It is impossible to satisfy all the staff's tastes in the canteen. Only through changing ways can we mediate and reasonably match the nutrition. It is suggested to check the ratio of male to female and then change the dishes according to the seasonal factors. As for the cost, as long as the procurement is reasonably controlled, it will generally not cause too much waste, and there are good dishes that the chef must cook, otherwise the waste will be great. Occasionally, the employee's satisfaction with the menu will be investigated.

In my humble opinion, according to my own observation, I would like to provide some points for your reference: 1. If the company has a lot of subsidies, it may as well eat in the company canteen for free; 2, if you insist on charging, you can divide the meal into 4/6, and the individual will bear 6 copies. By punching in or signing, you can record one meal once and summarize it at the end of the month; 3. If you have any questions about the taste and the quality of the food, you can collect your opinions by giving your opinions, so that more than 5% of the staff can be satisfied. Of course, you must strive for the company's food budget in advance, such as 5 yuan per person per meal.