Kitchen! Do you have stocks when you go to work in the morning? Then restock, purchase orders for various foods and vegetables, plus the number of pounds in stock, as well as pots and pans. These are the beginning! Did the chef leave a copy after the guest ordered? There must also be a menu that clearly indicates the quota of materials used for each dish. Of course, there can also be floating numbers, that is, numbers within the reasonable loss range, and then it will be simple. After work, the quantity of materials will be calculated according to the remaining bottom of the kitchen, and then the quantity at the beginning will be subtracted, as long as the difference between the remaining quantity and the actual one is within a reasonable loss range.

After all, fruits and vegetables are inevitable in catering, so the key is to make a good menu and reasonable consumption. That's it. I hope it helps you!