Your question can be summed up in three aspects, but it is worth noting that you need to make a plan in advance: "Will your restaurant have a holiday at the end of the year? Is it open?" You need to make arrangements in advance, and inform the staff to make preparations. The first aspect: safety, hygiene, service and quality: the business volume increased at the end of the year. Due to the change of temperature and the increase of people flow, the restaurant's equipment and articles were handled at a high level. Therefore, in order to meet some safety problems, various value law departments increased their management at the end of the year, and they needed to pay more attention to the food safety, hygiene and service of restaurants. Control all kinds of negative effects caused by restaurant management accidents. The second aspect: all kinds of accounting arrangements before the year, summarizing, analyzing and planning the completion of the annual task plan and the enterprise's plans for next year. For the restaurant's people, finances, materials, etc., we will control and cooperate to make smooth business at the end of the year and regular preparations for the coming year. And arrange the activities in the planned year. The third aspect: the preparation and control of materials, to determine whether there is a holiday and whether it is open before the Spring Festival, and to name the delivery time and delivery quantity according to the situation of suppliers in the restaurant, so as to reduce the impact on the operation of the restaurant caused by the inability to supply during the Spring Festival, arrange in advance, and store the available raw materials to control the instability of raw materials caused by the price increase before the Spring Festival.