(1) Analyze the profitability of dishes;

(2) Analyze the possible sales volume of dishes;

(3) Analyze whether the dishes are beneficial to the sales of local dishes.

in terms of sales and profitability, dishes can be roughly divided into four categories:

(1) selling well and having high profits;

(2) Best-selling but low profit;

(3) fast sales but high profits;

(4) not selling well and low profit;