The truly innovative service is the same service concept that is suitable for the hotel's own environment, dishes and culture. At any time, only what suits you can't be copied by others, even if it is copied, it will just be confused and will not achieve the effect you need! ▲ Service Language Innovative language is an indispensable tool for service communication. After more than 21 years of standardized management, a set of standardized and standardized service language system has been formed in all departments of the hotel. However, this monotonous language is being challenged, and many guests have clearly expressed their disgust or boredom with this boring service language. Catering services are often carried out with the help of language, so the implementation of service language innovation should be an important part of service innovation. ▲ Service content innovation The key to service content innovation is that catering operators should break through the concept of pure catering consumption and pursue the extension of catering connotation, especially the expansion and extension of catering cultural connotation. Only in this way can the world of service innovation become infinitely broad. ▲ In the innovative catering service of service personnel, personnel are the main body of service, and their quality directly affects the quality of service. Therefore, hotels use new knowledge and new technology to arm employees and serve guests in all directions with innovative minds of high-quality employees. For example, the service staff of theme restaurants in some star-rated hotels are not only familiar with the basic service methods, but also experts in this subject. They can not only provide thoughtful services for guests, but also play the role of theme knowledge disseminators, so that consumers can increase their knowledge in ordinary diets. ▲ The service process innovates and consumes different products, and guests will get different effects. When they consume the same product in different consumption processes, guests can also get different satisfaction. Since different consumption processes will affect the price acquisition of guests' consumption, restaurants have the responsibility and necessity to improve the consumption process of guests as an important content of service innovation. To implement service process innovation, we must first understand the guest consumption process, that is, identify the various consumption activities that make up the catering consumption process (such as reservation, introduction, ordering, table service, checkout, etc.); Secondly, it is necessary to systematically analyze the consumption process, that is, not only to analyze the location, time, personnel composition and activity status of each consumption activity, but also to deeply understand whether the guests have the need to change the activity status and the trend direction of changing the activity status; Finally, we should actively adjust the value activities inside the restaurant to help guests improve their consumption activities and make them more suitable for the needs of guests in terms of time, place, price and method. The innovation of service process will bring rich development space to the innovation of hotel service model. ▲ Service organization innovation organizational system is the carrier to maintain the normal operation of the department. As hotel catering, its organizational model is often related to the overall organizational model of the hotel, and hotels should explore how to "maintain the innovation power of enterprises through organizational innovation". In a hotel, you don't have to choose only one organizational structure. Departments with different work nature and content can choose different organizational structures, and even there can be differences in organizational charts at different levels of the same department. Taking the catering department as an example, we can determine a reasonable organizational structure and optimize the internal staff according to the weight of business tasks, the number of employees and the size of service scope, and according to the principles of unified command, division of labor and cooperation, simplification and efficiency.