First of all, we should make the menu according to the dining object, banquet standard, price situation and the number of people dining. The dining object is the object of our service, so we should make a good menu and know the nationality, nationality and religious belief of tourists. We should fully respect the eating habits of our guests. Different countries have different eating habits. For example, Japanese prefer light and crisp dishes; Due to the climatic conditions, Russians prefer spicy dishes. Different ages have different requirements for dishes. For example, the elderly prefer crispy and light dishes; While young people prefer crispy dishes. The menu must be designed reasonably according to the specific requirements of the guests, such as the purpose of the banquet, the requirements of the banquet, the dining environment and so on. Only in this way can we truly meet the needs of our guests. It is true that when considering the dining object, we should also consider the banquet standard, the price of raw materials, the number of diners and other factors.

The standard of banquet is the basis of banquet content. The standard can only be selected on the raw materials, and it cannot affect the effect of the banquet. That is to say, within the prescribed standards, the dishes are well matched to satisfy the guests, which is the purpose of making menus. High-grade raw materials can be used for high-standard banquets, but the factors of supply should also be considered. High-grade raw materials should be carefully cooked with fine vegetables, and low-grade raw materials should also be carefully cooked with coarse vegetables. Don't have too many high-standard dishes, but reflect the fine and fine effect. Low-standard banquet dishes should also pay attention to quantity, reflect the requirements of fullness and generosity, and pay attention to the price of raw materials. Secondly, we should make the menu according to the seasonal changes, local characteristics and flavor characteristics. The banquet menu should highlight seasonality and strive to put seasonal dishes on the table, including two aspects: first, pay attention to the season when selecting materials; Second, the taste, color and container of dishes should be suitable for the season. The food in Xia Dong is definitely different in two seasons. Light and crisp in summer, elegant in color, rich in taste and deep in color in winter. Containers should be hot pot, pot and casserole with good thermal insulation performance. At the same time, it is a principle to highlight local flavor and unit specialty dishes when making menus.

Banquet dishes should make full use of local famous specialty raw materials, fully display local eating habits and customs, show local and local technical expertise, and use original techniques to strive for novelty and style. Finally, the menu should be made according to the kitchen equipment and the technical strength of the chef. Because a good banquet menu needs to be put into practice by chefs, it is meaningless to design a good banquet menu without good kitchen equipment and excellent chef team.