1, put it in place first to ensure that the kitchen is clean, marked and clean, and you can find what you are looking for within 30 seconds;

2. Secondly, the responsibilities are in place, such as hygiene, equipment, service and safety. All on people and systems;

3. Then, the training is in place, and the new and old employees are trained through various forms. The first two are repeated training;

4. Finally, put it in place, full staff interaction, scientific supervision and long-term maintenance.