First, the diet is full of nutrition and balanced

With the improvement of people's living standards, people pay more attention to the balance of nutrition, and pay more attention to the health and nutrition of the diet while paying attention to fashion, freshness, taste, taste and appearance. In addition to meeting the normal physiological needs, people increasingly associate the quality of diet with health, nutrition, environmental protection and green, and pay more attention to the safety, scientificity, economy and enjoyment of diet. Green restaurants, dietotherapy restaurants, coarse grains and wild vegetables are increasingly favored by people.

second, food hygiene and safety.

Food hygiene is directly related to people's health and life safety. People's demand for green food and green raw materials will be more and more vigorous, and at the same time, they will have stricter requirements for dining environment and service personnel. The source of raw materials, the production, the dining environment and the sanitary conditions of service personnel in China's catering production are not optimistic.

third, the dining environment is good.

The dining environment of a restaurant refers to its geographical location, including the convenience of transportation, parking, the surrounding environment and the internal environment of the restaurant. It is the development trend of contemporary catering consumption to pay attention to the inspection break. The surrounding environment should be in harmony with the style of the restaurant, the decoration and atmosphere in the restaurant should be in harmony with the dining content, and the dining atmosphere should be set off.

iv. standardization and personalization of catering services.

At present, catering enterprises have basically been able to provide uniform and standardized services to most diners without special requirements, so as to meet diners' demand for services. However, the personalized trend of consumption has prompted diners to put forward personalized service requirements for catering enterprises.