in the eyes of many enterprises, it is believed that it must be the boss's business for restaurants to make annual marketing plans, but in fact this is a misunderstanding. The boss of catering enterprises should only review and make decisions on marketing strategies, and the marketing plan should be handed over to professional catering sales and marketing personnel, so as to ensure the professionalism and effectiveness of the marketing plan. It is for the orderly implementation of this year's restaurant, and it is also beneficial for enterprises to effectively monitor and evaluate the implementation of marketing strategies and plans, find problems in time and adjust them. At the same time, we can also understand the use of funds in enterprises, judge the efficiency of the use of funds compared with the expense budget of the previous year, and calculate the sales cost of enterprise operation; Understand the sales situation of each (category) catering product, and master the proportion of different catering products in sales and profits and their respective utilization efficiency of resources. First, the core content of the annual marketing plan 1. Summary of the annual marketing work; 2. Analysis and forecast of annual marketing situation; 3. The overall marketing strategy of the year; 4. Annual marketing implementation plan; 5. Financial analysis of annual marketing plan 2. Annual marketing plan of a hotel sales department 1. Objectives and tasks 2. Situation analysis 4. Monthly work priorities.