First of all, according to the price of food:

That is to say, all the dishes on the menu are arranged according to the price, generally from low to high or from high to low. This method is suitable for menus with many dishes and uneven prices.

Second, according to the types of dishes:

That is, all the dishes on the menu are classified according to categories, usually according to the main ingredients or cooking methods of the dishes, such as hot dishes, cold dishes, soups, seafood and so on. This method is suitable for menus with many kinds of dishes.

Third, according to the flavor of the dishes:

That is, all the dishes on the menu are classified according to taste and style, usually according to spicy taste, sweet and sour taste, salty taste and so on. This method is suitable for menus with diverse tastes and special dishes.

Fourth, according to the package:

That is, all the dishes on the menu are divided according to the collocation method of the package, and the dishes are usually combined into different packages to facilitate customers' choice. This method is suitable for menus that provide package service.