First, the correct market positioning has many factors that affect the success or failure of a catering enterprise, but the most critical factor is market positioning. The market positioning of catering must be based on geographical location, business environment and consumer groups. On the basis of extensive market investigation and analysis, according to the characteristics, advantages and advantages of the market, consumers' needs and competitors, make feasible positioning that conforms to the enterprise, so that the positioning of enterprise products and services is consistent with the requirements of consumers, several positioning are basically consistent with the consumption level, and the dining environment is consistent with the level required by guests. At the same time, we should break through the oneness in market positioning. While choosing the main target market, enterprises should also proceed from reality and choose multiple market segments as their competitive markets to meet the needs of several consumer groups as much as possible. It is necessary to abandon the business idea of sticking to one price and keeping one market unchanged, and change the practice of facing one market and one consumer group. In addition, the positioning of the market should be dynamic, change the traditional unchangeable positioning, and create a market atmosphere with strong adaptability, changing with the market and flexible operation. And according to the market changes, timely and decisively re-study and determine the new positioning, broaden our horizons, constantly adjust the customer structure, actively adjust the market structure, take the initiative to seize the market, and constantly introduce new styles, new varieties, new services and new features to seize market share. Second, form its own characteristics. Only by making catering distinctive can it be competitive in the buyer's market and survive and develop. This feature should include the characteristics of catering products, services, the combination of products and services, as well as the characteristics of dining environment. Today, there are many levels of catering places, without their own catering brands and characteristics, products that stick to routines and remain unchanged will be eliminated in the competition, and forming their own catering characteristics is not for the sake of characteristics. If our catering products, services, dining environment, tableware, facilities and atmosphere have their own characteristics, guests will come here. Third, pay attention to the word-of-mouth effect. Due to the cost and expenses, small and medium-sized restaurants with insufficient catering and funds generally do not advertise on TV or newspapers. Large restaurants sometimes do some advertisements. We admit that advertising has a certain role, but it is impossible to rely solely on the role of advertising. Therefore, the popularity and reputation of catering has become a matter of great concern to catering practitioners. Tourists are parents of catering. How to make guests and the public have a good impression on catering and maintain this good impression is related to the survival and development of enterprises, because the effect of advertising can not be ignored, but the word-of-mouth effect is very important to the operation of catering, and the power of word-of-mouth effect must be highly valued in the operation of catering. We all know that "a word can make a country prosperous and also make a country miserable". If catering has a good reputation among consumers, your catering will spread from one mouth to ten, and the customer base will roll in like a snowball. With a good reputation, the benefits of catering will be in full swing, bringing vitality to enterprises. Four. Improving commercial quality The competition in the catering industry is actually the competition of catering practitioners, especially the competition of commercial quality of employees. Quality is a comprehensive concept, which includes many factors such as people's morality, talent, knowledge, concept, ability, behavior, reflection and so on. The commercial quality of catering employees refers to the comprehensive embodiment of his correct understanding, concept, necessary professional knowledge, business ability and business skills in managing the catering industry. Mainly: professional quality, "word of mouth" public relations image quality, health habits quality, catering service quality, cooking professional knowledge quality, cooking technical skills quality and so on. The performance of these qualities mainly runs through the whole process of ideas, concepts and methods of serving guests. The quality of managers, supervisors, public relations, chefs and waiters in a catering enterprise directly affects the quality of enterprise management. If catering enterprises want to develop and remain invincible forever, they must cultivate a group of high-quality talents.