China's catering revenue reached 3.96 trillion yuan in 2017, a year-on-year increase of 10.7%, and catering consumption demand has developed in the direction of diversification and diversification. Due to differences in regions, habits and tastes, cuisine flavors are becoming increasingly rich and varied, and while Chinese formal dining still occupies a strong dominant position, consumers have a growing demand for Western, Japanese, Korean and other international food markets.

Consumers are most concerned about the dining environment and the taste of food when choosing a restaurant. The food safety factor ranked third, and the price factor was only listed in fourth place. "As consumer demand continues to escalate, people are more concerned about eating well, eating comfortably and eating happily." The China Cuisine Association said. Meanwhile, consumers' love for spicy flavors has declined, and savory and sweet flavors are more popular.

"Post-70" consumer group consumption structure is relatively single, of which more than 90% of the people on the traditional Chinese food, "80" "90" gradually become the Catering consumption force. According to the statistics of Meituan Dianping, young people aged 20 to 35 contributed 74% of the orders for catering consumption. Their consumption demand is more personalized, diversified and diversified.

In 2018, young groups will continue to be the main force of catering consumption, and their attention to nutrition will continue to escalate. People are gradually recognizing the importance of nutritional health and will try to prevent or control health problems such as obesity, diabetes, cholesterol, and high blood pressure through dietary pathways. Consumers are paying more and more attention to eating a diet that is low in oil, less salt and low (no) sugar.