1, you have to make a menu for a week first, and then do accounting until the cost is satisfactory!

2. I suggest that when you go to the market to buy vegetables, such as potatoes and tomatoes, which are not easy to deteriorate and can be stored for a few days, you can buy them once a week and the price can be cheaper.

3. The number of people who have lunch and dinner every day should be counted before 9: 00 a.m., so as to control the cost and cook according to the number of people.

4. control the waste of some details, such as: are rice and vegetables overcooked? etc