The non-price competition strategies commonly used by small and medium-sized catering enterprises are as follows: (1) Differentiated marketing strategies. The diversity of customer demand will inevitably lead to the difference of market demand. The difference strategy is the strategy that people have no self, people have my superiority, people are superior to me, people are less than me, people are old and new, and people are new and special. In order to seek the trust and loyalty of customers, restaurants must create differences. The greater the differences, the higher the loyalty and satisfaction of customers. Only by actively responding to the market and developing new products can we leave a deep impression on customers and improve their loyalty and return rate. Difference not only refers to the difference of products, but also includes the difference of services, environment and marketing methods. (2) Personalized service strategy. Guests in restaurants have their own characteristics in age, occupation, gender, education level, life experience, interests and hobbies, and different guests have different requirements for services. Service personnel should do a good job of normal reception according to the standard of * * *, and provide personalized service and extraordinary service on the basis of standardized service. Personalized service is based on standardized services, but not limited to standards, but provides various services centered on the needs of guests, that is, targeted services, including special services that exceed standards. For example, door-to-door delivery, telephone ordering, online ordering, etc., so as to convey the information of personalized service to the public and cultivate potential consumer groups. (3) Brand management strategy. Nowadays, catering enterprises have moved from seller's market to buyer's market, and the initiative of customers to choose which restaurant to spend is entirely in the hands of buyers. Restaurants can only rely on their own resource advantages to innovate products, build brands and win customers. Brand is a kind of resource. Whoever takes the lead will be able to occupy and use this resource to occupy the market. For example, some restaurants launch "local dishes" for urban consumers who are tired of eating big fish and big meat, and then form their own "local color" brand, which has become a lingering "comfort zone" for "chasing the Tu people"; Some restaurants employ "famous chefs" to cook "famous dishes" and create brands with signature dishes to occupy the market. (4) the strategy of public relations. Public * * * relationship means that social organizations transmit information to the public through communication and other means, enhance the image of the organization, and establish an interactive and mutual trust relationship between producers and consumers. Catering enterprises should make use of effective promotion methods, public opinion tools and public relations networks such as news organizations or employees to widely publicize and promote their restaurants in the society; We should establish a relationship of mutual trust with the public in good faith, friendship and equality, and create a good corporate image.