N-1 ordering mode, that is, 11 dining guests can only order 9 people's dishes, which is not enough to add more dishes, so as to ensure that customers eat well and prevent food waste from the source.

For two or three guests, the restaurant offers half dishes and small dishes to meet the diverse needs of consumers on the premise of economy; All restaurants must serve customers on the premise of economy. Each restaurant should prepare packing boxes to provide packing services for customers in case of leftovers, which reflects the CD-ROM action of the catering industry.

Extended data:?

Jiangsu Catering Industry Association, Jiangsu Federation of Industry and Commerce Catering Chamber of Commerce, together with catering and cooking industry organizations all over the province, issued an initiative on August 11: catering service units should incorporate the prevention of catering waste into the whole process of catering production, processing and service to reduce kitchen waste; Prompt consumers to order food reasonably according to the number of diners, consume moderately, and avoid waste;

Remind consumers to "eat as much as you can, and pack if you can't eat" and provide packing service; Scientifically and reasonably design the banquet menu and adjust the quantity and quantity of dishes; On the menu, the net content of the main ingredients of the dishes is marked, and enterprises are encouraged to provide small dishes and half dishes.

Xinhua Newspaper Network-Wuhan proposes to implement the N-1 ordering mode: 11 dining guests can only order 9 people's dishes.