About the risk of time, refers to the risk due to the time difference to the catering business operation. The reasons are manifold, such as the season, the market life cycle of the product, the change of consumer consumption time, the competition in the business activities appear time difference and so on. To prevent the catering industry's temporal risk, to establish the concept of time, often observe and analyze the time changes may bring to the catering business operations, try to exclude the temporal risk, and accurately grasp the timing to ensure that the catering business operations normal operation.

Spatial risk refers to the risk caused by the influence of spatial factors. Catering business location and the surrounding environmental factors, changes in supply and demand in the market, the distribution of population and resource conditions around the factors. Catering business spatial risk, in fact, store site selection has begun, after selecting the appropriate address store business, spatial risk still exists, investors should always pay attention to changes in urban planning related to their own, the rise and fall of the surrounding consumer market, and so on, in order to make good preparations for strain in advance.

Tangible risk refers to the operator's intuition and experience to judge. Tangible risk is also known as "hard risk", such as insufficient funds or squeeze, rising prices of raw materials, loss of food price cuts, unpopular dishes, equipment outdated and outdated and so on. The value of losses caused by such risks can be calculated. If the catering enterprises to strengthen internal market research and business risk management, take appropriate measures can prevent or reduce the loss of this tangible risk.

Catering intangible risks also exist. Intangible risks, also known as "soft risk", such as poor service quality caused by the reduction of the image of the catering business, due to the publicity is not true or boring and caused by the customer's disgust and reverse psychology, catering business is blind to the risk of losses caused by the loss. Catering business operators must pay great attention to the intangible risks, to stay safe and keep a clear head.