1) Chinese food: nature: restaurants with China's food style as the core. Features: One of the most distinctive types of catering culture in China, with various business premises, all of which are representative of local customs. Flavor: a restaurant that highlights local tastes and styles; Such as Hunan cuisine, Guangdong cuisine, Sichuan cuisine and Northeast cuisine. Present situation: the business premises are different in size, and the overall process of the restaurant is complicated. Personnel: The manpower arrangement is comprehensive, some engineering processes are complicated, and the restaurant management is cumbersome. Production: Some production processes are complicated, and it is difficult to realize standardized cost control of products. Process: know the guest-the customer takes a seat-(minister \ foreman)-order-(waiter)-place an order-(kitchen)-make-(food delivery department)-serve-(waiter)-add a bill-(customer)-dine-(cashier)-settle the bill. (The production is ready, the ordering process is complicated, the division of labor is strict, and the production requirements are more professional)

2) The nature of western restaurant: it is a business place mainly engaged in western culture, and it also has a leisure nature. Features: a model of western food culture abroad, the business premises are quiet and comfortable, and the business hours are long. Flavor: mainly foreign flavors; Such as steak, salad, etc. Present situation: Most business premises operate in one plane, with an area of 511-1511 square meters. Personnel: Less manpower arrangement, simple workflow and standardized restaurant management. Production: the production process is relatively simple, and the product can achieve standardized cost control. Process: know the customer-the customer takes a seat-(waiter)-order-(waiter)-place an order-(kitchen)-make-(waiter)-serve-(customer)-eat-(cashier)-check out and pay the bill. (It's easy to order and place an order, and the waiter is responsible for ordering, placing an order and serving.)

3) The nature of the tea hall is an entertainment and leisure place mainly selling tea art and snacks. Features: One of the characteristics of China's food culture, the business premises are quiet and comfortable, and the business hours are relatively long. Most customers spend money outside the food market hours. Flavor: there are all kinds of tea gathered all over the country, featuring tea tasting and snacks. Present situation: The business place specializing in tea art covers an area of 311-1111 square meters, and most of them are attached to Chinese restaurants or set up near leisure and entertainment places. Personnel: Less manpower arrangement, very simple workflow and simple restaurant management. Production: The production process of production is very simple, and the product can achieve standardized cost management. Process: the customer is seated-(waiter)-production and sales-(customer)-eat at once-(cashier)-checkout and pay the bill. (all the products are made in advance during business hours, and the ordering and serving process is directly completed by the customer, and the waiter only takes the ordering record)

4) Coffee shop nature: a leisure place mainly selling coffee and drinks. Features: one of the characteristics of western food culture, the business premises are comfortable and romantic, and the business hours are plentiful. Flavor: featuring western drinks and coffee. Present situation: The business area is 311-1111 square meters, and there are many places for entertainment or leisure. Personnel: Less manpower arrangement, very simple workflow and simple restaurant management. Production: production is relatively simple, and standardized cost management can be achieved. Process: customer seated-(waiter)-product sales-(waiter)-order placing-(production department)-production-(waiter)-dish delivery-(customer)-checkout. (it's simple and fast to produce)

5) Bar nature: an entertainment place mainly dealing in drinks. Features: Business hours are mostly at night, and the business place has a unique style. Flavor: featuring drinks or drinks. Present situation: the business area is diversified, with different sizes, most of which are 511-1511 square meters. Personnel: The floor personnel arrangement is complete, the overall process is simple, and the floor management is complicated. Production: The production is simple, and the standardized cost management can be completely realized. Process: customers enter the venue-(customers)-order payment-(waiters)-production-(customers)-consumption. (The overall process is simple, customers pay first and then consume, and most of the products are commercialized.)

6) The nature of nightclubs: entertainment places mainly dealing in drinks and singing. Features: Most of the business hours are at night, and the business premises have a unique style and a unique entertainment stage. Flavor: featuring drinks and entertainment. Present situation: the business area is between 1111 and 3111 square meters. Personnel: The floor personnel arrangement is complete, the overall process is simple, and the floor management is complicated. Production: The production is simple, and the standardized cost management can be completely realized. Process: Lobby-Customer Admission-(Customer)-Order Payment-(Waiter)-Product-(Customer)-Consumption. Private room-customers enter-(waiter)-order food-(waiter)-serve food-(customer)-pay the bill (the overall process is simple, the lobby is for customers to pay first, the private room is for customers to pay first, and the products are mostly commercialized products)

7) The nature of fast food restaurant: a Chinese food restaurant with speed as its management mode. Features: Ordering, making and checkout are very fast. Flavor: It is characterized by fast production of Chinese food. Present situation: the business area is small, mostly in the area of 111-811 square meters. Personnel: the manpower arrangement of the kitchen department is biased. Production: The production of production is simple, and the standardized management of production is complicated. Process: (1),-(customer)-payment for ordering-(customer)-consumption \ (2)-(customer)-payment for ordering-(waiter)-ordering-(kitchen)-making-(waiter)-serving-(customer)-consumption. (process (1) making products before customers eat, process (2) making products immediately, and making products quickly)

8) Food street nature: a business street consisting of a number of snack bars with special tastes. Features: customers order food in kind, ordering food quickly and spending quickly. Flavor: characterized by taste, style, color and price. Present situation: the business area is small, mostly in 5-31 square meters. Personnel: simple manpower arrangement and comprehensive work. Production: Production is simple, and standardized cost management can be realized. Process: (customer)-A la carte payment-(chef)-production-(customer)-consumption. (The overall process is simple, and there are fewer people, and the production of ingredients is all before business.)