Menu design is indeed not a very simple matter, and designing a scientific and reasonable menu is even more difficult. Menu design is a complex and meticulous work process. It not only requires designers to fully pay attention to and repeatedly weigh the favorable conditions

and unfavorable factors in all aspects, but also requires designers to have clear design purposes and requirements. A scientific and reasonable menu should at least meet the following requirements:

1. Use beautiful, elegant and appetizing text to appropriately describe various catering foods that meet the needs of guests, so as to attract guests, making the menu the most basic and important sales tool owned by catering companies.

2． Scientifically and rationally arranging the variety and quantity of dishes has become the basis for enterprises to control labor and equipment costs. It can effectively avoid the phenomenon that some labor and equipment in kitchens and restaurants are overused, while other parts are idle.

3. Menu prices correctly reflect the relationship between raw material costs and profitability, and become a tool for enterprises to manage raw material costs, and can ensure that enterprises obtain expected profits at reasonable prices.

4. Being flexible and flexible allows enterprises to have ample room to use seasonal food raw materials in a timely manner to enrich catering content, or use temporary special price raw materials to reduce raw material costs.

5. It can accurately and truthfully reflect the chef's cooking skills and become the basis for enterprises to formulate menus, process, side dishes, cook and decorate dishes.

6． Provide the restaurant service staff with relevant information such as flavor characteristics, raw material preparation, cooking methods and required time of each dish to facilitate restaurant promotion and ensure restaurant service quality.

Only when the menu meets the above requirements can it be considered scientific and reasonable, and can it become a tool and guide for catering service operation and management activities.

Two major tendencies or disadvantages must be avoided in the menu design process