10.4: Chapter Glossary and Notes
- Page ID
- 22113
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\(\newcommand{\avec}{\mathbf a}\) \(\newcommand{\bvec}{\mathbf b}\) \(\newcommand{\cvec}{\mathbf c}\) \(\newcommand{\dvec}{\mathbf d}\) \(\newcommand{\dtil}{\widetilde{\mathbf d}}\) \(\newcommand{\evec}{\mathbf e}\) \(\newcommand{\fvec}{\mathbf f}\) \(\newcommand{\nvec}{\mathbf n}\) \(\newcommand{\pvec}{\mathbf p}\) \(\newcommand{\qvec}{\mathbf q}\) \(\newcommand{\svec}{\mathbf s}\) \(\newcommand{\tvec}{\mathbf t}\) \(\newcommand{\uvec}{\mathbf u}\) \(\newcommand{\vvec}{\mathbf v}\) \(\newcommand{\wvec}{\mathbf w}\) \(\newcommand{\xvec}{\mathbf x}\) \(\newcommand{\yvec}{\mathbf y}\) \(\newcommand{\zvec}{\mathbf z}\) \(\newcommand{\rvec}{\mathbf r}\) \(\newcommand{\mvec}{\mathbf m}\) \(\newcommand{\zerovec}{\mathbf 0}\) \(\newcommand{\onevec}{\mathbf 1}\) \(\newcommand{\real}{\mathbb R}\) \(\newcommand{\twovec}[2]{\left[\begin{array}{r}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\ctwovec}[2]{\left[\begin{array}{c}#1 \\ #2 \end{array}\right]}\) \(\newcommand{\threevec}[3]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\cthreevec}[3]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \end{array}\right]}\) \(\newcommand{\fourvec}[4]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\cfourvec}[4]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \end{array}\right]}\) \(\newcommand{\fivevec}[5]{\left[\begin{array}{r}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\cfivevec}[5]{\left[\begin{array}{c}#1 \\ #2 \\ #3 \\ #4 \\ #5 \\ \end{array}\right]}\) \(\newcommand{\mattwo}[4]{\left[\begin{array}{rr}#1 \amp #2 \\ #3 \amp #4 \\ \end{array}\right]}\) \(\newcommand{\laspan}[1]{\text{Span}\{#1\}}\) \(\newcommand{\bcal}{\cal B}\) \(\newcommand{\ccal}{\cal C}\) \(\newcommand{\scal}{\cal S}\) \(\newcommand{\wcal}{\cal W}\) \(\newcommand{\ecal}{\cal E}\) \(\newcommand{\coords}[2]{\left\{#1\right\}_{#2}}\) \(\newcommand{\gray}[1]{\color{gray}{#1}}\) \(\newcommand{\lgray}[1]{\color{lightgray}{#1}}\) \(\newcommand{\rank}{\operatorname{rank}}\) \(\newcommand{\row}{\text{Row}}\) \(\newcommand{\col}{\text{Col}}\) \(\renewcommand{\row}{\text{Row}}\) \(\newcommand{\nul}{\text{Nul}}\) \(\newcommand{\var}{\text{Var}}\) \(\newcommand{\corr}{\text{corr}}\) \(\newcommand{\len}[1]{\left|#1\right|}\) \(\newcommand{\bbar}{\overline{\bvec}}\) \(\newcommand{\bhat}{\widehat{\bvec}}\) \(\newcommand{\bperp}{\bvec^\perp}\) \(\newcommand{\xhat}{\widehat{\xvec}}\) \(\newcommand{\vhat}{\widehat{\vvec}}\) \(\newcommand{\uhat}{\widehat{\uvec}}\) \(\newcommand{\what}{\widehat{\wvec}}\) \(\newcommand{\Sighat}{\widehat{\Sigma}}\) \(\newcommand{\lt}{<}\) \(\newcommand{\gt}{>}\) \(\newcommand{\amp}{&}\) \(\definecolor{fillinmathshade}{gray}{0.9}\)Glossary
Day part menus. This menu pricing method focuses on a particular meal period. For example, a restaurant might consider separate menus for each day part: breakfast, lunch, dinner, high tea, snack, late night, and so forth. This is also a very effective way of addressing or targeting different demographic profiles or market needs.
Cycle menus. These menus repeat themselves according to some predetermined pattern. Broad cycles could be used to change and invigorate a menu on a seasonal basic to take advantage of season items and, or, lower price points based on product availability.
Daily menus. Given the ease and efficiency of desktop publishing, a restaurant can conceivably print a different menu each day. This is also a marketing tool for single units that could print menus that contain the same items every day, but offer customers change in the form of highlighted specials - similar to the way many fresh seafood houses merchandise their daily catches or wine bars merchandise the wines of the day or week. This form of menu creation provides a single unit foodservice operation an effective way of competing with major well-known restaurants that cannot change menu items without corporate approval. Additionally, this menu method allow a small restaurant to be proactive in terms of product freshness and availability while keeping the menu new and exciting.
A` la carte menus. This term references a menu of items priced and ordered separately, a menu form common in the operation of restaurants. These menus list a price for every menu item, so that the guest pays a separate price for each dish ordered. There are no "combo" meals or "value" meals. Menu items traditionally bundled together are separated out, putatively giving the consumer greater choice at lower cost.
'Prix fixe' menus. These are sometimes referred to as "bundled," fixed price," "all-inclusive," or "table d'hôte" menu. These menus are the opposite of a` la carte menus because there is one price for a set meal or a set combination of items. Many restaurants in the United States convert their menus to prix fixe only certain holidays such as Thanksgiving.
Downtime menus. These menus were created to bring in guests during the slower restaurant day periods. These are usually limited menus with lower prices, offered during normally slow periods of the day with the intention of boosting sales revenue. Examples of downtime menu would include the 'early-bird' special menus, late night menus, and mid-morning break menus offered by restaurants that are open 12 to 14 hours a day.
Casual Menus. These are sometimes referred to as 'limited ' menus. They are similar to the downtime menus, however, they are not priced as low, and they typically offer a slightly larger item selection scheme. A limited menu is useful if you have a small kitchen, but a large dining room and lounge, where speed is essential. Having fewer menu items helps to remove much of the stress on the back of the house, which allows you to turn tables more quickly.
Cafe menus. These are menus used by high-end restaurants wanting to offer patrons a choice between the regular (higher-priced) menu offerings in the main dining room, and a more limited (lower-priced) selection in a separate area of the restaurant. These are similar to the type of menu offered in a country club or hotel grillroom as compared to its offerings in the formal dining room. The idea is to broaden your market, gain more exposure for your operation, and perhaps convert some cafe` customers to main dining room customers at some point in the future.
Interactive menus. Some operations allow guests to mix and match their orders. For instance, Macaroni Grill allows guests to create their own pasta dishes. The guest does this by checking off different options on a card and then handing the card to the food server. Some caters have several lists of food and beverage items, each of which is individually priced. The client picks menu items from the caterer's lists and eventually arrives at a personalized menu for the event.
Tabletop displays. These can be used effectively to promote your profitable menu items or specials, but only if you minimize the amount of copy. Customers typically do not usually read them in depth. You have to let pictures tell the story in most cases or larger font size if you use table displays to supplement your menus.
Catering menus. Those restaurants that offer catering, whether on or off-premise, usually have some version of a separate catering menu. Some operations do not want to use a separate menu, preferring to build each party from scratch - that is, they develop a custom menu for guests who would like to incorporate their personal preferences in to the menu. If printed menus are used, keep in mind that customers may review them in their homes or offices, where you will not be present to guide their choices and sell the event.
Dessert menus. In addition to wonderful selling tools with space for pictures and descriptions, these menus also offer great up-selling opportunities. They work better, when, instead of a printed menu, you have a dessert cart or tray that can be useful to display the products. Desserts are a good example of customers eating with their eye first.
Notes
Rebecca L. Spang. 2000. The Invention of the Restaurant: Paris and Modern Gastronomic Culture (Harvard, 2000)
Paradowski, Michał B. (2017). "What's cooking in English culinary texts? Insights from genre corpora for cookbook and menu writers and translators.
Dickerman, Sara. 2003. Eat Your Words: A Guide to Menu English. slate.com, byline April 29, 2003, accessed Nov. 27, 2007)