This study is focus on the food and beverage industry in central Taiwan in order to understand the characteristic of the team structure characteristics, transformational leadership with the conflict impact team performance Questionnaire survey is used in this study with personally interview. The Association of Food and Beverage provided the lists of the restaurants to do the survey. This paper uses 330 questionnaires to survey, but only 281 questionnaires are valid. SPSS and Amos software are used for analyzing the reliability and validity, exploratory factor analysis, regression analysis and Structural Equation Modeling (SEM). From the analyzing data to understand if there are any significant effects on the dimensions and hypothesis. Team structural characteristics mainly include the size, diversities, and the norms of the team. Based on these factors, the researchers explore the factors into the food and beverage industry to know if these factors would increase the overall performance. As the results show that the team structural characteristics are positive impact; the leadership behavior mainly discuss the transformational leadership because the well-known multinational restaurant chains are rarely seen in Taiwan, especially using the brand name of Taiwan. As the result shows that the level of transformational leadership is not mature in Taiwanese market. With higher degree of transformational leadership is better for the team performance. In conflict, it is mainly to explore the conflicts within the team, the friction between employees and managers would affect the team performance. This study also shows that the conflict on team performance is negatively correlated, which is the higher level of conflict presents the performance badly.