How do they do the cooking in the back room of a large restaurant chain like Sukkah? There are a lot of them after all.
In my opinion, they are like a lot of western food chefs, of course, Chinese food has a lot more steps and processes. The menu is developed, a few stoves are shared, 2-4 talents per person, go in the morning, all done by 10.30, and then nothing more. Those who sell well can add a little in moderation. The difference between him and conventional catering is that one is ready to wait for people to buy, one is waiting for people to order and then do.