1. Promote half and small dishes, and introduce "one person"

Catering units to promote large, medium and small dishes; Encourage the provision of small and half plates; Arrange the banquet reasonably, design the menu scientifically, adjust the quantity and weight of dishes, and do not use disposable tableware. For example, rice bags can be introduced to men and women, with men eating big bowls and women eating small bowls. The quantity of the set meal should be well controlled, the serving speed should be fast, and the table should be able to be filled. You can also implement the "one person, one meal" package.

2. Reasonable material preparation

Avoid waste caused by raw material damage. Including the calculation of feeding speed, warehouse management (clearly marked purchasing time, first in first out). Push the raw materials that are about to expire or cannot be preserved.

3. Control the standard delivery of seasoning

to avoid waste.

4. Don't mislead consumers to order too much food

Signs, videos, banners, publicity slogans or posters such as "Save food, eliminate waste" and "order properly and pack leftovers" are placed in the restaurant.

Guide consumers to establish a new concept of scientific diet, and guide young consumers to form a good habit of advocating and practicing economy, consciously resist extravagance and waste, advocate green consumption, cherish delicious food, pay attention to a balanced diet, and reasonably match dishes. When ordering, push the dishes according to age and gender, reminding guests to eat less, not more, and not misleading consumers to eat more.

5. Promote the N-1 dining mode

Implement the N-1 a la carte mode, that is, 11 dining guests can only order 9 people's dishes, which is not enough to add more dishes to ensure that customers eat well. If all the dishes are on the CD, the restaurant can receive a small gift at the front desk, give red envelopes to CD consumers and provide preferential dishes. It not only increases customers' interest in dining, but also encourages consumers to save and not waste.

6. Remind guests to pack

When customers check out, they will actively prompt and provide packing service for unused meals. Don't pack too high-end products. The waste of packaged goods is also the waste of catering.