Self-discipline of catering industry means that catering practitioners independently regulate their own behaviors, promote professional ethics, improve service quality and promote the stable development of catering industry, and it is also a social responsibility and industry norm of catering industry. Catering self-discipline means the integrity of the catering industry, including product quality, service quality and image building, which can make consumers feel high-quality service and dining experience.

Self-discipline in catering industry is not only a manifestation of professional ethics in the industry, but also a necessary condition to promote the healthy development of catering industry. When catering practitioners independently restrain their own behavior, reduce the phenomenon of industry misconduct and evade supervision, thus establishing a good faith image, consumers' trust and loyalty will be improved accordingly, maintaining consumers' reputation and strengthening the shaping of industry image. As an industry norm, catering self-discipline can also guide catering enterprises to form a correct concept of competition and market, and realize the enjoyment of all parties.

From the perspective of giving full play to industry self-discipline, catering practitioners, regulatory authorities and the public should actively participate in the construction of catering self-discipline. Catering enterprises should establish relevant systems and norms, consciously regulate behaviors, pay attention to the cultivation of employees' professional quality, and build a system of values for employees. Regulatory authorities should establish industry standards and norms, promote the normalization of industry behavior norms, business quality and link management, administer according to law, strengthen law enforcement, and safeguard the legitimate rights and interests of catering consumers. At the same time, consumers should also actively participate in catering self-discipline to achieve effective governance of catering consumption and supervision. Only when catering enterprises, regulatory authorities and consumers play the role of self-discipline and build a good ecological environment for catering can the long-term healthy and sustainable development of catering industry be realized.