Facilities, Staff, Time and Money

An establishment plans menus according to the facilities, staff, time and money they have available. An à la carte menu requires a chef with skill, a lot of equipment to prepare the dishes. This menu is costly as many ingredients are required. Offering a table d'hōte menu limits choice and helps an establishment to save money and time. some caterers such as nursing homes have to feed a large number of people at one time. They usually have limited funding and facilities, and many dishes on their menus contain inexpensive ingredients and methods of cooking.