Strengthen risk awareness, adjust business structure, expand banquet market, develop community catering and increase breakfast supply. According to the relevant public information, Xi 'an Hotel and Catering Industry Association put forward six measures to guide enterprises to actively respond, promote consumption and ensure stable operation. First, strengthen risk awareness. Consciously understand the adverse effects of the crisis, face it positively, enhance confidence, adjust ideas, turn crisis into opportunity, and take various measures to prosper the catering market. Second, adjust the business structure. In order to adapt to market changes and adjust business strategies, high-end catering enterprises should lower the threshold and increase middle and low consumption. Middle and low-end catering enterprises should increase the proportion of cheap and affordable dishes, add take-away windows, or set up stalls at large-scale exhibitions, farmers' fairs, temple fairs, etc. to facilitate the consumption of all kinds of people. Industrialized convenience foods should take various forms to expand sales. Third, expand the banquet market. Further increase the sales of wedding banquets, birthday banquets, full moon banquets and New Year's Eve dinners, go deep into institutions, schools, factories and residential areas, increase publicity, and make on-site appointments and registrations to facilitate consumers. By beautifying the dining environment, we can ensure the quality of meals and satisfy consumers. Fourth, develop community catering. Cultivate a diversified catering market, set up small restaurants in the community that are convenient and beneficial to the people, and actively explore community catering consumption. Fifth, increase the breakfast supply. Increase popular breakfast supply, open up lunch delivery, chef door-to-door service and other businesses to promote consumption. Sixth, strengthen personnel training. Organize service master volunteers to help enterprises increase professional training and improve employees' business skills and service level.