1. Carry out catering service modes such as quantitative on demand, pricing by quantity, half-serving and small-serving dishes, and increase the choice of "set meal" to realize customers' demand for meals and diversified consumption and supply of catering. At the same time, strengthen the analysis and prediction of the number of diners, implement dynamic management, and make meals and prepare meals according to the number of diners.

2. Guide diners to dump leftovers according to the requirements of kitchen waste classification. According to the law of the number of people eating and the seasonal characteristics, scientifically formulate recipes and purchase plans, purchase ingredients on demand, and accurately stock up.

3. Chain catering enterprises should try their best to distribute semi-finished products in the central kitchen in a unified way, so as to reduce the processing links in stores and product profits and losses; In principle, there is no minimum consumption in the box to avoid forcing customers to consume designated packages. Conditional catering stores can take the initiative to help customers divide meals during box service.

4. To strengthen the cost accounting management, we should fully tap the edible and utilizable values of raw materials and auxiliary materials, try our best to use raw materials and auxiliary materials for multiple purposes, improve the yield of raw materials and auxiliary materials and leftover materials, and minimize kitchen waste.

5. For official reception and conference training, the reception standard and dining standard shall be strictly implemented, and the variety and quantity of meals shall be reasonably arranged. Encourage no leftovers and no waste. At the same time, regularly check the implementation of the "CD Action", establish a patrol system, and carry out inspection and supervision.