First of all, 1. the company control costs, you have to understand the content of the company's internal cost control, costing methods and methods, no one more than you understand your company's internal affairs, generalized and not to your liking, can only give you a few out of thin air to see the suggestion of the restaurant's dishes to have a quota, that is to say, each kind of food should have a standard, every day purchasing a part of the things after the kitchen part of the warehouse, to be sound! Receipt and payment system, the most basic is the income with payment of evidence, so that the chef to participate in the procurement, or to clarify the requirements of the procurement, otherwise it will say that the raw materials are not good, so waste.

2. Costs down the natural rise in gross profit, if you rely on price increases unless you have a secret recipe, others can not do, or in the cost management efforts, but can not put the chef's salary down, otherwise the food is difficult to eat, the customer is no longer there, let alone profitability

3. Improvement of the staff meals can be in the company under the conditions of a profit, to the food subsidies and the actual meal of the nominal charge for the coexistence of the two as well, the benefit is that if the staff is not good, it will not be able to eat, but will be able to eat.

This benefit is that if the staff dining free of charge will cause employees to steal home or can not eat thrown away waste, if a little money will not be thrown away, in addition to the tax or that we are not free,

The above for reference.