How reasonable is the cost of kitchen food testing in five-star hotels in terms of revenue?

No more than 5%. The cost of food tasting mainly includes the cost of raw materials, the cost of chef's labor and the cost of food tasting equipment and facilities. These costs are closely related to the number of dishes, seasoning frequency, trial period and other factors, because hotels need to control the trial cost as much as possible, not exceeding 5%, and reduce the weight and materials in the operation process to obtain greater economic benefits.