I don't know the standard of three meals a day in your company ~ I can tell you how our company cooks big pot rice {the staple food is steamed bread and rice} ~ Monday to Sunday, Monday: at noon, potatoes stew and stir-fry pork, stir-fry cabbage vermicelli, half a cold dish (such as mixed cucumber and tomato), stir-fry bean sprouts and stir-fry cabbage at night, and if there are any unfinished dishes at noon, they will also be added. At noon on Tuesday, stew tofu and stir-fry Xiaoxihu cold dish millet porridge, and at night, stir-fry potato chips and celery. Wednesday: stir-fry three diced cabbage at noon and stir-fry cabbage and eggplant at night. Stewed chicken with potatoes and a vegetarian fried celery stewed tofu at night, fried cabbage on Thursday, fried eggplant and fried West Lake tomatoes and eggs at night. Stir-fry potatoes, stir-fry cabbage on Friday, stew tofu and cook eggplant at night ~ It's big enough for more than 200 people in our company ~ If you are a fine vegetarian meal that more than 20 people can cook, rub it open every day or have a soup or porridge every day, occasionally eat noodles, or make a meal in jiaozi at five o'clock.