types of menu planning

Types of Menu Planning in Hospitality Industry


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

The menu planning team should

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

Different Types of Menu Planning

There are 5 different types of menus which generally applied while menu planning on occasions.


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


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.


 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.


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.


It is series of table d’hôte 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.

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.


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 on menu planning which 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 restauranteur wants to eat.

AUTHOR :- Dipayan Mondal.



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