HomeMenu5 Types Of Menus Every Restaurateur Should Know About

5 Types Of Menus Every Restaurateur Should Know About

To help guests in choosing what to order, every restaurant owner needs a good menu. However, we are aware that there are many different types of menus to pick from. Choosing the right menu for you could feel a little overwhelming. That is why we are here. 

To keep it simple, five different categories can be found on all contemporary restaurant menus. By becoming informed about the differences between them, you can choose the ideal menu for your restaurant. Restaurants with thoughtfully created menu layouts can increase sales and delight more consumers with simple and easy-to-navigate options. 

Continue reading this blog to learn about why menu planning is so important and what are the various types of menus available in restaurants!

Why Is Menu Planning Important?

A distinctive menu is a crucial component of the marketing strategy for a restaurant. The first thing a restaurant should be renowned for is its food. Your menu shows how good or bad your restaurant is and shapes the decisions your customers make, much like the food you serve and the atmosphere you create. Always keep your menus organised, spotless, and updated. 

The success of a restaurant business will be influenced by a variety of factors, including menu design. The restaurant’s reputation will be built on its menu, which is a source of income, determines operational budgets, and attracts customers.

Particularly in the case of any high-end restaurant, the restaurateur & the staff should be well aware of all the types of menus, their components, how to curate them & how to assist customers in placing the right order!

Know All About Various Types Of Menu

Choosing the ideal menu type for your restaurant business depends on various factors like serving styles, time of the day, and the type of cuisine. After you know these three things, it’s time to look at the types of menus you can pick from:

1. À la carte menu

When a dish is served à la carte in a restaurant, it is purchased separately. It isn’t a course or a dish from a larger meal. When you purchase something à la carte, you only get that one dish. If you want sides to go with your meal or a drink, you must order them separately.

The pricing for an a la carte menu will also be distinct from that of the main menu because it is a separate dish from the plate of the main menu. The pricing will typically decrease because the quantity of ingredients is likewise decreased. Other times, there are two reasons why the price might be raised over what was on the menu. The first is that it can need unique components to prepare. The second reason is that preparing an a la carte menu could take longer and call for specialist skills.

What are the different types of menu?
Every course of a meal from an À la carte menu is ordered separately.

2. Du Jour Menu

Du jour, which means “of the day,” refers to more than just the beverage options offered in the restaurant. Due to their ability to be modified daily or even throughout the day, du jour menus give small, busy businesses flexibility. 

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These types of menus, which are frequently written on chalkboards or presented on screens, might feature a range of dishes, starting from a single chef’s special dish of the day to a list of the available main course options for that day. They are typically offered along with a predetermined, static menu.

To curate your own restaurant menu, it is important to know about all the various types of menu
Chalkboard Menus change almost every day to provide a variety of specials in the restaurant.

3. Cyclic Or Table d’hote Menu

Table d’ hôte is a French word which means ‘table of the host’. These are typically rotated for institutional and bulk catering in places like hospitals, schools, and businesses.  A defined time period is intended for cyclic menus. Most restaurant businesses operate on a weekly or monthly cycle, after which the entire menu is served once more. The menu structure and dish selection must be carefully chosen because cyclic menus are repeated.

This menu has dishes that are produced in advance and made available at a specific time. In contrast to ordering off of the à la Carte menu, the consumer can therefore get the meals they want right away. As a result, large numbers of the predetermined courses are prepared. These are the types of menus that generate the most sales among all.

4. Static Menu

A static menu is a wider menu that is often subdivided into categories and does not update frequently. It is currently the most popular menu, and it is probably what comes to mind when you think about menus.

This is due to the fact that the majority of premium bars and restaurants currently have a static menu. Because of the variety, stability, and simplicity of their navigation, they often offer the finest consumer experience. In the restaurant business, this is fundamental information.

The consumer experience is consistent because a static menu doesn’t change very frequently. However, the size of static menus gives that constant experience a lot of potentials. Usually, everything a bar or restaurant provides is listed on a static menu.

Static menu is a type of menu whose content does not change and hence can be permanently hung on the wall as shown in this picture.
Static menus are often hung on the wall for everyone to have a look at it at the same time.

5. Fixed or Prix Fixe Menu

Prix fixe translates to “fixed price” in French. It designates the type of menu that has a fixed price. Every visitor will ultimately have the same number of courses – typically an appetiser, salad or soup, main course, and dessert – and pay the set (predetermined) price regardless of the specific choices they make within each course. Given that they are frequently intended only for special occasions and festivals, prix fixe menus could also be known as special occasion menus.

These are the five different types of menus you can use in your restaurant based on the theme. However, before creating a fancy menu that consumes a large portion of your budget, consider the costs and make adjustments accordingly.

The menu at your restaurant business can make or break your customers’ appetites. So pay special attention to the menu’s design. It is an essential component of effective menu planning.

Hope this blog was helpful! Don’t forget to follow us on Instagram for more F&B retail industry updates.

Kushank Joshi
Kushank Joshi
Kushank is a content writer for Petpooja. He thinks he has a good sense of humour, but he constantly cracks lame jokes while sipping his tenth cup of chai for the day. You can contact him at kushank.joshi@petpooja.com; he's fun to talk to (minus the jokes).

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