The characteristic restaurant is the product of the development and spread of catering culture to a certain stage. It has distinctive humanistic characteristics such as region, religion, history and culture. It either inherits, develops or innovates catering culture, which represents the higher level of the current cooking level and the management strategy of catering enterprises, and also reflects the management ideas and sensitivity to the market.

according to the different ways of providing services to customers, restaurants can be divided into table service restaurants, self-service restaurants, counter service restaurants and delivery service restaurants.

(1) Dining table service restaurant

This kind of restaurant is the most common. When this kind of restaurant is open, after the guests are led to the table, there are service personnel to take the order, serve the food and serve the table, and then clear and set the table. The service of this restaurant is more formal, which can be divided into Chinese and western styles.

(2) Self-service restaurant

This kind of restaurant mainly prepares food, drinks and tableware in advance, and customers choose according to their own tastes: they choose the food themselves and eat in the restaurant, and the service staff only provide guiding and auxiliary services during the dining process. This service mode is widely used in conferences, fast food restaurants and other places. At the same time, restaurants with this service mode generally provide fixed dishes, uniform consumption standards and low labor costs.

(3) Counter-service restaurant

This kind of restaurant is similar to a bar, and usually includes three types: one is to put food on the conveyor belt, and the conveyor belt rotates slowly, and the guests sit next to the counter. When the dishes they are going to eat are brought to the front by the conveyor belt, they can take them down and eat them on the counter, and the service staff is responsible for putting the food on the conveyor belt and checking out. The checkout of this service method is often based on the number of plates consumed by the guests. The other is that the guests sit at the guest counter and order according to the varieties supplied. The dishes are cooked face to face by the chef or waiter, and guests can enjoy the performances of the chef and waiter while eating, so as to enjoy the beauty. Many barbecue restaurants use this service method. Another kind is that guests order at the counter and then take them away, instead of eating in the restaurant. This service method is generally used for snacks with special flavor.

(4) Delivery service restaurant

This kind of restaurant means that guests make reservations in advance by telephone, internet, etc., and the restaurant sends people to deliver the dishes to the places designated by the guests on time according to the menus ordered by the guests. Most restaurants now provide such services. Due to the intensification of market competition, almost all catering enterprises want to be unique in order to occupy a favorable position in the competition. Therefore, characteristic restaurants have almost become a common phenomenon.

therefore, according to the different classification standards, restaurants can be divided into the following categories.

(1) restaurants with local flavor

China's catering culture has a long history, forming different local flavors in different places, with a large number, a broad mass base and the same cultural tendency. Such restaurants often specialize in some local dishes according to their own advantages, such as Sichuan cuisine, Shandong cuisine, Guangdong cuisine and Huaiyang cuisine.

(2) ethnic restaurants

This kind of catering enterprise is a catering enterprise that takes the flavor dishes of a country or a nation as its leading product. Such as Thai food, Japanese food, Korean food, Vietnamese food, etc.

(3) Restaurant with special raw materials

This kind of catering enterprise mainly deals in a major specialty or special raw materials, and develops a series of dishes to highlight its own operating characteristics. Such as Beijing Quanjude Roast Duck and Sizhou Mapo Tofu.

(4) Home-style restaurants

This kind of catering enterprise mainly deals in home-cooked or farm-cooked dishes, and it is the main business entity of catering enterprises mainly engaged in farmhouse music, which has prevailed nationwide in recent years.

As the business hours of restaurants are generally determined according to the dining time in the target market, restaurants are generally divided into two meals, three meals, four meals and even 24-hour business according to the different dining habits of people in different regions.

(1) Main restaurant

It is mainly a restaurant or restaurant that provides two meals, Chinese food and dinner. A la carte menu is generally used in the main restaurant, which provides zero-point service and has a variety of menu contents.

(2) Breakfast Restaurant

Restaurants that serve breakfast mainly refer to restaurants that run breakfast or morning tea. Because breakfast in China is generally simple, most of these restaurants are mobile or booth-style.