Knowra Menu Menu A menu is a list of food and drinks offered by a restaurant, often with descriptions and prices. It guides customers’ choices and communicates what the establishment serves.
À la carte : A dining arrangement in which each dish is ordered and priced separately. It contrasts with menus that bundle courses or charge one set price.
Tasting menu : A sequence of small courses selected by a restaurant to showcase its cooking. It turns the menu into a curated progression rather than a list of independent choices.
Menu engineering : The analysis and design of menu items to balance profitability and popularity. It uses sales and cost data to decide which dishes to feature or revise.
Food waste : Food intended for consumption that is discarded, lost, or left uneaten. Menu choices and portion offerings can affect how much food restaurants discard.
Prix fixe : A meal offered at a fixed price, usually with a limited choice of courses. It shows how menus can present a complete meal rather than separately priced dishes.
Children's menu : A menu designed for children, often with smaller portions and familiar dishes. It adapts offerings and portions for a particular customer group.
Menu psychology : The study of how menu presentation affects customers’ choices and spending. It explains how layout, wording, and price display can steer selections.
Seasonal food : Food produced and consumed during its natural harvest season. Seasonal menus can reflect local harvests and changing ingredient availability.
Food description : Text that identifies a dish’s ingredients, preparation, or qualities. Descriptions help customers judge dishes beyond their names and prices.
Beverage menu : A list of drinks available at a restaurant, often separate from its food menu. It gives drinks their own selection, descriptions, and pricing.
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