First of all, the business philosophy of Chinese catering enterprises is backward, and the dining environment needs to be improved.

in terms of theory, the theoretical research and professional guidance of catering at present, especially how to meet the practical theoretical guidance of industries and enterprises, are not strong in guidance and practicality. More enterprises mainly rely on traditional empirical management and service means, which is different from the laws and characteristics of catering development. At the same time, the practical experience of enterprises lacks summarization, refinement and theoretical promotion, and the introduction and reference of international advanced catering information and professional achievements need to be strengthened.

At present, the dining environment and service methods in China's catering industry are quite different. There are few clean, elegant, affordable and standardized catering services that truly meet the needs of the public, while most high-end catering services are standardized and luxuriously decorated. However, due to the high price, the consumption of ordinary people is limited, while there are many dirty, chaotic and poor individual snack bars in low-end catering, and the service is not standardized, which makes it difficult to meet the basic dining requirements of consumers.

secondly, product standardization is difficult.

In the chain restaurants of western food and foreign fast food, the quality of each store is basically the same, and the appearance quality of the food is similar. The reason is the standardization and unification of production. However, Chinese food is mostly heat-sensitive and most of it is suitable for hot food, which determines that it can't be produced centrally and supplied dispersedly like other industrial products and industrialized canned food. Therefore, at present, primary processing is mostly carried out on the spot in the catering industry. After the guests order, they cook and sell now. It is up to the chef to master the heat and control the proportion of raw materials. Due to the influence of subjective factors, the dishes made are different from raw material specifications to color and fragrance, and even the dishes made by the same chef at different times are of different quality. The objective factor is that there is no unified standard for the procurement of raw materials and the production management of products, and the requirement that every customer can enjoy the same quality and taste at any business hours cannot be guaranteed, which is not conducive to the enterprise to meet the requirements of standardization.

Thirdly, the development of catering enterprises in China has no characteristics, and the mode and approach need to be further broken through.

with the increasing market demand and the further expansion of development fields, a number of brand representative enterprises have sprung up and expanded. However, in the development of enterprises, there are still the same business methods and no characteristics, the running-in between positioning and mode, market and goal, speed and benefit, ideal and reality, and the phenomenon of similar modes and insufficient innovation. How to better solve the profit model and effective ways of successful development in enterprise development requires us to continue to practice and explore in depth in order to better meet the social needs and realize the steady and rapid development of enterprises.

finally, there is a lack of high-quality management talents in catering enterprises.

catering operation is a high-tech circulation operation mode and a highly specialized and standardized operation system, and Chinese catering chain is a new type of chain. At present, the quality of Chinese food practitioners is uneven, ranging from primary school graduation to university education. The age span is large and the overall quality is poor. The low quality of science and culture restricts the development of Chinese cooking science, and it is difficult to scientifically summarize and refine traditional cooking skills, and it is difficult to innovate and explore. Transfer from China to eat the net