First, in the catering cost control to eliminate two misunderstandings, one is the lower the catering cost the better. In catering cost management, many people tend to have a misunderstanding that cost control, is to reduce the absolute amount of cost expenditure and reduce the cost rate, in fact, this is a one-sided understanding of catering control. In order to ensure that the hotel (especially high-star hotels) food and beverage product quality and quality of hotel service, 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 catering is a high-grade consumer places, high prices, high gross profit reflects the grade of the hotel, in fact, this is also a misunderstanding, the catering of high-grade, mainly reflected in the quality of the service she provides for guests and the quality of various dishes, rather than reflecting the price.

Second, the 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 should not be a few years or even more than a decade system. According to the survey, the current hotel industry catering revenue decline is serious and 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-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. The more feasible way is: through the appropriate cost rate (or keep the absolute amount of costs unchanged, reduce the sales price), so that the catering cost rate and non-catering cost rate close to the catering industry, by giving play to the catering industry's own strengths and quality, special services, to do the food and beverage market, and actively participate in the ranks of the competition with the non-catering industry, through the expansion of operating income, the relative reduction of the total amount of change in the cost of expenditures to improve catering revenues.

Third, to take practical measures to reduce the cost of raw materials, food and beverage cost is mainly composed of raw material procurement prices and related procurement costs. At present, the hotel procurement of raw materials for food and beverage is basically the use of departmental applications, the procurement 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 ignored the price of control, 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 participate in the procurement of raw materials varieties, quantities, and the number of raw materials, the cost of food and beverage costs. Participate in the procurement of raw materials varieties, quantity, quality and price determination work; Secondly, the procurement department should provide as many as possible different grades of varieties to choose from, you can try to bulk purchasing bidding, group purchasing and other methods, from the purchase of quantities and stable supply, etc., try to lower the purchase price; Finally, the cost control manager to monitor the implementation of the purchase price, and dynamic management of the cost, so that we can In order to control costs and increase restaurant revenue to provide a possible space.

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 food and beverage products, in the design of dishes to make efforts to comprehensively utilize raw materials to reduce the waste of auxiliary materials and trimmings, so as to control the growth of cost expenditures.