Recently, the charbroiled beef Korean Restaurants have much more difficult problems than any other Food Service. Business the sale amounts reduced due to dull market and too many restaurants sprang up like so many mushrooms after a rain, including fluctuations of 0-15 and hydrophobic cow. So many restaurants were in serious financial difficulties. Moreover, Import liberalization of Beef cause rapidly increasing consumption of Import Beef in Korea. So the host will face the change to maintain their restaurants themselves. They gradually sold Import Beef disguised just as Korean Beef. The costumers believe what they are eating tastes different from Korean Beef. and finally the customers think that most restaurants use just Import Beef. Therefore, I'll study on how the manager will persuade the customers to eat beef in their restaurants, on how to distinguish Korean Beef from Import Beef, and on the different Eating-out. At last, I'll suggest that how to service the customers with excellent Korean Beef distinguished from Import Beef and how to plan the Marketing Strategy respond to the change in their circumstances.