Articles used in catering enterprises (fixed assets, such as tables and chairs, cabinets, murals and other accessories, kitchen equipment, tableware, porcelain, wine sets and guests, daily consumables used in service, towels, napkins, toothpicks, office appliances, etc.). There are also foods, drinks and beverages, which involve a large area. The control of these costs, from the selection of materials, the purchase of goods, to the control of daily use, can greatly reduce the waste of resources and reduce the cost and asset burden of catering enterprises without generating profits, so that they can develop better, gain a better foothold and compete.