Determine the theme of the banquet. First, the theme of the banquet can be designed according to the different purposes of the banquet, that is, the different nature of the banquet. For example, wedding banquets can be designed as "dragon and phoenix presenting auspicious seats", "harmony and beauty seats", "harmony seats for a hundred years" and "Yuanyang playing in water seats", birthday banquets can be designed as "Longevity over Nanshan seats", "five blessings seats" and "Longevity-prolonging seats", and business banquets can be designed as "Land of abundance", "lucky strike seats" and "Good luck seats" for friends to get together.

Second, different grades of banquets, the main ingredients of the first dish can be used as the theme of the banquet, such as "sea cucumber banquet", "abalone banquet" and "swallow wing banquet". In addition, if it is a full banquet, the main raw materials can be used as the theme of the banquet, such as "whole sheep banquet", "whole fish banquet" and "tofu banquet".

Determine the number of dishes. One is to determine the number of dishes according to the different grades of the banquet. Generally, the number of banquet dishes is within 18, including 2-4 cold dishes, accounting for about 10%, 6- 10 hot dishes, accounting for about 80%, and snacks 1-2, accounting for about 10%. The number of mid-range banquet dishes is about 25, including 4-6 cold dishes, accounting for about 15%, 8- 12 hot dishes, accounting for about 70%, 2-4 snacks, accounting for about 15%, and soup 1-2. The number of high-end banquet dishes is about 35, including cold dishes 6- 10, accounting for about 20%, hot dishes 10- 15, accounting for about 60%, snacks 4-8, accounting for about 20%, and soup 2-3. The second is to determine the number of dishes according to the different situations of the guests.