In order to control the cost of direct ingredients, we need to analyze in detail the whole process of the whole food from ingredients to meals, which processes it has gone through and which links may cause the waste of ingredients, so that the cost control is naturally clear. Purchasing, transportation, warehousing, unloading, cleaning, cutting, cooking and serving. These are the eight small steps that food has to go through, so we should control the cost of raw materials from here. Canteen contractors, that is, catering companies, should pay attention to the following four points:

1. The purchasing department should be highly sensitive to the vegetable prices in the whole market. Knowing how much money you can get and how many dishes you can buy can meet the needs of the canteen in quantity. Buying that kind of food can not only satisfy the appetite of diners, but also reduce the pressure of cost control in the canteen.

3. Reasonably and effectively control the cost during batching operation. This can be said separately. First of all, in the process of transportation, warehousing, discharging, cleaning and cutting of ingredients, the staff should pay attention to avoiding waste as much as possible. Of course, this is to control the cost when the ingredients must be safe. In the aspect of warehouse management, we should check and feedback the inventory information in time to avoid the problem of overstock and waste.

4. In the process of cooking, chefs and chefs should have the ability of overall regulation and control, and know that they should master a balance in quantity, vegetable output and price.

Second, indirect cost control.

1. In terms of personnel cost, it is necessary to scientifically verify the amount of labor, create posts and responsibilities, assign personnel and responsibilities, and formulate a series of rules and regulations that reward the superior and punish the inferior. On the premise of the basic state of the industry, comprehensively calculate and evaluate, and formulate the personnel cost plan.

2. On the issue of expenses, the company should advocate the consciousness of saving among employees, and if necessary, it can carry out some relevant training or formulate relevant reward and punishment measures.

3. In terms of fixed costs, we should make scientific planning and cost accounting before purchasing equipment, and strictly control the quality when purchasing equipment. And in the process of use, pay attention to safe and correct use to avoid unnecessary safety accidents.