This measure includes the following points:

1. Investigate employee demand: First, conduct employee demand survey to find out their opinions and suggestions on dining environment, food types, taste preferences and nutritional needs. This will help determine the choice of new suppliers and the direction of improvement.

2. Finding alternative suppliers: according to the results of employee demand survey, find multiple alternative suppliers, and consider their qualifications, reputation, service ability, food safety standards and other factors. The scope of cooperation can be catering companies, external canteen operators or individual merchants.

3. Evaluation of supply chain and food safety measures: Evaluate the supply chain and food safety measures of alternative suppliers to ensure that they have good food procurement, storage, processing and distribution norms to ensure the provision of safe and healthy catering products.