At present, many enterprises and schools choose canteen contract system. In the process of canteen management, the cost control of canteen is a key issue. Canteen cost control refers to guiding, supervising, reducing and intervening the consumption of various resources in the process of canteen management, and implementing corresponding cost reduction measures to ensure the realization of daily cost standards and cost budget tasks. According to the procedures in canteen operation, canteen costs can be divided into direct costs and indirect costs. Direct cost refers to raw materials, auxiliary materials, seasonings and other raw materials needed for canteen production and processing. Such as vegetables, meat, grain and oil, spices, etc. Indirect cost refers to consumables in the production process. Such as: fuel, water, electricity, labor wages, asset depreciation, management expenses, equipment maintenance expenses, etc. Among them, direct cost control can refer to the way: 1. Direct gross profit margin of cooking canteen dishes. Normal range: 35%-38%. 2. Reasonably set the price and sales quantity of the main and non-staple foods in the canteen. 3. Reasonably formulate the proportion of main ingredients and auxiliary materials for each dish in the menu. 4. According to the characteristics of dishes, make the amount of seasoning for each dish. Such as: oil, salt, monosodium glutamate and seasoning. And record the actual operating cost, and improve the control system in time. Indirect cost control is as follows: human cost control: according to the operating conditions and functions of the canteen, formulate reasonable and scientific staffing; Stimulate the enthusiasm of employees through the combination of institutionalized and humanized management; Control the cost of water, electricity and fuel, formulate the cost control ratio of water, electricity and fuel in canteens, and strengthen the cultivation of employees' awareness and behavior of saving; Equipment maintenance, kitchen utensils should be assigned to the person in charge, earmarking. The canteen is the logistics support department of a unit, and a good dining atmosphere improves the satisfaction of employees or students.