In today's society, it is no longer appropriate to do business with the traditional business model. Restaurant owners need to think more about some new business models to cater to the public and thus have a chance to survive. To create a new catering business model, three conditions must be considered. First of all, the specific situation of the business circle where the enterprise is located. It is necessary to analyze the business circle where the enterprise is located, classify the passenger flow in the business circle, and choose the service group of the enterprise itself. Second, competitors in the same business circle. When determining the business model, top catering enterprises should consciously avoid confrontation with competitors to avoid losses for both sides.

on the contrary, we should look for the market gap, protect our competitors, achieve the goal of "competition without opposition", and expand the "cake" of the regional market to improve the overall competitiveness of our business circle. Third, investors' economic strength and personal preferences. Reasonable catering business model is not single. In the same business circle, there are several options. Due to different personal economic strength and habits, different investors will make different choices even in the same market environment. There is no best standard for catering mode, only the most suitable choice.

At present, the popular catering business model has the following methods: First, focus on the key points. According to the main business projects of the enterprise, centralized packaging. Restaurants in coastal cities feature seafood, supplemented by classic dishes such as Sichuan cuisine, Hunan cuisine, Shandong cuisine and Guangdong cuisine, which can be simulated as "fisherman's wharf", "seafood city" or "fishing port" to convey corresponding information and facilitate customers' interpretation. The second is the cultural (historical, regional) method. This is a * * * mode shaping method. With the help of local customs, legends and interesting stories, the hotel's consumption style and diet structure can be re-integrated, allowing customers to spend in the hotel and experience cultural charm. The third is rendering. Innovation of catering mode based on tableware processing or cooking. In recent years, "purple casserole", "cloisonne hot pot" and "paper baking" are all this model.

The restaurant operation mode includes three elements: product, service and environment. The combination of the three forms forms the whole business model. The main reason for the success of catering brands is to combine business models according to the store location you choose, or to choose the store location according to the model you define.