1, reasonable preparation. Avoid waste caused by damage to raw materials. Including the calculation of the amount of materials, warehouse management (clearly marked with the time of purchase, first-in-first-out). On the upcoming shelf life or can not save the raw materials push, special push.

2, the use of scraps. R & D can use the scraps of the dishes, can not be used in the dishes for staff meals.

3, control the seasoning. The standard put, to avoid waste.

4, master the taste. Can not be because it is not good, resulting in guests do not eat and waste. Some of the dishes that do not do well, resolutely removed from the menu. For some heavy flavors of the dishes, to appropriate grading. For example, spicy dishes, can be divided into heavy spicy, slightly spicy, etc., can not be too spicy to eat waste.

5, a reasonable amount of cast. The introduction of small portions of dishes, half a portion of dishes.