Here, the main thing is to make a little analysis of the improvement of service quality. When it comes to service consciousness, most people will think of this concept: "restaurant employees in the interaction with guests in the heart of the existence of a desire to provide guests". Here the restaurant staff, generally understood as the restaurant directly for the guests to provide services to the staff, that is, usually referred to as the front-line departments of the staff. Guests, on the other hand, are those who enjoy the services of the restaurant at a monetary cost, i.e. consumers. Restaurant staff service consciousness of the existence of a restaurant chain corporate culture, mainly in the following aspects: First, the guests referred to, should not be limited to the purchase of restaurant services to the reality of consumers, but should refer to the restaurant staff directly or indirectly interacting with all the interests of the restaurant related to people or organizations; Second, the restaurant service consciousness, not only is the front office of the front-line staff should have the basic quality of course, should be the financial and other functional departments and even senior management. It should be a must for finance and other functions and even for top management. In other words, all employees of the restaurant should have a strong sense of service, which is precisely most of the time by the majority of restaurant staff ignored, including a number of restaurant managers, and even decision makers; Third, the time frame of the restaurant service awareness should be extended, it is not only working hours must adhere to the guidelines, but also should be restaurant staff outside of 8 hours should be borne in mind. Therefore, a combination of the above points, the concept of restaurant service consciousness, may wish to make such a summary: service consciousness refers to the restaurant staff in the interaction with all the restaurant interests related to people or organizations embodied in the desire to provide enthusiastic, thoughtful, proactive service and awareness. It is not only in the restaurant, but also outside the restaurant; not only in the working hours, but also outside the working hours.