Objective This study aimed to investigate and analyze the key factors that influence the nutritional composition of catering food， providing a foundation for the application of nutrition labeling in catering establishments. Additionally， it contributes to the development of environmentally sustainable nutrition and health-oriented canteens and restaurants.Methods Panel interviews were conducted in Beijing and Zhoushan， representing cities with distinct North-South culinary characteristics. These interviews engaged local nutrition specialists and catering industry professionals. The outcomes of these interviews were thoroughly examined and analyzed.Results The interviewees unanimously identified several key factors affecting the nutritional composition of catering food in China. These factors primarily included the quality of raw ingredients， food preparation methods， cooking techniques， and cooking conditions.Conclusion Understanding the influential factors that shape the nutritional composition of catering food is crucial for conducting targeted research and enhancing the overall nutritional quality of dishes served in the catering industry. These efforts contribute to elevating the dietary standards and health status of the population， aligning with national nutrition and health improvement goals， and fostering a healthier China.