if a restaurant wants to achieve ideal benefits in the fierce competition, it must locate its customers and make clear its target market.

when drawing up an ideal restaurant business place, we should not only analyze the population, income and consumption expenditure in the business circle, but also analyze the consumption tendency of customers in the business circle, and collect relevant information of customers through interviews or sampling surveys, so as to clarify the specific target market for restaurant operation. The demand of each market segment is different, and it can be quantitatively analyzed by determining how often customers in each market segment go out to eat. (1) Analysis by customer age level. The dietary demand and consumption power of catering consumers are constantly changing with age. We can divide the market into old age market, middle age market, youth market and children market. (2) According to customer income level and occupation analysis. Customers with different income levels need different grades of products: high-income customers need high-grade and high-quality food, while mass customers need good quality and low price food. Customers of different occupations have different needs for products: senior managers and businessmen need business banquets, while working-class people need middle and low-grade food. (3) According to consumer psychology analysis. ① the psychology of seeking convenience. Customers who pay attention to the convenience of service places and service methods hope that catering services can be convenient, rapid and require a certain quality. These customers are the primary target customers of western restaurants that provide fast food and light meals. (2) the psychology of seeking novelty. Customers with novelty psychology pay attention to the novelty brought by catering products when they consume. If the dining environment or service products of western restaurants are unique, they will attract a large number of such customers. The uniqueness of catering products is an important condition for the smooth expansion of western restaurants, and the uniqueness of dining environment in western restaurants can sometimes have unexpected effects. ③ psychology of seeking honesty. Customers with low-cost psychology pay attention to whether food consumption is cheap or not. Western restaurants should attract the public, and the prices of their products should not be too high. ④ Seeking comfort psychology. When dining, every customer hopes that the service facilities and services provided by the western restaurant can bring satisfaction and enjoyment to the body and mind.