which is more important, the dining environment or the taste of dishes? "Food is the most important thing for the people" and "Food is the first thing". Nowadays, people's consumption concept of food is no longer just a feast, but more attention is paid to the choice of dining environment. The dining environment not only includes the decoration style of the hotel, tableware, tables and chairs and other hardware facilities, but also includes the creation of a series of soft environments such as service quality. Nowadays, many catering enterprises pay more attention to the hard environment, often ignoring the soft environment, which makes consumers dissatisfied. The service details are more attractive. I believe many consumers have this experience: when you eat, take off your coat and put it on the back of the chair at will, while the waiter quietly comes to tidy it up for you and then puts on the sheath; After dinner, when you leave, the waiter takes the initiative to remind you: "Please take your belongings with you." These details not only reflect humanistic care, but also make more consumers willing to pay for it. However, sometimes some details overlooked by businesses turn consumers off. For example: sitting at the table with great interest, only to find that the cup used for drinking water is either missing or cracked, and the same is true for dishes; The water on the tableware has been put on the table before it is dry; Oil-stained tablecloths are ushered in and sent to diners after diners; The hand sanitizer placed in the bathroom is diluted so much that no foam can be seen. Although the comfort of external conditions can improve the hotel's grade, no matter how distinctive the decoration is, it can never cover up the lack of details. Humanistic care for consumers will always be the winning way for businessmen to operate. Eating out is not only for eating out, but also for leisure. If you go to a western restaurant for dinner, you can enjoy music and food at the same time, so that your nervous nerves can be relaxed in food and entertainment. Every move of the waiter will affect the mood of consumers. Not long ago, when reporters and friends were eating out, they encountered such a thing: for some reason, the waiter and the chef quarreled, and then the waiter fought back tears and continued to serve; At this time, two guests came and asked the waiter to take two more bottles of beer after ordering. At the moment when the waiter put the bottles in front of the guests, tears welled up and they kept sobbing, and the guests were at a loss for a while. At present, some restaurants are too busy because of their good business, so some "small things" such as adding wine and water, withdrawing plates and bowls have to be done by consumers themselves; Serving food is also slow, and it is not uncommon for a large table of people to sit and wait for food. Although these trivial things seem ordinary, what they reflect is the difference in the service quality of the catering industry. The quality of service depends on the business philosophy of the merchants, and it is also related to the success or failure of the development of catering enterprises. Merchants should pay attention to the improvement and improvement of the soft environment while paying attention to the hard environment of the catering industry.