Third, formulate standards for cutting and blending raw materials. Cutting and matching is the core of food cost control and the main link to ensure product quality. There should be a strict standard for both cutting and matching. For example, the size, thickness and thickness of raw materials must be consistent when cutting, and the proportion of main ingredients and ingredients should be quantified when matching dishes. The same dishes should be prepared at the same price and with the same specifications. There must be no more today and less tomorrow, and the specifications, quality and style should be kept uniform. Managers should always check whether the specifications and standards are implemented in the ingredients and whether tools such as weighing, counting and measurement are used, so as to ensure the cost of catering and safeguard the interests of customers. Fourth, formulate cooking standards for dishes. The quality of cooking not only reflects the qualified degree of kitchen processing and production, but also relates to the sales image of the restaurant. The cooking time, heating time, the proportion of various flavors and the color, aroma, taste, shape and container of each dish should be standardized, which is often referred to as "standard menu". Each dish should indicate the raw materials, preparation method and characteristics, including what container device to use, the style and temperature after cooking, and attach photos to facilitate the chef to further master. As long as the chef operates according to the standard, no matter who cooks, the standard is always the same. Fifth, formulate the hygienic standard for plate loading. Suitable utensils should be selected according to the shape, category, color and quantity of each dish. For example, flat dishes should be used for cooking, soup pots should be used for soup, long dishes should be used for whole and whole dishes, and special dishes should be used for special hot pots, steamers, ceramic pots and glassware. In order to make dishes more beautiful and stimulate appetite, melons, fruits and leafy vegetables can be used for ornament and decoration. At the same time, we should also pay attention to the hygienic standard of dishes, so that the containers are free of dirt, gaps and damage. The loading of finished products can be monitored from the aspects of operation specifications, production quantity, vegetable delivery speed, vegetable temperature and leftover food. Do a good job in process inspection, finished product inspection and all-staff inspection, so that the quality control of products can be truly implemented. At the same time, pay attention to quality feedback and customer evaluation in order to improve the work in time. High-quality products are produced under strict and comprehensive quality management. Eliminate many factors that may cause unqualified products in the process flow, introduce and use scientific advanced equipment, provide reliable guarantee for product quality, form a relatively stable scientific system for producing excellent products, implement the combination of prevention and inspection, put prevention first, shift "back testing check" to "prior process control", and gradually make the kitchen embark on the track of standardization, scientificity, institutionalization and programming.