It is an important link in restaurant management activities. The ultimate goal of menu design is to promote sales and make money, not to design recipes. Before designing menu planning, we must establish the target market and determine what the hotel is facing. Understand the needs of guests and design recipes according to the tastes and habits of diners. Only in this way can the menu be convenient for guests to read and choose, and can attract guests to stimulate their appetite and let them order this and that. At the same time, we should also know the manpower, material resources and financial resources of our hotel, do what we can, and be sure of our own technology and market supply. Only in this way can we plan a menu suitable for hotel restaurant management, ensure high sales and gross profit margin, and try to reflect guests' hobbies. Maybe you think it is difficult to do this, because people have different interests and it is difficult to adjust their opinions. However, this can't be an excuse, but we should use our brains to make the menu popular with the public. Although people have different hobbies, they still have something in common.

Don't ignore the importance of the menu cover. Understand that the first thing every customer touches is the cover of the recipe.