Today's catering service has stepped into a higher level of personalization, delicacy, diversification and humanization from procedural, standardization and standardization. It does not overemphasize the specific size and distance standard of table utensils, but pays more attention to practicality, cares about the problems that guests care about, embodies cordial, thoughtful and meticulous service, and embodies humanization in details and artistry in the service process. Even some restaurants add performance services, and abandon the standing service, advocate walking service, and observe the guests to meet the needs of the guests during walking, so that the catering service is more prominent.

However, reception hotels overemphasize the standard of reception tasks and neglect the communication with ordinary guests. This single service concept has seriously restricted the development of this type of hotel. Only by increasing training, all managers and employees can change their ideas, pay attention to market orientation, meet the needs of guests and make them feel value-added service. The catering industry of reception hotels is slow to innovate and develop dishes, and only focuses on the tastes and requirements of the leaders, without seriously studying the market demand and the tastes of the guests. It only packages the dishes in their appearance, such as flowers, borders and placed shapes, and does not dig deep into their inherent tastes and colors, the collocation of nutrition, and even less pay attention to the cultivation of brands.

At present, catering consumers have a newer understanding and requirements for food tasting. From "oral food" in the 1971s and "eye food" in the 1981s to "heart food" today, on the basis of color, fragrance, taste, shape and device, it has risen to the levels of sound (listening to sound), method (practice), quantity (quantity), quality (quality) and number (ordering quantity), and even more.

in order to meet the market demand, the development and innovation of dishes have been further improved, and all kinds of dishes have been integrated, and the traditions have been inherited and combined on the basis of developing new dishes.

with the development of economy, the development trend of catering industry is gradually taking mass consumption as the mainstream. Many working-class people have changed their ideas, left their families and entered hotels and guesthouses. Therefore, both social catering and hotel catering should take this opportunity to increase varieties, change tastes and adjust prices to attract a broader mass consumer market.

Hotel catering should pay more attention to service advantages on the basis of its original hardware advantages, and adjust its business ideas in time. Study the market more, study the needs of guests, give full play to their own advantages, combine their own reality, take customers as the center and take the market as the guide, seize the huge share of the mass consumer market, occupy the leading position of the middle and high-grade catering market, and create a new situation for hotel catering.