Based on some experience and understanding of the catering industry, try to analyze the catering program operators in the business process may exist in the confusion and provide some preliminary solutions. Personally, I think, for catering units, the business situation is mainly dependent on the following factors: 1, location and surrounding environment 2, business philosophy and management 3, marketing strategies and means 4, site structure and decoration style 5, food quality and cost control 6, service quality 7, health 8, other factors Of course, any professional theoretical knowledge is not enough to ensure that a single food and beverage program completely with all of the success factors. Only may be used by some restaurant planners to fool investors only. The author believes that the potential risks of food and beverage projects in addition to the irresistible factors (policies and regulations, natural disasters, etc.), the above points through some scientific means and methods can be reasonably controlled and avoided due to the geographic location and the surrounding environment is the initial work of site selection, marketing strategies and means should be adjusted according to the operating conditions at the right time. Different forms of food and beverage on the site structure and decorative style have different requirements, service quality and hygiene also do not need to discuss too much. Now focusing on personal business philosophy and food quality and cost control of some views and some measurable kitchen management program. First, the business philosophy for small stores, the business philosophy seems to start. In fact, it is not. Small and medium-sized food and beverage units depends on the business philosophy of the operator's personal understanding of things and knowledge of the catering industry. Of course, we may see a lot of farmers or laid-off couples can not read a few words but the success of the store case. I explain such cases as perhaps they are not aware of their own business philosophy coupled with some favorable external factors coincidentally fit a certain consumer demand, so the business to be successful. This kind of chance is not replicable. In fact, it should be the case that the business concept plays a decisive role. Because no matter the location, decoration planning, staff employment management and so on by the owner's personal philosophy or the advice of friends decided. Whether it is a single small store or a large catering organization should determine the business concept that suits them. Even if the food is not right, the chef is not strong, the decoration does not work, the quality of service and hygiene are not in place can be rectified and adjusted. And this only guiding direction is their own business philosophy. Then suitable for small and medium-sized food and beverage enterprises should be how the business philosophy? It depends on what we want to make it into. We may be ambitious from the beginning of the store slowly by the catering business process of some trivial and some unpredictable problems interfered with, and then there will be a lot of doubt and can not find the crux of the matter. This is normal, the catering industry is faced with a lot of picky appetite and because of the different regions of the existence of different consumer groups. So there is a lot of uncertainty. Just like the 18th century Newton stock market speculation blood money in vain when he felt in vain for the scientific community celebrities, but can not measure the direction of the stock market, lamented: "Although I can calculate the trajectory of the celestial bodies, but I can not estimate the extent of the people crazy." Yes, even if the restaurant industry is not as unpredictable as the stock market. But the actual is also the result of a combination of many factors. The topic is far away, I think small and medium-sized catering enterprises in the formation of business philosophy should be analyzed as follows: (a) the trend of catering industry development gradually to the mainstream of mass consumption, which is also small and medium-sized catering units of survival and development space. However, limited by the size of a single store and business model, different catering forms should be accurately positioned according to the consumption ability and consumption habits of the surrounding consumer groups. This positioning should be based on what type of consumers we mainly meet the consumer needs of this certain direction under the premise. Do not try to be all-inclusive. Because no single restaurant can meet all consumer demand. But we should find the mainstream consumer demand in the region. This is the main factor in determining the operating conditions of a single store. (ii) Modern catering emphasizes on satisfying customers' dining experience. Small and medium-sized restaurants should not copy the programmed, standardized, regulated hotel-style service concepts, but should be based on their own conditions to provide personalized, delicate, diverse, humane service. Customers are not God, but should be friends. (C) through the mainstream consumer demand in the region to determine the dishes and dishes. The product form of uniformity, quality standardization, variety of innovation. Let diners eat often new, often eat never get tired. Of course, this is only an idealized result. Through the formation of excellent chef team, high standards, strict requirements. Small and medium-sized catering enterprises can achieve or close to this effect. (D) scientific, humane management methods are small and medium-sized catering unit operators should learn the course. Excellent chef team and management personnel is the fundamental store. (E) Attention to detail should become the restaurant operators should have and should be instilled in every employee's work attitude. Generalized theories just try to inquire restaurant operators in the choice of catering industry should do some thinking. Specific business philosophy should be combined with the actual situation of small and medium-sized catering enterprises and catering managers own quality and management capabilities, as well as the understanding of the catering industry and insight into the necessary learning and argumentation. Second, by the extension of the cost control kitchen management program Let many restaurant operators confused by the question of why the single-store profits are always so low or unstable. The following provides some extended by the cost management control approach. (A) I believe that the cost of catering units mainly by: operating costs, non-operating costs, fixed costs constitute. 1, operating costs: refers to the catering unit in the operation of the production of dishes to complete the process of sales of the cost. Such as raw materials, seasonings, oil, gas, etc. 2, non-operating costs: refers to the daily non-operating behavior can not produce direct profits cost. Such as staff meals, raw material losses, equipment and tableware damage, etc. 3, fixed costs: refers to personnel wages store, surface rent, business taxes and other fixed costs. (B) the cost of food and beverage units reasonable composition of the proportion of food and beverage operations through the statistics and analysis of some of the data, the author believes that the cost of a more reasonable and controllable proportion should be so constituted. (For ease of calculation, the proportion of cost expenditure here refers to a single cost as a percentage of turnover, I believe that if a single cost as a percentage of total cost is not clear and intuitive calculation)