Ting lacked catering industry experience, so when he had professional questions, such as how to control the quantities and arrival time of purchased food, Ting sought out his classmates. They introduced him to old hands in the field, from whom Ting learned on the job. He also designed a spreadsheet, so his chef wouldn't have to be groping in the dark when purchasing food.
由於自己是餐飲界的門外漢，每次遭遇食材進貨、份量控管等專業問題，丁瑋峻就找同學介紹的餐飲界老鳥解惑，邊做邊學，還自己設計了試算表，讓廚師採買時不再抓瞎。