The incubation period of restaurant market refers to the initial operating stage of newly opened restaurants in the catering industry. During this stage, restaurants need to carry out various publicity and marketing activities, accumulate customers, and constantly update and improve dishes to attract more customers and enhance brand awareness and market share.

The cultivation period of restaurant market is characterized by fierce market competition, difficult business income to reach the expected profit, small market share, low popularity and low customer loyalty. At this stage, restaurants need to strengthen marketing efforts, improve service quality, pay attention to details and constantly improve dishes and services to meet customers' needs and preferences.

During the market cultivation period, restaurants need to adopt various strategies, such as preferential sales promotion, online promotion and catering activities. In addition, it is necessary to do a good job in market research, understand customer needs and market trends, provide high-quality dishes with unique tastes, and enhance brand awareness and reputation. At the same time, we should pay attention to saving costs, flexibly adjusting business strategies, and rationally using financial means to enhance the competitive advantage of enterprises and improve market share and income.