How to manage catering?

Look at your personal catering ability and experience. If you have experience, it is easy to manage. You must understand employees, grasp their psychology and talk nonsense to people, whether they are employees or guests. To do this, no matter who or what, everything is easy to settle. As for management, the gross profit of vegetables, drinks and seafood must be kept at 50%, 70% to 80% and 80% respectively.