types of menu planning

Menu Planning: 5 Types of Menu Planning in Hospitality Industry

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What is Menu Planning

Menu planning is one of the most important managerial activities of food and beverage operations executed by a team comprising the entrepreneur, the restaurant manager, and the executive chef.

In the hospitality industry, the general manager and the food and beverage manager will also be members of the team. In welfare catering operations, the head of the institution, the catering manager, and the finance manager will be involved.

Menu planning calls for thought on many factors that would determine the success of the f&b operation.

The menu forms the basis or acts as a guide upon which all other managerial and operational activities of f&b operations rest.

The menu planning team should have:

  1. Have a thorough knowledge of dishes of various meals and cuisines.
  2. Know the food cost of different dishes.
  3. Be aware of the time taken for producing those dishes.
  4. Menus are planned for commercial and welfare catering of New outlets or Existing outlets.

What are the Types of Menu Planning

These are different menu types which are applied while menu planning on occasions:

1. Table D’ote Menu

It is a fixed menu with a limited number of courses for a set price. A limited choice may be given for each course.

2. A La Carte Menu

This kind of menu planning offers a wide choice of dishes under each category and each dish is priced separately. The bill amount will be according to the customer’s order.

3. Plat Du Jour

It means the specialty of the day. Chefs make a few special dishes which are normally the main course, however other courses, such as fish, sweets, and so on may also be included depending on the geographical location of the restaurant.

4. Carte Du Jour Menu

In French, It means the “card of the day”. It refers to all menus of the day, combining a la carte, table d’hôte, and plat du jour menus.

5. Cyclic Menu

It is series of table d’hote menus for a set period of time, say for a week, which is repeated for a particular period of time, say for six months. After six months a new menu will be prepared.

Also Read: Types of Menus in Hotel Industry


For a successful restaurant business, consistency and availability of dishes must be ensured throughout its operation period.

Restaurants are frequented by groups of people- friends, colleagues, family and each member of a group has their own menu preference which depends on many factors.

Conclusion-

So, menu planning is one of the most important managerial activities upon which the entire operation of food and beverage is based.

Many internal and external factors that affect menu planning should be analyzed very deeply.

Careful thought should be given to the changing needs and profile of consumers while planning the different types of menu.

Restaurants must satisfy groups and not individuals, which is possible through careful planning of the menu.

A successful restauranteur will sell foods that the customers want to eat and not what the restauranteur wants to eat.


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