third, control the consumption of fuel oil, seasoning, refined oil and gas, save water, and make every employee have a sense of saving. Fourth, through the coordination between the front hall and the back hall, everything is to reduce the loss and damage of tableware and reduce the production cost. Five, fixed personnel every day to assist in the acceptance of the good quality of goods, improve the net rate of raw materials. Six, the inspector strictly control the quality, can't be short, can't be short. Seven, the kitchen and inspector every day to urge suppliers according to the specifications and quantity of the first order every night, the quality can not be less, not more, strengthen the catering professional awareness of suppliers. Eight, do a good job in the development of guest meals, to achieve the business profit of guest meals to support the cost of staple food for employees, and try to control the amount of rice. Nine, under the premise of stable main menu, develop a batch of dishes with high gross profit, high grade and low cost on a regular basis to improve gross profit. Ten, do a good job in refrigerator management, innovation, put an end to expired food preservation, resulting in deterioration and waste, try to compress the inventory to a minimum. Eleven, chopping board side dishes as little as possible, prepare side dishes, accurate declaration every day, to prevent the backlog, even if the leftovers and overnight dishes are treated as working meals. Twelve, hearth master accurate feeding, reasonable materials, people turn off the fire, turn off the water, flexible deployment of work and rest time, save oil. 13. The materials used for the table and the edge should be used to the best of their ability and kept in a reasonable way. Tableware should be handled with care to prevent damage, and all pastes should be uniformly configured. Fourteen, steamer, clay pot department should reasonably prepare materials, reasonably manage the semi-finished products and finished products that were not sold that day, and reduce the loss. Fifteen, establish the responsibility system of the dim sum department, strengthen the concept of cost, unify the standards, properly manage, and borrow some experience from the standardization of western food. Sixteen, cold dishes group based on the current focus, do a good job in seasonal food development, improve the grade of cold dishes, change the structure, rich in the characteristics of gourmet restaurants. Seventeen, as soon as possible to set up a fish pond in place, increase the variety of fresh river, reduce the loss and improve the speed. Eighteen, every day by the kitchen backbone to supervise the meal, finishing work, put an end to waste due to carelessness. Nineteen, taboo employees and management confrontation, alienation in the kitchen, enhance the cost consciousness of every employee to do everything. Twenty, the technical backbone of the kitchen has a special person in charge, knowing the business situation of each city every day, understanding the number of turnover, analyzing the consumption structure and direction of guests, guiding the consumption of guests, reporting the business situation and gross profit rate to all kitchen employees in a data-based and operational manner, and supervising everyone's interest rate consciousness. Twenty-two, banquet dishes should be prepared to place orders, prepare materials, and dishes must be done according to standards to prevent the loss of profits. Twenty-three, kitchen oils, soups, sauces, and dry goods should be processed and managed by a special person to prevent waste. The business level of all masters should be unified and the standard of finished products should be reduced, and the quality should be reduced.