There are huge business opportunities and great risks in the existing catering industry. How to grasp the business opportunities, avoid risks as much as possible, enhance the competitiveness of enterprises and achieve the success of catering enterprises has become an unavoidable problem for Chinese catering enterprises at present. How to maintain the youth of catering enterprises should focus on four key issues.

1. correctly positioning the market

there are many factors that affect the success or failure of a catering business, but the most critical factor is the market positioning. The market positioning of catering must be based on the geographical location, business environment and consumer groups. On the basis of extensive market investigation and analysis, according to the market, consumer demand and the characteristics, advantages and strengths of competitors, we should make a 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 and consumption level are basically consistent, and the dining environment is consistent with the level required by guests. At the same time, we should break through the singularity in market positioning. While choosing the main target market, enterprises should also choose multiple market segments as the competitive market for enterprises from the reality, so as to meet the needs of several consumer groups as much as possible. It is necessary to abandon the business idea of sticking to a price and keeping a market unchanged, and change the practice of facing a market and a consumer group.

In addition, the positioning of the market should be dynamic, and it is necessary to change the traditional fixed positioning and create a market atmosphere that is adaptable, changes with the market, follows the market and operates flexibly. And according to the market changes, we should re-study and determine a new position in a timely and decisive manner, broaden our horizons, constantly adjust the structure of customers, actively adjust the market structure, take the initiative to seize the market, constantly introduce new styles, new varieties, new services and new features to seize market share.

2. Form your own characteristics

Only when catering is featured can it be competitive in the buyer's market and survive and develop. This feature includes not only the characteristics of catering products, services, products and service combinations, but also the characteristics of dining environment and atmosphere. In today's crowded catering places of various grades, conventional services and unchanging products, without their own catering brands and characteristics, will inevitably be eliminated in the competition. If our catering products, services, dining environment, tableware, facilities and equipment and atmosphere have their own characteristics, guests will come here.

Third, pay attention to the word-of-mouth effect

Due to the cost, small and medium-sized restaurants and hotels with not too abundant capital generally do not advertise on TV or large newspapers and periodicals, while large restaurants sometimes advertise partially. We admit that advertising plays 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 the 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 attached great importance to in the operation of catering. We all know that "a word can make a country prosperous, but it can also make a country miserable". If catering is good in the reputation of consumers, your catering will be spread from one word 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, which will bring vitality to enterprises.

IV. Improving business quality

The competition in the catering industry is actually the competition of catering employees, especially the competition of their business quality. Quality is a comprehensive concept, which includes many factors such as people's morality, talent, knowledge, ideas, abilities, behaviors and reflections. The business quality of catering employees refers to their correct understanding, ideas, necessary professional knowledge and business ability to operate the catering industry. Mainly: business 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 serving the guests' thoughts, concepts and methods. 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 be developed and remain invincible forever, they must train a group of high-quality personnel.