Reporters can’t just rely on reporters to “undercover” the mess in the kitchen after exposing the restaurant
Li Yingfeng
Since the end of June this year, media reporters have "undercovered" into two joint venture stores in Beijing directly managed by the two fat brothers, exposing the chaos behind the "fresh ingredients".
Yesterday, the two Internet celebrity restaurants in this city, "Pang Brothers Meat Crab Pot", were exposed by the media that there were problems with using "overnight dead crabs" as live crabs, potatoes rotted and continued to be used after they became rotten.
In the morning, Fengtai District Market Supervision Bureau and Chaoyang District Market Supervision Bureau conducted on-site inspections of two problem restaurants.
At present, the "Fat Brothers Two Meat Crab Pot" Beijing CapitaMall Grand Canyon Store and Heshenghui Store that have been exposed by the media have been closed for rectification and investigations have been filed.
"Pang Geliang Crab Pot" is a well-known chain restaurant, which regards "fresh ingredients" as its first selling point. In recent years, it has been sought after by many people as a "gourmet punching place".
Who could have imagined that such a well-known chain restaurant that takes "fresh ingredients" as its first selling point and says that "the ingredients are processed on the same day to ensure freshness and taste", and even consider a large number of stale or even spoiled ingredients as fresh Selling ingredients is not only a satire of its main "fresh brand", it also tramples on the bottom line of integrity and the bottom line of the law, and infringes on the rights and interests of consumers.
This shady and dirty "secret" in the back kitchen of the restaurant is a hidden danger to the healthy development of the company and a stone that the company lifts at any time.
At present, the regulatory authorities have taken enforcement actions against the restaurant in question based on the facts exposed by the media. After the restaurant’s illegal facts are found out, the restaurant will be held accountable, legal costs, and losses in all aspects including business reputation.
In this incident, the revealing path of the "secret" of the restaurant's back chef is worthy of attention and reflection.
In recent years, many reporters have "lurked" to the catering kitchen by applying for a part-time job. Investigations have revealed some hidden problems such as dirty and messy environment, irregular operation, and use of expired and spoiled ingredients in the catering kitchen. Many of them are online celebrities. Restaurant.
The reporter’s undercover investigation is quite effective. It can be described as “one investigation, one accurate”, but the media is not the main supervisory body after all. To expose the mess after catering, you cannot rely solely on reporters for undercover investigations. Market supervision departments and other major supervisory forces should bear more Responsibility, take more effective actions, and release more positive energy of supervision.
The results of the reporter's undercover investigation also show that in the back kitchens of many catering business units, "using stale ingredients to pretend to be fresh ingredients" has become a "familiar formula" and has become a common practice.
Regarding this, the supervisory authority must pay close attention to it, by improving the governance mechanism and enhancing the governance capacity to contain and regulate.
"Bright kitchen and bright stove" has become a "prescribed action" of catering business units, but the various chaos in the restaurant's back kitchen discovered by the reporter undercover investigation shows that there are still dead corners and dead ends in "bright kitchen and bright stove". Due to the lack of functionality, the infringement activities of catering operators cannot be detected and effectively restricted in time.
In this regard, supervision needs to respond.
It is necessary to ensure that the “bright kitchen and bright stove rate” of catering business units reach 100%, achieve full coverage of “bright kitchen and bright stove”, and upgrade the standard of “bright kitchen and bright stove” to ensure every corner and every ingredient in the back kitchen , Every person and every process of the kitchen operation can be transparent, and can be clearly presented to consumers through surveillance videos or windows, fully satisfying consumers' right to know and supervise.
Regulatory authorities can also start from some large-scale restaurants, connect with the “Ming Kitchen and Bright Stove” system, conduct network monitoring of back kitchens, and establish a video information storage system for catering units' bright kitchens and bright stoves, and include video information in the scope of random inspections.
In this way, it is possible to effectively reduce the illegal and infringing space for the back kitchen of catering business units.
At the same time, it is necessary for the regulatory authorities to strengthen the supervision of catering kitchens by means of unannounced visits, surprise inspections, etc., actively encourage and guide catering staff to report problems through measures such as reporting rewards, pay attention to and seriously handle consumer complaints and reports, and use complaints and reports as clues. , To open a breakthrough in supervision.
Although the illegal infringement of the catering back kitchen is concealed, as long as supervision is exerted, the chaos in the back kitchen can definitely be addressed.