The work aims to propose a packaging design model based on the QFD research framework, in order to provide more accurate improvement direction for the packaging quality of takeaway products sold by enterprises under the COVID-19 and make quick decisions for precious efficiency Based on traditional QFD, the model used rough set to obtain first-level priority for customer requirements. In order to avoid subjectivity in the demand analysis, the Kano model was also used to classify customer demands, which finalized the priority of customer demands. Through analysis by the model, three key customer demands required to be improved in takeaway packaging under the COVID-19 were obtained:epidemic prevention tips, secure packing, and non-refillable material, with priority of 0.22, 0.21 and 0.18, respectively. This model allows the design for takeaway packaging to meet customer demands more accurately and also provides reasonable method for improving the service quality of takeaway package.