The cost control of dishes begins with purchasing. There are many factors that affect the purchasing price. Besides the quality and quantity of raw materials, the supply season and the output, there are also many human factors. Seeking the price is an indispensable part in price negotiation. It should be said that its specific operation mode varies from place to place and from time to time, and the effect is naturally different. Snack bars have been purchasing goods for a long time. Two people are engaged in the procurement of catering raw materials to supervise each other. Generally, there is only one purchasing department and one accounting department. After a long time, it is not uncommon for two people to eat kickbacks together: because they are not very clear about the quality of raw materials, it brings trouble to the kitchen processing. At present, the catering industry is more accustomed to the practice of three people shopping together. Basically, there is one person in the purchasing department, one in the kitchen and one in the hotel management. The buyer is familiar with the market price trend, and the chef understands the quality of raw materials. The hotel management is good at cost control and dish pricing, and each of them has his own specialty. * * * The same is true for grasping the price. Purchasing with the participation of chefs not only increases the number of supervisors, but also gives chefs an opportunity to understand the market situation in depth. In recent years, the food and beverage raw materials are changing with each passing day, and new fruits and special vegetables are everywhere, which greatly enriches the food and beverage raw materials. Only by constantly understanding the changes in the market can chefs constantly innovate dishes to meet the needs of consumers. The price of purchasing raw materials is the most worrying thing for the boss to let others purchase. Price control is the most powerful means to reduce the cost of catering and improve the profit rate of enterprises, and it is also an effective way for restaurants to enhance their market competitiveness. Because its market price fluctuates greatly and it is difficult to control, we should focus on the following aspects: by comparing the factors such as freight, supply, quality and service, we should choose several suppliers to quote, and choose the one with low quality, high price and good service as the purchasing partner I to buy in bulk as far as possible. Snack bars purchase goods directly from wholesalers, producers or breeders, and try to abandon intermediate links to obtain preferential prices: consider the relationship between the purchase price and the use value of raw materials, try to get rid of those redundant costs in raw material costs, avoid waste, select raw materials, reduce damage rate and control prices.