Types of Menu: A Comprehensive Overview

Unit 21 - Menu Development,
Planning and design

Overview of different types of menu
Menu is designed according to the needs of customers. It varies on basis of dishes, cuisine, etc.
Basically, there are different types of menus that is designed. It is as follows :-
 A la carte- It is a type of menu that is designed for breakfast, room service, lunch, etc.
here, there is complete list of dished along with its price.
 Also, there are different categories as well in which dishes are included, so it provides
variety of options to customers. The menu is expensive as compared to Table d’ hote.
 Table d’ hote - It is most popular and simpler form of menu that is very easy to control and
operate. Thus, selling price of this menu is fixed.
 In this menu, the options are available for multi course meals with only few choices and
these charged at a fixed total price.

CONT..
 Static menu – this type of menu is designed by fast food restaurants and is fixed. For
example- food chain such as Burger king, KFC, etc. uses this menu.
 The design is simple and standard as it does not include ingredients mentioned below dish
name. However, food items offered in menu is provided for long time. Basically, this menu
is used most commonly as compared to others.

PRINCIPLES
There are certain principles that is followed in planning and designing of menu. They are
explained below :-
 Resource availability – it states that there should be enough resources available for
deigning of menu. This helps in effective and strategic design of menu according to season.
So, if restaurant follow static menu deign then sufficient resources must be available for it.
 Food habits – It is necessary for restaurant to identify the food habits of customer so that
accordingly food items are included in it. Moreover, it provides an insight on trends in
customer needs and what is their taste and preference. However, food habits include diet,
interest, etc. of customers and their consumption level.
 Customer type – Apart from food habits, the customer type should also be identified. In
this it includes age, gender, etc. of customer. This enables in segregating customers on
basis of their types and then planning and designing menu.