Traditional food thinking is limited. Most of the famous local food brands in Chengdu are traditional food companies. They are more like stubborn elders who have faded from childhood in leading China than the emerging online food companies. I don't know how to update my way of thinking, learn new marketing methods, or want to know what's changing in the food and beverage industry. Indeed, in the age of the Internet, marketing has become the number one method of publicity that caters to what people need to consider. Many traditional food companies can't keep up with the times in their thinking, despise marketing, and don't want to be one with the consumer. If this situation continues, it is bound to lose a large number of young consumers.

Many Sichuan food companies blindly pursue the original flavor, ignoring corporate branding. This is reflected in many traditional old, many food companies are convinced that "good wine is not afraid of the deep alley". Neglect of social marketing, network thinking, consumer psychology and other important factors have led to the failure of many emerging network catering enterprises. So if a restaurant wants to build a brand and go further, it must arm itself with business knowledge, in addition to focusing on taste itself.

The natural climate of the Sichuan basin is humid all year round, enabling people to taste spicy flavors. Many of Chengdu's local restaurant brands are popular with Sichuan consumers, but not necessarily with northerners. The uncertainty brought about by regional differences makes some local food and beverage enterprises dare not easily try to expand overseas markets, however, unfortunately, some do not know how to adapt to the local food and beverage industry has become the industry in the process of expanding the brand market, "the former car".

The reason for the homogenization of Chengdu's restaurant industry is actually an over-reliance on standardization. There are many restaurants in Chengdu with services that extend nationwide. There are also many local restaurants. In order to ensure that franchisees can have uniform flavors and save costs, third-party suppliers become the best choice. Ingredients and seasonings are uniformly provided by the supplier, making it easy to standardize flavors under special supervision.