Management system is the key. The responsibilities of each post should be clear, and the power range of managers, from cashier to cashier supervisor and restaurant supervisor, to the audit of financial operating income and the supervision of catering department, can naturally restrain themselves, and in terms of expenditure, they can ask for instructions from themselves if they exceed the limit, otherwise they will not spend, so that income and expenditure are controlled, and sometimes their families are not so trustworthy. Because relying on relatives will make people feel that it is their own family who spend their own money anyway, so all your employees can realize their importance, and you should also communicate with others frequently.