The word ctc is often heard in the catering industry. Its full name is Control Total Cost, which means to control the overall cost. In the catering industry, cost control is very important. Whether the cost control can be achieved is not only related to the profit and loss of enterprises, but also related to the competitiveness of enterprises. Therefore, ctc is regarded as an important indicator in the operation of catering industry, and its purpose is to improve the economic benefits of enterprises and enhance their core competitiveness.

The catering industry needs to control ctc from various angles. First of all, it is necessary to strengthen the management of supply chain, rationally select ingredients and logistics channels, and reduce procurement costs. Secondly, it is necessary to finely manage the operation of restaurants, such as reasonably arranging the work of employees and controlling food waste, so as to reduce operating costs. Finally, we should improve our marketing ability, increase the number of customers and increase the consumption of individual customers, so as to increase revenue and reduce costs. Only by opening up various strategies can we really reduce the cost and realize the promotion of ctc.

In today's competitive catering market, how to master ctc has become a major issue for catering enterprises. Although the control of ctc is relatively simple in theory, in practice, it needs enterprise operators to achieve fine management in many aspects. Therefore, business operators should constantly sum up experience and lessons in the course of business operation, formulate ctc control strategies suitable for themselves according to the specific situation of enterprises, continuously improve the business level of enterprises and realize sustainable development.