"A menu is a list of food and beverages offered to customers and the prices."
Different types of menus such as à la carte, table d'hôte, and cycle menus, and when they are appropriate to use.
Menu Planning: The process of selecting and designing the dishes and beverages to be offered in a restaurant menu.
Menu Types: The different formats of menus available, such as à la carte, prix fixe, tasting, and buffet menus.
Menu Design: The visual presentation of the menu, which includes typography, graphics, and layout.
Menu Engineering: The method of assessing the profitability and popularity of menu items, and using this information to adjust pricing and menu offerings.
Menu Ingredients: Understanding the availability, quality, and cost of ingredients, as well as the trends and preferences of customers.
Beverage Pairing: The process of selecting the right wine, beer, or cocktail to complement the flavors of the dishes on the menu.
Menu Pricing: The strategies for setting prices for each menu item, including factors such as food cost, labor cost, and competition.
Menu Analysis: The evaluation of the overall effectiveness of a menu, including sales, profitability, and customer satisfaction.
Cultural Considerations: How menus can reflect the cultural background of the restaurant, including regional and ethnic cuisines and culinary traditions.
Sustainability: The use of locally-sourced and seasonal ingredients, and environmentally conscious practices in food preparation, can be highlighted in menu design.
À la carte menu: This menu offers individual dishes that can be ordered separately. Diners can choose different courses and create their own meal.
Du jour menu: This menu is updated daily and offered as a special dish or dish of the day.
Prix fixe menu: This menu includes a fixed price for a specific number of courses, such as appetizers, entrées, drinks, and desserts.
Buffet menu: This menu displays a variety of dishes in a self-service style setup. Diners can choose what they want from the selection.
Family-style menu: This menu features large dishes to share among a group of people, rather than individual plates.
Tasting menu: This menu is intended to give diners a sampling of dishes and flavours from the restaurant. It usually includes small portions of multiple items.
Beverage menu: This menu highlights a variety of drinks, including cocktails, beer, and wine.
Specialty menu: This menu is dedicated to a specific type of cuisine or style, such as vegetarian, gluten-free, or keto.
Dessert menu: This menu is focused on sweet treats to finish a meal.
Brunch menu: This menu is typically offered on weekends and features a mix of breakfast and lunch dishes.
Late-night menu: This menu caters to those who are out late and includes dishes that are easy to prepare and quick to serve.
Children’s menu: This menu is designed specifically for kids with offerings that are tailored to their taste preferences and portion size.
Themed menu: This menu is created to match a specific theme, such as a holiday, cultural event or seasonal fare.
Chef’s table menu: This is an exclusive menu offered to diners who sit at the chef’s table in the kitchen. It’s typically a multi-course tasting menu with special dishes prepared just for that occasion.
Take-out menu: This menu is designed for customers who want to order food to-go. It typically includes dishes that are easy to transport and eat on-the-go.
Room service menu: This menu is tailored to those staying in hotels and resorts. It offers a range of dishes and beverages delivered to the room.
Corporate event menu: This menu is designed for large groups of people, such as meetings, conferences, or weddings. The focus is on offering a variety of dishes that can satisfy the tastes of all attendees.
"A menu may be à la carte – which presents a list of options from which customers choose – or table d'hôte, in which case a pre-established sequence of courses is offered."
"Menus may be printed on paper sheets provided to the diners, put on a large poster or display board inside the establishment, displayed outside the restaurant, or put on a digital screen."
"Since the late 1990s, some restaurants have put their menus online."
"Menus are also often a feature of very formal meals other than in restaurants, for example at weddings."
"In the 19th and 20th centuries, printed menus were often used for society dinner-parties in homes; indeed, this was their original use in Europe."
"Menu prices provide customers with information about the cost of the offered food and beverages."
"À la carte menus allow customers to choose individual items from a list, while table d'hôte menus offer a pre-established sequence of courses."
"Menus can be displayed on digital screens, providing an interactive and visually appealing experience."
"Putting menus online allows potential customers to conveniently view the available options before visiting the restaurant."
"Menus include a list of food and beverage offerings, providing customers with a comprehensive range of choices."
"Displaying menus outside the establishment attracts potential customers and provides a preview of the dining experience offered."
"Printed menus were often used for society dinner-parties in homes, adding an elegant touch to the occasion."
"Menus help customers make informed decisions about their food and beverage selections, enhancing their overall dining experience."
"À la carte menus offer flexibility to customers, allowing them to tailor their order according to their individual preferences."
"Table d'hôte menus provide a structured dining experience, ensuring a predetermined sequence of courses for customers."
"Since the late 1990s, menus have gone digital, ensuring easier accessibility and adaptability in the modern era."
"Printed menus, which were initially used for society dinner-parties in homes, expanded their purpose and became commonplace in restaurants."
"Menus play a significant role in formal events, such as weddings, by providing organizers the opportunity to select and present a curated dining experience."
"Digital menus provide a dynamic and engaging way for customers to explore food and beverage options, enhancing their decision-making process."