1, safety and hygiene: meal portioning service must ensure the hygiene and safety of food. This includes the use of fresh, non-polluting ingredients, strict adherence to hygiene standards for cooking, and strict sterilization of tableware.

2. Efficient and Convenient: Focus on customer needs and experience, as well as economic and environmental sustainability.

3. Split meal service: to focus on customer needs and experience. This includes offering a diverse selection of dishes, taking into account customers' tastes and dietary preferences, as well as providing personalized service, such as offering customized menus for special dietary requirements.

4, economic and environmental protection: including reasonable control of the use of ingredients to avoid waste, while providing the right amount of food to customers. In addition, catering establishments should also adopt environmentally friendly measures, such as reducing the use of disposable tableware and promoting recycling and garbage classification.