1. Design according to the different purposes of the guests' banquet reservation:

Design the theme of the banquet according to the different purposes of the guests' banquet reservation, that is, the different nature of the banquet:

For example, the wedding banquet can be designed as "the dragon and the phoenix present auspicious banquet", "the beautiful banquet with harmony", "the banquet with harmony for a hundred years" and "the banquet with Yuanyang playing in the water";

Birthday banquets can be designed as "Longevity Banquet", "five blessings Banquet" and "Longevity Banquet".

The business banquet can be designed as "the national banquet of abundance", "lucky strike banquet" and "Good luck banquet";

Friends' party banquet can be designed as "Eight Immortals Crossing the Sea", "Smooth sailing" and "Bright future".

Family banquets can be designed as "safe and secure seats", "everyday suitable seats", "full of spring seats" and so on.

Second, banquets of different grades:

For banquets of different grades, the main ingredients of the first course can be used as the theme of the banquet, such as "sea cucumber banquet", "abalone banquet" and "swallow wing banquet".

In addition, if it is a full banquet, the main ingredients selected can be used as the theme of the banquet, such as "whole lamb banquet", "whole fish banquet" and "tofu banquet".

Third, determine the number of dishes:

Determine the number of dishes according to the different grades of the banquet. Generally, the number of banquet dishes is less than 18, including 2-4 cold dishes, accounting for about 11%, 6-11 hot dishes, accounting for about 81%, 1-2 snacks, accounting for about 11%, and 1 soup.

the number of mid-range banquet dishes is less than 25, including 4-6 cold dishes, accounting for about 15%, 8-12 hot dishes, accounting for about 71%, 2-4 snacks, accounting for about 15%, and 1-2 soup.

the number of high-end banquet dishes is less than 31, including 6-11 cold dishes, accounting for about 21%, 11-15 hot dishes, accounting for about 61%, 4-8 snacks, accounting for about 21%, and 2-3 soups.

Fourth, determine the raw materials of dishes:

The raw materials of dishes in banquets are generally more particular with the increase of grades. Generally, pork, beef, common fresh fish, seasonal vegetables and grain and bean products are used for banquets, and 11% low-grade delicacies or seafood are often served as the first or main course.

Mid-range banquets mainly include chicken, duck, pork, beef, mutton, seafood, egg milk, seasonal vegetables and fruits, and fine grain and bean products, with 25% of delicacies and seafood.

High-end banquets mostly use the essence of animal and plant raw materials, with delicacies and seafood accounting for about 45%.

5. Determine the cooking method of dishes:

Most banquets are home-cooked and easy to make, and the cooking methods are mostly stir-fried and roasted.

Mid-range banquets are mostly composed of local famous dishes, which are carefully prepared and attach importance to flavor characteristics.

High-end banquets are often accompanied by well-known special dishes, which pay attention to the original flavor, and colorful dishes and craft dishes account for a large proportion.

generally speaking, the cooking methods of dishes will become more difficult with the increase of banquet level. In the cooking method of the whole banquet dishes, it is required that there should be no more than two repetitions.