The rise of prefabricated dishes has also changed and catalyzed the operation mode of the catering industry, and the trend of standardization, industrialization and intelligence of the catering industry is taking shape. Master Zhu is the executive chef of a star-rated hotel in Nanjing. He said that with the accelerated pace of life, consumers don't have much time to wait for the traditional slow fire cooking method. For catering enterprises, in the past, purchasing, storing and processing raw materials by themselves required a relatively large kitchen space, which not only directly increased the rent and labor costs, but also the purchasing price of a single restaurant had no advantage over the prefabricated vegetable production enterprises. Now hotels purchase prefabricated dishes, and the quality of dishes will not fluctuate due to factors such as the departure of chefs, and the cost is relatively low. In addition, the prefabricated dishes are put in the cold storage, and as many dishes as guests come, it also avoids waste. Many hotel officials said that in the past, they were worried that job-hopping would affect business. Now that we have prepared dishes, several chefs can enjoy it. Now hotels are recruiting people, and the demand for ordinary chefs is declining. Kitchen helpers and chefs are the main needs.