Menu & Menu Planning — Origin, À la Carte vs Table d’Hôte, Waiting Times, Types & Planning Factors
Menu & Menu Planning — Origin, À la Carte vs Table d’Hôte, Waiting Times, Types & Planning Factors
Menu = “bill of fare” in English. First menu used by Duke Henry of Brunswick in 1541 AD. À la carte = priced individually. Table d’hôte = fixed price. Carte du Jour = today’s special. Here is the complete guide to menu and menu planning.
Menu = price list of food and beverage items. The focal point of F&B service operations. Also called “bill of fare” in English. Duke Henry of Brunswick in 1541 AD is believed to have introduced the first primitive menu — a long paper showing the sequence of dishes at a feast. Historically, banquets had only two courses of 10–40 dishes each. First course already placed on table = entrée. Second course removed the first = relevés.
For Guest: Information tool (dishes + prices) · Restaurant policies · Connecting link · Accurate billing · Resolves accent/language confusion · Indicates waiting times. For Server/Organisation: Plans cover layout · Cost control · Identifies service skills · Sequential service order · Delivery time + presentation · Purchase specifications (ingredients).
| Item | Approximate Wait |
|---|---|
| Hors d’oeuvres | 5–10 minutes |
| Soup | 5–6 minutes |
| Eggs | 8–10 minutes |
| Omelette (plain/cheese) | 10–12 minutes |
| Fried Fish | 10–12 minutes |
| Salmon (grilled) | 15–20 minutes |
| Lobster | 8–10 minutes |
| Lamb Cutlets | 10–15 minutes |
| Chateaubriand | 15–18 minutes |
| Roast Chicken | 20–25 minutes |
| Fillet Steaks | As per order |
Type of outlet · Type of clientele · Location of outlet · Price of items (purchasing capacity) · Food habits of customer (local delicacies) · Meal period (lunch buffet shorter than dinner) · Availability of seasonal ingredients · Menu balance (colour/flavour/texture/taste) · Quality retention during long meal period (colour-coded stickers to replace dishes) · Production equipment availability · Staff skills
◆ First menu: Duke Henry of Brunswick, 1541 AD
◆ Entrée = first course already placed on table · Relevés = dishes that remove/relieve the first course
◆ À la carte = “from the card” · individually priced · extensive choice
◆ Table d’Hôte = “table of the host” · fixed price · limited choice
◆ Carte du Jour = “today’s special” — inserted into TDH or ALC
◆ Menu writing: Balance (light→heavy→light) · Food Value · Colour · ONE language
◆ Roast chicken wait: 20-25 min (longest) · Hors d’oeuvres: 5-10 min (shortest)
◆ Colour-coded stickers used on buffet to replace dishes after certain period (quality control)
◆ Lunch buffet menus shorter than dinner menus