1. With the sale and production, the requirement for service efficiency is higher. As catering services should follow the sale and production, that is, guests should order food first and then produce it, and the dining time of guests is short, this requires the kitchen to have the ability to produce a large number of dishes needed by guests in a limited time range under the condition that the restaurant is full of customers, otherwise it will seriously affect the satisfaction of guests, so as a catering manager, we must pay attention to the kitchen production efficiency. Improve production efficiency: Of course, the efficient service of the food delivery staff and the desk attendant is also a very important link. Imagine that after the dishes are fried, they cannot be served in time, and the desk attendant hurriedly serves the wrong dishes, which will greatly affect the satisfaction of the guests.

2. Flexible management mode and great income elasticity. Catering enterprises develop and launch various kitchen products or catering products according to their own characteristics and market changes to attract customers and increase sales. There are many flexible management methods, such as increasing the number of meals, catering enterprises that operate dinner can launch buffet breakfast service in time when breakfast business is good, and nightingale service can also be launched in time when supper business is good; Paying attention to food festivals, catering enterprises timely launch beer festivals, barbecue parties and seafood food festivals to promote restaurant sales. Some catering enterprises also use their own brand advantages to process their own specialty dishes into packaged foods and enter the retail market. For example, Louwailou in Hangzhou has developed many packaged foods such as beggar chicken and Dongpo meat. In a word, the management of catering enterprises must give full play to the advantages of flexible operation mode, flexible product price and flexible service items, organize customers extensively, improve the restaurant attendance rate and per capita consumption, and change the consumption composition of guests, so as to help enterprises obtain greater benefits.

3. The cost structure is complex, and it is difficult to control the catering operating costs, including the cost of food raw materials and circulation expenses. Among them, there are thousands of kinds of food raw materials. In the production process, the methods and preparation ratios of picking, washing, slaughtering, disassembling, expanding, cutting and blending of various raw materials are different, and the degree of raw material consumption is very different. They can be used as both main ingredients and ingredients or seasonings in different kitchen products. In addition, there are water and electricity fuel, tea sets, cleaning supplies, service supplies consumption and labor wages, discount 1 days and other circulation costs. Therefore, its cost composition is very complicated. In the process of catering management, the original profit of food has to go through the processes of purchasing, storage, picking, distributing, processing, cutting and making stoves, which is prone to rot, loss, loss and scrapping, making the cost difficult to control. Therefore, catering management must strengthen cost control, establish a set of cost management system, do a good job in cost accounting and cost analysis, correctly grasp gross profit, keep abreast of actual cost consumption, and strengthen cost assessment, so as to effectively reduce consumption and improve economic benefits.