To sum up, the gross profit margin of catering has the following three aspects: 1, the means to control food prices. In order to meet the needs of business, hotels usually control the price of food by setting gross profit margin, so as to maintain the quality of hotels and ensure reasonable profits. 2. The basis for setting the price of food and dishes. Every restaurant dealing in food dishes not only has many varieties, but also new varieties are increasing, and the prices of food raw materials in the market are also changing. Especially for some seasonal raw materials, the price fluctuates greatly. Therefore, restaurants must constantly adjust or set new sales prices. The basis for setting the price is the consumption of raw materials for food and dishes, as well as the gross profit margin, both of which are indispensable. 3. Main indicators reflecting service quality. The sum of gross profit and cost is the size of income and gross profit margin, which indirectly indicates the quantity and quality of raw materials in food dishes. High gross profit margin means low cost, small quantity of raw materials, low quality and high gross profit margin. It is not allowed to detain guests, and it is not appropriate for hotel management to detain guests. This shows that the service quality of the hotel is not high, which will adversely affect the reputation of the hotel. In hotel management, one of the contents of improving service quality is to make the food eaten by guests in restaurants adapt to the expenses they pay. Read more related knowledge and return to the list of hotel cost control columns.