For the catering industry in the procurement and chef to accept the issue of kickbacks, in fact, we all know that it is not desirable, want to put an end to such phenomena of the management of the way, but a variety of ways to exhaust, there has never been a complete, proper method.

This is because the catering industry uses a variety of raw materials, raw materials, most of the agricultural products, agricultural by-products or fresh, aquatic and so on, and these things due to the differences in each person's feeling or origin and cultivation methods, processes and so on, is not able to establish a unified, complete evaluation standards and pricing system, so the same item may be in two different customers can be there in the transaction price difference of ten times or more.

If we have to establish a monitoring system with mutual checks and balances and complete audits, it will undoubtedly increase the complexity of the workflow, which will make all the participants in the process tired and fatigued, and greatly increase the management costs.

So, my personal advice is: under the premise of reaching a certain tacit understanding, absolute control of the quality of purchases, relative control of procurement costs, to this principle to implement the work, in order to achieve better results. As the old saying goes: there are no fish in clear water.

I hope my answer can help you. Please adopt.