The most important thing in the popular management of restaurant catering is that the catering department should handle the relationship between high-grade dishes and low-priced dishes on the premise of profit. Ensure profit growth after reducing costs. Specifically, the implementation of bulk raw material procurement and processing leads to cost reduction and corresponding price reduction to increase competitiveness, thereby increasing customers, increasing turnover and ultimately increasing profits. Thus forming a virtuous circle, small profits but quick turnover and economies of scale.

Taste: The taste of dishes can also be understood differently, either authentic, maintaining the authentic taste of traditional dishes, or more distinctive. This is the only one. There is no semicolon. If customers like it, they have to come again next time. It's important to create the specialties of your own restaurant. Successful specialties can not only attract repeat customers, but also make the restaurant famous. The company headquarters attaches great importance to the characteristics and tastes of dishes, and has carefully developed a series of special condiments, which can be provided to all customers. After use, it can not only highlight the style and characteristics of Nanfenbei, but also enrich and improve the taste of dishes and achieve fine products.