1. Don't buy more. A very important reason for the serious waste of kitchen ingredients is that they are bought more than they can use, and finally they can only be piled up in the kitchen, which will cause waste if they deteriorate over time. Therefore, the best way is to estimate the amount of ingredients for the next day, so as to achieve the goal of sales.

2. Do a good job in warehouse management. Make an inventory of the warehouse frequently, and think of some promotion methods to consume the ingredients that may cause the warehouse backlog.

3. Do a good job in profit and loss management. This is relatively complicated, but it is the most direct way to find the loss problem. First of all, restaurants have to make cost cards and do a good job of standardization. Of course, theoretical costs can be calculated according to the cost cards, and then ordinary restaurants need to make an inventory. Through inventory, actual costs can be calculated. The difference between theoretical costs and actual costs is profit and loss. Through the profit and loss, we can clearly know which raw material has lost, and then check it layer by layer to find out the reason.