    市场变化无常,但由始至终,我们都会顺应客户需要,提供既优质又廉价的饭菜(双方保留价格协商权)。


对饭菜卫生的承诺 

   我们所提供的饭菜,均依国家《食品卫生法》和食品“五四”制确保食品卫生,加强食品卫生知识、法制教育,严防食源性疾病的发生。


对饭菜质量跟踪的承诺 

    我们会定期委派专业人员对饭菜质量情况作追踪,通过彼此的交流和了解,及时对饭菜的质量和口味作出修正和完善,以满足客户需求。


拥有技术创新研发中心

    我们的研究课题是如何让员工餐变的美味可口、常吃常新以及中式快餐产品质量体系的标准化、科学化、营养化。使菜品具有自身特色并实现标准化、营养化、科学合理的膳食结构。

The commitment of the food varieties

 After years of exploration and accumulation, our company has different tastes and different sectors of Shige need to cook meals, and can meet customer's dietary requirements, such as the customer has special requirements, we will fully cooperate with customers searching on behalf of their market and to the original price to customers, the implementation of the variety of breakfast: Chinese and Western breakfast, lunch and dinner offers a variety of options, and there are plans to change according to season dishes.

Commitments on food prices


          Market volatility, but so far, we will adapt to customer needs, providing both high-quality and inexpensive food (both reserved the right price negotiations). 

Commitments on food hygiene


   We provide meals, are following the national "Food Hygiene" and food "54" system to ensure food safety, enhance food hygiene knowledge, legal education, prevent the occurrence of foodborne diseases.

Commitment to food quality on the track


    We regularly assigned professional quality of the food situation as the source, through the mutual exchange and understanding, in a timely manner the quality and taste of the food to amend and improve to meet customer needs. 

Technical Innovation Center has


    Our research topic is how to make employees become delicious meals, and eat Chinese fast food products often new quality system standard, scientific and eutrophication. To make dishes with its own characteristics and to achieve standardization, the nutrition, scientific and reasonable diet.