How to do the hotel catering budget?

Hehe, you should do a market survey, and then make a detailed food plan according to your hotel positioning. To put it simply, you should make a good menu, find a good chef and try a few samples according to the set menu. If it's not good, it depends on whether the raw materials are wrong or the people are wrong, and then you decide. Budget, it's easy to take out the menu. Let's go to the vegetable market and talk about the prices of dishes that need to be prepared frequently. It's best to identify several regular suppliers. According to the size of your hotel and the expected number of tourists, big brother, should I continue to talk about how to make a budget?