Traditional dining is more passive, store-based, waiting for users to randomly come to the door to consume, and not being able to predict how business will be that day. And new dining is a new era of dining centered on user experience, creativity, and operating with data and branding.

The variety is different. Traditional catering is big and wide with many dishes, while new catering is less and more sophisticated, which can be combined with set meals.

The operators are different. Most of the new catering is 80, 90, many are college students, high education and broad vision; there is a change of profession, their business thinking has more innovation and breakthroughs.

The way of doing business is different. Now the new restaurant is not bound to the store sales more passive, mainly relying on the mobile Internet, in the virtual space to hit the word of mouth, so that customers have not yet come to the door, the restaurant situation has been well known. Its marketing methods are strange, good at capturing the curiosity of customers, creating consumer topics.

The business model is also different. Traditional restaurants are usually husband-and-wife stores without sufficient capital, relying on rolling development. However, the new catering is the use of capital thinking and ability, they know how to use the power of capital at the beginning of the business.