The characteristics of the modern catering industry 1. Looking at the modern catering industry, where there is a market for the cuisine have a **** the same characteristics: in the process of perfecting and developing, pay attention to learning from others, both sides, complementing each other's strengths and weaknesses. 2. outstanding features. Guangdong cuisine is the selling point of "fresh", it is relying on this distinctive features, it firmly grasped the catering market of high-grade consumers; compared with the Guangdong cuisine, Sichuan cuisine is not mainly embodied in the raw materials, but lies in the focus on the changes in taste, relying on the characteristics of this, Sichuan cuisine occupies a low-grade catering consumer market, this accurate Positioning makes the Sichuan cuisine has always maintained a strong vitality 3.Innovation consciousness. The modernization of eating habits makes the life cycle of a restaurant or a catering brand much shorter, and the renewal cycle is obviously accelerated, and the operation of the catering market in recent years has proved this basic judgment. Many economically active areas of the restaurant can only lead the trend for three to five years, which has almost become a stereotype of the catering market. Innovation in the restaurant industry is driven by three forces, chefs, business managers and marketers. The latter closely grasp a large number of guests dining information feedback, their views can be combined with the views of business managers to form a guide to the chef's technical innovation ideas, only such innovation has a strong vitality.