What are the 6 types of menu in catering management?

Answer 1

Static menus are the most common, and these change or are updated very rarely. These menus allow customers to become familiar with the dishes offered, and offer stability across chain locations and quicker production. However, they also run the risk of menu items growing stale and customers getting bored with the same offerings.

An a la carte menu is defined by how the customer orders. Main dishes and side dishes are not grouped under one price; the customer orders their main and their sides separately and pays for them separately. A la carte menus can also change infrequently, and they offer ways for restaurants to charge more for inexpensive things like potato side dishes.

A prix-fixe menu offers several courses - often with choices - for one fixed price. These are often expensive, but they offer a lot of food, and as such are usually found at fine-dining restaurants driven by a talented chef.

A du jour menu changes daily, focusing on seasonal ingredients and making the freshest food possible. The biggest drawback to a du jour menu is that there is a limited window for available ingredients, and customers cannot come back to enjoy the same dish throughout the year.

A cycle menu features a set of dishes that differs each day during a cycle. The cycle repeats, and the same dishes are featured at the same point in the cycle. This style of menu is typically adopted by school and hospital cafeterias. Cycles can be as short as a week, as long as a month, or any amount of time determined by the cook.

Answer 2

light menu

moderate menu

heavy menu