TYPES OF MENUS

What ever type of menu you are creating, it will take thought and creativity. If your menu looks just like others in your area, why will they come to your restaurant. Strive to be creative and different. Below are an assortment of menu types. Most menus will use more than one type within their menu.

• A La Carte is a menu type, or a section of a menu that each item is priced separately.
• Table d’ Hote or Prix Fixe are complete meals at one given price. Sometimes there are choices within categories such as which entree you would like or a choice of several desserts. Typically it is one price regardless of choices, but sometimes the price can vary with entree choice.
• Du Jour- means “of the day”  There may be a soup of the day, potato of the day, ice cream or dessert of the day, etc. This term indicates that it may change daily.
• California Menu (24 hour) is a menu that everything on the menu is served at any time.
• Tasting Menus-This is a chef created menu in which the guest trusts the chefs choices. Tasting menus very in number of courses. The larger the number of courses, the smaller each course should be so guests can enjoy them all. These menus are typically either special event menus or in high end restaurants with talented chefs.

Take Out Menu Considerations

Menus that offer food for consuming in another location are considered take out menus. Portability of the menu items is a big consideration. Will it travel well and be in good condition when consumed. Cost and quality of take out containers-containers cost must be accounted for as it may add significant cost to the take out food. They also must be proven containers that keep the food at a high quality level. Sustainable packaging is something to consider as well as more customers are looking for this. Not all menu items on a menu must be offered for take out. Some restaurants streamline the take out menu for quality, reheating capability, holding ability and portability.

Room Service Menus

Room service considerations are similar to take out menus in that the food must hold well and be portable. Room service menus are often more expensive because the operation needs extra labor to deliver the food, special room service equipment, such as carts and covers, for holding and transport. It is a service that customers are usually willing to pay for. Most room service menus are limited menus that offer items that are both popular and hold/travel well

Dessert Menus

Have you ever been in a restaurant when a spectacular dessert goes by on a servers tray?  Typically the visual appeal will increase dessert sales. Dessert menus should be a profit center for restaurants. Planning a dessert menu that is creative, appealing and easy to implement are goals of this menu. Servers will sell desserts easier and more often if they are easy for them to get to the customers. This will increase guest check averages and increase profits, as well as increase tips for servers. Typically dessert menus are separate from the main menu, although they can be printed on the main menu to encourage customers to save room for something that catches their eye. Some establishments will sell desserts using a dessert tray or cart to tempt guests, a dessert case or having servers list and describe dessert options. Offering a taste, encouraging sharing, and training servers on the desserts so they can suggestively sell them can also help to increase sales. Uniform pricing in encourages so customers are not choosing by price and it also simplifies it for servers.   Having tasty, creative dessert and after dinner drink options and marketing those to customers is a great way to increase customer satisfaction and increase profits.

Children’s Menus

Children often contribute to choosing where to dine, so focusing on their menu options can increase your business. When creating children’s menus, consider adding pictures because our young diners may not be able to read, games and toys. Kids often want simple items, with suitable portions. Parents appreciate labeling of allergens, healthy options and ,coloring sections to help keep kids occupied.

Breakfast Menu Considerations

Breakfast menus should include both classic items and  creative specialty Items to draw in customers. (Think crepes, specialty benedicts, creative waffles, etc.) Healthy options, a variety of coffee drinks and juice drinks will also help to draw in customers. Having an a la carte add on section will help customers to customize their experience. Also include price fixe specials and packaged meals. Use colorful designs, large font, sunny colors and clearly identify service times on a breakfast menu.

Lunch Menu Considerations

Offering combinations of two items is popular with guests for lunch, such as half a salad and half of a sandwich, or including an appetizer or dessert. Often comfort food specials known as blue plate specials are offered.

Prices for lunch may be lower than dinner items, but know your market when choosing selections at the correct price point.

Daily special are great to have to offer variety or to test menu items to see if they will make a future version of a menu. Often leftovers are utilized in specials to help with cost.  Many lunch customers have time limitations as they may be on lunch break or at a lunch meeting, so offering items that can be prepared quickly is encouraged. For larger groups offer complete meals for a set price. Offering take out menus or online ordering as part of lunch service may help those with extreme time limitations.

Afternoon Menus

Afternoon menus are created to fill dead times. Often the menus are aimed at afternoon and shoppers trade where you want to ahve some options for diners, but typically a streamlined menu. This is so you can serve customers quickly and not have to have all items and equipment ready to go. Happy hour specials are often offered on these menus.

Dinner Considerations

Dinner menus should offer a variety of courses and ingredient choices to appeal to may people in your target market. It should also carry specials or seasonal ingredient specials to bring in customers. Specialties should be truly special; not just a few dollars off a regular offering. Use specials to bring in diners, test menu items or to increase sales. To increase sales, pair entrees and appetizers with wine or beers. Research trends such as possibly offering family style for some items such as salad or side dishes. Signature items are a must in each category.  Offer a variety of protein choices as well as some vegetarian options. Diners get bored easily and to bring them back time and time again, you need to have enough special offerings on the menu.

CAFETERIA MENUS or CYCLE MENUS

There are several types of cycle menus. In cycle menus, they are written for a specific length of time. These menus repeat themselves on a pre selected time period; typically by the week, several weeks or by the month. The length of time varies based on the customers typical length of stay. A resort may rotate specials or desserts weekly. In a restaurant menu, the daily specials encompass may a cycle menu. Many cycle menus are written for a captive audience such as schools, prisons, camps, hospitals, day areas, etc. These menus must be written to keep nutrition in mind as well as variety so the customers do not get bored with the options.

Though it may be necessary to offer slightly more choice in foods in the commercial cafeteria, some cafeterias offer such a wide variety of choice that the patron is confused and has difficulty in choosing his meal. Furthermore too much variety makes for sameness from day to day. In all cafeterias where the same group is served each day, and where there is little or no competition, a simpler menu may be used. The following menu outline is suggested for use in the average cafeteria.