Catering operation refers to a management mode for catering enterprises to achieve profit and development through the management of the whole link of R&D, production, sales and service of food and beverage, as well as the management of physical and non-physical assets such as personnel, finance and brands. Catering operation is a complex system engineering, involving enterprise management, personnel management, food quality, marketing strategy and market recognition of enterprises.

Catering operations need to deeply and comprehensively understand the needs of the market and consumers, meet the needs of the market with innovative business models and service concepts, formulate comprehensive brand image strategies, design elaborate dishes, and provide high-quality services, so as to improve the brand's popularity and reputation and realize sustainable development.

Catering operation is a highly competitive market. Only by constantly innovating and improving its own advantages in service and quality can it occupy an advantageous position in the market. Catering enterprises need to actively respond to social changes, market changes and changes in consumer demand, constantly introduce new brands, new technologies and new tastes, grasp market trends and adjust business strategies in time, so as to gain competitive advantages and develop for a long time.