Just like the cuisine you serve and the ambiance you create, your menu reflects the quality of your restaurant and influences the choices your customers make. Menus should always be easy to read, clean, and up-to-date. However, the overall format of your menu depends on a variety of factors.
All modern restaurant menus fall into eight different categories. By learning the distinctions between them, you can select the best menu or menus for your restaurant. Restaurants that are strategic about their menu formats can bring in more revenue and delight more customers with clear and navigable selections.
In French, à la carte literally means “by the menu”. In the restaurant industry, à la carte is an upscale term used in reference to menus that list items priced and ordered seperately. If you want to give your guests plenty of flexibility, list your options individually on an à la carte menu. They will pay for each individual side they select, and entrées such as steak or baked eggplant will stand alone.
Du jour means “of the day”, and the term isnt limited to soups or cocktails. Du jour menus offer flexibility for small and busy restaurants because they can be customized every day or even throughout the day. These menus, which are commonly written on chalkboards or displayed on digital displays, may include anything from a single special item to a list of that days entrée choices. They are usually presented in conjunction with a standard, static menu.
If you rotate your menu items according to day of the week, seasonal availability, or chefs choice, you need a practical way to display your simple but ever-changing selections. Du jour menus must be changed daily, but cycle menus feature a complete list of current and upcoming menu items. Cafeterias often use weekly or monthly cycle menus, because they cook different items on the same equipment. Additionally, cruise ships, resort hotels, and hospitals may utilize cycle menus as well.
French for “fixed price”, prix fixe describes a menu that quite literally has a fixed price. There may be multiple options for each course, but ultimately, every guest will receive the same number of courses usually an appetizer, salad or soup, entrée, and dessert and pay the same standard price no matter which individual selections they choose. Prix Fixe menus could also be referred to as Special Occasion menus, as they are commonly used only for special occasions such as Thanksgiving, Christmas, or Easter.
Yet another French culinary term, table dhôte means “the hosts table” and describes a menu similar to a prix fixe menu, but with a more upscale turn of phrase. The term first referred to meals shared among house guests and their hosts, who gathered at a single table to enjoy the same courses. However, unlike the prix fixe menu, the prices of individual entree items may vary. A table dhôte menu is also excellent choice for holiday meals and cuisine that encourages sharing, such as Easter brunch or Spanish tapas.
If you offer multiple beer, wine, cocktail, or even juice and soda options, you may want to separate them onto a distinct beverage menu. Guests who start with water may order drinks later if they have a beverage menu to peruse as they eat. Some beverage menus feature pictures of specialty cocktails, extensive lists of craft beer selections, or information about the ingredients and traditions that inspired each beverage.
Many standard menus have dessert sections but because servers collect menus after the entrées are ordered, guests cant refer to these sections later. Thats why some restaurants offer separate dessert menus, which may be displayed right on the tables or handed out after all guests are finished eating. Upscale restaurants may even roll out a dessert cart that features each item on the menu, which makes it harder to resist sweet treats even if everyones full.
Most sit-down restaurants have a separate beverage menu, but very upscale restaurants often have particularly extensive wine cellars, and discerning patrons want to select the perfect variety to complement their meal. Servers may offer pairing suggestions, but the wine captains book should include the years and winemakers of each available bottle.
Du jour is a French phrase that means “of the day.” It often applies to menus because the du jour menu items are only available for a limited time. This can be a daily special. It can, also, however, be something that is available for a short time period, but longer than a day, before it is taken off the menu.
Most sit-down restaurants have a separate beverage menu, but very upscale restaurants often have particularly extensive wine cellars, and discerning patrons want to select the perfect variety to complement their meal. Servers may offer pairing suggestions, but the wine captains book should include the years and winemakers of each available bottle.
If you offer multiple beer, wine, cocktail, or even juice and soda options, you may want to separate them onto a distinct beverage menu. Guests who start with water may order drinks later if they have a beverage menu to peruse as they eat. Some beverage menus feature pictures of specialty cocktails, extensive lists of craft beer selections, or information about the ingredients and traditions that inspired each beverage.
French for “fixed price”, prix fixe describes a menu that quite literally has a fixed price. There may be multiple options for each course, but ultimately, every guest will receive the same number of courses usually an appetizer, salad or soup, entrée, and dessert and pay the same standard price no matter which individual selections they choose. Prix Fixe menus could also be referred to as Special Occasion menus, as they are commonly used only for special occasions such as Thanksgiving, Christmas, or Easter.
Many standard menus have dessert sections but because servers collect menus after the entrées are ordered, guests cant refer to these sections later. Thats why some restaurants offer separate dessert menus, which may be displayed right on the tables or handed out after all guests are finished eating. Upscale restaurants may even roll out a dessert cart that features each item on the menu, which makes it harder to resist sweet treats even if everyones full.
Just like the cuisine you serve and the ambiance you create, your menu reflects the quality of your restaurant and influences the choices your customers make. Menus should always be easy to read, clean, and up-to-date. However, the overall format of your menu depends on a variety of factors.
Soup is one of the most common du jour items featured on a hotel lunch or dinner menu. Because soups often take a long time to prepare, having one or two daily soup choices is a great way to provide customers with a comforting soup without the hassle and cost associated with cooking soups that are made to order.
A hotel kitchen is often hectic and fraught with complex challenges. Serving a large number of guests in a timely fashion, without wasting resources or ingredients, is often a requirement of a creative chef. By creating “du jour” items, a French term meaning “of the day,” chefs and hotel managers can cut down on the time required to prepare menu items; the cost of ingredients; and the confusion that may be generated by hosting a large number of diners.
It is also possible to have du jour entrees, such as specialty chicken, fish, or beef entrees, which can be customized using a selection of side items. Customers will often select the du jour entrée because they expect it to be fresh and served quickly.
When you have only a few dessert options, you can place the available selections on a tray and show them to customers after they have finished dining. When customers are physically able to look at the amazing desserts you have created, they will be more enticed to purchase and enjoy a dessert. This will increase the profits generated by your hotel kitchen.
Running an efficient hotel kitchen is a challenging and exciting undertaking. Many customers dine at different times during the day and night, and creating options for a wide variety of guests can be quite demanding. However, by creating a selection of du jour options, such as soups, entrees, and desserts of the day, you can provide a continual variety for your guests without wasting ingredients, time, and resources. Found this article helpful?
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FAQ
What is the meaning of du jour menu?
What is the difference between a la carte and du jour menus?
What is a French menu de jour?
What is the carte du jour menu?
What is a du jour menu item?
Du jour menu items, such as soups and entrees, can be prepared in advance, and cooked during slow dining hours and assembled when the customer orders the daily special. Soup Du Jour Soup is one of the most common du jour items featured on a hotel lunch or dinner menu.
What is a ‘du jour’?
The term “Du Jour,” which means “of the day” in French, captures the very essence of these daily-changing menus, as they showcase the freshest, most seasonal ingredients available, woven into dishes that are truly inspired by the moment.
What does Soup du jour mean?
“Soup du jour” is a French phrase that you might have come across in restaurants. It simply means “soup of the day.” It’s a way for eateries to offer a freshly prepared soup option that changes daily. This phrase gained popularity outside of France, especially in English-speaking countries, where it added a touch of continental flair to menus.
Why are du jour menus unique and versatile?
Du Jour menus are unique and versatile because they are designed to reflect the daily specials of the restaurant. These menus are always changing, which means that customers can look forward to trying something new every time they visit.