the choice of dishes should reflect the style of restaurant management and influence the needs of restaurant customers. The dishes listed on the menu are the basis for customers to buy and make decisions when eating. Reasonable choice of dishes will encourage customers to buy and attract them to come again next time, thus improving the income and operating profit of the restaurant. Therefore, the selection and planning of dishes should be very careful, and the following eight principles must be followed. 1. cater to the needs of target customers, a variety of dishes should be listed on the menu for customers to choose from, which should reflect the business purpose of the restaurant. The business purpose of the restaurant is to cater to the needs of some target customers, so the dishes must cater to the needs of these target customers with some similar needs. If the target customers of the restaurant are people with average income who like to eat Cantonese food, the business purpose of the restaurant is mid-range Cantonese food, instead of compiling all kinds of roast duck and instant-boiled mutton into the menu, so that the menu can't reflect the business purpose. Restaurants that target high-income customers who enjoy sex meals should provide some high-grade dishes with fine workmanship and exquisite service on the menu. Restaurants with mobile people as their main customers should design and produce simple, affordable and fast-serving dishes on the menu. Restaurants that target customers at family groups should have colorful menu items and pay attention to beauty and variety. 2. The dishes that are in harmony with the overall dining atmosphere are not as fine as possible, but a luxury restaurant with beautiful design and high construction cost that must be in harmony with the overall dining atmosphere and other parts. Customers expect to provide advanced dishes there. If the menu is only some ordinary dishes with rough processing, customers will be disappointed and have a bad impression. On the contrary, in a restaurant with simple design and simple layout, customers expect cheap ordinary dishes. If the restaurant provides high-priced special dishes, customers will feel that the price of the dishes is too high to come. 3. There should not be more than one good restaurant, and the varieties listed on the menu should be guaranteed to be in supply and should not be out of stock, otherwise it will arouse customer dissatisfaction. But the variety listed in the menu should not be too much. Too many varieties means that restaurants need a lot of raw material inventory, which will occupy a lot of money and high inventory management costs. Too many varieties of dishes are easy to make mistakes in sales and cooking, which will also make it difficult for customers to choose dishes, prolong the time of picking dishes, reduce the seat turnover rate and affect the restaurant's income. Therefore, the variety on the menu should be few and refined, which also leaves room for changing dishes in the future. 4. Choosing a variety of dishes with larger gross profit plan should make the restaurant get considerable gross profit. Therefore, we should pay attention to the cost of raw materials when designing dishes. The cost of raw materials includes not only the purchase price of raw materials, but also the loss factors of processing and cutting, leftovers and other wastes. If the dishes are difficult to sell because of the high cost and high price of raw materials, it is not advisable to choose more dishes. Choose some dishes that can produce a large gross profit, and choose those dishes that can make the restaurant reach the gross profit index in combination. 5. Change dishes frequently. In order to keep customers interested in the menu, let customers feel fresh about the menu. The varieties on the menu should be changed frequently to prevent customers from getting tired of the menu and eating elsewhere. This is more important for restaurants with more long-term customers and repeat customers. 6. Variety should balance the menu, whether it is a la carte menu or a set menu, try to meet different tastes and don't make the customer's face too narrow. 7. Variety should be unique. If the variety on the menu is too common, it is a popular dish provided by all restaurants and does not require special cooking methods. The restaurant will not create fame. "Unique" refers to a certain type, a certain variety, a certain cooking method, a certain catering service method, etc., which is unique to a certain restaurant but not comparable to other restaurants. 8. Consider the chef's cooking skills. When choosing dishes, you must consider the specialties of the chefs in this restaurant, and choose some dishes that can show their specialties rather than those that they can't do. At the same time, we should also consider the adaptability of the chef's cooking skills. For those chefs who have high cooking skills or are trained to accept new technologies, they can plan to arrange some new varieties that are difficult to cook and need new technologies.