1. Statistical sales: record sales, ordered quantity, consumption type and other information.
2. Investigate the supply chain: investigate the source of food procurement and the quality of suppliers.
3. Check hygiene: check food safety, kitchen hygiene, employee health, etc.
4. Record personnel: record the number of employees, positions, salaries and other information.
5. Profit analysis: analyze economic data such as cost, turnover and profit rate.
6. Equipment evaluation: evaluate the use and maintenance requirements of kitchen equipment.
7. Investigate customer satisfaction: Collect customer satisfaction with catering services through questionnaire survey or feedback.
8. Know your competitors: Know business strategies, menus, prices, etc. Neighboring competitive restaurants.
9. Study market trends: study consumer preferences, emerging catering concepts, industry development trends, etc.
10. Analyze marketing effect: analyze the influence of advertising and promotion activities on sales.
These are just some examples. You can combine verbs and nouns according to your own specific situation and needs. Remember, in the process of catering in economic census, it is important to define the target, collect accurate data, and make analysis and comprehensive evaluation to help improve business and make strategic decisions.