Types of Menus

There are five different types of menus that a restaurant can use to show their range and options. The menus include:

• à la carte
• table d'hōte
• cyclic 
• function
• du jour

À La Carte

An à la carte menu list all the dishes available, arranged in courses and each priced separately. This menu allows the customer to choose the number and types of dishes, and provides an extensive choice of menu items. An à la carte menu is typically used in restaurants, and is cooked to order therefore it needs skill, causing waiting times and expensive dishes.

Table D'Hōte

A table D'Hōte menu provides a set menu with a set price. It provides a fixed and limited number of courses, usually three courses with coffee. This menu offers limited choice with in each course and guests are served at one time which is common at a function. This allows faster service, making it easier to control costs and minimise wastage.

Cyclic

A cyclic menu is a fixed menu that rotates over a set period of time. It provides a few choices to pick from and is usually balanced nutritionally. This menu type is commonly used by hospitals, nursing homes, camps and airline catering.

Function

A function menu is used for special occasions such as weddings, formal parties and business conventions. Menus are usually fixed with little to no choice, as well as prepared before the occasion and the costumer is charged a set price. Menus vary depending on budget, venue and the number of people.

Du Jour

A Du Jour menu changes daily, is presented on a blackboard or verbally to the customer. This menu type is useful to accommodate seasonal produce, test new recipes and use excess ingredients.