1. Strengthen staff training management

Only when every employee actively saves resources can catering enterprises successfully save resources. To this end, catering enterprises should pay attention to the following three points.

(1) Pay attention to the publicity and education of resource conservation, improve employees' awareness of the urgency and importance of energy conservation and emission reduction, and regularly train employees in the use of equipment.

(2) Improve the awareness of energy conservation and environmental protection of all staff, and actively encourage employees to innovate in energy conservation and emission reduction.

(3) Systematize monitoring of employees' behaviors of saving water, electricity and solar terms. Employees are forbidden to melt frozen food with running water.

2. Improve the energy-saving awareness of guests

Catering enterprises can set up energy-saving and low-carbon publicity corners in public areas of restaurants to improve the energy-saving awareness of guests.

3. reward system

catering enterprises can carry out energy-saving training and discussion among employees, mobilize the enthusiasm of employees for energy saving, and set up employee energy-saving innovation awards.