The kitchen! Is there any stock when I go to work this morning? And then they restocked it, right? Purchase orders for various foods and vegetables, plus the number of kilograms in stock, as well as pots and pans, etc. These are the beginning of the period! Is there a bottom link left by the kitchen after the guest orders? You must also make a recipe, with the quota of ingredients for each dish clearly marked on it. Of course, there can be a floating number, that is, a number that is within reasonable losses. Then it is simple. After get off work, according to the bottom line left in the kitchen Calculate the amount of materials used, and then subtract it from the amount at the beginning of the period. As long as the difference between the remaining amount and the actual amount is within reasonable loss

After all, fruits and vegetables are unavoidable for catering people, so the key is That’s it, I’ve made a good recipe and a reasonable amount of consumption, I hope it can be helpful to you!