A Menu is a restaurant's face to the world.
knife fork and menu image by Warren Millar from Fotolia.com
Different restaurants offer different cuisines, customs and price ranges as well as different menu styles. A menu is the most visible and most important part of a restaurant's concept--its face to the world. The menu of a fast-food restaurant differs dramatically from that of a fine-dining restaurant--and not just because of the food. 1. Static Menu
Customers might get bored with a static menu.
The most common type of menu, a static menu, changes or is updated infrequently. These menus usually are laminated for easy cleaning and reuse or printed on a wall. Fast-food restaurants, chains, diners and delis typically have static menus.
These menus usually are divided into categories of appetizers, salads and soups, entrees, and desserts. Some of the benefits of a static menu include increased familiarity among guests, dish stability across different locations and speedy production. Disadvantages include difficulty finding seasonal ingredients, stale menu items and the risk that customers will get bored. 2. À la carte Menu
More of a pricing system than a menu style, an à la carte menu is not defined by how long it remains the same but by how the customer orders. Main dishes are not grouped with side items under one price; rather, a guest orders a meat, a starch and a vegetable separately and pays for them separately. This is a way restaurants earn higher profits on inexpensive side items, such as potatoes. Truly versatile, an à la carte pricing scheme can be similar to a static menu if its items rarely change and can be found in many restaurants, from fast food to fine dining. 3. Prix-Fixe Menu
A prix-fixe menu offers several courses (usually with choices) for one fixed price. These menus sometimes include amuse bouche, appetizer, salad, soup, intermezzo, seafood, meat and...