1. Classify items: distinguish whether the equipment and utensils in the kitchen of a special hot pot restaurant are useful or not. Items that have not been used for more than three months can be regarded as useless and should be returned to the warehouse for safekeeping or scrapped directly. The useful items left behind shall be reasonably separated, respectively responsible and managed by special personnel.

2. The basic job requirement is "the goods don't go home, and the employees don't go home". Set long-term fixed positions for their separated items, divide them into compartments and put them neatly. All items must not be moved at will, let alone placed at will. The person in charge of the hot pot franchise store shall not go home from work when the goods are not put back to the designated storage location after use. You must find the goods and put them in the designated position before you can finish the work of the day.

3. Restrain employees' behavior and form good habits. Chefs in hot pot franchisees must keep the standards in place in cutting dishes, using water and taking out garbage. Garbage should be completely poured into the trash can, water should not be spilled, dishes should not fall to the ground, if it happens, it must be corrected immediately, and it should not be delayed or ignored; Work clothes should be neat, personal hygiene should meet the standards, and behavior should be cautious.

4. The biggest obstacle to management is the fear of trouble and non-persistence. At the initial stage of implementation, it is often resisted by some employees. They think that the old routine has been done for so many years, and the kitchen of the hot pot franchise store should be dirty, and adopting the new method is of little use to the sales revenue. If this idea is not resolutely stopped, management will give up halfway.