does the contractor have large-scale operation? Good cooperation must be based on the contractor's healthy profit model. Huge purchasing volume is the basis of price competitiveness. Large-scale operation can further control and reduce operating costs and provide better services to customers. Does the contractor have a successful canteen management model? Because the canteen business is decentralized, it is impossible for a boss to take care of only one factory, so what can be done to maintain the quality and stability of the products, hygiene and service of each canteen? The contractor shall be required to explain and provide the management mode and inspect the implementation effect of the management mode on the spot. It is necessary to inspect the contractor's investment scale on the spot, carefully evaluate the contractor's economic strength, and visit the contracted factories to see if their promotional materials are consistent. Because some shell companies only have simple offices, it is not uncommon to borrow factories to visit reverse contracts.

contracting mode: contracting party by semi-entrustment: providing the existing site (including operation room, warehouse, etc.), accommodation, kitchen equipment, facilities, tableware, kitchenware, water, electricity and fuel, or otherwise determined according to the actual situation of the factory. Contractor: responsible for providing labor, cleaning fees, wear and tear, maintenance, industrial injury insurance, welfare, labor protection supplies and other expenses. Responsible for purchasing, cooking and management, providing chefs according to your company's taste requirements and providing quality catering services. Food expenses can be paid in advance. Diners can eat with meal cards, and the flexible way of spending first and paying later is implemented. The bill is settled once a month according to the number and denomination of meal cards actually issued. Full-time contract mode: provide the existing site (including operation room, warehouse, etc.) and accommodation, or set a certain food standard for employees according to the actual situation of the factory. Contractor: responsible for investing in the equipment. The contract period is drawn up according to the amount of investment (at least three years). If the contract is not renewed at the expiration, the kitchen utensils can be purchased or transferred to the next operator at an appropriate price by the manufacturer at an annual depreciation. Responsible for prepaying food expenses, purchasing raw materials, processing and making, and ensuring quality food service on time. Responsible for labor, cleaning costs, utilities, fuel, loss transportation management and other related expenses. Provide dining card (including IC card). Diners can eat with the card, and pay the bill once a month.