40001百老汇官网-TOP.1

At 4’o clock in the afternoon of April 16, General Manager of the Group Jian Hui visited Gold Coast

and guided dish innovation. In the 520 meeting room, General Manager of the Group Jian Hui listened to the report from Hu Guangmei, the Hotel Manager, and inquired in detail about the innovation and development of dishes in the two major kitchens. At the meeting, the General Manager of the Group Jian Hui pointed out that dishes are the core competitiveness of the catering industry. Hotels should keep the dishes constantly making new advances, attract customers' taste buds, and cook dishes complete in all varieties of "color, aroma, taste and form"; while seeking development in the constantly changing market, it is necessary to pay attention to cost control, highlight green health care, pay attention to food mix, and create its own brand and characteristics.

After the meeting, accompanied by Hu Guangmei, the Manager of the hotel, and other personnel, the General Manager inspected the environmental sanitation of the dining room, guest room, kitchen, etc. In the kitchen, the General Manager of the Group Jian Hui asked about the quality of raw materials and the cooking process in detail, and stressed that food safety must be guaranteed. In the evening, General Manager of the Group Jian Hui, together with Wang Yuanxin, Deputy General Manager of the Group, Liu Qiang, Secretary of the General Party Branch, and other leaders, tasted the innovative dishes of the hotel, and commented on the newly launched dishes such as " Gold Wire Two Taste Shrimps " and "Fried Flaming Turtle " from the aspects of the appearance, taste, innovation, etc. of the dishes.

At the end of the tasting, the two chefs of the hotel were required by General Manager of the Group to broaden their horizons, communicate more, learn more, and constantly innovate dishes, so as to attract more customers to come to consume and promote the sustainable development of the hotel.