1, technical advantage: famous chefs gathered, highly skilled, with a deep management culture.
2, equipment advantage: complete functional facilities, large warehouses, menu dishes can be provided in a timely manner, with the ability to host a variety of meetings and large banquets.
3, human resources advantage: with many higher quality staff, can provide high quality service.
4, organizational structure disadvantages: hotel catering business is not flexible enough, more management levels, slow information transfer, to launch a new dish to be approved by the layers, until the approval of the launch has been backward, into the "old dishes", the result is always passive to follow the market.
5, the business scope of the disadvantage: elegant dining environment, can only meet the needs of a certain level of customers, the customer service market is narrow; the lack of brand-name dishes, signature dishes, expensive and lack of features, fewer changes in dishes, but also to charge a service fee, to customers with a "high threshold" feeling.
6, service disadvantage: to provide standardized, regulated services, but the lack of affinity.