Single Page Restaurant Menu

In a restaurant, the menu is a list of food and beverages offered to customers and the prices. A menu may be à la carte – which presents a list of options from which customers choose – or table d’hôte, in which case a pre-established sequence of courses is offered. Menus may be printed on paper sheets provided to the diners, put on a large poster or display board inside the establishment, displayed outside the restaurant, or put on a digital screen. Since the late 1990s, some restaurants have put their menus online.

Menus are also often a feature of very formal meals other than in restaurants, for example at weddings. In the 19th and 20th centuries printed menus were often used for society dinner parties in homes; indeed this was their original use in Europe.

To plan a good menu you need to consider the following factors: food cost and budgetary goals of the food service operation. production capability, including available equipment and personnel. type of service and food delivery system.