The design principle of banquet menu is based on the needs of guests. Before menu planning, we should establish the target market, understand the needs of the guests, and design according to the tastes and preferences of the guests. The guests at the banquet come from all directions, and their tastes need to be naturally different. Menu designers should deal with it according to the actual situation, so as to make the menu convenient for guests to read and choose, attract guests and stimulate their appetite.

The menu is designed according to the conditions and requirements of this restaurant. Before making a design, you should know the manpower, material resources and financial resources of this restaurant and do what you can. At the same time, you should be clear about your knowledge, technology and market supply, so as to plan a menu suitable for this restaurant and ensure higher sales and gross profit margin.