Traceable Quality

”SQL” is a brief concept of the management of Daikiya:

S-Safety food, Q– Quality control, L– Logistics Monitoring,

These three cores bring out Diakiya’s service concept, which is to keep food safety and deliver enjoyable services.

Food Safety

1.S-Safety food

 

We have 200 suppliers all around the world and we conduct a serious selection on the suppliers, ensuring that all the ingredients have the export verification like certificate of origin, inspection reports, inspection and quarantine certificates, etc.

Traceability of food source is the basic requirement of our procurement. All the purchased products will have their own storage number, which is called the traceability record. Through the records, the suppliers’ information can be traced with the file number of the related documents. It also represents an origin database which clearly listed to facilitate the inquiry and monitoring of the impact of changes in the natural environment factors on the food. For example, since the radiation level is too high in Japan, the purchase within this region will be suspended with a red warning label.

Traceability records also provide basic information such as procurement date, storage date, expiry date and etc. It also includes a complete set of sample process and evaluation data, to achieve a full routine database.

Daikiya involves more than 1,000 external purchases. To start the control from the root, and have every customer to rest assured for the food safety are what we have persisted in and devoted to for years.

2.Q– Quality control

 

“Cook a good meal” is the basic willingness of Daikiya’s chefs. We have clear process guidelines for monitoring and managing our products. From quality checking to the output of products, like temperature control and packaging, there are strict process guidelines.

 

Within thousands of procurement categories, there are three main types, including dry, frozen and chilled goods. ”Observe, touch and smell” are the basic actions for quality checking. The inspection standards have certain differences according to different products, and there are strict guidelines from logistics, warehouse to on-site receipt.

For the management of product quality, the core is to establish a standardized system for the production department. The cooking process is a manual technique that lack of operational specifications and will be manual errors. There are differences in the quality of a same product within the same menu. Thus, stabilizing the quality of dishes is the top priority of Daikiya in its standardization progress. We have a central kitchen that uniforms and standardizes the process and pre-cooks some ingredients to ensure the freshness of food.

3.LLogistics Monitoring

 

To ensure the safest transportation, Daikiya operates its own freeze storage chain for cold storage. Our cold storage facilities are able to support and ensure the supply of frozen ingredients in our existing restaurants and new restaurants. Our refrigerated vehicles are time-efficient in the delivery of ingredients to all our branches and areas and ensure the ingredients are fresh.

At the same time, to constantly improve the quality of products and maintain customers’ satisfaction at a high level, the production of the kitchen needs to be improved continuously with the stable quality of existing dishes and the continuous innovation of new dishes.

Quality Dishes

 

The innovation of new dishes is not only the introduction of several new dishes but more importantly, following the standardized design and processing procedures, the dishes still maintain their freshness and quality.

There always been ambiguity in the production in kitchen, with the uncertainty of workload, the arbitrariness within the production etc, which result in the unstable product quality. The standardization of kitchen management has standardized the work of chefs, made the operation progress of kitchen to become scientific and the quality of the products to become more stable, avoiding the differences between the products.

The technical standards for production in kitchen include the standard of ingredients, development of standard recipes, standard of material rate, and the job specification manual.

 

1.Standard of Raw Materials for Dishes

Daikiya has established effective guidelines for the procurement, quality checking, storage and application of raw materials, thus ensuring the specification and quality of raw materials that required for dishes, reducing the loss of raw materials and setting the foundation for improving the quality of dishes.

 

2.Standardized Recipe

The production department of Daikiya is divided into two sections, namely Japanese dishes and sushi. The standardized recipe is the essential work for establishing a standardized production system in the kitchen. The production of recipe and the process guidelines are developed into a complete standard recipe manual, which provides some space for staff to learn from each other.

 

3.Standard of Material Rate

To confirm the standard material rate is beneficial to improve the utilization of raw materials and reduce waste. Raw materials will be damaged during processing, cutting and cooking. Different types, specifications or quality would have different standard material rates; different processing, cutting or cooking methods would also cause differences. A standard material rate for different processing and cooking of the ingredients can help to regulate the chef’s processing method, strengthen their operational regulations and standardize each process. The control of raw material cost and the quantity and quality of dishes are of great importance to the operations in kitchen.

 

4.Job Specification Manual

“Job specification manual” is the manual for production and operations in the kitchen. Every position in the kitchen must strictly obey the manual during their production, from each working process, operation essentials, operation rules to quality standards. Therefore, the kitchen staff can be standardized during production and operations, avoiding the disconnection between the different parts. In this way, every position can carry out production according to the standardized processing flow and quality standards.
A good dish is easy to say but really hard to achieve. Daikiya’s menu can be divided into six categories, including sashimi, sushi, Japanese dishes, appetizer and salad, barbecue, fried and tempura. Under the standardization system, Daikiya can reduce the difference on the dishes and achieve consistency.