avoid the rush hour when customers eat. The three dining peaks in the catering industry are 6: 11 a.m. to 8: 11 a.m., 2: 11 p.m. to 14: 11 p.m. and 6: 11 p.m. to 8: 11 p.m. As long as the collection and transportation of kitchen waste are avoided, it will be carried out within the specified time of the catering industry. The management of catering stores can set a fixed collection and transportation time for the collection and transportation personnel according to the amount of kitchen waste every day.