Strengthening the cost control of catering enterprises includes:

1. Controlling the warehousing cost and price of raw materials;

second, the secondary utilization and treatment of raw materials;

third, quality control of raw materials and products;

fourth, the control of unit production standards;

v. control of gross profit margin of products;

VI. Control of comprehensive gross profit margin;

VII. Cost control of staff meals.

Process of handling small catering business license _ Process of handling catering license

What documents do registered catering companies need to handle?

how do catering enterprises register their trademarks?