at the beginning of the year, the catering sales of major hotels entered a golden age. New Year, Spring Festival and Valentine's Day become the best time for consumers to concentrate on consumption. Major hotels have worked out various marketing plans and tried their best to attract customers, so as to take advantage of this year's last chance to improve efficiency and make next year's work have a good start. Looking at the implementation over the years, we can find that today's catering marketing seems to have entered a misunderstanding: holiday marketing is to engage in activities. Every family has launched activities, and the prizes are getting more and more bizarre, even reaching tens of thousands of computers, etc. These activities will undoubtedly receive miraculous effects when they are held. For a time, the business of the hotel was booming, and weddings, but after the activities, it immediately became deserted. Therefore, it is necessary to put forward a marketing plan that meets the market demand and lay a solid foundation for the hotel's operation next year from the perspective of long-term development. The following six aspects to explore the main strategies of holiday catering marketing. First, according to the different composition of the tourist market, we should integrate products and launch a product mix catering marketing that meets the market demand. In the final analysis, the marketing is the main products of the hotel, namely dishes, drinks, services and intangible brands and culture. During holidays, whether it is a star-rated hotel or a roadside restaurant, socialized mass consumption will become the mainstream, and family meals and gatherings of friends and relatives are the main tourist sources at this stage. Then, hotel products should mainly meet the needs of such guests, and the dishes should be light in taste, suitable for all ages, with a large amount of dishes and moderate price, and banquets of various grades should be launched in time, with special dishes, signature dishes and new dishes interspersed here, so that consumers can fully understand the chef's level of the hotel and promote the establishment and promotion of the hotel image brand. This is the main purpose of festival marketing, and it is also the theme project in many catering activities. Secondly, the organization of marketing activities with prominent themes and distinctive cultural characteristics is the main performance of holiday marketing and the main way to create a festive atmosphere. Due to the different backgrounds of these festivals, the characteristic differences between Chinese and western cultures should be revealed in the process of marketing activities. For example, the layout of the restaurant, the design of the dining table, the printing of the menu, the background music and lighting, and the content of activities should be different. In this regard, the practices of many hotels are worth promoting. During Christmas, including Christmas tree decoration, Santa Claus giving gifts, children's choir performance and other activities; In the New Year and Spring Festival, activities such as hanging red lanterns, putting the word "Fu" upside down, counting down clocks in the early morning, and giving out red envelopes are the main activities; On Valentine's Day, roses, chocolates, candlelight dinners and violin music are the main forms of marketing. In this series of activities, we must grasp the principles of "authentic" and "original flavor". Third, the promotion methods should be flexible and diverse. In the past, catering promotion always took "discount" as the main means. In fact, a careful understanding of customers' psychology in holiday consumption will reveal that discounts are not the biggest psychological needs of customers. Therefore, discount should not be a means of holiday promotion. Of course, it is necessary to introduce some preferential measures for guests who come to the store for dinner on holidays. For example, giving out "coupons", giving away dishes and drinks, flowers and books, special products (for example, many hotels make some special new year's goods before the festival, such as pasta, rice cakes, dumplings, etc.) or some souvenirs with China characteristics. These measures can not only reduce the cost, but also improve the cultural taste of the hotel. For those foreign guests who stay in the hotel, it is a precious gift, and even ordinary guests will not abandon it. In addition, some hotels are also ingenious, and have launched the "scheduled chef service", where hotel chefs come to make New Year's Eve dinner. Therefore, for hotels that often implement discount promotion, it is advisable to change their thinking and formulate targeted promotion plans with differentiated strategies. Fourth, pay attention to service details and highlight humanized service. Among the target customers of holiday consumption, many are family members, old and young. They have very high requirements for catering products and unique requirements for services. Therefore, in marketing planning, service should be designed as an important product composition, including service procedures, operating skills and detailed requirements, which should be different from ordinary dining guests. The menu for special customers such as the elderly, children and couples should also have its own characteristics. There should be a good arrangement before the marketing activities are launched, especially the training of service personnel should start earlier. Because the number of employees is not enough during holidays, plus a few temporary service personnel, these have brought certain difficulties to management. Therefore, improving on-the-job staff's working enthusiasm, improving service skills and enhancing service awareness have become the main contents of service training. Of course, the hotel should do a good job in logistics support for these employees to ensure that employees can work in the post of holiday catering service with a good attitude. Fifth, establish an emergency response system. Because the composition of tourists during the holiday season is more complicated, guests are more relaxed during the holiday season, and drinking is indispensable when they catch up with the holidays. As a result, emergencies will inevitably occur. In marketing planning, the countermeasures in this respect must be established in advance. For hotels of different sizes, this coping mechanism should be established for a long time and play a role. Sixthly, the purpose of customer tracking and cultivating long-term tourist source holiday marketing is to improve economic benefits in the short term, and to take this marketing activity as an opportunity to develop potential customers, cultivate long-term tourist source market, and drive sales throughout the year. This is a more important marketing plan for hotels. After the holiday sales, the hotel should pay a return visit in an organized way, communicate with the guests constantly, understand the dining experience, master the dining process, further deepen the customer's impression of the hotel and enhance the brand image of the hotel. Through the analysis of guests' dining satisfaction, this paper summarizes the implementation effect of marketing activities and provides experience materials for future marketing work.