What are the precautions for graphic design of catering materials? What points should be paid attention to in catering design? 1. Space design: The actual situation of food and beverage outlets must be considered in catering design. Space design must first meet its practicality, which requires clear ergonomics in space design to ensure the practicality and rationality of space. The configuration of furniture and ornaments in dining space, as well as the change of lighting and music, must conform to ergonomics. First of all, it must be easy to operate and can be clearly understood. 2. Use of color: A specific color should be used in catering design to reflect the characteristics of the environment, and color combinations can be made according to the specific colors to make the whole design more reasonable. 3. Space design: The color of the dining space must match. 4. Theme color: This is the main part of the dining space. With a base color, customers need to choose according to the theme color.