The three standard operating systems for chinese fast food have been created — standardization of logistics production, standardization of cooking equipment, standardization of restaurant operations, full alignment with international standards in terms of quality, service and cleaning, while the processing of cool skins has become fully electrified, oil-free, providing customers with a rich, delicious, fresh and healthy diet and becoming the preferred brand of healthy, fashionable people. To date, helyle has created a high record of over 200,000 single-day customers in xi'an and has become a market-owned fast food brand. Heroes will pursue the promotion of a chinese food culture and will use advanced management models to move the local diet culture to the national level and the world. The key to moving the culture of endemic diets to the national level is the development of standardized restaurant production processes. With the rapid development of the catering industry, improving the quality and standardization of catering products has become a bottleneck in the development of catering enterprises. One of the reasons for this is the influence of traditional attitudes, the manual nature of traditional chinese meals and the reliance on master's specialty, which depends entirely on master's skill and level. In order to change the status quo of the "ten chefs' tastes", the dining room operates in an orderly and quantitative manner through the development of management systems, processes, operating standards and job processes。