1. seasonal menu: catering enterprises can design seasonal menus according to the supply of ingredients in different seasons and the taste preferences of consumers. For example, there will be more refreshing cold dishes in summer and more hot dishes and stews in winter.

2. Festival menu: On special festivals or holidays, catering enterprises will design special menus to cater to customers' needs and preferences. For example, during the Chinese New Year in China, many catering enterprises will launch special dishes to celebrate the festival.

3. Time-limited dishes: In order to attract customers and create a unique dining experience, catering enterprises may design time-limited menus to provide special dishes that can only be tasted for a period of time. This can stimulate customers' interest and curiosity.

4. Update regularly: Regular menu helps to keep the restaurant fresh and innovative. Catering enterprises can regularly update their menus and introduce new dishes and trendy foods to attract new customers and maintain the interest of old customers.

It should be noted that different catering enterprises may have different strategies and business needs to use periodic menus. The specific usage can be adjusted according to the business philosophy, target market and customer demand of the enterprise.