there is no doubt that the catering channel is an important gathering place for liquor brands. It can make products interact with consumers at the earliest and greatest extent. It can also allow liquor companies to point-to-point tell prospective customers about the characteristics and culture of products. Giving up the catering terminal is undoubtedly giving up the brand prematurely. When making catering terminals, we should pay attention to several aspects: First, we should correctly understand the role of catering terminals in the whole marketing process: the success of a brand can not be achieved by a single channel. This is a systematic concept. Including product positioning, publicity and promotion, channel linkage and so on. In the thinking of the whole system, consider the role of the catering terminal in the system. For a brand newly introduced into the market, it provides the fastest opportunity to meet consumers. And through the operation of the catering terminal, we can find the quasi-target customers, drive other channels to consume, and form multi-channel interaction. Second, we must choose our own catering outlets to form a driving role. Not every restaurant outlet can achieve the goal you want. Nor is it that the larger the catering outlets, the largest sales volume will be generated. This is determined by the need to play that role according to the needs of catering channels and influence that part of the consumer groups. Never follow blindly. Many large A-class hotels have become private gardens for competing products. Even if you spend resources in the store, you can also form a chicken rib. Third, for the operation of the catering terminal, we must emphasize the systematic and refined operation ideas; Many times, when we do promotional activities in catering terminals, we sell products for the sake of selling products. In the process of making promotion activities, we simply think that the best promotion activities are selling gifts and motivating consumers' buying behavior through interest temptation, but ignore the design of promotion activities for product characteristics and lack of publicity for unique selling points, and determine our own positioning through publicity. Promotional activities inevitably fall into the stereotype. It is easy to form a situation of "you have, I have, and everyone has". When doing promotional activities, we must carry out systematic design through publicity, the creation of promotional environment in sales places, and mobilizing the enthusiasm of all links, and achieve sales goals through refined operation ideas. Fourth, in the operation of restaurants, we must pay attention to dealing with the customer relationship in every link: whether it is the welcome, the bar, the waiter, the lobby manager, the warehouse keeper, the boss and the accountant. Without any link, you will feel overwhelmed. We tend to attach importance to waiters and give them high bottle opening fees, but we tend to ignore the bar. But at the bar, she can set up many obstacles when the waiter pushes the wine, and give you the sales opportunities you have worked hard to find. Any problem in any link will make your products unsalable and go under the counter. Therefore, dealing with the relationship between customers and customers in each link is a necessary homework for a restaurant terminal. Fifth, we must pay attention to the characteristics of consumers in catering terminals. Through the on-site staff, we can find the target customers, and through the maintenance of the customers outside the store, we can form a fixed and loyal consumer group, and use the hotel's "plate in the plate" to drive the consumers' "plate in the plate". Drive the promotion of the overall brand. The catering terminal is not only the sales position of liquor enterprises, but also the best publicity position of products. We should not stifle the expense budget and deduction on paper in the manager's consciousness. The key is what kind of mentality and action we take to manage and care for it. I believe that the difficulties are certain and the variables exist, but there are always more ways than difficulties.