Characteristics are the first priority of catering enterprises. From the perspective of management, characteristics are the foundation of catering enterprises. General catering enterprises have their own operating characteristics more or less. The key is whether the operating characteristics of catering enterprises are consciously strengthened by operators to form a selling point to win competition.

Some restaurants think they have their own characteristics when they launch several special dishes, while others change the decoration of the front hall and imitate some local and ethnic styles at home and abroad, thinking that they can win customers. Actually, it's not, because it's just the external form of the characteristics of catering enterprises, and it's a part of the performance of characteristics rather than the whole content. Only these contents are not enough for enterprise management. It is superficial and thin to express the characteristics simply in this way, and it is difficult to play a lasting role. The characteristics are not only expressed in some superficial forms, but more importantly, they should reflect the intention of the operators to serve the target customers wholeheartedly. They should be combined with corporate culture, management ideas and business ideas, showing profound ideological and cultural connotations, thus playing a role in promoting marketing.