catering.

If you want to manage the catering in the B&B, you must have its own characteristics and show the most cultural catering characteristics in the local area. We don't need many dishes, just find a few local specialties. Secondly, we have vacant space at home, so we must send more vegetables and raise more chickens, ducks and geese to ensure our food source. One more thing, if you want to see an excellent homestay, because the customer groups may not all travel together.

Try to set up a half-dish. When ordering, it's best to have a half-dish plate on the dining table for guests' reference. If there are many people, one serving of this dish is only 1.5% of the price of the half-dish. Five times, the amount of food is twice as much as half. Let guests feel that consumption is reasonable.