1. Correct market positioning There are many factors that affect the success or failure of a catering operation, but the most critical factor is market positioning. The market positioning of catering must be based on the geographical location, business environment, and consumer groups of the catering establishment. On the basis of extensive market research and analysis, it must be comprehensively based on the needs of the market, consumers, and the characteristics, advantages, and strengths of competitors. Investigate and make a feasible positioning that is in line with the enterprise, ensure that the positioning of the company's products and services are consistent with consumer requirements, several positionings are basically consistent with consumption levels, the dining environment is consistent with the level of guest requirements, and at the same time, positioning in the market We must break through singleness and strive to be multi-level, that is, we must have both dominant and non-dominant positioning. When enterprises choose their main target markets, they must also select multiple market segments as their contestable markets based on reality to meet the needs of several consumer groups as much as possible. It is necessary to abandon the business philosophy of sticking to one price without relaxing and targeting one market without changing, and change the approach of targeting one market and one consumer group. In addition, the market positioning should be dynamic. It is necessary to change the traditional fixed positioning and create a market atmosphere that is adaptable, changes with the market, adapts to the market, and operates flexibly. And we should promptly and decisively re-study and determine new positioning according to market changes, broaden our horizons, constantly adjust the customer source structure, proactively adjust the market structure, proactively seize the market, constantly introduce new styles, new varieties, new services, and new products. Features to seize market share. 2. Develop your own characteristics. Only by distinguishing your catering can you be competitive in the buyer's market and survive and develop. This characteristic must include not only the characteristics of the catering products, the characteristics of the services, the characteristics of the product and service combination, but also the characteristics of the dining environment and atmosphere. Characteristics, in today's world of catering establishments of all levels, those who stick to conventional services, unchanging products, and do not have their own catering brands and characteristics will inevitably be eliminated in the competition. Forming one's own catering characteristics is not about characteristics for the sake of characteristics, but rather In order to satisfy and adapt to consumers' psychology of seeking novelty and selection. If our catering products, services, dining environment, tableware, facilities and equipment, and atmosphere all have their own characteristics, guests will come here. 3. Pay attention to the word-of-mouth effect. Due to cost reasons, small and medium-sized restaurants and hotels with not strong capital generally do not do TV advertisements or large-scale newspaper advertisements. Large restaurants sometimes do partial advertisements. We admit that advertising has certain limitations. It works, but it cannot rely entirely on advertising. Therefore, the popularity and reputation of catering have become issues of great concern to catering practitioners. Customers are the bread and butter of catering. How to make guests and the public have a good impression of catering and maintain this good impression is related to the survival and development of the enterprise, because the effect of advertising cannot be ignored, but the "word-of-mouth effect" The management of catering is even more important. Catering must attach great importance to the power of "word-of-mouth effect" in the operation process. We all know that "a word can make a country prosper, or it can destroy a gang." If your catering has a good reputation among consumers, your catering will be spread from one to another, and the customer base will roll in like a snowball. Later, with a good reputation, the benefits of catering will be in full swing, and it will bring vitality to the enterprise. 4. Improve business quality. The competition in the catering industry is actually the competition of catering employees, especially the competition of employees’ commercial quality. Quality is a comprehensive concept, which includes people’s morality, talent, knowledge, concepts, abilities, and behaviors. , reflection and many other factors. The commercial quality of a catering employee refers to the comprehensive reflection of his correct understanding, ideological concepts, necessary professional knowledge and business abilities, business skills and other aspects of operating the catering industry. Mainly: business quality, "word-of-mouth" public relations image quality, hygiene habits quality, catering service quality, cooking professional knowledge quality, cooking technology skills quality, etc. The expression of these qualities mainly runs through the whole process of serving guests' thoughts, concepts, methods and methods. The quality of a catering company's managers, supervisors, public relations, chefs, and waiters directly affects the quality of the company's operations. If a catering enterprise wants to develop and remain invincible, it must cultivate a group of high-quality personnel.