Personally, it is not easy to design a menu, and it is even more difficult to design a scientific and reasonable menu. Menu design is a complicated and meticulous work process, which not only requires designers to pay full attention to and weigh the advantages and disadvantages of all aspects repeatedly, but also requires clear design purposes and requirements. A scientifically designed menu should at least meet the following requirements.

1. Describe all kinds of catering foods that meet the market demand with elegant and appetizing words, so as to attract guests to the greatest extent, thus making the menu the most basic and important marketing tool owned by catering enterprises.

2. Scientifically and reasonably arranging the variety and quantity ratio of dishes becomes the basis for enterprises to control the cost of labor and equipment, so as to avoid the phenomenon that some labor and equipment in kitchens and restaurants are overused while others are idle.

third, the menu price should correctly reflect the relationship between raw material cost and gross profit, make the menu a tool for enterprises to manage raw material cost, and ensure enterprises to obtain expected profits at reasonable prices.

fourth, flexibility, so that enterprises have ample room to use seasonal food raw materials in time to enrich the catering content, or use temporary special raw materials to reduce the cost of raw materials.

5. Correctly and truthfully reflect the chef's cooking skill level, which becomes the basis for enterprises to formulate recipes, process, side dishes, cook and decorate dishes.

VI. Provide the restaurant attendants with the flavor characteristics of various dishes, raw materials and ingredients, cooking methods and time required, so as to facilitate the promotion of the restaurant and ensure the service quality of the restaurant.

VII. Cultural affinity should be strengthened in menu design

The menu design must consider the aesthetic function and the function of introducing dishes. Many operators have separated the above two functions, only simply beautified the service content, ignoring the cultural affinity of the menu.

Menu is not only to tell guests that you can eat leaves, but also a beautifully dressed food guide. Menu is an effective means to improve the cultural taste of a restaurant. Consumers who enter a restaurant are often at a loss, especially those who enter the restaurant for the first time. At this time, they need a large menu system with friendly interface and independent cultural personality of the restaurant, not just a one-page menu. The menu of excellent restaurants attaches great importance to the humanistic service characteristics of the target consumer groups. To do this, restaurant operators must have a deep understanding of their clients and insight into their cultural needs, which will eventually be reflected in the menu design.

McDonald's and Chindeji have a lot to learn from in this respect. From the moment we saw these two restaurants, we entered the scope of their menu promotion. No matter where we are in the restaurant, we can feel the message of promoting the restaurant's special dishes surrounding you. These two restaurants have expanded the menu into a gradual cognitive system, which makes the menu and restaurant management integrated into a whole and makes full use of comprehensive and diverse menu media.

VIII. Organic combination of aesthetic design and food introduction

Menu design is the world where graphic designers can exert their design talents, and it is also the stage where restaurant operators can show their business policies and capabilities. Restaurant operators must make it clear that artistic design serves the restaurant business, and menu design should reflect that graphic aesthetic design and food introduction complement each other and are integrated with each other. In menu design, color language must be coordinated with the overall tone of the restaurant. At the same time, the menu also has a relatively independent visual personality, and its design effect must have affinity.