This year, the truth that 315 exposed the top-notch prefabricated dishes "plum vegetable button meat" uses a lot of lymphatic meat, which really makes people vomit.
With the exposure of this news, the Chinese fast food old lady was hammered, and the video of using all the dishes of pre-made dishes also aroused heated discussions among netizens, and at the same time, the fire also burned to the hometown chicken next door.
"With a market size like hometown chicken, it is impossible to have no pre-made dishes." In the face of netizens' doubts, Lao Xiang Chicken recently blew up his prefabricated dish "black material" in a 10,000-character long article.
Source: Screenshot of Hometown Chicken Weibo
On April 8, Lao Xiang Chicken released a "Lao Xiang Chicken's Food Safety Open Letter to Consumers", in which Lao Xiang Chicken made three decisions and directly stunned its peers.
Lao Xiang Chicken decided to make the 677 pages with a total of 200,000 words, including 202 supplier details, 484 three-card traceability files (188 restaurant dish traceability cards, 136 central kitchen ingredients traceability cards, and 160 external raw material traceability cards) "Lao Xiang Chicken Dish Traceability Report" to the public in full original text;
It was decided to open two real-time monitoring live broadcast rooms of "Lao Xiang Chicken Central Kitchen" and "Lao Xiang Chicken Restaurant Back Kitchen";
It was decided that the restaurant will classify the processing method of the main meal and distinguish it by color.
Among them, the core content of the "Hometown Chicken Dish Traceability Report" is roughly as follows:
First, the restaurant dishes can be traced back to the source.
Lao Xiang Chicken first answered the question that consumers have recently been concerned about, "whether the dishes are pre-made dishes". In the report, Lao Xiang Chicken divides the main meal dishes into three categories by means of ingredient processing:
84 were freshly made in the restaurant (the ingredients were completely raw, almost the same as cooking at home, they were all freshly made in the restaurant), accounting for 70.6%, 33 were semi-prefabricated (after preliminary processing, the ingredients were semi-cooked, and the cold chain was made in the restaurant), accounting for 27.7%, and 2 were reheated and prefabricated (cooked in the central kitchen, the cold chain was cooked in the restaurant, and heated on site), accounting for 1.7%.
At the same time, in this report, Lao Xiang Chicken also made a comprehensive disclosure of 188 dishes from the source of raw materials, raw material processing, raw material distribution and restaurant operation process, including ingredients.
Source: Lao Xiang Chicken's official Weibo
Lao Xiang Chicken emphasized that all dishes are made and sold on the same day in the back kitchen of the restaurant, and they will be scrapped if they are not sold out, and they will not be sold overnight.
Second, the traceability of ingredients in the central kitchen.
As of March 2024, Laoxiang Chicken Restaurant has 226 SKUs of dishes on sale, and 188 of them are compiled into dish information cards.
On each dish information card, Lao Xiang Chicken gives a detailed description of the name, flavor type, best flavor period, and whether it is pre-made.
In response to the distrust of many consumers in the central kitchen of chain restaurant enterprises, Lao Xiang Chicken also disclosed the traceability of the ingredients in its central kitchen, saying that each ingredient has its own information card, which details the origin, shelf life, source of raw materials, technological process, distribution requirements, and test report of the ingredients.
Source: Lao Xiang Chicken's official Weibo
In addition, in view of the problems found in the traceability process of the central kitchen, the hometown chicken is also open and honest, such as: the lack of standardization of cutting and sorting, which can easily lead to the uneven distribution of chicken nuggets and meat and vegetables; it is difficult to remove the chili germ in spicy chicken offal, chopped pepper fish head and other products; most of the products are still stored in frozen form, which has a certain impact on the taste.
As for the problem of freezing and preservation, Lao Xiang Chicken said that at present, the central kitchen is actively exploring chilled preservation technology, and 70 restaurants are testing refrigerated Feixi old hens, with a shelf life of only 6 days. Lao Xiang Chicken also emphasized that except for the signature dish Feixi Old Hen Soup, which is a 180-day chicken raised by himself, other chicken dishes are third-party chicken ingredients purchased.
But the good news is that Lao Xiang Chicken is building central kitchens in other areas, and more cities will be able to achieve daily delivery in the future.
Third, the traceability of supplier ingredients.
Based on the dish traceability card and the central kitchen raw material traceability card, Laoxiang Chicken has also formulated a supplier raw material traceability card, which includes basic information of raw materials (including whether preservatives are added), sensory indicators, testing indicators, qualification certificates, storage and transportation methods, supplier information and other elements.
It is worth mentioning that Lao Xiang Chicken also made a big disclosure of its suppliers, publicizing the contact information of 202 food suppliers, and said that this information can be shared with catering peers.
As soon as the 200,000-word report was launched, it rushed to the hot search on Weibo and received great attention from the industry and the market, and many netizens said, "Don't look at it for too long, place an order directly", "To be honest, I have tears in my eyes", "I like the attitude and practice of the countryman", "I will eat you", ......
In fact, this is not the first time that the countryman chicken has blown himself up. Since May 2021, Lao Xiang Chicken has announced that it will publicly release the restaurant's "self-inspection and self-correction report" on the self-media platform on the 10th of every month, bravely exposing its own problems. This move made the hometown chicken on the hot search at that time, and netizens shouted: "It is recommended that other restaurants learn from it." ”
"We are completely open and honest with consumers and the public, and hope that there will be no shadow on food safety issues from now on, so that enterprises can be subject to public supervision under the sun, so that customers can trace back to the source, transparent consumption, and customers can eat a meal with more peace of mind." This is a self-description of the countryman chicken in an open letter.
For catering enterprises, it is not terrible to have problems, what is terrible is not to dare to face the problem, what is terrible is to knowingly commit crimes, compared with technology and hard work, choosing to make raw materials open and transparent, and offsetting customers' worries may be the right way to promote catering enterprises to solve food safety.
Source: Food Herald