Menu Terms

Concepts related to menu design and strategy

A La Carte

Ordering individual dishes separately, each priced on its own.

The profit left after subtracting food cost from a dish's selling price.

The ratio of ingredient cost to menu price, expressed as a percentage.

The short text below a dish name that describes its ingredients, preparation, or flavor profile.

Using sales data and layout strategy to maximize your restaurant menu profitability.

A grid categorizing menu items by popularity and profitability into Stars, Plowhorses, Puzzles, and Dogs.

The percentage breakdown of how often each menu item is ordered relative to total sales.

A Japanese dining style where the chef decides what to serve, meaning "I'll leave it up to you."

Placing a high-priced item on your menu to make other dishes feel more reasonably priced.

A set menu offering multiple courses at a fixed price.

A pre-arranged selection of courses at a single price.

A separate menu for limited-time or seasonal dishes displayed outside the regular menu.

A set meal with limited choices at a fixed price.

A curated sequence of small dishes chosen by the chef.