Competitive intelligence system consists of psychological recognition, behavior recognition and visual recognition. To put it more popularly, "mental identity (MI)" is what kind of enterprise the enterprise mainly does; "Behavior Identification (BI)" is the process and result of how to do it after determining what kind of enterprise to do; "Visual Identification (VI)" is to convey a good positive image of the enterprise to the target market through what kind of visual image and information, and finally achieve high recognition in the target market. Here, the author will call the CI system here "enterprise big CI system" for the time being, which is tailor-made for the huge functional institutions of enterprises. Next, the author will introduce the "small team CI system" for the catering service team. Its introduction will make the CI system of large enterprises more detailed and highlight the role of the team. First, mind identity, who is building a CI team, said earlier that the team is the market, and we should run our team like a business. A scientific, standardized and efficient team is a micro-enterprise and a brand-new market. The author suggests that multiple CI teams should be established within catering enterprises, which is based on the particularity of catering enterprises, and everyone in each department is extremely important. Neither the 28 rule nor the barrel effect works in catering enterprises. Can you say that the kitchen is more important than the front hall? Can you say that the ordering staff is more important than the delivery staff? On the contrary, it is also wrong, and the benefits are created by everyone. The team culture of catering enterprises is the most chaotic, so the author suggests that catering enterprises should unite the team. Promote the healthy development of catering enterprises with very clear team spirit, team values, team career orientation, team organization system, team social responsibility and team development strategy. After the introduction of CI team concept, as the service team of catering enterprises, whether it is horizontal sales department, front office service department, kitchen administration department or vertical senior management department, it is necessary to design and practice the team spirit of encouraging morale, warming people's hearts and efficient cooperation; The realizable value of creating wealth for teams, enterprises and society; What kind of identity and role will it play within the enterprise and in the same industry, whether it should become an expert in this business sector, and so on. Team is the first-level organization of an enterprise. What kind of organizational system can be designed to better guarantee and promote the growth and development of the team? Every enterprise and everyone has his specific social responsibility, and the middle team should also have his extensive social responsibility; Enterprise development will have a strategy, team development will also have a strategy, and what kind of team will have a strategy. Wait, these are the core contents of a CI team building. Second, establish the behavior identification of CI team. Xiaoci's behavior identification is a feasible management concept of the team, a criterion for building team culture, and an original and unified operation mode. Based on the concept and goal of team management, internally, it is to establish a perfect team organization system, implement management norms, train team members and have consistent behavior norms; External marketing research such as sales department, food research and development of kitchen administration department, and social public welfare cultural activities and marketing activities carried out by sales department, front office department, kitchen administration department and corporate culture department can convey the team concept under the unified enterprise concept, so as to gain the recognition of restaurants and teams by the majority of diners. Behavior identification of CI team is particularly important for catering enterprises. It is related to the image, quality and taste of the whole restaurant. Third, transfer the visual identity of the restaurant to the right place. The visual identification of team small CI is mainly through the application of team members to office supplies, production equipment, consumption environment, product packaging, advertising media, transportation, uniforms, flags, signboards, signboards, window displays and so on. , highlighting the company name, corporate logo, standard words, standard colors, symbolic patterns and propaganda oral language. So as to convey to the target market a clear concept of restaurant, restaurant culture, quality service, corporate comprehensive image strength and other concepts, and create a unique restaurant image.