Restaurant Menu Design and Classification

A list of food and beverage items offered by a food service establishment, with their corresponding prices.

A menu style where each food item is priced individually, allowing guests to create their own meals.

A menu style that offers a fixed price for a multi-course meal, providing guests with a pre-determined selection of dishes.

A menu format that changes regularly, often based on the availability of seasonal ingredients or specific themes.

A menu that offers specialized options for specific needs, such as children's meals, diet-friendly dishes, or ethnic cuisine.

A menu that serves as a marketing tool to communicate the restaurant's offerings and attract customers.

The menu plays a role in guiding customers through their dining experience by suggesting dishes or upselling options.

The menu influences the management of resources by informing the kitchen brigade about the items they need to prepare and the quantities required.

The menu helps control costs by setting standards for ingredient usage, portion sizes, and preparation methods.

The menu's design, layout, and wording contribute to establishing the restaurant's image and communicating quality standards to guests.

A fixed menu that is used daily for a period of months or a year. It offers a variety of dishes and can include 'plat du jour' (item of the day). This type of menu is commonly found in individual restaurants and hotel F&B outlets.

A menu that combines elements of both à la carte and table d'hôte menus. It allows for individual choices within a set structure, giving guests some flexibility.

The most important meal of the day, usually served in the morning. It includes a variety of options like juices, cereals, eggs, meats, breads, and hot beverages. In most outlets, breakfast time is limited and often included in accommodation packages.

A meal offered during the late afternoon or evening, often lighter than dinner and including a variety of snacks and easy-to-prepare items. Often served in hotels or restaurants that operate 24 hours.

A menu featuring a collection of small portions of various dishes, allowing diners to experience a variety of flavors without overeating.

A menu specifically designed for children, usually offering smaller portions and popular dishes. Focuses on providing a balanced diet.

A menu designed for health-conscious diners, featuring light and healthy options like steamed dishes, salads, and non-fat or non-cholesterol choices.

A menu offered beside the pool, featuring easy-to-serve items suitable for a relaxed poolside experience.

A menu offering snacks and refreshments between regular mealtimes.

A menu designed for guests who want to enjoy breakfast and lunch combined into one meal, often offered on weekends or holidays.

A menu with dishes offered around the clock. It includes breakfast, lunch, and dinner items available at any time.

A menu featuring a limited selection of items for a short period of time, often related to a holiday or specific event, like a Valentine's Day special or a Christmas menu.

A menu created for specific events or promotions, like famous chef appearances or showcasing seasonal ingredients. It may be available for a short time, like a week or even just one evening.

A menu presented orally to customers, often used in fine dining experiences to enhance the presentation and guest experience.

When creating a menu, it is important to align it with the restaurant's overall style and theme.

A menu should include dishes that are relevant to the target audience, ensuring customers find something they would enjoy.

A menu should be designed to market the restaurant's specific brand or identity, showcasing what makes the restaurant unique.

When planning a menu, you need to consider how different elements balance each other. This includes factors like price points, course types, and overall variety.

Incorporating elements like seasonal ingredients, creative combinations, or unusual flavors can make the menu more enticing.