The traditional way to evaluate the quality of catering products is to judge from the aspects of color, aroma, taste, shape, quality, container and nutrition. In the actual operation of restaurants, operators must take customers' comments seriously. Any product is only recognized and praised by customers, and that is the real quality. "Food has no definite taste, so it is hard to taste", which is the most common truth.

The second is quantitative comparison.

The quantity comparison here refers to the quantity of dishes, and the quantity refers to the size or quantity of each dish, which can be expressed by weight and capacity. For example, western food, the main consideration is whether each customer can eat enough. In the menu design of banquet, it is also very important to design components for different customer groups.

The third is value comparison.

Value refers to the relationship between the price and quantity of dishes, and restaurant dishes should be value for money. The food and service provided by restaurants should be worth the money paid by customers. "Three-point gross profit is enough to eat, and seven-point gross profit is starved to death", which is worth the money. Through numerical comparison, catering operators will find out what level their pricing is in similar restaurants, and then choose the correct pricing policy.