A static menu is the same year round. This type of menu is often found at fast food or other fast service restaurants that keep their offerings consistent 365 days a year.
Pros: High amount of repeat customers because they know exactly what they’re getting. Bulk purchasing leads to lower costs.
Cons: No off menu flexibility for guests. Monotonous work for kitchen staff.
Pros: Relatively consistent preparation and quality, with low inventory requirements.
Cons: Monotonous work for kitchen staff, especially if the cycle is short. Regular guests are offered little to no new dishes.
Menu-items and dishes rotate depending of the day of the week or availability. Cycle menus are often found on cruiseships, at contracted caterers, all inclusive hotels, schools, and hospitals.
The name refers to a special dish or fixed daily menu. The menu changes daily or weekly, because it is dependent on seasonal ingredients. A du jour dish is often priced lower. A Table d’Hôte menu means guests are served whatever the kitchen has cooked up for that day.
Pros: High margins because of seasonal products and low inventory requirements. Relatively low loss.
Cons: Guests are given little no choices
Pros: Significantly lower labor costs because guests serve themselves. Guests enjoy being able to determine their own portions.
Cons: Relatively high waste. Prepared food can’t be served again and guests tend to overestimate their own appetites. Lines may form and limit enjoyment. High pressure to keep offerings available, an empty serving bowl doesn’t look good.
At an "All you can eat" or other buffet guests serve themselves a technically unlimited amount of food in lieu of table service. Buffets often give guests a limited time for service, and commonly charge extra on popular days.
Pros: High guest satisfaction thanks to the broad array of choices and being able to meet guest needs more effectively.
Cons: High inventory requirements and relatively high loss because of little insight into the guest’s preferences.
An a la carte menu usually provides guests with many different choices across snacks, appetizers, entrees, sides, and desserts. On an a la carte menu each item is priced separately.
A menu that literally has a fixed price. Each course on the menu usually has multiple options, like a choice of three appetizers, four entrees, and two desserts. Fixed price menus are common around holidays like Christmas, Easter, or Thanksgiving, or as a discounted option as part of a marketing campaign.
Pros: High guest satisfaction thanks to the broad array of choices and being able to meet guest needs more effectively.
Cons: High inventory requirements and relatively high loss because of little insight into the guest’s preferences.
Menus come in all shapes and sizes. A buffet tells a different story than an a la carte menu. What does this mean for purchasing, preparation, supply, sales, and waste? And which menu type do guests prefer? Food Inspiration found out for you.
Frank Lindner Sander van der Meij
REPORTAGE
4 min
Which menu type do guests prefer?
A static menu is the same year round. This type of menu is often found at fast food or other fast service restaurants that keep their offerings consistent 365 days a year.
Pros: High amount of repeat customers because they know exactly what they’re getting. Bulk purchasing leads to lower costs.
Cons: No off menu flexibility for guests. Monotonous work for kitchen staff.
Pros: Relatively consistent preparation and quality, with low inventory requirements.
Cons: Monotonous work for kitchen staff, especially if the cycle is short. Regular guests are offered little to no new dishes.
Menu-items and dishes rotate depending of the day of the week or availability. Cycle menus are often found on cruiseships, at contracted caterers, all inclusive hotels, schools, and hospitals.
The name refers to a special dish or fixed daily menu. The menu changes daily or weekly, because it is dependent on seasonal ingredients. A du jour dish is often priced lower. A Table d’Hôte menu means guests are served whatever the kitchen has cooked up for that day.
Pros: High margins because of seasonal products and low inventory requirements. Relatively low loss.
Cons: Guests are given little no choices
Pros: Significantly lower labor costs because guests serve themselves. Guests enjoy being able to determine their own portions.
Cons: Relatively high waste. Prepared food can’t be served again and guests tend to overestimate their own appetites. Lines may form and limit enjoyment. High pressure to keep offerings available, an empty serving bowl doesn’t look good.
At an "All you can eat" or other buffet guests serve themselves a technically unlimited amount of food in lieu of table service. Buffets often give guests a limited time for service, and commonly charge extra on popular days.
A menu that literally has a fixed price. Each course on the menu usually has multiple options, like a choice of three appetizers, four entrees, and two desserts. Fixed price menus are common around holidays like Christmas, Easter, or Thanksgiving, or as a discounted option as part of a marketing campaign.
Pros: High guest satisfaction thanks to the broad array of choices and being able to meet guest needs more effectively.
Cons: High inventory requirements and relatively high loss because of little insight into the guest’s preferences.
Pros: High guest satisfaction thanks to the broad array of choices and being able to meet guest needs more effectively.
Cons: High inventory requirements and relatively high loss because of little insight into the guest’s preferences.
An a la carte menu usually provides guests with many different choices across snacks, appetizers, entrees, sides, and desserts. On an a la carte menu each item is priced separately.
Frank Lindner Sander van der Meij
Menus come in all shapes and sizes. A buffet tells a different story than an a la carte menu. What does this mean for purchasing, preparation, supply, sales, and waste? And which menu type do guests prefer? Food Inspiration found out for you.
4 min