How to open up sources and reduce expenses in the restaurant department

First of all, there is such an idea is enough to show that you are a careful and upright person, your question is very difficult to answer at once, then from your words, open source and reduce expenditure, reduce costs, improve gross profit, "first from the reduction of waste, such as water and electricity, kitchen scraps of the secondary use, condiments and the use of various departments and links of the use of items for statistical curve analysis, comprehensive evaluation of the amount of a single product per month to make a standard, and then with the percentage of savings to implement the reward system and let all members know, What can be saved, and then is to strictly control the quality of the purchased goods. And the quantity, do not do too much squeezing, resulting in waste, too much, besides, the leadership is positive, staff uniforms, mutual recognition, the staff as the main nature of the hotel, employees can experience the sincere care of the boss, then naturally will also be when the hotel is home, will save and implement.