If the restaurant wants to be bigger and stronger, the strategy is to be lively and peaceful. Busy outside refers to formulating and implementing correct marketing strategies, creating their own characteristics through food, environment, service and price, forming a competitive advantage and attracting a sufficient number of customers to spend. Annie's strategy is to motivate and satisfy employees by designing a reasonable salary, performance and training system. Then through the efforts of employees, we will provide customers with satisfactory dishes and services. This is the core strategy of making catering bigger and stronger. For chain enterprises, more needs to be done, so I won't say much here.