• Admin
• August 29, 2020
• Technology

5 Types Of Menus Every Restaurateur Should Know About

To help guests in choosing what to order, every restaurant owner needs a good menu. However, we are aware that there are many different types of menus to pick from. Choosing the right menu for you could feel a little overwhelming. That is why we are here. 

To keep it simple, five different categories can be found on all contemporary restaurant menus. By becoming informed about the differences between them, you can choose the ideal menu for your restaurant. Restaurants with thoughtfully created menu layouts can increase sales and delight more consumers with simple and easy-to-navigate options. 

1. Du Jour Menu

Du jour, which means “of the day,” refers to more than just the beverage options offered in the restaurant. Due to their ability to be modified daily or even throughout the day, du jour menus give small, busy businesses flexibility. 

These types of menus, which are frequently written on chalkboards or presented on screens, might feature a range of dishes, starting from a single chef’s special dish of the day to a list of the available main course options for that day. They are typically offered along with a predetermined, static menu.

2. Static Menu

A static menu is a wider menu that is often subdivided into categories and does not update frequently. It is currently the most popular menu, and it is probably what comes to mind when you think about menus.

This is due to the fact that the majority of premium bars and restaurants currently have a static menu. Because of the variety, stability, and simplicity of their navigation, they often offer the finest consumer experience. In the restaurant business, this is fundamental information.

The consumer experience is consistent because a static menu doesn’t change very frequently. However, the size of static menus gives that constant experience a lot of potentials. Usually, everything a bar or restaurant provides is listed on a static menu.

3. Cyclic Or Table d’hote Menu

Table d’ hôte is a French word which means ‘table of the host’. These are typically rotated for institutional and bulk catering in places like hospitals, schools, and businesses.  A defined time period is intended for cyclic menus. Most restaurant businesses operate on a weekly or monthly cycle, after which the entire menu is served once more. The menu structure and dish selection must be carefully chosen because cyclic menus are repeated.

This menu has dishes that are produced in advance and made available at a specific time. In contrast to ordering off of the à la Carte menu, the consumer can therefore get the meals they want right away. As a result, large numbers of the predetermined courses are prepared. These are the types of menus that generate the most sales among all.