At present, many enterprises and schools choose the canteen contract system. In the management of canteens, the cost control of canteens is a key issue. The cost control of canteen refers to the guidance, supervision, reduction and intervention of the consumption of various resources and the implementation of corresponding cost reduction measures in the process of canteen management, so as to ensure the realization of daily cost standard and cost budget tasks. According to the procedures in canteen operation, canteen costs can be divided into direct costs and indirect costs. Direct cost refers to raw materials, auxiliary materials, seasonings and other raw materials needed for canteen production and processing. Such as: vegetables, meat, grain and oil, spices, etc. Indirect cost refers to consumables in the production process. Such as: fuel, water, electricity, labor wages, asset depreciation, management expenses, equipment maintenance expenses, etc. Among them, the direct cost control can refer to the following ways: 1. Make the direct gross profit margin of canteen dishes. Normal range: 35%-38%. 2. Reasonably formulate the prices and sales quantities of main and non-staple food products in the canteen. 3. Reasonably formulate the ratio of main ingredients and auxiliary ingredients of each dish in the menu. 4. According to the characteristics of dishes, the dosage of seasoning in cooking of each dish is formulated. Such as: oil, salt, monosodium glutamate and seasonings. And record the actual operating cost, and improve the control system in time. Indirect cost control is as follows: human cost control: according to the operating conditions and functions of the canteen, formulate reasonable and scientific staffing; Stimulate the enthusiasm of employees through the combination of institutionalized and humanized management; Control the cost of water, electricity and fuel, formulate the control ratio of the cost of water, electricity and fuel in the canteen, and strengthen the cultivation of employees' awareness and behavior of saving; Equipment maintenance, kitchen utensils should be assigned to the person in charge, dedicated. The canteen is the logistics support department of a unit, and a good dining atmosphere improves the satisfaction of employees or students.