1, from the product structure and external resources. That is, the elimination of unprofitable products, reduce the proportion of products with a relatively small output. This is not a new trick in the catering industry, it is difficult to understand how to understand this "unprofitable". On the one hand, it is reflected in the low sales share of dishes, update the menu to eliminate the "old products" is a common tactic. On the other hand, the unprofitable is to stand in the product structure point of view. Products should serve the product mix, otherwise the hot restaurant may not make money.

2, instrumental management. Catering standardization to achieve a degree, is the restaurant chain expansion of the success of the key factors involved in the standardization of management and product standardization. Then how to generate costs where instrumentalization, with a clear form or information technology means to do the record and analysis. Cost control tools essentially play a supervisory role, through the calculation of detailed accounts to alert the relevant personnel, in the operation of the link to pay attention to mastering the production of good products, materials, and then control the operating costs of the restaurant as well as the stability of the output.

3, integration of external resources. Nowadays, the division of labor in the industry is becoming more and more refined, so that professionals do professional things, is the way to rationally allocate resources, but also to reduce costs and increase revenue one of the initiatives.