Small and medium-sized catering enterprises commonly used non-price competition strategy is broadly the following: (a) differentiated marketing strategy. The diversity of customer needs, inevitably produce market demand for differentiation. Differentiation strategy that people have no I have, people have I excellent, people excellent I change, people less I full, people old I new, people new I special strategy. Restaurants seeking customer trust and loyalty, must create differentiation, the greater the differentiation, customer loyalty, satisfaction is higher. It is necessary to actively respond to the market and develop new products in order to leave a deep impression on customers and increase customer loyalty and return rate. Difference not only refers to the difference of the product, but also includes the difference of the service, the difference of the environment, the difference of the marketing method. (ii) Personalized service strategy. Restaurant guests, in terms of age, occupation, gender, cultural level, life experience and interests, hobbies and other aspects of personalized characteristics, different guests have different requirements for service. Service personnel should do a good job of normal reception in accordance with the standards of ****ity, on the basis of standardized service, to provide personalized service and extraordinary service. Personalized service is based on standardized service, but not limited to the standard, but to the needs of the guests as the center to provide a variety of services, i.e., targeted services, including at the same time beyond the standard special services. For example, home delivery, telephone ordering, online ordering, etc., so as to give the public to convey the message of personalized service, and cultivate potential consumer groups. (C) brand management strategy. Today, the restaurant business has moved from the seller's market to the buyer's market, customers choose to which restaurant consumption, the initiative is completely in the hands of the buyer. Restaurants only rely on their own resource advantages, innovative products, branding, and win customers. Brand is a resource, who grabbed the front, who can occupy and use this resource to occupy the market. Such as some restaurants for the city consumer groups tired of eating big fish and meat to launch the "earth dishes", and then form their own "earth color" brand, become a "chase earth family" lingering "comfort zone"; there are some hotels to hire "famous chef" burn "famous dishes", with the signature dishes to create a brand, to occupy the market. (D) public *** relationship strategy. Public **** relations refers to social organizations through communication means, to the public to convey information, enhance the image of the organization, the establishment of interaction between producers and consumers and the relationship of mutual trust. Catering enterprises should use effective promotional tools, with the help of public opinion tools, the use of news organizations or employees and other public **** relations network in the community to widely publicize and promote their restaurants; to be sincere, friendly, and equal to the social public to establish a relationship of mutual trust between them, to create a good corporate image. At present, the role of non-price competition in the competition of modern catering enterprises has been very prominent, causing more and more restaurant business managers to pay attention to. We must adhere to the scientific development, harmonious development, a high degree of awareness of the harm brought about by cut-price competition, set up a modern business philosophy, while improving the level of catering business management, and constantly study the new situation of modern catering business management, new issues, to grasp the characteristics of the development of the modern food and beverage marketing competition, bold innovation, scientific planning, and serious practice for the healthy development of China's food and beverage industry, and make new contributions. 1,Data survey. (Selected a certain region as the target of the survey, such as Tiedong. Investigation of large, medium and small-scale catering were how many? Who are the main consumer groups of each type? Calculated according to the total population of Tietung, large, medium and small which accounts for a large proportion of the population? (How much is it?) The data may not be accurate, there is a range is good. 2, competition survey. (Each type, according to economic growth and consumption patterns which has more competitive strength?) 4, the direction of development. (According to the above survey, analyze the future direction of the development of the catering industry and the current shortcomings or corrections) 5, make form, fill in the form. 6, conclusion The consumption of food and beverage products. This survey is mainly for a number of food and drink consumption places and consumers preferred diet, the survey shows that the consumption of the following important features: 1, consumers believe that the best hotels are not the best choice, and the most often go to the hotel is often not the best hotels, consumers most often go to most of the hotels are mid-range, which is in line with the city's residents of the level of consumption is compatible with the city's residents, is now a comparison of the several major hotels are as follows : Taifu Hotel is the most favorable, about 31.82% of consumers choose it, followed by Wanghai Tower and Pearl Hotel, both 10.23%, and then Jinhua Hotel. In the survey, we found that although Yuntian Hotel is said to be better, but due to the special nature of this hotel, only used when organizing large-scale conferences, or VIPs, government dignitaries can enter, so the survey respondents in the survey as an ordinary consumer will rarely choose Yuntian Hotel.2. Consumers are mostly chosen in the vicinity of their own work or residence, with a certain degree of regionality. Although there is a great deal of randomness in the choice of hotels, but not absolutely so, for example, the Great Wall Restaurant, Huaiyang Restaurant, there are also a certain number of long-distance consumers patronize. 3, consumers pursue fashionable consumption, such as the hand-grabbed lobster, sweet and sour pork, sweet and sour pork, Gongbaojiao Ding consumption is relatively more, especially hand-grabbed lobster, in the investigation of the total sample accounted for about 26.14% to occupy the catering category market with absolute advantage! .4 In recent years, seafood and hot pot have become two highlights of the public food market, the market potential is very large, the current consumption is also very large. The survey shows that those who said they like seafood accounted for 60.8% of the total number of samples, and those who like hot pot accounted for about 51.14%. In the survey on seasons, those who like to eat hot pot in summer accounted for about 81.83%, and those who like to eat hot pot in winter accounted for about 36.93%, and not only does hot pot have a large market in winter, but it also has a large market potential in summer. At present, the city's hot pot restaurants and seafood halls all over the street, forming a major landscape and characteristics of residents' consumption.