American marketing guru Philip Kotler said that experiential marketing is to use commodities as materials to shape the sensory experience and the identity of thinking, first to seize the attention of customers, and then create memorable feelings for them, so that they take the initiative to look for a new value of existence and space for the product. In the catering industry, experiential marketing is not an unfamiliar word, the enterprise should take the service as the stage, take the commodity as the props, and take the consumer as the center, to create more activities worthy of consumers' memories of feelings.

An article in Spoon Classroom mentioned that experiential marketing allows consumers to personally experience the service so that they can dig deeper into their needs. Consumers through the experience will shift their attention from the product to the entire consumption process, while a more thorough understanding of the unique selling points of the product, to enhance and consolidate the competitiveness of the restaurant itself, to create a unique industry brand.