Restaurant business links, casual, manual operation than the major, in general, the environmental factors, service factors, comparative factors, publicity factors, feedback factors, management factors play a very important role in the operation of the restaurant. First, the environmental factors 1, restaurant location of the restaurant industry is different from other businesses, it is to attract customers to the restaurant to consume, rather than from the production of products to the customer to convey the place of consumption. Therefore, the restaurant location to choose a good or bad restaurant operations have a great impact. Choosing a good location is a prerequisite for the emergence and development of the restaurant. The choice of restaurant location compared with other factors of restaurant operation, it has the characteristics of stability and long-term. Therefore, the township restaurant location must be selected in the crowded station, bazaar, farmers market, recreation and entertainment and some other places. 2, the environment of the internal environment of the restaurant also affects the restaurant business. Township restaurant interior decoration does not have to be very luxurious, grandiose. But also to do the following: restaurant floors, walls, doors and windows must be clean, neat, give people a clean, comfortable feeling. The content and material of the menu should be clear, and the cover design of the menu should give people a sense of novelty. Restaurant tables and chairs should be neatly arranged, and the walls, ornaments, floors and table tops of the restaurant should be clean and dust-free. The service of the wait staff should be warm and hospitable. Tableware must be clean and hygienic. Food costs, labor compensation, equipment configuration, water, electricity, gas use, tableware, utensils, supplies, loss, etc., where the cost of any link, should be given attention. The quality of food and beverage products, the traditional method is to judge from the color, aroma, taste, shape, quality, ware, nutrition. In the actual operation of the restaurant, the operator must take seriously the evaluation of customers, any kind of product, only to get the customer's recognition and praise, that is the real quality. "Food has no fixed flavor, the right taste is precious" is the most common truth. The relationship between the price and quantity of food, restaurant food should be value for money. The food and service provided by the restaurant should be worth the money paid by the customers. Business people often say, "three points of gross profit to eat a full meal, seven points of gross profit starvation," that is, value for money. By comparing value, restaurant operators will find out what level their pricing is among similar restaurants in order to choose the right pricing policy. Feedback is what customers say about the restaurant. This has a direct impact on the benefits gained by the restaurant because customer ratings directly affect the number of customers. If customers rate your restaurant higher than other restaurants, so that you have established a good image in the market, the restaurant naturally customers. Otherwise, the door will be closed. Alternatively, feedback can be obtained through direct conversation. In fact, any person in the restaurant can take the initiative to seek advice after the customer dining or during the interval, to understand the customer's evaluation of the restaurant service.