3. Control the consumption of fuel, seasonings, refined oil, and gas, save water, and make every employee have a sense of conservation. 4. Through coordination between the front and back halls, everything is done to reduce the loss and damage of tableware and reduce production costs. 5. Fixed personnel are assigned to assist in the inspection and acceptance every day to ensure the quality of goods and improve the raw material output rate. 6. The acceptance inspector strictly controls the quality, and cannot make shortfalls or miss orders. 7. The kitchen and acceptance staff urge suppliers to deliver goods according to the specifications and quantities ordered every night. The quality should not be less or more, so as to strengthen the suppliers' awareness of catering expertise. 8. Do a good job in developing varieties of meals for guests, so that the operating profits from guests' meals can be used to support the cost of staple food for employees' meals, and try to control the amount of rice used. 9. On the premise of keeping the main menu stable, regularly develop a batch of high-margin, high-grade, and low-cost dishes to increase gross profit. 10. Manage the refrigerator well, introduce the old and bring out the new, prevent expired storage of food and cause spoilage and waste, and try to reduce the inventory to the minimum range. 11. Use as little scraps as possible on the chopping board and side dishes, prepare the portions of the side dishes, and accurately report orders every day to prevent backlogs, even if the scraps and overnight dishes are used as working meals. 12. The stove master accurately feeds the ingredients, uses them rationally, turns off the fire and water when people leave, and flexibly adjusts work and rest times to save fuel. 13. Make the best use of the materials used for the loading table and surrounds, and store them reasonably. Handle the tableware with care to prevent damage, and prepare all pastes in a unified manner. 14. The steamer and claypot departments must prepare materials reasonably and manage semi-finished products and finished products that are not sold that day to reduce losses. 15. Establish the responsibility system of the snack department, strengthen the cost concept, unify standards, properly manage, and borrow some experience from Western food standardization. 16. Based on the current focus, the cold dish group will do a good job in developing seasonal dishes, improve the grade of cold dishes, change the structure, and enrich the characteristics of a gourmet restaurant. 17. Set up river fish ponds as soon as possible to increase the variety of river fish, reduce losses and increase the speed. 18. The backbone of the kitchen will supervise the meal collection and finishing work every day to prevent waste caused by carelessness. 19. It is taboo for employees to confront the management, which will create a sense of alienation in the kitchen and increase the cost awareness of each employee in everything they do. 20. The technical backbone of the kitchen has a dedicated person who is responsible for the business status of each city every day, understands the amount of turnover, analyzes the customer's consumption structure and direction, guides guest consumption, and reports the business status to all kitchen employees in a data-based and operational manner. The level of gross profit margin guides everyone's interest rate awareness. 22. Banquet dishes must be prepared and ordered, and ingredients and dishes must be prepared according to standards to prevent loss of profits.

23. The production of kitchen oils, soups, sauces, and dry goods must be processed and managed by dedicated personnel to prevent waste, improve the professional level of all chefs, unify finished product standards, reduce defective products, and achieve reduction