First, the supervision of the catering industry needs to be strengthened. Some black-hearted businesses are unrepentant, and only more supervision and more punishment will be effective. The restaurant should be raided from time to time, so as to see the real face of the restaurant and ensure the food safety of customers.

once the restaurant is found to be unclean, it should be severely punished; Similar to a green tea restaurant for guests? Koushuicai? Things often happen. Some businesses sell food in the form of take-out instead of improving their working environment. There are also some businesses that magnify hemp and other things into food, which is addictive, which is very terrible; These are real things, these businesses deserve sanctions, and the market is in urgent need of rectification by relevant departments; Therefore, the supervision work should not only focus on the surface, but also really ensure people's food safety. ?

second, as the person in charge of the restaurant, the restaurant needs high-quality dishes and services for its long-term development. Every person in charge of the restaurant should want to make the restaurant bigger, so there will be more profits. Then the growth of restaurants is just like that of Gai Lou. The unstable foundation is useless and the buildings built are dangerous. If the restaurant wants to expand, it needs to do every step well, and there can be no mistakes. Hygiene and ingredients need to be strictly controlled; Service and environment need to be strict; Only in this way can we create a good restaurant, instead of using unsanitary items for a little profit.

if every step of a restaurant is done well, so that customers can eat with confidence, then there will be a steady stream of customers coming, so why not worry about it? On the other hand, restaurants that grow up by small means are easily banned; Because they have fatal weaknesses, once security problems occur, all previous efforts will be wasted. Therefore, the person in charge should make clear the development direction of the restaurant, lay a good foundation, supervise the employees effectively, and do not allow items that endanger the health of customers to appear. I hope that the restaurant can consciously abide by the regulations and give us a healthy dining environment so that customers can really rest assured to eat.