Catering management service is a business that integrates operation and management, technology and art, inheritance and innovation. Compared with the management of other departments, it has different characteristics, which requires hotels to be unique in catering management to meet the requirements of management subjects. In general food and beverage consumption, customers' consumption psychology of seeking novelty and novelty makes them constantly pursue new products, new tastes and new services in food and beverage consumption, and there is often a phenomenon of "eating new stores and new products" and "spending with the new trends". On the other hand, it is difficult for the restaurant catering department to apply for a patent for its own decoration and service mode. Therefore, if a product or service can attract guests, there are many imitators. Many "mysterious diners" in urban catering are actually "intelligence spies" sent by major hotels and social restaurants. They shoulder the heavy responsibility of "collecting new food and beverage products, fancy products and special products" and simply imitate them according to the collected information, or imitate them first and then create them. All these bring great challenges to catering management. How to cultivate brand loyalty and how to seek patent protection has become an important topic in hotel catering research.