1. Environmental sanitation?

As a restaurant, hygiene is a very important premise, aiming at environmental hygiene. I have formulated a management method with clear division of labor and responsibility to people, and made regular inspections on the opposite point, cold dish room, basement, cold storage and warehouse. Clean appliances and equipment every day, and strictly require personal hygiene.

2. What is the quality of the dishes?

standardize the operation of dishes, the raw materials must be cleaned and selected before processing, and the shape and modeling of dishes are strictly required. The quality of dishes should be strictly controlled, based on the lack of heat, color, quantity and dirty tableware.

3. Resource management?

Turn on and off water, electricity and gas reasonably, stop waste in time when it is found, enhance employees' sense of ergonomics, strengthen cost control, save expenses, correctly grasp gross profit margin and increase benefits.

4. Promotion and publicity

Improve the comprehensive reception capacity, and conduct regular training for the vestibule kitchen. Fully grasp the service standard, product quality, and improve the reception capacity.