Overloaded feeding refers to the phenomenon that the catering service organization, during the peak period of catering, leads to the decline of food quality, longer waiting time and lower service quality due to large passenger flow, insufficient service level or lack of chef skills. This phenomenon is a very unpleasant dining experience for consumers. Therefore, in the peak period of catering, restaurants should reasonably arrange human, material and financial resources according to their own actual situation to meet the dining needs of consumers and provide quality catering services.

In today's fast-paced life, people's requirements for catering services are getting higher and higher, which also leads to great pressure on catering service institutions during peak hours. If the restaurant can't effectively cope with this pressure, it will lead to the negative influence of consumers on its brand image, and even the loss of customers. The problem behind the phenomenon of overloaded meals is the problem of enterprise management. Therefore, restaurant managers should pay attention to observing the market dynamics, make reasonable planning and scheduling for enterprise management, improve the catering service level and enhance the competitiveness of enterprises.

In order to avoid the phenomenon of overloaded meals, catering service organizations should improve from the following aspects. First of all, provide all-weather online ordering service to meet the fast and convenient dining needs. Secondly, reasonably plan the variety and quantity of dishes to avoid waste; At the same time, improve the efficiency of employees and ensure the quality of catering. Finally, strengthen the shaping of brand image, establish the image of enterprise integrity, responsibility and service first, attract more consumers and increase enterprise income.