? The following are some of the measures summarized by the multi-taste catering company: (a) change the business philosophy, expanding the market School canteens, should change the business mindset, rationalize the system, accumulate experience in the socialization of logistics, and actively take the road of socialized management. Such as the use of pilot contracting system, hosting system, the target responsibility system, the introduction of competition, the introduction of the social canteen industry, each canteen can engage in a restaurant or a few windows to the social contracting, not only can form a good competitive environment, but also learn from the social canteen industry, a good business mechanism. On the other hand, the school cafeteria industry should also go to the community, we should use the existing good resources and cafeteria technology, the community contracted cafeteria, or open hotels, gourmet fast food restaurants, etc., for the community to operate, open up business channels to make up for the inadequacy of the welfare nature of the school cafeteria. In addition, it should improve the business environment, improve service quality flea, timely improvement of food color varieties, increase the grade of food, try to meet the needs of students at different levels and different tastes, to attract students, increase the dining rate, increase turnover. (B) optimize staffing, strengthen staff management, saving staff costs School canteens, school logistics in large departments, the number of employees, control staff costs, especially necessary. First of all, the cafeteria management, according to the distribution of students on each campus, the cafeteria's business situation for a reasonable layout, optimize staffing, reasonable arrangements for staff, to prevent the emergence of people and so on, people floating in the situation; Secondly, the establishment of a good assessment mechanism, the implementation of the work-effects of linkage, and the effectiveness of the indicators to the restaurant manager, the decomposition of the layers into place; but also according to the tightness of the work of a variety of situations. It is also possible to appropriately regulate the employment time according to the tightness of various jobs and encourage the implementation of hourly labor system, so as to save labor costs as much as possible. (C) Strengthen the material procurement management, reduce procurement costs First of all, we should promote the reform of the material procurement system and formulate the material procurement methods. The establishment of a specialized purchasing group or by the logistics department centralized purchasing, so that the procurement of materials management department and canteen management department separate, the implementation of the purchase of two lines, so that the use of materials and purchasing departments to form a kind of internal mutual supervision mechanism, but also conducive to the centralized allocation of materials, thereby reducing waste and reducing costs. Secondly, we should collect a wide range of sources of goods, multi-channel purchase, fixed-point procurement. For large amounts, large quantities of raw materials procurement to implement collective public bidding procurement methods, standardize the procurement process, under the premise of quality assurance, to obtain the lowest price; the procurement of vegetables, to minimize the circulation of links, can be directly with the vegetable base signed a long-term agreement to strive for the number of concessions in exchange for price. In addition, the procurement staff should always understand the market situation of raw materials, pay attention to the national price of rice, flour, oil and other agricultural and sideline products policy regulation, to do a good job of some of the materials in reserve, to maximize the material material price stability. (D) strengthen financial analysis, the establishment of cost, efficiency assessment index system In order to improve economic efficiency, in addition to strengthening cost control, but also to establish cost, efficiency assessment index system, strengthen financial management, financial analysis. Such as the use of cost-volume profit analysis, analysis of the cafeteria business situation, calculation and analysis of capital preservation point and capital preservation point of the level of change in cost as a cost control objectives: can also be developed through the development of plans for the gross profit margin, plans for the cost of rate, plans for the profitability of the receipts of the assessment of the indicators, the actual indicators and plans to do a comparison of the indicators to find out the differences, analyze the reasons for the development of improvement measures, timely adjustment of the cost of cost to achieve the plan beforehand, control and adjust afterwards to ensure the realization of business objectives. (E) Strengthen raw material inventory management, reduce raw material losses First of all, improve the raw material inventory management system, strengthen the inventory management of raw materials. To improve the control of food raw material storage, through scientific management tools and measures, the use of effective logistics software, standardized management, to ensure that a variety of food raw materials and the quality of the number of plates, as far as possible to reduce natural losses, to prevent the loss of raw materials; receiving, storage and distribution of a variety of food raw materials, and timely delivery of the relevant data and information to the financial sector to ensure that the financial accounts in a timely manner to achieve the account in line with the real, and put an end to raw materials outside the account! Preservation. Secondly, to establish an effective inventory system.