(1) for relevant materials and information. For example, the old menu of competition, the menu used and being used in this restaurant; Sales records and business statements of this restaurant, as well as kitchen production records and product quality standards; Visit hotels and restaurants of the same type to learn about the types of dishes they operate, sales, recipes related to product quality preparation, cost or similar information about dishes, inventory and procurement information, etc.

(2) Investigate and analyze the market situation. Grasp the current trend of vegetable fixation; Pay close attention to the sales dynamics of dishes and master which dishes sell well and which ones sell poorly; Understand the dishes that local people like.