China is a world-famous gourmet country, with a food culture of 5,111 years and a huge catering market. With the change of people's living standards and lifestyles, the catering industry has a huge investment market, which is called the gold industry in China. However, it should also be noted that the catering industry is not only facing huge development opportunities, but also facing unprecedented challenges and tests. These challenges mainly come from the following aspects:

1. The lack of specialization of talents leads to the lack of internal strength: because of the low threshold of catering industry, the bosses of most catering enterprises in China have developed from small shops, and most of them have family-style management, but they have not yet developed to hire professional managers. Many of them still "rule by men" and do not have a modern enterprise system and supervision and management system, so they still need to be specialized in concept consciousness, management thinking and management level.

2. Poor adaptability, lack of advanced information tools: The catering market is booming. Many bosses who used to do electronics, real estate and other industries have squeezed into the catering market with strong financial strength, scrambling for scale, quality, food, service and price, which makes the catering market fiercely competitive. However, many catering enterprises lack the adaptability and sensitive information tools to the market. In today's era of network economy, Many catering enterprises are still in manual and semi-manual state. Even with computers, they only realize the POS system (cash register for ordering food), which is used as a dish ordering device and a calculator, but they do not really realize the functions of reforming the process, strengthening management, reducing costs, stopping leakage and reducing expenditure through computer systems.

3. Lack of scientific and standard management system: famous foreign fast food chains have formed standardized workflow and methods after hundreds of years of exploration. Chinese food is difficult to achieve standardized management because of its diversified dishes and distinctive services, which makes it difficult for Chinese food enterprises to achieve cost control. However, in recent years, there have also been Chinese food enterprises that have introduced fast-food management characteristics, such as Quanjude Group and Tianjin Home and Seafood Big Mac, which have pioneered the standardization of Chinese food in terms of processes, services and products.

Of course, different catering formats have different standards due to different factors such as operating characteristics, scale and products. The above-mentioned talent specialization and management system can be realized by introducing management talents. However, the management information tools to improve the core competitiveness of catering enterprises have been paid more and more attention by catering bosses, so many companies have successively introduced catering management systems. However, due to their lack of experience or insufficient understanding of hotel catering industry management, the products on the market are not good or bad. There are three types of catering management systems in the market: manual document centralized uploading, PDA ordering and hand-held POS ordering.

1. manual document centralized upload type: as the name implies, centralized upload means that after the ordering staff manually bills, they are unified to the front desk computer, POS machine or touch screen POS machine for unified entry and upload. Obviously, this will lead to very low efficiency. At the peak of business hours, the phenomenon of queuing for entering menus often occurs. I believe that with the development of current catering management, this inefficient management mode will gradually be eliminated. In addition, there is no bar code dish marking system, so it is impossible to count the serving time. Once there is a problem, it is impossible to investigate the clear responsibility between the chef and the dish delivery staff.