the cost control rate of catering industry. Its catering volume this month divided by the paid-in turnover is equal to the cost control rate of the catering industry. This index reflects the relationship between the purchase and sales of food in restaurants this month, and can help restaurant managers to understand the cost control of restaurants, take timely measures to adjust business strategies and improve business efficiency. Generally speaking, the cost control rate of the catering industry should be controlled at around 21%. If the cost control rate exceeds 21%, it means that the cost of restaurants is high, and it may be necessary to optimize procurement and inventory management; If the cost control rate is lower than 21%, it indicates that the restaurant may have problems such as wasting or not making full use of raw materials, and it is necessary to strengthen cost control.