Restaurant Resource
Chinese Restaurant Vegetable Prep System
Vegetable prep affects wok speed, texture, perceived freshness, and how easily diners can build a balanced meal.
Operating map
| Area | Control point |
|---|---|
| Cut style | Match cut to cooking speed and dish style. |
| Leafy greens | Wash, dry, portion, and stage by service period. |
| Firm vegetables | Blanch or par-cook only when it improves service. |
| Sauce pairing | Garlic, oyster sauce, fermented bean paste, light sauce, chile. |
| Dietary signals | Oyster sauce, garlic, soy, sesame, shared wok. |
| Menu visibility | Do not bury vegetables where groups cannot find them. |
Management rules
- Define the item by station, not only by dish name.
- Label major dietary signals where they are built into the prep.
- Separate items that require different storage or cross-contact control.
- Train staff on what can and cannot be modified.
- Tie prep volume to actual sales and station capacity.