Question

Discuss four (4) types of the menus used in the restaurant industry

Discuss 2 advantages and 2 disadvantages of each of the four (4) menu types

Choose two (2) of the menus mentioned above and provide some tips on how managers could design them to meet the needs of their restaurant and attract their target market

Discuss two ways in which managers can advertise their menus to the travel public

Answer 1

The major four types of menus used in the restaurant industry are the following:

• A-la-Carte
• Buffet / Set Menu
• Desserts
• Du Jour.

A la Carte

A la Carte menu is a classical menu in which a customer can choose from the wide variety of items available in the list. The waiter helps the customer in choosing the menu based on the taste buds of the customer. This type of menu is generally available in all the fine dinning restaurants.

Advantages:

1. A wide choice for the customer to choose from.
2. A perfect place for those who enjoys experimenting with the food.

Disadvantages:

1. Expensive, specially for those who goes in just for satisfying their hunger.
2. Generally the food takes a long time to arrive.

Buffet/ Set Menu

In many restaurants we find a buffet, specially during the weekends with a set menu available. It includes starters, salads, main course and desserts. This menu is enjoyed by people who look have a larger appetite.

Advantages:

1. Advantageous for the restaurant as they need not have huge variety.
2. Appropriate for people with larger appetite and looking for cost effective solution.

Disadvantages:

1. No choice based system for the customers.
2. The choice in each category be it starters, main course or desert is minimum so, is the spice content or flavor.

Dessert Menu:

Desserts are a part of many fine dining restaurant chain nowadays. Some restaurants offer exotic fruits, a large variety of ice creams, sweets , fudges , brownies etc in their dessert menu. Its a kind of happy ending for their customers.

Advantages:

1. Helps in creating a feel good factor for their customers.
2. Availability of wide variance and types.

Disadvantages:

1. A costly affair for the customers. The price of the items in the dessert menu is generally higher than those in the main course or a la carte menu owing to the exotic nature.
2. Some of items are seasonal and not available throughout the year leading to absence from the menu or exorbitantly priced.

Du Jour

This type of menu references a special dish for the day. These menu changes daily as per seasonal availability of foods or as per any special occasion or festival. This is one of the way for branding of restaurants specially during festivals.

Advantages:

1. Creates a sense of eagerness among the customers, helping in larger footfalls.
2. Helps in creating an awareness among the customers who looks for experimenting with their food.

Disadvantages:

1. An extreme no no for customers looking for conventional dishes.
2. Very few choices which can lead to dissatisfaction among the customers.

Tips on two of the menus

• The Du Jour menu can be redesigned as one with more varieties from each section to make it more attractive for the customers.
• The Buffet menu must be changed at least once or twice a week , generating the desired appeal among the loyal customer base and inducing a positive word of mouth among the customers.

Ways in which Managers can advertise to the travel public

• The Du Jour menu is many a times country and culture specific which appeals the travelers looking for authentic cuisine based on the place where they are traveling.
• The Buffet Menu must include a mixture of country specific dishes as well as global dishes to make it a delightful experience for the travel public.