1, reasonable material preparation. Avoid waste caused by raw material damage. Including the calculation of purchase quantity, warehouse management (clearly indicate the purchase time, first in first out). Emergency and special promotion of raw materials that are about to expire or cannot be saved.

2. Make good use of leftovers. Develop dishes that can use leftovers, but can't be used for staff meals.

3. control seasoning. Standard delivery, avoid waste.

4. master the taste. You can't waste your food just because it's not delicious. Some poorly cooked dishes must be resolutely removed from the menu. For some dishes with heavy taste, they should be graded appropriately. For example, spicy dishes can be divided into heavy spicy and slightly spicy, and cannot be wasted because they are too spicy.

5. Reasonable dosage. Introduce side dishes and half dishes.