Does the subject want to ask, "What should I do if catering cannot be implemented blindly?" Clear financial planning and objectives, reasonable budget.

1. Make clear financial plans and targets: When making financial plans and targets, combine the actual situation and market environment of the restaurant to ensure the rationality and feasibility of the plan.

2. Reasonable budget preparation: When preparing the budget, we should fully consider the revenue, expenditure and profit targets of the restaurant, and combine the market situation and historical data to ensure the rationality and feasibility of the budget.