That's for sure. What makes money in catering depends on the quality and taste of the chef's food, and the most direct person who creates food is the chef. The chef's self-discipline determines the speed and quality of enterprise development.

chefs abide by the law and do not use unqualified or expired raw materials. It is very important for chefs to check the ingredients. In order to provide customers with good and healthy food, they can not be tempted by interests, adhere to their own principles, do not buy some inferior food at low prices, do not use waste oil or food additives, and have their own principles and bottom lines. Customers can rest assured that they will come again, otherwise once a food scandal happens, the whole enterprise will face ruin.

one more thing: make sure the kitchen is clean and hygienic, and don't give customers the second recycled food. Some chefs feel that food is not eaten by themselves, so they use dirty rags to brush the pot. The kitchen looks clean but there are many cockroaches and mice. Moreover, in order to save food and energy, the leftover food of customers is recycled and heated and sold again. Such behavior is really out of control, and it depends on the chef's self-discipline. Otherwise, once exposed by the media, no one will dare to come here for dinner.