1) Service-oriented, hard-working, conscientious and responsible

2) Listening to customers' requirements and continuous improvement

3) External benchmarking - constantly learning external best practices,

4) Professional knowledge - including familiarity with and utilization of food science, nutrition, recipe mixing and design, interior design, food service management, and so on. and utilization of these areas.

5) Management Team - Effective management of the service team, culinary staff, service staff, cleaning and logistics.