according to the complexity of consumers' buying behavior and the difference of products purchased, it is divided into complex buying behavior. If consumers are highly involved and understand the significant differences among existing brands, varieties and specifications, complex buying behavior will occur. Purchase behavior to reduce the sense of imbalance. It means that consumers don't collect product information extensively and choose brands carefully, and the purchase decision-making process is quick and simple, but after buying, they will think that the products they buy have some defects or other similar products have more advantages, and then they will have a sense of imbalance and doubt the correctness of the original purchase decision. Seek diversified buying behavior. It means that consumers buy products at random, decide to buy a brand without in-depth information collection, evaluation and comparison, evaluate it at the time of consumption, but switch to other brands at the next purchase. Habitual buying behavior. It means that consumers do not collect information and evaluate brands in depth, but are used to buying brands they are familiar with, and may or may not evaluate products after purchase.

convenience consumers pay more attention to the convenience of service places and methods, and oppose red tape. This type of customer wants to be convenient when receiving services. Fast,' fast, and stress a certain quality. Most of this type of customers have a strong sense of time and a sense of urgency. What they are most afraid of is queuing, waiting or the salesperson being careless and not paying attention to efficiency. Therefore, for this kind of customers, we should take the convenience of customers as the purpose everywhere in the restaurant operation, and provide convenience, speed and efficiency. Pay attention to quality service. This requires restaurants to build outlets. The principle of customer convenience is well used in service mode. Cheap consumers attach great importance to the low price of food consumption, and this type of customers have the frugal psychology of "careful calculation". Pay great attention to the price of dishes and services. I draw my own conclusion through comparison and speculation, so I don't demand too much quality, and I just want to achieve the "value for money". This requires catering enterprises to separate grades in dishes and services: and the grades should be matched, reasonable and moderate. Low-grade service projects to meet the needs of low-cost customers.

Legal basis:

Law of the People's Republic of China on the Protection of Consumers' Rights and Interests

Article 7

Consumers have the right to protect their personal and property safety when purchasing and using commodities and receiving services. Consumers have the right to demand that the goods and services provided by business operators meet the requirements of protecting personal and property safety.

article 8

consumers have the right to know the real situation of the goods they buy or use or the services they receive. Consumers have the right to request business operators to provide the price, place of origin, producer, use, performance, specification, grade, main ingredients, production date, expiration date, inspection certificate, instruction manual, after-sales service or the content, specification and cost of the service according to the different conditions of the goods or services.