Traditional catering, of which there are two kinds, is more centered around, big, special, expensive and so on similar characteristics to build their own brand. This kind of catering is more for the political and business sectors for the consumer population. The investment is relatively high, of course, the profit is also more objective, but the premise is to have contacts, capital should also be strong. Modern catering and small traditional catering is aimed at the youth and low consumption of these two groups. The investment is relatively small, the profit is also less.

The disadvantage of traditional catering is that there is no specific process, everyone does not taste the same, so the chef who learns traditional catering, the higher the craft, the higher the salary will be. This leads to the development of traditional catering is more dependent on the level of chef, and the environment is secondary. Again, this is where the higher end of the catering industry comes in. The disadvantage of modern catering, on the other hand, is that it is difficult to have its own identity, which, of course, can be considered as an advantage, that is, for fast food traffic, by increasing the variety of modern catering, it is possible to attract traffic. However, this also establishes that modern catering will not focus on its own flavor of the blend above, but the environment and catering flavor each accounted for fifty percent.