First, in the hotel restaurant cost control to eliminate two misunderstandings, one is the lower the hotel restaurant cost the better. In the hotel catering cost management, many people tend to have a misunderstanding that the control of costs, that is, to reduce the absolute amount of cost expenditures and reduce the cost rate, in fact, this is a one-sided understanding of hotel catering control. In order to ensure that the hotel (especially high-star hotels) catering product quality and hotel service quality, catering costs to have a reasonable level, can not control costs and reduce product quality, harm the interests of consumers, and ultimately make the hotel to lose credibility and market. The second is that the hotel catering is a high-grade consumption places, high prices, high gross profit reflects the grade of the hotel, in fact, this is also a misunderstanding, the hotel catering of high-grade, mainly reflected in the quality of her guests to provide quality service and a variety of dishes in terms of quality, rather than reflected in the price.

Second, the hotel catering cost rate should be a concept of change, that is, according to the development of the catering situation at any time to adjust the cost rate, and should not be a few years or even a dozen years of consistency. According to the survey, the current hotel industry catering revenue decline is serious with the hotels for several years or even more than a decade the cost to remain unchanged has a direct relationship. With the booming development of non-hotel catering industry, the fierce competition, catering industry profits are gradually entering the social average profit (or micro-profit) era, according to the high profit (or profiteering) era to determine the cost of the hotel rate is necessary to make some adjustments. A more feasible approach is: through the appropriate cost rate (or keep the absolute amount of costs unchanged, reduce sales prices), so that the hotel catering cost rate and non-hotel catering cost rate is close to the hotel catering through the hotel catering to play their own strengths and high quality, special services, bigger catering market, and actively participate in the ranks of the non-hotel food and beverage industry competition by expanding operating income, relatively reduce the total amount of change in the cost of expenditures to enhance the Catering revenue.

Third, take practical measures to reduce the cost of raw materials, hotel catering cost is mainly composed of raw material procurement prices and related procurement costs. Currently the hotel procurement of food and beverage raw materials are basically applied by the use of the department, the purchasing department is responsible for purchasing, this division of labor has its advantages, but there are certain drawbacks, which is highlighted: the use of the department tends to emphasize the quality of the material and ignore the control of the price, resulting in increased cost rates, in order to change the situation, first of all, we must make it clear that the food and beverage administrator and the head chef of each restaurant is the responsibility of the food and beverage cost control to be Participate in the procurement of raw materials varieties, quantity, quality and price determination; Secondly, the procurement department should provide as many as possible different grades of available varieties, you can try to bulk purchasing bidding, group purchasing and other methods, from the purchase of quantities and stable supply, etc., try to suppress the purchase price; Finally, the cost control manager should monitor the implementation of the purchase price, and the cost of dynamic management, so as to Provide a possible space for controlling costs and increasing catering revenue.

Fourth, as the manufacturing sector of catering products - kitchen, to improve the comprehensive utilization of various raw materials. Under the premise of ensuring the quality of the hotel's food and beverage products, the design of dishes to work hard, to comprehensively utilize raw materials, reduce the waste of auxiliary materials and trimmings, so as to control the growth of cost expenditures.