Restaurants can be generally divided into table service, counter service, self-help service and enterprise unit service. According to the types, dishes and flavors, there are the following:

1. Multifunctional hall: the largest hall with the most complete facilities in the restaurant. It can be used not only as a

place for large-scale banquets, wine banquets and tea parties, but also as a place for large-scale international conferences, large-scale trade fairs and festivals.

2. Ballroom: a hall for Chinese banquets and western banquets.

3. Flavor restaurant: a restaurant that provides guests with different special dishes, seafood, barbecue and hot pot.

4. Flavor snacks: Restaurants that mainly provide cakes, snacks and other flavor foods from all over the world.

5. A la carte restaurant: a restaurant that provides casual ordering or snacks suitable for individual tastes.

Extended information:

Concept of catering:

There are two main concepts of catering: one is catering, and the other refers to the industry or organization that provides catering to meet the dietary needs of diners, so as to obtain corresponding service income. Due to the different eating habits and tastes of different people in different regions and cultures, restaurants around the world show diversified characteristics.

for catering enterprises, the importance of brand power is self-evident. The competition in the catering market will eventually be the competition between brands. Whoever has stronger brand power will have a broader market, and brand power has become the key for catering enterprises to compete for the market.

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